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
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Fig. 54 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.
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Fig. 55 Potato harvest of the future. |
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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 С-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. With modern
mechanized harvesting this should pose no problem. But perhaps this must await the age of robots.