As I've delved into the nightshade-free world, I've had to do my homework as nightshades are sometimes a hidden ingredient in foods. Interestingly, I have stumbled across other concerns with America's food supply that I feel needs everyone's attention and diligence if we plan to make our country safer for future generations. I can honestly tell you, I don't believe the FDA has been diligent in keeping us safe. Just as saddened as I was seeing the wizard revealed behind the curtain in the Wizard of Oz, I'm heartbroken discovering the FDA, in my opinion, is a sham when it comes to keeping our food supply safe. I'll update this page from time to time as I continue my research.
Potatoes
The most important issue I've found deals with potatoes. Potatoes are widely consumed, yet there's no warnings on the packaging about the possible deadly side affects. Historically, potatoes used to be sold in burlap sacks. After, 1961the burlap sack was replaced with double-walled paper bags. Make Do: Feed Sack Fashion in the First Half of the Twentieth Century Nowadays, mostly clear plastic bags reign supreme without any sort of warning label. Did you know that green or sprouted potatoes are in fact poisonous? I didn't, either.
The proper way to store potatoes (and actually all nightshade vegetables) is in a cool, dry place away from light after they are harvested. Our great grandparents probably knew of this danger and this may be why cellars were developed. While I assumed it was because of lack of refrigeration, which may also have contributed to cellars, the greatest benefits for cellars lies in food safety. When nightshades are exposed to sunlight after harvesting the levels of solanine increases. Solanine is the natural pesticide contained withing nightshade plants as a defense mechanism to insect threats. You can tell with potatoes that turn green (from chlorophyl development) or sprout due to sun exposure are high in solanine. Toxicity can occur digesting as little as 1mg of solanine per kg body weight and ingesting 3mg/kg can be fatal. To put this in perspective, a mere 4 oz serving of fried potato skins can contain up to 9.5 mg of solanine and up to 23.1 mg of total glycoalkaloid concentrations. A 1oz serving of potato chips can contain up to 1.4 mg of solanine and up to 12.4 mg of total glycoalkaloid concentrations. Mass poisoning has historically occurred like in the 1979 South London case of 78 schoolboys and their mentors who became suddenly and violently ill. Some became comatose and convulsed while others hallucinated for days after the event. Luckily, all recovered. The cause: 1 bag of improperly stored potatoes. Solanine Poisoning: A Plant Toxin You Should Know About
The FDA has neglected to establish a maximum solanine content in foods. The FDA has established that the maximum acceptable glycoalkaloid content to be 20-25 mg/100 g fresh potato weight. Please keep in mind that 100 g = 3.527 ounces = .22 lbs. On the following "fact sheet" please note they only discuss total glycoalkaloid concentrations and not solanine and also they claim you would "have to consume significantly more than is ever found in a serving of potatoes to be toxic." Also, please keep in mind that children are much smaller than adults so need significantly less amounts to cause harm. Potato Goodness: Greening Fact Check According to the National Institutes of Health, processed potato chips in the USA have total glycoalkaloid levels ranging from 16-720 mg/kg. Risk Assessment of Glycoalkaloids in Feed and Food, in particular in Potatoes and Potato-derived products
Interesting to note, the European Commission (basically the FDA in Europe) supports the findings mentioned by Dr. Kiltz's Solanine Poisoning: A Plant Toxin You Should Know About and not the Potato Goodness: Greening Fact Check. Risk Assessment of Glycoalkaloids in Feed and Food, in particular in Potatoes and Potato-derived products (European Commission)
Sorry to bore you with all of the technical mumbo jumbo, but I want no one to mistake the truth. Green and sprouted potatoes pose a significant health risk which is greatly increased due to the potatoes being stored in mostly clear plastic bags. With pregnant women, solanine ingestion can result in spina bifida of the newborn. This occurs when ingested during the developmental period of 3-4 weeks of pregnancy (usually women don't yet realize they are even pregnant). With chronic exposure, solanine is stored in the body and it can lead to autoimmune disorders. No matter which way you look at it, the FDA has let down the American people.
How to lower your risk of solanine poisoning: store potatoes and all nightshade vegetables in a cool, dry, dark place out of reach of sunshine. If your potatoes have sprouted or are green, either discard them or cut off a minimum 1/8 of an inch (4mm) around the entire potato. Do not eat the skin. Please be aware cooking does not decrease solanine levels.
Baking Powder
Cinnamon
Ceylon Cinnamon (True Cinnamon; originates from Sri Lanka): Health Benefits: anti-inflammatory, anticancer, and antilipidemic activities (lowers cholesterol). Also, helps manage blood sugar levels (treats type 2 diabetes, reduces insulin resistance, and is as effective as metformin) and regulates blood pressure. Reduces spasms, reduces gas, and fights bacteria and fungi. Ceylon Cinnamon: Health Benefits, Uses, and More
Cassia Cinnamon (Chinese Cinnamon): this is the most commonly sold cinnamon in North America. It is spicier in flavor and cheaper to get. It needs to be consumed sparingly as 1-2 tsp can put a person over the daily limit and can cause liver, kidney, and lung damage. It contains coumarin, which is a blood thinner, so people already taking an aspirin/day or other blood thinners need to be cautious. This type of cinnamon can increase your risk of cancer and can cause mouth sores. *This is the type that is primarily sold in grocery stores in the US and most grocery stores don't indicate the type of cinnamon on the label. Cassia vs Ceylon Cinnamon - Not all Cinnamon is Created Equal
Product Recommendation: Festival Grocery Stores clearly label their cinnamon so you can be confident in what you are consuming.
Didn’t know that about potatoes. That’s scary. I am going to check my baking soda. I did buy the Ceylon cinnamon. Can’t wait to try it. Thanks for the information!
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