Getting Away From Grains

In view of the many molds that are grain-related, and because

these cannot be seen or smelled in pastas, breads, cold cereals, it

would be wise to steer away from grain consumption. Always

choose potatoes, because it is a vegetable instead of a grain, if

you have a choice. The potato appears on your plate the way it

was harvested. Whereas grain was hulled, stored for quite a long

time, perhaps degerminated (the bran and germ picks up

Donít eat the green on the potato.

mold the fastest). Then it was mixed with assorted chemicals

(fumigation, anti oxidants), each polluted in its own way, packaged

again and stored again. Grains have a more tortuous history

than potatoes that simply get sprayed.

The spray isn't simple, of course. Scrub it off under the tap. If

potatoes weren't heavily sprayed they'd be sprouting in the

stores. The spray accumulates in the eyes. Cut away all the eyes.

By the time you have done this you may as well have peeled

them. But no blemish, no cut, no dark spot inside may be left for

you to eat. Don't buy potatoes that show a tint of green on them

(the green color is due to scopolamine; it is toxic). Red potatoes

have different chemistry that doesn't produce the green toxin, buy

these often. Store potatoes out of the light, to slow down the

greening process. They are still a nutritious, vitamin C-rich

foodóprovided you don't fry them in benzene-polluted,

hydrogenated grease!

Potatoes have their molds but they are nicely visible. And washing and peeling does away with them. Old literature advises that potatoes should be harvested by moonlight so the green drug isn't produced in the white varieties.

Potato harvest of the future. With modern

mechanized harvesting

this should pose no problem. But perhaps this must await the age

of robots.

Do you have any questions?

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