Food and Cooking

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What do you eat that other people think is odd? (beehaw.org)

submitted 1 year ago* (last edited 1 year ago) by [email protected] to c/[email protected]

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I'll start: pesto as a bagel topping.

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[–] [email protected] 6 points 1 year ago (1 children)

No, never. AFAIK they aren't toxic, just that the starch is poorly digested. Either way, I've never gotten sick from it, so 🤷

[–] [email protected] 3 points 1 year ago* (last edited 1 year ago) (1 children)

Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus Solanum, such as the potato, the tomato, and the eggplant

Raw potatoes certainly are mildly toxic, it's not just undigestible starches.

[–] [email protected] 4 points 1 year ago* (last edited 1 year ago) (1 children)

Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, but microwaving potatoes reduces the alkaloid content by 15%. Deep frying at 150 °C (302 °F) also does not result in any measurable change.

They're no more toxic than cooked potatoes, unless you only eat microwaved ones.

[–] [email protected] 4 points 1 year ago (1 children)

This guy raw potatoes

[–] [email protected] 5 points 1 year ago* (last edited 1 year ago)

I'm just sick and tired of the "don't you know they're toxic" response to finding out I eat raw ones. My people, if they were toxic I wouldn't be eating them because it would have made me ill. 🤦 Someone eating a whole bag of potato chips is gonna take in more solanine than I will eating one raw, peeled potato.

Hell, there are places that do baked/fried potato skins as an appetizer, when the skin is where the solanine is concentrated, and often can rise above the safe threshold. It's even suggested to eat a small piece of potato skin raw to determine if the solanine levels of a potato in question are safe, as it tastes very bitter.

I'm also a produce manager at a grocery store for a living, so I have a passable knowledge of most common fruits and veggies and what's safe to do with them.