Can't Believe It's Allergy Free!

Imagine meals with meats and no potatoes—no mashed or baked potatoes on the side, and no French fries at all! What on earth did people do before the potato was discovered?

According to some sources, the potato was introduced to England in the latter half of the 1500s, even though the known history of potato cultivation probably began nearly 2000 years ago in South America.

The popularity of the potato has grown over the years. It is so nutrient dense that some call it a near perfect food. The USDA tells us that a diet of whole milk and potatoes would supply all the elements necessary for the maintenance of the human body. The potato is high in nutrition and low in calories, and with its high water content, makes a filling bulk food.

Nutritionists claim that

1. The average baked potato provides the recommended daily requirement of Riboflavin and Niacin, both B group vitamins..
2. It is rich in iron and Vitamin C.
3. It contains more potassium than a banana.
4. A medium sized baked potato has as many calories as an average sized apple.
5. It has 2 ½ times fewer calories than a similar quantity of bread. (88 calories in a medium 4 oz. potato). By itself, the potato is not fattening. High fat toppings add to the calories.
6. Most cereals contain more starch than potatoes
7. Most important of all, it is one of the least allergenic of all foods and can substitute for grain / cereal accompaniments at the dinner table.

Potato ‘Points to Remember

• When buying potatoes it is important to choose firm, dry potatoes with unbroken skins.
• Potatoes should be free from sprouts and green patches. Uneven surfaces or eyes do not cause harm.
• Always store potatoes unwashed in a cool, dry place. Potatoes should never be stored with onions which can speed their spoilage.
• New potatoes do not keep as well, and should be bought in small quantities.
• Potatoes should not be refrigerated. Only new potatoes can be kept in the fridge.

Cooking Tips

• Cooking potatoes with skins helps to retain most nutrients. We discard nutrients when we discard skins. The water that potatoes are boiled in can be used in soups, casseroles, and in any other cooking
• Pressure cooking is an excellent way of retaining nutrients. It requires the use of minimal water which can easily be used up.
• Cooking in the microwave oven is yet another good method of maximizing on the nutrients. It is best to undercook, test for doneness, then cook further if necessary.

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