Guest guest Posted July 13, 2000 Report Share Posted July 13, 2000 In a message dated 07/13/2000 5:52:19 PM Eastern Daylight Time, kteasda1@... writes: << Left me sort of wondering if this is why so many kids crave french fries. I know I craved cilantro, another chelating food. Lorilyn >> Or perhaps the starch which converts to sugar which feeds the hungry yeast???? Carole Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2000 Report Share Posted July 13, 2000 How do you make potatoe juice and if there is some that is already manufactured, where do I get it? Kathy (do no harm mom) [ ] potatoes > >>I was wondering if potatoes are considered a good source of >nutritional >>lipoic acid? >> >>Joe Marciano > >Hi Joe [and list], > >Funny you should ask about potatoes. There was recently >another discussion of cilantro [and other possible chelating >foods] on bowel cleanse [bowel cleanseegroups]. >Below are two posts [written my me] on this subject. >All the quotes are from Heinerman's Encyclopedia of >Healing Juices. The part about postatoes is at the end >of this post. >There were a number of other posts in this thread, >including some cautions about that using foods as >chelators it could be hard to control the dosage. > >[This thread is also what leads me to be lurking on >this list, now.] > >best regards, >Moria > >/////////////////////////////////////////////////////// > >Hi all, > >I was inspired to look up beet juice in " Heinerman's >Encyclopedia of Healing Juices " to see if it says anything >about mercury/heavy metals. It does not. It talks a lot >about liver-related-things [including getting off drugs >and alcohol] and cancers. > >But I remember seeing something in this book about mercury >detox besides cilantro. The index found it: it was parsley. >Here's what it says about parsley [this is in a list of >therputic effects, and is NOT the only benefits of parsley >listed]: > >MERCURY POISONING: With all of the recent attention given >amalgam fillings, which dentists have routinely used, the >public mind has been confronted with the very real dangers attending >mercury poisoning. In his classic work, Lehrbuck >der Phytotherapie (Stuttgart: Hippokrates Verlag GmbH, 1985; >p.237, 6th edition), the late Rudolf Fritz Weiss, M.D. highly >recommended parsley juice as an excellent way to get rid of >toxic mercury residue from the body. He cautioned, however, >that due to the high apiol content in parsley juice, it >should be diluted in a second vegetable juice of some kind >or with water, and taken in short doses with intervals of >several weeks in between, where it is avoided. >============ > >I don't know what " apiol " is! Makes me wonder though, since >I regularly juice parsley...... > >Now, under " heavy metal toxicity " [in the same book] >there are refernces to carrot juice and potato juice. > >Under " carrot juice " section: >Heavy Metal Accumulations ... It is interesting to note >that in the former Soviet Union, factory workers in occupational >environments that exposed them to many toxic metals, were >routinely prescribed foods which have the ability to remove >such things from the body very quickly. Acocrding to The >American Journal of Clinical Nutrition (42:746-48, >October 1985), carrot juice, green peas, potatoes, cabbage, >tomato puree, cranberries, and other unspecified " fresh >fruits " can pull these heavy metals from fatty tissue where >they reside, bind them up, and discharge them from the system. > >============== > >The potato info is interesting too, but I really need to >get going. I hope to copy it for y'all tomorrow. >By the way, this whole book is fascinating reading... > > Moria >////////////////////////////////////////////////////////////// > >Hi list, > >Okay, well I'm thinking about all this mercury info, >and getting concerned/motivated. Can someone tell me >what email list you read and how to sign up for them? >Thanks! > >After reading the cautions about cilantro today, I'm not >sure if the potatoe juice info is still of interest, but >here it is anyway! This is from Heinerman's Encyclopedia >of Juices, in the section for potato juice: > > " Science is one of a large number of scientific journals >which I regularly subscribe to and routinely read in the >search for new information that will enable me to help >others more. In one back issue almost a decade ago >(230:603; 674-76, Nov 8, 1985), I read about certain plants >containing simple peptides called phytochelatins, that bind >heavy metals and thus participate in metal detoxification. > > " Scientists made cultures of cells from several different >plant species. Among them were dill, eggplant, potato, >bedstraw, marshmallow, and barberry. Toxic metals such as >cadmium, copper, mercury, lead and zinc were then added >to these various cell cultures. 'More than 90 percent of >the cadmium put into cultures became complexed with >phytochelatins,' the journal noted. When such heavy metals >are complexed with three simple sulphur amino acids, they >become harmless and are detoxified out of the body if they >occur in too great abundance. > > " Based on this and corresponding research published elsewhere >since then, I have always recommended potato juice for heavy >metal toxicity. My own experience with it has been that it is >one of the very best agents for pulling those mettallic elements >out of body tissue, which can accumulate there over a lengthy >period of time and can lead to severe health problems later >on. " > >regards, >Moria > > >------------------------------------------------------------------------ >Life's too short to send boring email. Let SuperSig come to the rescue. >1/6137/9/_/705339/_/963497182/ >------------------------------------------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2000 Report Share Posted July 13, 2000 > >I was wondering if potatoes are considered a good source of >nutritional > >lipoic acid? I never heard anyone suggest that you could get adequate levels of it that way, but Dr. Holmes does say that alpha lipoic acid is a " natural compound that is found in many foods, including potatoes. " Left me sort of wondering if this is why so many kids crave french fries. I know I craved cilantro, another chelating food. Lorilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2000 Report Share Posted July 14, 2000 > << Left me sort of wondering > if this is why so many kids crave french fries. I know I craved cilantro, > another chelating food. > Lorilyn >> > > Or perhaps the starch which converts to sugar which feeds the hungry > yeast???? Carole > Or the salt, or fat, or ? But I didn't want to stray too far from the mercury topic. Then there is the mingling of reasons ( like do kids crave milk because it is acting like a drug to them, or because they need the calcium, or both?) Maybe they crave potatoes because it has alpha lipoic in it, but potatoes are bad for them because they contain simple carbohydrates and usually heat-damaged fats. Sorry to start this! But I remember Karyn Seroussi saying something about, no one knows why these kids crave potatoes. We still don't know, but we can speculate with the best of them Lorilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2000 Report Share Posted July 14, 2000 Dear Moria, Thankyou for your info on natural chelators. I looked up apiol in my World Book Dictionary, following is the meaning. apiol - the active principal of parsley seed, obtainable as white crystals & in an oleoresin ( liquid or green apiol ), sometimes used to reduce fever. Formula: C12H14O4. The seeds might be poisonous? Regards, Ros. I don't know what "apiol" is! Makes me wonder though, since I regularly juice parsley...... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2000 Report Share Posted July 14, 2000 In a message dated 07/14/2000 12:32:04 AM Eastern Daylight Time, kteasda1@... writes: << Sorry to start this! But I remember Karyn Seroussi saying something about, no one knows why these kids crave potatoes. We still don't know, but we can speculate with the best of them Lorilyn >> Oh I agree. We could analyze all this to death and still not know the answers. I just hope eventually we get some. :-) Carole Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2000 Report Share Posted July 14, 2000 I think it's the salt. It is listed as a response to mercury intoxication in the paper that's on Lyn Redwood's site. My son craves salt and will eat it straight out of the shaker if you let him. Val Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2000 Report Share Posted July 16, 2000 Hi Kathy, Sorry I am so slow to reply, I'm behind in email... I don't think anyone sells potato juice commercially, and even if they did I would not recommend buying it. Fruits and veggies lose some of their value when they are cut/squashed/juiced. So bottled juice, while better than nothing, is not nearly as good as fresh. This is true with any type of juice. My advice is buy a juicer, and use it like mad. Write me [on or off list] if you want to ask more. To make potatoe juice, you wash the potatoes, cut them into pieces that will fit into the opening of your juicer, then feed them through the juicer. For potatoes in particular, it is sort of weird, the juice.....um..... solidifies at the bottom. I think the potato starch is what does it! I try to drink it right away so that I won't have as much solid material at the bottom of the cup! Potato juice tastes like a raw potato. I don't mind it, but I don't really relish it either. You could mix it with other veggie juice. mm Message: 18 Date: Thu, 13 Jul 2000 10:59:21 -0700 From: " Jim Blanco " <kblanco@...> Subject: Re: potatoes How do you make potatoe juice and if there is some that is already manufactured, where do I get it? Kathy (do no harm mom) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2000 Report Share Posted July 16, 2000 Going to do that! Thanks Kathy Re: potatoes > > How do you make potatoe juice and if there is some that is already >manufactured, where do I get it? >Kathy >(do no harm mom) > > > >------------------------------------------------------------------------ >Get a NextCard Visa, in 30 seconds! >1. Fill in the brief application >2. Receive approval decision within 30 seconds >3. Get rates as low as 2.9% Intro or 9.9% Fixed APR >1/6631/9/_/705339/_/963716827/ >------------------------------------------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2003 Report Share Posted March 19, 2003 In a message dated 3/19/03 6:21:29 PM Eastern Standard Time, je@... writes: > what are some health benefits one would get from eating potatoes?? > I never eat potatoes because it is too much starch and I know starch is bad > for you insulin levels etc they taste damn good! what more do you want??? :-P Well, the starch is definitely a problem, however, since breakfast cereal has the same problem as well as being a hunking load of neurotoxin, I think moving to potatoes every day is a fine idea. Potatoes are very high in potassium, pretty high in vitamin E, and other nutrients, but most of this is concentrated in the peel. Hence, before this anti-candida diet, I got in the habit of buying very small nugget-sized potatoes which are about the sixth the size of normal potatoes. My logic is that the smaller the potatoe, the greater the surface-to-volume ratio, so I would *think* that would make a proportionally higher nutrient-to-starch ratio. (someone please correct me if I am wrong). Someone mentioned that someon did an experiment on the GI of potatoes with and without butter and found that potatoes smoethered in butter had a decent GI, unlike potatoes without the butter. I don't know how this person defined an acceptable GI though. I don't think it is good to eat potatoes every day because of the starch, however, they just taste damn good and are nutritious, so they are a great treat. It depends on your personal glucose tolerance obviously. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2003 Report Share Posted March 19, 2003 what are some health benefits one would get from eating potatoes?? I never eat potatoes because it is too much starch and I know starch is bad for you insulin levels etc Or, dare I say it, home fries??? You know how many things you can do to potatoes??? Bake 'em mash 'em roast 'em fry them in so many ways.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2003 Report Share Posted March 20, 2003 >Someone mentioned that someon did an experiment on the GI of potatoes with >and without butter and found that potatoes smoethered in butter had a decent >GI, unlike potatoes without the butter. I don't know how this person defined >an acceptable GI though I make what we used to call " raw-fries, " grated potatoes fried in lots of fat. Ummm. I don't think the glycemic index is very high -- I use waxy potatoes and they last a LONG time energy wise. Heidi S Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2003 Report Share Posted March 20, 2003 In a message dated 3/20/03 1:21:22 AM Eastern Standard Time, heidis@... writes: > I make what we used to call " raw-fries, " grated potatoes fried in lots of fat. > > Ummm. I don't think the glycemic index is very high -- I use waxy potatoes > and they last a LONG time energy wise. If I eat a potato with nothing else, baked with a little bit of butter, I go hypoglycemic in 10 minutes. But when I make home fries with *lots* of butter, olive oil, etc, and eat them with a meal, I don't have any problem with hypoglycemia at all. So I think you're right. Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 Antioxidants in potatoes? You bet! The white, yellow and orange skinned potatoes contain lutein and zeaxanthin, antioxidant carotenoids which help the eyes, skin and heart. Both antioxidants are particularly helpful for macular degeneration. Both antioxidants work to protect the retina like sunglasses. The carotenoid pigment can actually be seen in the eye pigment. It is assimilated by the body easier than beta-carotene and stays in the body longer. Lutein is heat stable and more accessible through cooking and processing, therefore, cooked and processed potato products are recommended . The more colorful the potato, the more lutein it will contain. White skinned varieties contain 53.4 - 100.5 ug/100gfws. Yellow and orange-skinned varieties contain 100.8 - 859.9 ug/100gfws. Yukon gold potatoes are 187.1 Studies and potato breeding is focusing on producing a high antioxidant, high value potatoes for future markets. In the mean time, look for highly colored potatoes. As always, organic or homegrown is best. GFW = gram formula weight Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ www.onegrp.com/?mamanott organic cosmetics http://suziesgoats.wholefoodfarmacy.com/ Personals Single? There's someone we'd like you to meet. Lots of someones, actually. Personals Quote Link to comment Share on other sites More sharing options...
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