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September 2, 2010
“Green” Potatoes
A common toxin found in our kitchens includes potatoes that have turned green. Solanine, a natural glycoalkaloid, can occur when potatoes are exposed to too much light. The green color just under the skin strongly suggests that toxic build-up may have occurred.
If you notice a slight green layer just under the potato skin, cut away the green portions of the potato skin before cooking and eating; there is no need to discard your favorite tuber since the non-green portion is safe to eat. It is recommended not to consume potatoes with a bright green layer just under the potato’s skin since it may cause headache, nausea, fatigue and GI issues. You can avoid this problem by storing potatoes in a dark, cool, dry place.
Posted by Lisa at September 2, 2010 9:12 AM
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