Raw potatoes

Posted by K.C (670 days ago)

Are raw potatoes dangerous to eat or to add to a juice recipe for high cholesterol.Appreciate an opinion from a doctor,nutritionist, diet practitioner or anyone.

(I am based in Hong Kong)

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Posted by hkkm (670 days ago)

I did a quick Google search, and all the sites I looked at said that it is fine to eat raw potato (but trim off any green areas first - these can be poisonous).

(I am based in Hong Kong)

Posted by Claire (669 days ago)

Raw potatoes are fine to eat but it's best to avoid eating any green bits because they can contain high levels of glycalkaloids, which are natural toxins.
Glycoalkaloids are usually found in potatoes at low levels but in higher levels in the green parts, damaged areas (i.e. spongy of soft) and spouts (eyes).
Very high levels of these toxins can cause abdominal pain, vomiting and diarrhoea. But when was the last time you heard of potato poisoning – it’s quite rare?

Store your spuds in a dark, cool, dry place (not the fridge) to avoid them producing the high levels of glycoalkaloids.

Don’t eat any damaged, green or sprouted parts. If the potatoes still taste bitter (nature’s way of saying ‘warning, don’t eat’), after you've removed these bits, it's best to chuck them.

If should be noted though that potatoes are starch so are not considered a vegetable in your quota of daily veggies, also they have a high GI which is not so good for someone with high blood sugar/diabetes.

(I am based in Unspecified)

Posted by Shorty (669 days ago)

Claire, are you on commission ?

I'd hate to think of the day that you, Electrode, Fool On A Hill, chat noir and the goddess kali find a job, because this AX forum will implode spectacularly: from 600,000 original posters per month down to 123, in a flash.

(I am based in Hong Kong)

Posted by rititt (668 days ago)

i am so astonished of Claire general knowledge and good english. Claire, are you a librairan or something like that? you seem to have an encyclopedia with you. and you sound smart also. would like to meet a person like you.

(I am based in Hong Kong)

Posted by Claire (668 days ago)

shorty> don't bother to answer so many questions anymore, too many repeats. But the recipe section is not repetitive. Although it does make me feel hungry sometimes!

rititt> back when I was at school we learnt "Domestic Science"; basically, cookery and washing up. LOL! So I've never made a cake from a mix. In the UK (where I am from), many kids have no idea that chips (as in fish and chips) come from potatoes. So although there aren't silly questions like "where to chips come from" here, many people never had the opportunity to learn the things about cooking and food I sometimes take for granted. I'm happy to pass this info on.

(I am based in Unspecified)

Posted by rititt (668 days ago)

claire, it seems you know more than potatoes! your knowledge of American history is also remarkable. anyway, i'm glad to know there are people with knowledge and good common sense here. and I am always happy to read your writings.

(I am based in Hong Kong)

Posted by Thames (665 days ago)

Claire, DS really did give us a good foundation for preparing food, didn't it? Don't think I'll forget how to make sauces, bread, cakes etc. and I loved every lesson - except for the ones at the end of each term which were devoted to scrubbing all the pots, pans and baking trays...


Back to potatoes: I've just found that my microwave oven is a good place to store them (obviously, when it's not in use!). It's dark and fairly dry and this slows down the sprouting/going green process - something that used to happen too rapidly when I kept them in a bowl in the kitchen. Stashing potatoes in the 'fridge is not a good idea as the cold conditions cause the starch to change its structure, which will give poor results when frying or mashing them.

(I am based in Hong Kong)

Posted by onefreespirit (660 days ago)

there are other reasons why frying or mashing may give you poor results, there different types of potato and not all are good for different things. maris piper are best for frying, but also good for mashing.

(I am based in Unspecified)