postman
Member
- Joined
- Mar 3, 2016
- Messages
- 1,284
There MUST be a way to effectively lower the glycoalkaloid content in potatoes to the point where it's not even noticable. Potato is such a perfect food except for the glycoalkaloids, there must be a way to solve this problem. Peeling potatoes decreases solanine by about 30-70% but that is not nearly enough if you're sensitive to this poison.
The current leads I'm going to look at:
1. Deep frying at high heat, at least 190 degrees celcius
2. Canned potatoes
3. Extracting solanine with acid solutions
If you have any thoughts or experiences about effectively killing the solanine content in these precious tubers please share it in this thread.
The current leads I'm going to look at:
1. Deep frying at high heat, at least 190 degrees celcius
2. Canned potatoes
3. Extracting solanine with acid solutions
If you have any thoughts or experiences about effectively killing the solanine content in these precious tubers please share it in this thread.