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Unread 12-22-2006, 05:04 PM   #1
bbqbull
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Default Green Skin on Taters

Hello Brethren Family,
Lately it seems when I buy a bag of potatoes, several of them have green skin on them.. Ive eaten them before without any problems.
My wife asked me today if there is any real health problems when eating them with the skin on. Ive read that the green area on the potatoes is due to partially growing out of the ground. Others say the green skin will make you dog arsed sick as its very poisionious.
What is your expierence with green skinned taters?

Mike
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Unread 12-22-2006, 05:10 PM   #2
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Not "very Poisionious". Slightly toxic according to some. I have never had a problem, and we use them all the time.
I personally would not worry about it.
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Unread 12-22-2006, 05:19 PM   #3
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I peel taters, good and deep on those green parts. Except the nice big Idaho Russets. We microwave them. One of the few good uses for a "dinger" that I know of.
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Unread 12-22-2006, 05:23 PM   #4
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I googled "green skin on potato"

its due to a chemical solanine, which is there to stop bugs from eating the potato. It increases if the potaoto gets too much light, and in large quantities can make us sick.

Quote:
Q. What is the green coloring on the potato skin?
A. The green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness, this is unlikely, however, because of the bitter taste. If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
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Unread 12-22-2006, 08:08 PM   #5
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My dear departed dad always said that his mom (who was straight to Kansas from France in the late 1800's) would ALWAYS cut out ANYTHING that was not pure white on any potato.

That being said, I've always eaten all kinds of potatoes in every condition, especially the green part - served them to my family - and we have all survived just fine, thank you.

I think it's more folk lore than anything else.

It makes sense that the above ground parts would become bitter to ward off predators and that the pure white parts from below ground would be sweeter . . .

Just some thots . . .

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Unread 12-22-2006, 08:32 PM   #6
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Thanks for all the info. Guess I will be peeling taters tomorrow.

Mike
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Unread 12-22-2006, 08:37 PM   #7
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Yep... I had no idea what the green was, but if I did have a potato that had some green on it, I would cut/peel off that affected area...
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