POtatoes

[Guest guest]

Pearl - i take a magnesium/potassium aspartate every day and it is a great

help - i can't do potatoes either....

wendy

Potatoes

It takes tremendous will power to fight the collective desires of the

organisms that are unwelcome in your body. Hang tough. We are here for

you!

-adele >>

Thank you

I guess I am going to have to give up potatoes also. Is there anyone on

the list that was able to start out the diet with potatoes? How in the

world do we get enough potassium? Maybe by juicing? Anyone know what

veggies to juice that would have potassium?

Pearl (NY)

Country Living at it's finest

Countrylife

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[Guest guest]

Pearl - i take a magnesium/potassium aspartate every day and it is a

great help - i can't do potatoes either....

wendy>>>

what strength do you take?

Pearl (NY)

Country Living at it's finest

Countrylife

[Guest guest]

I cannot have any type of dairy product whatsoever. I get the worst abdominal pains when I eat them. I remember when at my sickest and I was new at figuring out what I could and couldn't eat, I read that I could have yogurt. It gave me these awful pains that I won't even attempt to try to take it even though that was years ago. Alot of people would say that it is lactose intolerance. I don't think it was that at all. The yeast was having a party. I think that if someone says that they are lactose intolerant, they actually have a yeast problem. All I know is that any dairy, including yogurt is not for me, but I wish I could have it terribly. I really liked it.

Potatoes

I think that everyone's body is different. I don't have a hard time with potatoes as long as I eat it in small amounts and rotate it. But, today I tried non-fat plain yogurt and had a reaction to it. (unless my reaction is to cleaning with soft scrub) I think because it is high in natural sugars. I thought that it would be ok first of all because I read that yogurt is ok and also because of the acidophilus in it. Can any of you eat yogurt? I'm thinking of trying it again at a later time because my reaction could be my chemical sensitivty Carol Send blank message to candidiasis-unsubscribeonelist if you want to UNSUBSCRIBE !

[Guest guest]

, My son had a lactose intolerance problem

but he grew out of it. It caused him considerable

pain in his stomach after eating dairy, also fatigue,

muscle pain and allot of gas. If you get great gas

shortly after these symptoms it may be intolerance

to lactose.

LIZ

> [Original Message]

> From: BOGS <lcyr@...>

> <candidiasis >

> Date: 3/29/01 3:02:50 PM

> Subject: Re: Potatoes

>

> I cannot have any type of dairy product whatsoever. I get the worst

abdominal pains when I eat them. I remember when at my sickest and I was

new at figuring out what I could and couldn't eat, I read that I could have

yogurt. It gave me these awful pains that I won't even attempt to try to

take it even though that was years ago. Alot of people would say that it

is lactose intolerance. I don't think it was that at all. The yeast was

having a party. I think that if someone says that they are lactose

intolerant, they actually have a yeast problem. All I know is that any

dairy, including yogurt is not for me, but I wish I could have it terribly.

I really liked it.

>

> Potatoes

>

>

> I think that everyone's body is different. I don't have a hard time

with

> potatoes as long as I eat it in small amounts and rotate it. But, today

I

> tried non-fat plain yogurt and had a reaction to it. (unless my

reaction is

> to cleaning with soft scrub)

> I think because it is high in natural sugars. I thought that it would

be ok

> first of all because I read that yogurt is ok and also because of the

> acidophilus in it. Can any of you eat yogurt? I'm thinking of trying

it

> again at a later time because my reaction could be my chemical

sensitivty

>

> Carol

>

[Guest guest]

Subject: Re: potatoes

>

>

> > The Potatoes

> >

> > You know that all potatoes have eyes.

> > Well, Mr. and Mrs. Potato had eyes for each other, and finally they got

> > married, and had a little sweet

> > potato, whom they called 'Yam'. Of course, they wanted the best for Yam.

> >

> > When it was time, they told her about the facts of life. They warned her

> > about going out and getting

> > half-baked, so she wouldn't get accidentally mashed, and get a bad name

> > for herself like 'Hot Potato', and end up with a bunch of Tater Tots.

> > Yam said not to worry, no Spud would

> > get her into the sack and make a rotten potato out of her!

> > But on the other hand she wouldn't stay home and become a Couch Potato,

> > either. She would get plenty

> > of exercise so as not to be skinny like her Shoestring cousins. When she

> > went off to Europe, Mr. and

> > Mrs. Potato told Yam to watch out for the Hard Boiled guys from Ireland.

> > And the greasy guys from

> > France called the French Fries. And when she went out west, to watch out

> > for the Indians so she

> > wouldn't get scalloped. Yam said she would stay on the straight and

> > narrow and wouldn't associate with

> > those high class Yukon Golds.

> >

> > Mr. and Mrs. Potato sent Yam to Idaho P.U. (that's Potato University) so

> > that when she graduated

> > she'd really be in the Chips. But in spite of all they did for her, one

> > day Yam came home and announced

> > she was going to marry Tom Brokaw! Tom Brokaw! Mr. and Mrs. Potato were

> > very upset. They told

> > Yam she couldn't possibly marry Tom Brokaw because he's just a...

> >

> > Are you ready for this?

> >

> > Are you sure?

> >

> > OK! Here it is.......

> >

> >

> > He is a common tater.

> >

> >

[Guest guest]

What does your body tell you? When you do, do you feel it? Pretty sure they

were the culprit of a nasty episode the other night, and just boiled with oil on

them.

potatoes

I was told i could have white potatoes and sweet potatoes

[Guest guest]

>

> I was told i could have white potatoes and sweet potatoes

You're joking, right? No really, potatoes are a form of starch.... any

practitioner knows that.

Try making potato champagne with something else, right?

Duncan Crow

[Guest guest]

I can't eat potatoes and others. For me the next day I am inflamed, and achey

all over. Potatoes turn to sugar, need b vitamins and proper methylation. Same

thing you need to chelate metals.

I just completed second round. TD DMPS half doseage with Andy protocol. I felt

it and felt improvement after each round. Absolutely incredible. If I had done

the recommended dosage and their protocol I'd been hospitalized.

Thank God for Andy. : )

Alison. Peace and progress.

Message: 1

Date: Sun, 20 Mar 2005 22:47:16 -0000

From: " lanellici " <lanellici@...>

Subject: Re: Dana food intolerance- probiotics feedback (all welcome)

> Has anyone on this group lost all food sensitivities after

> implementing a proper chelation protocol?

My son had a long list of phenol intolerances -- mostly the Feingold

list: apples, cherries, plums, etc. They made him aggressive and

spacey at the same time. Ugly. He had trouble with wheat as well.

After about 10 rounds of chelation (Andy's protocol) that went away

completely. Since then he can eat any real unprocessed food, but still

(we're on round 41) no artificials at all.

He still can't eat potato chips, even those on the Feingold list. Not

sure what that's about.

Nell

We assume miracles arrive like bolts from the blue. But most real miracles are

built arduously, stone by stone, and only when seen from the perspective of the

whole are they revealed to be miraculous. For this reason we tend to miss the

wonders happening right next to us, because they are occurring in slow motion

and rendered invisible by the filter of our expectations.

-Celeste Fremon

[Guest guest]

Furthermore, I wish potatoes would be picked at night and immediately

put into protected trucks to keep out of the sun, then placed on

display in the middle of a farmer's display at a farmer's market so the

sun never touches it or the store puts it out in their bins with a

protective roof overhead to keep lights from shining on them.

I can never find potatoes that don't have some green under the skin.

Have to peel several times over.

On May 16, 2008, at 8:14 AM, mom4him48 wrote:

> How do you get potatoes that have not been refrigerated? Our heath

> food store in town has potatoes but they are kept in her cooler.

> I could also have her order some for me and not put in the fridge

> before I pick them up but how do you know how they have been kept

> before shipping?

> Be blessed Sandy...

Parashis

artpages@...

portfolio pages:

http://www.flickr.com/photos/11468108@N08/

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

Why do you want unrefrigerated potatoes? They refrigerate them to keep

them from sprouting because then they start making some toxins. I've

never heard of anything against refrigerating potatoes.

--- In , " mom4him48 " <mom4him48@...>

wrote:

>

> How do you get potatoes that have not been refrigerated? Our heath

> food store in town has potatoes but they are kept in her cooler.

> I could also have her order some for me and not put in the fridge

> before I pick them up but how do you know how they have been kept

> before shipping?

> Be blessed Sandy...

>

[Guest guest]

Just jumping in with my 0.02 - refrigerated potatoes are typically older and

I find they don't have the same texture as non-refrigerated ones. All my

local stores sit the potatoes out, I just dig to the bottom of the pile to

get ones that haven't been exposed to as much light. (I don't peel

potatoes, even when making them mashed.)

-Lana

On 5/16/08, haecklers <haecklers@...> wrote:

>

> Why do you want unrefrigerated potatoes? They refrigerate them to keep

> them from sprouting because then they start making some toxins. I've

> never heard of anything against refrigerating potatoes.

>

[Guest guest]

Doesn't the starch start turning to sugar? I've always heard not to refrigerate

potatoes, onions, bananas, tomatoes, lots of fruits and veggies.

I'm interested in toxins when they start sprouting. Could you elaborate on that,

please?

Thanks,

Kathy

---- haecklers <haecklers@...> wrote:

=============

Why do you want unrefrigerated potatoes? They refrigerate them to keep

them from sprouting because then they start making some toxins. I've

never heard of anything against refrigerating potatoes.

--- In , " mom4him48 " <mom4him48@...>

wrote:

>

> How do you get potatoes that have not been refrigerated? Our heath

> food store in town has potatoes but they are kept in her cooler.

> I could also have her order some for me and not put in the fridge

> before I pick them up but how do you know how they have been kept

> before shipping?

> Be blessed Sandy...

[Guest guest]

On 5/16/08, Parashis <artpages@...> wrote:

> Furthermore, I wish potatoes would be picked at night and immediately

> put into protected trucks to keep out of the sun, then placed on

> display in the middle of a farmer's display at a farmer's market so the

> sun never touches it or the store puts it out in their bins with a

> protective roof overhead to keep lights from shining on them.

>

> I can never find potatoes that don't have some green under the skin.

> Have to peel several times over.

It's completely obnoxious that most stores do not protect potatoes

from light. I buy the bigger ones in the paper bag to get less light

exposure. The toxin level in the whole potato increase when they

start turning green and/or sprouting. It's still pretty low and

certainly tolerable if you peel away the green and eyes, but really,

why on earth do they keep them to maximize the toxin level? Sheesh!

Chris

[Guest guest]

Kathy,

> I'm interested in toxins when they start sprouting. Could you elaborate on

> that, please?

Potatoes contain toxins called glycoalkaloids, the most abundant and

well studied of which is solanine. At high doses it can cause acute

toxicity involving diarrhea and even hallucinations. However, these

doses are never reached by eating commercial potatoes and acute

toxicity has not been described in the US for decades, and was usually

from eating potato leaves if I remember right.

The toxins are primarily in the peel and are always present in some

amount. If the potato starts turning green or sprouting, the toxin

levels increase, especially in the peel and just under the peel, but

also to some degree in the flesh. There are older closer-to-wild

bitter varieties of potatoes that are much more toxic, whereas

commercial ones sold here tend to be lower-toxin varieties.

The natives of the Andes who eat potatoes as staples eat both bitter

toxic varieities and less bitter less toxic varieties. They always

peel the potato, but for the bitter varieities they freeze-dry them,

thaw them, mash them under foot, and extensively leach them with

running water.

Chris

[Guest guest]

Thanks Chris! One more question, I'm assuming organic does not necessarily

decrease the risk of toxicity when they sprout, correct?

I know that my dad always bought " seed " potatoes for planting because " the ones

in the grocery store were treated to prevent sprouting " . I buy organic, and they

do seem to sprout MUCH faster than when I used to buy conventional.

I always wondered why conventional grocery stores covered the potatoes with

burlap bags at night. Very interesting!

Kathy

---- Masterjohn <chrismasterjohn@...> wrote:

=============

Kathy,

> I'm interested in toxins when they start sprouting. Could you elaborate on

> that, please?

Potatoes contain toxins called glycoalkaloids, the most abundant and

well studied of which is solanine. At high doses it can cause acute

toxicity involving diarrhea and even hallucinations. However, these

doses are never reached by eating commercial potatoes and acute

toxicity has not been described in the US for decades, and was usually

from eating potato leaves if I remember right.

The toxins are primarily in the peel and are always present in some

amount. If the potato starts turning green or sprouting, the toxin

levels increase, especially in the peel and just under the peel, but

also to some degree in the flesh. There are older closer-to-wild

bitter varieties of potatoes that are much more toxic, whereas

commercial ones sold here tend to be lower-toxin varieties.

The natives of the Andes who eat potatoes as staples eat both bitter

toxic varieities and less bitter less toxic varieties. They always

peel the potato, but for the bitter varieities they freeze-dry them,

thaw them, mash them under foot, and extensively leach them with

running water.

Chris

------------------------------------

[Guest guest]

WOW! Thanks for all this info.

Would buying a box of potatoes be better than a clear bag then as they

would have been primarily been stored away from the light sources?

Be blessed

Sandy

>

> =============

> Kathy,

>

> > I'm interested in toxins when they start sprouting. Could you

elaborate on

> > that, please?

>

> Potatoes contain toxins called glycoalkaloids, the most abundant and

> well studied of which is solanine. At high doses it can cause acute

> toxicity involving diarrhea and even hallucinations. However, these

> doses are never reached by eating commercial potatoes and acute

> toxicity has not been described in the US for decades, and was usually

> from eating potato leaves if I remember right.

>

> The toxins are primarily in the peel and are always present in some

> amount. If the potato starts turning green or sprouting, the toxin

> levels increase, especially in the peel and just under the peel, but

> also to some degree in the flesh. There are older closer-to-wild

> bitter varieties of potatoes that are much more toxic, whereas

> commercial ones sold here tend to be lower-toxin varieties.

>

> The natives of the Andes who eat potatoes as staples eat both bitter

> toxic varieities and less bitter less toxic varieties. They always

> peel the potato, but for the bitter varieities they freeze-dry them,

> thaw them, mash them under foot, and extensively leach them with

> running water.

>

> Chris

>

> ------------------------------------

>

>

[Guest guest]

Homegrown potatoes are worlds better than store bought ones, just

like tomatoes; I know people who get them from the farm when driving

throught New Jersey and they are as good as the ones I grow. If you

want really good potatoes and can't grow them yourself (they are

pretty easy), then look to buy them right off the farm.

I don't think it is JUST cold storage because when I harvest mine

they go in the bottom of the refrigerator and they are still much

better than the bought ones.

> >

> > =============

> > Kathy,

> >

> > > I'm interested in toxins when they start sprouting. Could you

> elaborate on

> > > that, please?

> >

> > Potatoes contain toxins called glycoalkaloids, the most abundant

and

> > well studied of which is solanine. At high doses it can cause

acute

> > toxicity involving diarrhea and even hallucinations. However,

these

> > doses are never reached by eating commercial potatoes and acute

> > toxicity has not been described in the US for decades, and was

usually

> > from eating potato leaves if I remember right.

> >

> > The toxins are primarily in the peel and are always present in

some

> > amount. If the potato starts turning green or sprouting, the

toxin

> > levels increase, especially in the peel and just under the peel,

but

> > also to some degree in the flesh. There are older closer-to-wild

> > bitter varieties of potatoes that are much more toxic, whereas

> > commercial ones sold here tend to be lower-toxin varieties.

> >

> > The natives of the Andes who eat potatoes as staples eat both

bitter

> > toxic varieities and less bitter less toxic varieties. They

always

> > peel the potato, but for the bitter varieities they freeze-dry

them,

> > thaw them, mash them under foot, and extensively leach them with

> > running water.

> >

> > Chris

> >

> > ------------------------------------

> >

> >

[Guest guest]

In the fall I hope I can get some local grown potatoes, not sure. I

would like to give them a try before I buy a quanity though just to

make sure it is a food we will be able to use.

Thanks for the help.

Sandy

> > >

> > > =============

> > > Kathy,

> > >

> > > > I'm interested in toxins when they start sprouting. Could you

> > elaborate on

> > > > that, please?

> > >

> > > Potatoes contain toxins called glycoalkaloids, the most abundant

> and

> > > well studied of which is solanine. At high doses it can cause

> acute

> > > toxicity involving diarrhea and even hallucinations. However,

> these

> > > doses are never reached by eating commercial potatoes and acute

> > > toxicity has not been described in the US for decades, and was

> usually

> > > from eating potato leaves if I remember right.

> > >

> > > The toxins are primarily in the peel and are always present in

> some

> > > amount. If the potato starts turning green or sprouting, the

> toxin

> > > levels increase, especially in the peel and just under the peel,

> but

> > > also to some degree in the flesh. There are older closer-to-wild

> > > bitter varieties of potatoes that are much more toxic, whereas

> > > commercial ones sold here tend to be lower-toxin varieties.

> > >

> > > The natives of the Andes who eat potatoes as staples eat both

> bitter

> > > toxic varieities and less bitter less toxic varieties. They

> always

> > > peel the potato, but for the bitter varieities they freeze-dry

> them,

> > > thaw them, mash them under foot, and extensively leach them with

> > > running water.

> > >

> > > Chris

> > >

> > > ------------------------------------

> > >

> > >

[Guest guest]

Potatoes

Why They're Healthy:

-- One red potato contains 66 micrograms of cell-building folate -- about the same amount found in one cup of spinach or broccoli.

-- One sweet potato has almost eight times the amount of cancer-fighting and immune-boosting vitamin A you need daily.

Quick Tip:

Let your potato cool before eating. Research shows that doing so can help you burn close to 25 percent more fat after a meal, thanks to a fat-resistant starch.

Suzi

List Owner

health/

http://360./suziesgoats

What is a weed? A plant whose virtues have not yet been discovered.

[Guest guest]

Cool? How cool?

Gayla

POtatoes

Potatoes

Why They're Healthy:

-- One red potato contains 66 micrograms of cell-building folate -- about the same amount found in one cup of spinach or broccoli.

-- One sweet potato has almost eight times the amount of cancer-fighting and immune-boosting vitamin A you need daily.

Quick Tip:

Let your potato cool before eating. Research shows that doing so can help you burn close to 25 percent more fat after a meal, thanks to a fat-resistant starch.

Suzi

List Owner

health/

http://360./suziesgoats

What is a weed? A plant whose virtues have not yet been discovered.

[Guest guest]

Like luke warm... not hot...

Suzi

List Owner

health/

http://360./suziesgoats

What is a weed? A plant whose virtues have not yet been discovered.

From: Gayla <aeranch@...>Subject: Re: POtatoeshealth Date: Tuesday, April 14, 2009, 1:18 AM

Cool? How cool?

Gayla

POtatoes

Potatoes

Why They're Healthy:

-- One red potato contains 66 micrograms of cell-building folate -- about the same amount found in one cup of spinach or broccoli.

-- One sweet potato has almost eight times the amount of cancer-fighting and immune-boosting vitamin A you need daily.

Quick Tip:

Let your potato cool before eating. Research shows that doing so can help you burn close to 25 percent more fat after a meal, thanks to a fat-resistant starch.