| Posted: Sat Nov 3rd, 2007 12:13 AM |
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1st Post |
wolfkill
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I thought I read the green under a potato's skin is not good to eat, that's it actually a poison. Seems like every potato I buy has it somewhat.
I reason I'm asking is I'm trying to take a look at what I'm eating and possible effects I'm feeling.
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| Posted: Sat Nov 3rd, 2007 12:22 AM |
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Dirtkicker
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If the green were poison there wouldn't 40,000,000 Irish scattered around the globe.
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| Posted: Sat Nov 3rd, 2007 01:40 AM |
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wolfkill
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Yaaaaa...I know I would have probably committed suicide if I had lived through the potato famine.
With my last name of "Kilbride" I probably have potato in my blood.
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| Posted: Sat Nov 3rd, 2007 03:36 AM |
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Dirtkicker
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Ah, Kilbride. A Connaught man I see. The famine was particularly bad there. Your name means "follower of St. Bridget." (The "kil" is from "giolla," servant, and not "cill", church.)
Truly, if potatoes were poisonous there wouldn't be a Kilbride alive today anywhere in the world!
Eat 'em and be happy!
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| Posted: Sat Nov 3rd, 2007 05:34 AM |
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MinotBob
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According to Snopes.com at http://www.snopes.com/food/ingredient/potato.asp this is true. The green potato has a natural toxin called solanine. An according to Wikipedia:
Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils and hypothermia have been reported in more severe cases.
Last edited on Sat Nov 3rd, 2007 05:35 AM by MinotBob
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| Posted: Sat Nov 3rd, 2007 12:39 PM |
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wolfkill
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That bit of news put the heart sideways in me it did...all these years the wife has been trying to poison me. Shes been blaming the twelve pack of guinness I drink every night on the nausea, diarrhea, vomiting, stomach cramps, headache, dizziness, and hallucinations I have the next morning.
I'm swearing off baked potato...it's french frys from now on. No potato skins for me.
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| Posted: Sat Nov 3rd, 2007 01:26 PM |
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Dirtkicker
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But isn't that a GREEN POTATO? And not just a bit of green in the "jacket"?
If you read the whole Snopes piece you will see that this is true.Last edited on Sat Nov 3rd, 2007 01:28 PM by Dirtkicker
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| Posted: Sat Nov 3rd, 2007 06:57 PM |
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wolfkill
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That's what I wondered too but I googled another article under "green potato" and it seems to be a natural chlorophyll process. One needs to consume over 4 pounds of potato which even I doubt I can eat in one sitting.
Apparently if the potato says grade 1 it has less green skin. The bottom pic is a potato out of my pantry from a bag stating it was grade 1. Looks like almost 50% of the skin on the one side is green near the surface. But it was the worst potato in the bag I could easily see green on.
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Everything below taken from the following article:http://www.ianrpubs.unl.edu/epublic/pages/publicationD.jsp?publicationId=208
This publication outlines how potatoes turn green and form a harmful substance which can cause an allergic reaction, and how to avoid this development.
Exposure of potato tubers to light in the field, in storage, on the store shelf, or at home will induce the formation of a green pigmentation near the surface of the potato (Figure 1). This is called "greening" and indicates the formation of chlorophyll. This process is completely safe and occurs in all plants. Chlorophyll is primarily found in leaves and is responsible for a plant's ability to make food through photosynthesis. The "United States Standards for Grades of Potatoes" (issued by the U.S. Department of Agriculture) considers greening of over 5 percent of a potato tuber as "damaging" and the lot will be graded below US Grade #1. Therefore, most green potatoes usually are removed before reaching the retail market.
Regardless I suppose I should be washing the dirt off them too before I eat them?
This is totally off the subject but does anyone have a root cellar for storing your harvest. I've always wanted to built one up here in Minnesota but I suppose it will have to be one of those retirement projects.
Just something about in the dead of winter up here being able to go to one's root celler and select potato, onions, etcetera for the evening meal. It's critical I guess to have a dirt floor in a root cellar to allow the natural flow of things.
Last edited on Sat Nov 3rd, 2007 07:36 PM by wolfkill
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Notice to womenfolk visiting my cabin...the following comments will be ignored:
"There's mice living in my mattress."
"The outhouse is full."
"I smell something dead under the cabin."
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| Posted: Sun Nov 4th, 2007 12:23 AM |
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Rockydog
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Wolf, My grandfathers house cellar was about 8' X 16' under the bedroom in his house. Heat for the house was provided by an oil burner in the parlor and a wood stove in the dining room/ kitchen doorway. The bedroom door was shut during the day to preserve heat and the bed was piled high with quilts at night with the door open just a crack. Consequently the cellar with it's dirt floor and stacked limestone walls was cool year round. It opened directly off of an enclosed cold porch. My grandfather had 5 children and always grew enough potatoes, onions, carrots, and rutebegas for all of them and their families. As a kid I spent many fall afternoons picking up potatoes off the end of his digging fork, brushing off the dirt and carrying them down the cellar steps to be placed in bins about 4'X 4' X 3' feet deep. Each family had a bin and the grandkids for that family were expected to fill them. They all kept well into the next summer until the new potatoes would start being dug. Grandpa ALWAYS planted potatoes on Good Friday after the mid day church service, even if it meant shoveling off the snow and using a pick to carve a hole in the frost for a couple of hills. He insisted it brought good luck. If the year was fairly warm and open we'd have "new" potatoes by mid July. Root cellars work about the same. I know people here who use old abandoned water cisterns successfully too. RD
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| Posted: Tue Mar 11th, 2008 03:28 PM |
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