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
Don’t 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
food—provided 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.
