Potatoes rarely cause allergic reactions, but some people are sensitive to solanine — an alkaloid found in raw and green potatoes. In case of potato intolerance, all its forms must be excluded: raw, boiled, fried potatoes, mashed potatoes, and starch, which are often used as a thickener in sauces and baked goods. This is especially important to consider when choosing recipes for soups, side dishes, and prepared meals to find suitable alternatives based on other vegetables and grains.
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