Why do Russians eat potatoes without the skin? ARSENIC

[Paul B. Gallagher]

pscotto at MTHOLYOKE.EDU wrote:

> There is a very good reason for not eating potatoes with their skins, 
> especially potatoes that have been held in long-term storage in less 
> than optimal conditions (like a home root cellar in your village or at 
> your dacha).
> 
> Potatoes held under these conditions will develop a greenish cast in the 
> skins and right underneath it.
> 
> That green is an arsenic compound.

According to this expert, you're mistaken:

<http://oregonstate.edu/potatoes/storproc.htm>
Temperature, humidity, and air movement are the most important 
environmental factors affecting storability. Temperature requirements 
are determined by the intended use of the potatoes. Tubers should always 
be kept in the dark since very small amounts of light will gradually 
cause greening. Lights should not be used more than absolutely 
necessary. Surface greening is due to chlorophyll formation and is 
harmless. However, its presence in potatoes is undesirable because of 
marketing restrictions and the fact that at times an alkaloid called 
solanine increases with the chlorophyll. Solanine and other 
glycoalkaloids cause potatoes to have a bitter, undesirable flavor. 
Greening develops slowly in the light at 40°F [4.4°C] or below but 
develops rapidly at 68°F [20°C].
[end quote]

The solanine and other glycoalkaloids mentioned above are toxic, but 
contain no arsenic:
<http://en.wikipedia.org/wiki/Solanine>


-- 
War doesn't determine who's right, just who's left.
--
Paul B. Gallagher
pbg translations, inc.
"Russian Translations That Read Like Originals"
http://pbg-translations.com

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