I've been wondering a lot since reading the posts on wholehealthsource about potato toxins (glycoalkaloids) and how traditional cultures prepared potatoes. I always peel mine since learning about the toxins, but I wonder just out of curiosity if traditional potato consuming cultures did the same (like Peruvians - I'm looking at you iniQuity!!). It seems like peeling tons of small potatoes would be a pretty loathsome job, but I guess if that IS your job, it's not as bad. I also just learned about salt potatoes this morning and read a comment by someone that putting dry potatoes in salt can pull out alkaloid juices. Anyone have lots of knowledge on this subject?
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