Glycoalkaloids
....they are the toxins contained in potatoes when they turn green or are sprouting. Can cause vomiting, stomach upset, or diarrhoea. I looked in my brown paper bag of spuds last night; yup. As I suspected. Glycaolkaloid central. Bwaaaa! I really wanted to make mash potato!!I contemplated slicing away the green, sprouty bits but decided against it. The ensuing thought was: Glycoalkaloids? Why on earth call it that? It has absolutely no relevance to coal, or kaloids. Cheh! To mash or not to mash...? Ultimately, I threw my spuds out.
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2 Comments:
hi linda...jas here. hehe...let me help you out. glycoalkaloids...no coal and kaloids in there...
its more like glyco...for glycogen or glycerin or glycerol...that kinda meaning...
and alkaloids...
its chemical names to define the chemical structure of the thingy in the potato...hence glyco-alkaloid!
hope that helps...although i always thought you could just get rid of the roots and greenish parts to get to the potato and eat it! now i know better...i think thats why i food poisoned myself last week on salad!
haha take care...jas-minty.
Wah! So clever... I knew someone would probably post a comment to clarify things for me. And lo and behold, my very own Jas. xx As for the "gettin rid of the greenish parts and eatin it" bit... maybe a lil bit of Glycoalkaloids wouldnt hurt every now and then..
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