Kornblumenratte

@Kornblumenratte@feddit.org

• ⁨Comment⁩ on ⁨You'll never see it coming⁩ ⁨⁨1⁩ ⁨week⁩ ago⁩:

  “We like to destroy the universe at least every couple of months.”

• ⁨Comment⁩ on ⁨Huh? ϡψφϟβμχ⁩ ⁨⁨3⁩ ⁨weeks⁩ ago⁩:

  No, I don’t get the joke of conflating Yiddish and Russian. Would you be so kind to enlighten me?

• ⁨Comment⁩ on ⁨Huh? ϡψφϟβμχ⁩ ⁨⁨3⁩ ⁨weeks⁩ ago⁩:

  I’m pretty sure that “Oy wey” is Yiddish, not Russian.

• ⁨Comment⁩ on ⁨Boil em, Mash em, Stick them in a Stew⁩ ⁨⁨1⁩ ⁨month⁩ ago⁩:

  Maybe the glycoalkaloid content differs between potatoe sorts? I have used sprouted potatoes my whole life without any issues whatsoever. Might have been just lucky that our potatoes are low on glycoalkakoids?

  Ok – this is the official statement of the German Federal Agency for Risk Assessment.

  TL;DR

  • there have been only a couple of reports of glycoalkaloid poisoning through potatoe consumption during the last 100 years.
  • sprouts, green parts and the skin of potatoes contain glycoalcaloids
  • cooking reduces glycoalcaloids.
  • peeled and cooked potatoes are safe to eat.

  Culinary preferences might make the difference: in Germany potatoes are eaten peeled = very low risk of poisoning, while my Canadian host family ate potatoes with their skin = slightly higher risk of poisoning, especially if you cut out sprouts but leave the skin.

• ⁨Comment⁩ on ⁨Subscribe now for more clicks!⁩ ⁨⁨1⁩ ⁨month⁩ ago⁩:

  It’s not a meme.