Year of the Potato

[Guest guest]

http://www.drmcdougall.com/misc/2008nl/may/potato.htm

 

International Year of the Potato, 2008

 

Because of the ease and efficiency of production, and the superior

nutritional qualities, the humble potato is humankind's best hope

for, resolving the current worldwide epidemic of obesity, diabetes,

heart disease, and cancer, and eventually, thriving in the near

future. The potato plant produces more nutritious food, quicker, on

less land, and in harsher climates than any other major crop. For

these reasons potatoes are the world's fourth most important food

source after rice, wheat, and corn.* With climate changes brought on

by global warming, the potato will soon become the world's most

important crop. Historically, this common vegetable has gained a

well-deserved reputation for protecting populations from starvation

and improving the lives of ordinary people.

 

 

According to the FAO (Food and Agriculture Organization of the

United Nations):

 

"The International Year of the Potato (2008) aims at raising

global awareness of the potato's key role in agriculture, the economy

and world food security. Celebration of the International Year of the

Potato (IYP) will raise awareness of the importance of the potato -

and of agriculture in general - in addressing issues of global

concern, including hunger, poverty and threats to the

environment."

 

The potato is produced in 130 nations (more nations than any other

crop, except corn). Potatoes can be grown at almost any elevation and

in most climates.Although it originated in the cold, dry Lake Titicaca

region of Peru and Bolivia (elevation 12,500 feet) between 7,000 to

10,000 years ago, the potato thrives in wet, warm costal areas. The

potato plant requires very little water, matures in as little time as

50 days, and can produce four times more food on the same amount of

land, than can wheat or rice. One acre of potatoes can feed 10 people

for a year. After being harvested from the ground the potato can be

stored for six months or more under cool, dry, well-vented

conditions-thus providing food all year long.

 

The potato has been regarded as poisonous, tasteless, boring,

fattening, hard to digest, and as an aphrodisiac; it has been

considered cattle- and pig-food, reserved only for times of famine and

for the poor. In truth, science and history have consistently judged a

potato-based diet correctly: a diet ideal for supporting human health

and productivity.

 

Starch is the predominant form of carbohydrate found in potatoes.

Human beings are anatomically and physiologically designed as a

"starch-eaters." (See my October 2007 newsletter article,

"DNA testing proves humans are designed as starch-eaters.")

Called by the French, "pommes de terre," these apples of the Earth

provide ideal sources of energy, proteins, fats, vitamins, minerals,

and fiber. Their abundant proteins easily provide all of the essential

amino acids required for healthy adults and children. They are

anti-scurvy (Vitamin C) and excellent sources of all vitamins and

minerals (except B12). Potatoes are a complete food: People can and

have lived for extended periods on potatoes as their sole source of

nourishment. (For more information on how potatoes keep people trim

and healthy see my April 2002 newsletter article: "Potatoes Are

the Pillars of Worldwide Nutrition."

 

*Potatoes are consumed by more of the world's population than any

other vegetable (in distinction to grains). Corn is mainly used for

animal feed.

 

A Medicine and a Poison

 

The potato is from the plant family Solanaceae. This family also

contains the tomato, peppers (capsicum), and eggplant, along with

powerful poisonous plants, including mandrake, henbane, tobacco, and

the deadly nightshade. The most pharmacologically active compounds

found in the potato are the solanine glycoalkaloids (a-solanine and

a-chaconine). Their primary purpose is to defend the potato plant

against bacteria, fungi, viruses, insects, animals, and humans.

However, at appropriate levels these glycoalkaloids have medicinal

effects for people.

 

Known Medical Benefits from Extracts of Solanine

 

Lowers cholesterol

Anti-diabetic

Anti-allergic

Anti-itching

Anti-inflammatory

Antibiotic (bacteria, fungi, parasites, viruses)

Anticancer

 

Like most medicines, solanine can become poisonous when delivered in

high concentrations. Farmers have known for centuries that potatoes

could poison their cattle and pigs. The highest concentrations of

glycoalkaloids occur just under the skin and in areas of high

metabolic activity, such as the eyes. Hence peeling potatoes reduces

their toxic potential. The glycoalkaloid levels in the plant's parts

increase with age and exposure to light.

 

In people, the clinical effects are due primarily to their

anti-cholinesterase activity, and include headache, diarrhea, nausea,

vomiting, weakness, depression, and finally paralysis. A rare skin

disease called 'potato eruption' begins as red papules that can

progress to pustular crusted lesions. Death from solanine poisoning

from potatoes is rare. These chemicals are resistant to cooking and

may stay in the body for several days. To eliminate the risks, do not

eat spoiled potatoes; which usually means those potatoes with green

discoloration under their skin and/or sprouted potatoes, having

"growing eyes."

 

The Versatile and Enduring Potato

 

For millennium, the five thousand potato varieties found worldwide

have been consumed fresh (boiled or roasted) or reconstituted in stews

from dried forms. Potatoes are outgrowths (enlargements) of the roots

of the potato plant-called tubers. The primary purpose of the tuber

is to store energy to keep the potato plant alive during the winter

months and through droughts. Secondarily, these starch-rich,

underground storage organs (USO) benefit us by providing a high

energy, nutritionally complete food for people, during times of feast

and famine.

 

 

Common Methods of Serving Potatoes:

 

Mashed

Baked

Roasted

Boiled

Steamed

Microwave

Hash Browns

Potato Pancakes

French Fries

Potato Chips

 

Potatoes need no sophisticated equipment for cooking.

 

 

 

Common Potato Types:

 

Russet potatoes (the classic potato; also called Burbank and Idaho)

are long, slightly rounded and have a brown, rough skin and numerous

eyes. Excellent for baking and for French fries.

 

Irish potatoes are waxy, and ideally suited to boiling, as they will

hold their shape well. They can also be roasted, broiled, or turned

into potato salads and fried potatoes.

 

Yukon Gold potatoes are roughly spherical in shape, with dull brown to

gold skin, and are usually waxy. They are delicious in soups and make

excellent mashed potatoes.

 

Red Bliss potatoes have a red flaky skin with a white flesh.

 

Round Red potatoes are waxy boiling potatoes with smooth skins.

 

Peruvian Purple potatoes have dark purple skins and pale purple

flesh.

 

Fingerling potatoes naturally grow much smaller than conventional

potatoes, and are elongated and slightly knobby-thus, finger-like in

shape. They are roasted, broiled, baked, grilled, or boiled.

 

New potatoes are potatoes that have not fully matured.

 

Chip potatoes (Atlantic and Snowden) are grown especially for potato

chip production and not available in the supermarkets.

 

Preserving Potatoes

 

The single disadvantage of the potato, compared to wheat and corn, is

they cannot be stored and carried over from year to year in their

harvested form because the tubers rot. Fortunately, various drying

methods will preserve them as future food. Since ancient times, people

of the Andes would "freeze-dry" potatoes. The process involved

freezing, trampling by foot to remove some water and skins, and then

refreezing in the cold night air. This product, known as chuño,

would last in good condition for 10 years when stored in a dry, sealed

room. Another traditional product is papa seca ( " dehydrated

potato " ). The tubers are boiled, peeled, cut into chunks,

sun-dried, and then ground into a starchy staple that is often eaten

with tomatoes, and onions. These days, papa seca is consumed more

widely than chuño and can be purchased in supermarkets. Sun-drying

potatoes is a cottage business in India and Asian countries-this new

growth industry provides an inexpensive way to preserve potatoes and

to smooth out seasonal gluts.

 

You can order dried potatoes in bulk:

 

North Bay Trading Co.

Harmony House Foods

 

The manufacturer states they will last about 2 years. However,

with proper storage in a cool dry place, they will last much

longer.

 

You may want to start your own "victory garden" to offset your

food expenses and prepare for a future where the potato will be your

most reliable food source. You-Tube has instructional videos on

how to grow and harvest potatoes.

 

Videos on How to Grow Potatoes

Doug Smitty of Smitty's Gardening Services

 

Getting Started

 

Preparing to Plant Potatoes

 

Digging a Trench

 

Planting Potatoes

 

Fertilizing Potatoes

 

Hilling Potatoes

 

Harvesting Potatoes

 

Curing Potatoes

 

Stopping Beetles

 

 

 

The Anti-famine Food

 

Adoption of a potato-based agriculture is credited with the virtual

elimination of famine in Europe by the early nineteenth century. As a

testament to the capacity of the potato to support people, between

1801 and 1851, the populations of England and Wales doubled to almost

18 million people, and the Irish population was able to double to

eight million between 1780 and 1841 as a direct result of the

widespread cultivation of the potato. Fortunately, the common potato

is now being rediscovered as a nutritious crop, producing a delicious

food, which will cheaply feed an increasingly hungry world. This

enlightenment has the potential to save the human race from

starvation, as it has done for so many communities in the past.

The United Nations has declared 2008 the "International Year of the

Potato," and for good reason: to raise "global awareness of the

potato's key role in agriculture, the economy and world food

security."

 

References:

 

Lee MR. The Solanaceae: foods and poisons. J R Coll Physicians Edinb.

2006 Jun;36(2):162-9.

 

Friedman M. Potato glycoalkaloids and metabolites: roles in the plant

and in the diet. J Agric Food Chem. 2006 Nov 15;54(23):8655-81.

[Guest guest]

sadly, my potaoes caught a blight and mostly turned to mush this season

yarrow Jun 2, 2008 11:20 PM Year of the Potato

 

 

 

 

http://www.drmcdougall.com/misc/2008nl/may/potato.htmInternational Year of the Potato, 2008Because of the ease and efficiency of production, and the superior nutritional qualities, the humble potato is humankind's best hope for, resolving the current worldwide epidemic of obesity, diabetes, heart disease, and cancer, and eventually, thriving in the near future. The potato plant produces more nutritious food, quicker, on less land, and in harsher climates than any other major crop. For these reasons potatoes are the world's fourth most important food source after rice, wheat, and corn.* With climate changes brought on by global warming, the potato will soon become the world's most important crop. Historically, this common vegetable has gained a well-deserved reputation for protecting populations from starvation and improving the lives of ordinary people. According to the FAO (Food and Agriculture Organization of the United Nations):"The International Year of the Potato (2008) aims at raising global awareness of the potato's key role in agriculture, the economy and world food security. Celebration of the International Year of the Potato (IYP) will raise awareness of the importance of the potato - and of agriculture in general - in addressing issues of global concern, including hunger, poverty and threats to the environment."The potato is produced in 130 nations (more nations than any other crop, except corn). Potatoes can be grown at almost any elevation and in most climates.Although it originated in the cold, dry Lake Titicaca region of Peru and Bolivia (elevation 12,500 feet) between 7,000 to 10,000 years ago, the potato thrives in wet, warm costal areas. The potato plant requires very little water, matures in as little time as 50 days, and can produce four times more food on the same amount of land, than can wheat or rice. One acre of potatoes can feed 10 people for a year. After being harvested from the ground the potato can be stored for six months or more under cool, dry, well-vented conditions-thus providing food all year long.The potato has been regarded as poisonous, tasteless, boring, fattening, hard to digest, and as an aphrodisiac; it has been considered cattle- and pig-food, reserved only for times of famine and for the poor. In truth, science and history have consistently judged a potato-based diet correctly: a diet ideal for supporting human health and productivity.Starch is the predominant form of carbohydrate found in potatoes. Human beings are anatomically and physiologically designed as a "starch-eaters." (See my October 2007 newsletter article, "DNA testing proves humans are designed as starch-eaters.") Called by the French, "pommes de terre," these apples of the Earth provide ideal sources of energy, proteins, fats, vitamins, minerals, and fiber. Their abundant proteins easily provide all of the essential amino acids required for healthy adults and children. They are anti-scurvy (Vitamin C) and excellent sources of all vitamins and minerals (except B12). Potatoes are a complete food: People can and have lived for extended periods on potatoes as their sole source of nourishment. (For more information on how potatoes keep people trim and healthy see my April 2002 newsletter article: "Potatoes Are the Pillars of Worldwide Nutrition." *Potatoes are consumed by more of the world's population than any other vegetable (in distinction to grains). Corn is mainly used for animal feed. A Medicine and a PoisonThe potato is from the plant family Solanaceae. This family also contains the tomato, peppers (capsicum), and eggplant, along with powerful poisonous plants, including mandrake, henbane, tobacco, and the deadly nightshade. The most pharmacologically active compounds found in the potato are the solanine glycoalkaloids (a-solanine and a-chaconine). Their primary purpose is to defend the potato plant against bacteria, fungi, viruses, insects, animals, and humans. However, at appropriate levels these glycoalkaloids have medicinal effects for people.

Known Medical Benefits from Extracts of SolanineLowers cholesterolAnti-diabeticAnti-allergicAnti-itchingAnti-inflammatoryAntibiotic (bacteria, fungi, parasites, viruses)AnticancerLike most medicines, solanine can become poisonous when delivered in high concentrations. Farmers have known for centuries that potatoes could poison their cattle and pigs. The highest concentrations of glycoalkaloids occur just under the skin and in areas of high metabolic activity, such as the eyes. Hence peeling potatoes reduces their toxic potential. The glycoalkaloid levels in the plant's parts increase with age and exposure to light.In people, the clinical effects are due primarily to their anti-cholinesterase activity, and include headache, diarrhea, nausea, vomiting, weakness, depression, and finally paralysis. A rare skin disease called 'potato eruption' begins as red papules that can progress to pustular crusted lesions. Death from solanine poisoning from potatoes is rare. These chemicals are resistant to cooking and may stay in the body for several days. To eliminate the risks, do not eat spoiled potatoes; which usually means those potatoes with green discoloration under their skin and/or sprouted potatoes, having "growing eyes."The Versatile and Enduring PotatoFor millennium, the five thousand potato varieties found worldwide have been consumed fresh (boiled or roasted) or reconstituted in stews from dried forms. Potatoes are outgrowths (enlargements) of the roots of the potato plant-called tubers. The primary purpose of the tuber is to store energy to keep the potato plant alive during the winter months and through droughts. Secondarily, these starch-rich, underground storage organs (USO) benefit us by providing a high energy, nutritionally complete food for people, during times of feast and famine. Common Methods of Serving Potatoes:MashedBakedRoastedBoiledSteamedMicrowaveHash BrownsPotato PancakesFrench FriesPotato ChipsPotatoes need no sophisticated equipment for cooking. Common Potato Types:Russet potatoes (the classic potato; also called Burbank and Idaho) are long, slightly rounded and have a brown, rough skin and numerous eyes. Excellent for baking and for French fries. Irish potatoes are waxy, and ideally suited to boiling, as they will hold their shape well. They can also be roasted, broiled, or turned into potato salads and fried potatoes. Yukon Gold potatoes are roughly spherical in shape, with dull brown to gold skin, and are usually waxy. They are delicious in soups and make excellent mashed potatoes. Red Bliss potatoes have a red flaky skin with a white flesh.Round Red potatoes are waxy boiling potatoes with smooth skins.Peruvian Purple potatoes have dark purple skins and pale purple flesh.Fingerling potatoes naturally grow much smaller than conventional potatoes, and are elongated and slightly knobby-thus, finger-like in shape. They are roasted, broiled, baked, grilled, or boiled.New potatoes are potatoes that have not fully matured.Chip potatoes (Atlantic and Snowden) are grown especially for potato chip production and not available in the supermarkets.Preserving PotatoesThe single disadvantage of the potato, compared to wheat and corn, is they cannot be stored and carried over from year to year in their harvested form because the tubers rot. Fortunately, various drying methods will preserve them as future food. Since ancient times, people of the Andes would "freeze-dry" potatoes. The process involved freezing, trampling by foot to remove some water and skins, and then refreezing in the cold night air. This product, known as chuño, would last in good condition for 10 years when stored in a dry, sealed room. Another traditional product is papa seca ("dehydrated potato"). The tubers are boiled, peeled, cut into chunks, sun-dried, and then ground into a starchy staple that is often eaten with tomatoes, and onions. These days, papa seca is consumed more widely than chuño and can be purchased in supermarkets. Sun-drying potatoes is a cottage business in India and Asian countries-this new growth industry provides an inexpensive way to preserve potatoes and to smooth out seasonal gluts.

You can order dried potatoes in bulk:North Bay Trading Co.Harmony House FoodsThe manufacturer states they will last about 2 years. However, with proper storage in a cool dry place, they will last much longer.You may want to start your own "victory garden" to offset your food expenses and prepare for a future where the potato will be your most reliable food source. You-Tube has instructional videos on how to grow and harvest potatoes.Videos on How to Grow PotatoesDoug Smitty of Smitty's Gardening ServicesGetting StartedPreparing to Plant Potatoes Digging a TrenchPlanting PotatoesFertilizing Potatoes Hilling PotatoesHarvesting PotatoesCuring PotatoesStopping Beetles The Anti-famine Food Adoption of a potato-based agriculture is credited with the virtual elimination of famine in Europe by the early nineteenth century. As a testament to the capacity of the potato to support people, between 1801 and 1851, the populations of England and Wales doubled to almost 18 million people, and the Irish population was able to double to eight million between 1780 and 1841 as a direct result of the widespread cultivation of the potato. Fortunately, the common potato is now being rediscovered as a nutritious crop, producing a delicious food, which will cheaply feed an increasingly hungry world. This enlightenment has the potential to save the human race from starvation, as it has done for so many communities in the past. The United Nations has declared 2008 the "International Year of the Potato," and for good reason: to raise "global awareness of the potato's key role in agriculture, the economy and world food security." References:Lee MR. The Solanaceae: foods and poisons. J R Coll Physicians Edinb. 2006 Jun;36(2):162-9. Friedman M. Potato glycoalkaloids and metabolites: roles in the plant and in the diet. J Agric Food Chem. 2006 Nov 15;54(23):8655-81.

 

 

 

 

 

What gets us into trouble is not what we don't know, it's what we know for sure that just ain't so.

- Mark Twain

[Guest guest]

How sad.

 

I haven't harvested any of mine yet. I planted fingerlings (from

tiny ones bought at the farmers' market) and some red potatoes in a

foot of compost, and the foliage is still 2 ft. high and starting to

bloom.

 

I wonder if the comment about harvesting in 50 days is a typo. I

haven't come across any that produce even new potatoes in that short

time.

 

At 11:30 AM -0800 6/3/08, fraggle wrote:

sadly, my potaoes caught a blight and mostly turned to mush this

season

 

[Guest guest]

i think it depends on the variety and weather conditions...

as for mine, well, i tend to have several different batches going at once, so can harvest afew all the time, but over the last few weeks they've all turned black and vanished

ah well...

and not like i can rotate, nowhere to rotate to! dang small yards

maybe i'll try em in a container with fresh soil

yarrow Jun 3, 2008 11:41 AM Re: Year of the Potato

 

 

 

 

How sad.

 

I haven't harvested any of mine yet. I planted fingerlings (from tiny ones bought at the farmers' market) and some red potatoes in a foot of compost, and the foliage is still 2 ft. high and starting to bloom.

 

I wonder if the comment about harvesting in 50 days is a typo. I haven't come across any that produce even new potatoes in that short time.

 

At 11:30 AM -0800 6/3/08, fraggle wrote:

sadly, my potaoes caught a blight and mostly turned to mush this season

 

 

 

 

 

 

 

 

What gets us into trouble is not what we don't know, it's what we know for sure that just ain't so.

- Mark Twain

[Guest guest]

, yarrow wrote:

>

> How sad.

>

> I haven't harvested any of mine yet. I planted fingerlings (from

tiny

> ones bought at the farmers' market) and some red potatoes in a

foot

> of compost, and the foliage is still 2 ft. high and starting to

bloom.

>

> I wonder if the comment about harvesting in 50 days is a typo. I

> haven't come across any that produce even new potatoes in that

short

> time.

>

> At 11:30 AM -0800 6/3/08, fraggle wrote:

> sadly, my potaoes caught a blight and mostly turned to mush this

season

>

>

>well thanks +for answereng my qwestion on why potatoes taste the

way they do. Signed,

Sensitive taste buds.