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From: root@bu-cs.UUCP (Barry Shein)
Newsgroups: net.cooks
Subject: Re: mashed potatoes and peels
Message-ID: <496@bu-cs.UUCP>
Date: Tue, 16-Jul-85 23:11:39 EDT
Article-I.D.: bu-cs.496
Posted: Tue Jul 16 23:11:39 1985
Date-Received: Sat, 20-Jul-85 04:38:03 EDT
References: <2057@burdvax.UUCP>
Organization: Boston Univ Comp. Sci.
Lines: 24

Ok, not to claim *any* authority or even a terribly reliable source
I turned on my local talk radio driving in to work the other day
and there was a show called 'Food hour' on, the entire hour seemed
dedicated to potatoes and had some 'potato experts' on the call line
(what does that mean?? I think they were farmers, which I guess is
good enough credentials for me, if not a little vested.)

Someone called raving about the poison solanine (sp. ? this was radio
and I don't have a Merck handy.) The farmer calmed him down and
assured him that this was only contained in the peels when the
peels were green or greenish in color. She also assured him that
this is caused by the potatoes being stored in direct light at
the grocer or at home and is why most farmers prefer to pack in
light tight paper bags.

Ok peel eaters (including myself!) is this cause for concern? What
is solanine? How poisonous? How green is green? Is it really the
peels only? Is this destined to become the great solanine coverup?

What disturbed me was the farmer seemed to agree with the guy.

I anxiously await your replies.

	-Barry Shein, Boston University