In article >,
David Harmon > wrote:

> On Fri, 06 Mar 2009 16:23:14 -1000 in rec.food.cooking, dsi1
> > wrote,
> >Sky wrote:
> >
> >> OK, maybe I'm missing something. Why do potato eyes get removed? After
> >> all, they're not when the potatos are baked.
> >
> >
> >The old wife's tale is that the potato eyes/buds are poison. I'd bet
> >they ain't that poisonous but only up to a buck fifty.
>
> They contain the toxic alkaloid solanine, as do the green skins if they
> have sat in the sun. But it's not a very strong poison.

But some people (like me!) are very sensitive to it!
Bags of potatoes at the grocery store that sit under the lights all
night tend to start turning green and I always remove any trace of green
before cooking.

Last time I bought potatoes, I gently griped at one of the produce guys
about the wastage and green spuds. He apologized and told me about the
light issue, then went and brought me a freshly delivered bag out of the
back where they were stored in the dark. :-)

Not a trace of green. I thanked him profusely.

I store them in the dark here.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama