On Sun, 17 Oct 2010 01:41:23 -0700, Julie Bove wrote:

> "Alan S" > wrote in message
> ...
>> On Sat, 16 Oct 2010 11:47:16 +1000, "Ozgirl"
>> > wrote:
>>
>>
>>>
>>>"W. Baker" > wrote in message
...
>>>> Ozgirl > wrote:
>>>>
>>>>
>>>>
>>>> : I eat sweet potato skins and pumpkin skins too. I never peel
>>>> ginger. I
>>>> : bought a novelty grater once, it is a mini grater, looks just like
>>>> the
>>>> : large ones (the pyramid style with a handle on top) but fabulous
>>>> for : garlic and ginger. Its about 2 inches high. Because the grating
>>>> holes
>>>> : are much smaller it is ideal for finely grated small things. Not :
>>>> suitable for cheese (except the hard, dried out style cheeses) as the
>>>> : holes are way too small.
>>>>
>>>> AHA! Now we know he secret of how you managed to get thin enough etc
>>>> to
>>>> be able to eat so much less diabetically:-) All that indigestible
>>>> fiber(fibre) is what is doing that:-)
>>>>
>>>>
>>>lol My family leave their skins on their plate and I dutifully eat
>>>theirs
>>
>> The only time I peel a spud is when there is green skin. Otherwise I
>> cook and eat it skin and all; that includes mashed spuds.
>
> I will no longer eat potatoes with any green or sprouts. I got soooo
> sick to my stomach after doing that. Angela got sick too.

No wonder you did, the shoots contain solanin, and so do green potatoes.
Alan, if you got away with cutting away the green part, you were lucky.
That's just chlorophyll - the entire spud starts producing solanin as a
defense agains insects (and people). Solanin is a nasty poison!