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| Sunday, 3 November 2002 |
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In our continuing series highlighting the importance of vegetables, we put the ubiquitous potato under the microscope and look at its origins, food value, natural benefits and curative properties and how best to use it. Origin and Distribution The potato is a native of South America, where it has been cultivated from ancient times. It was introduced to Europe in the latter-half of the 16th century. But for nearly one hundred years, it was looked upon as a poisonous tuber. Its food value was realised only in 1771, when a prize was offered in France for the discovery of an article of food which could be used as a substitute for wheat in times of famine. In the United States, potato was introduced by Irish immigrants in 1791. The Spaniards took it to Philippines at an early date. It came to India in the 17th century. The missionaries probably introduced in into east Africa towards the end of the 19th century. In volume and value on a world basis, the potato now exceeds all other crops in the world. Uses Potatoes can be boiled, fried, mashed baked, steamed, stewed and cooked with other vegetables. But it should be cooked in such a way so as to retain all its excellent qualities. To secure its maximum value, it should always be cooked with its skin as the most nutritive part of the potato lies just below the skin and this particular layer is very rich in protein and mineral salts. Natural Benefits and Curative Properties The potato contains several medicinal virtues. As it is one of the most strong alkaline foods, it is very helpful in maintaining the alkali reserve of the body and a natural antidote for an overdose of acid or acidosis. It dissolves away uric acid and lime. It is also important in preventing the the fermentative process in intestine and it helps the growth of friendly bacteria in the digestive tracts. A note of caution though. Potatoes should be avoided by obese people as they are fattening. Raw potato juice is regarded as an excellent food remedy for rheumatism. In some rural areas in Great Britain, it is a custom for rheumatic sufferers to carry a potato in their pockets, as they believe the potato absorbs some of the acid from the sufferer's body. The old potato is thrown away and replaced with a new one after a few days. The skin of the potato is also considered an excellent food remedy for rheumatism. This skin is exceptionally rich in vital minerals salts and the water in which the peels have been boiled is one of the best medicines for the ailments caused by excess of acid in the system. Raw potato juice is valuable in stomach and intestinal disorders and has also proved very valuable in clearing skin blemishes. This cleansing results from the high content of potassium, sulphur, phosphorus and chlorine in the potato. These elements are, however, of value only when the potato is raw, as in this state they are composed of live organic atoms. In the cooked state, they are converted into inorganic atoms and are of little value for constructive purposes. |
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