this post was submitted on 21 Jun 2023
1 points (100.0% liked)

Food and Cooking

6443 readers
6 users here now

All things culinary and cooking related. Share food! Share recipes! Share stuff about food, etc.

Subcommunity of Humanities.

This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.

founded 1 year ago
MODERATORS
alyaza@beehaw.org
Gaywallet@beehaw.org
SoaringFox@beehaw.org
remington@beehaw.org
1
What do you eat that other people think is odd? (beehaw.org)
submitted 1 year ago* (last edited 1 year ago) by ffmike@beehaw.org to c/food@beehaw.org
13 comments fedilink hide all child comments
 

I'll start: pesto as a bagel topping.

you are viewing a single comment's thread
view the rest of the comments
[–] frostycakes@beehaw.org 1 points 1 year ago* (last edited 1 year ago) (1 children)

No, never. AFAIK they aren't toxic, just that the starch is poorly digested. Either way, I've never gotten sick from it, so 🤷

It's odd because I have had digestive issues off and on through the years, but the potatoes have never precipitated it. (It's mostly anything spicy, which sucks as I love spicy food-- it's a price I pay willingly sometimes)

[–] verall@beehaw.org 1 points 1 year ago* (last edited 1 year ago) (1 children)

Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus Solanum, such as the potato, the tomato, and the eggplant

Raw potatoes certainly are mildly toxic, it's not just undigestible starches.

[–] frostycakes@beehaw.org 1 points 1 year ago* (last edited 1 year ago)

Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, but microwaving potatoes reduces the alkaloid content by 15%. Deep frying at 150 °C (302 °F) also does not result in any measurable change.

They're no more toxic than cooked potatoes, unless you only eat microwaved ones.