Subject: | |
From: | |
Reply To: | |
Date: | Sun, 4 Mar 2007 22:26:47 -0800 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
Ashley,
"Safe" is a relative term and really hard to pin down. The green edges
sometimes seen on the edges of potato chips are the concentrations of
the alkaloid /Solanum /usually found in the skin of the potato.
Hybridization has reduced the concentration in some of the
commonly-eaten nightshade family members. Still, I do not often eat
these just to help keep my body very low in the alkaloids. Though I
can't substantiate it in any meaningful way, my feeling is that the
hybrid nightshades today are "slow" poisons that put a load on the
body's good health. The foods I tend to avoid are eggplant, potato,
tomato and peppers (including paprika, etc.) If I do eat them, I
discard the skin first. Check the information readily available on
allergies and arthritis with regard to nightshades.
-=mark=-
Ashley Moran wrote:
> On Mar 01, 2007, at 1:21 pm, Todd Moody wrote:
>
>> Um, no. It's not the chemicals added to the tobacco; it's the
>> tobacco. When tobacco is prepared for smoking or chewing, it is
>> first aged and dried, so in that form it is much more concentrated.
>> But the raw stuff will still make you sick. Like potatoes, tobacco
>> is a member of the Solanaceae (nightshade) family. Nicotine is an
>> alkalloid poison that is lethal to humans and other animals in
>> sufficient quantities, and it is present in the raw plant.
>
>
> Todd
>
> I was thinking about nightshade plants today then came across this
> thread... what exactly is and isn't safe out of the nightshade
> family? I've heard that both tomatoes and potatoes were originally
> much smaller and quite poisonous raw. I don't know if either of these
> are true.
>
> Raw tomatoes always make me feel strange. Maybe I imagine it though.
> I can eat cooked tomatoes fine. (I don't dislike raw tomato but I
> could happily never eat it again).
>
> Also, are peppers a good food? I love ripe peppers and I can't
> imagine them being poisonous or making anyone ill. What I don't know
> is why some contain huge amounts of capsaicin but others are really
> sweet. Were they bred this way separately?
>
> Ashley
>
|
|
|