Why do Russians eat potatoes without the skin? ARSENIC

[pscotto at MTHOLYOKE.EDU]

I stand corrected.

> 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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