The humble spud

The potato is possibly the most misunderstood vegetable in our daily diet. The high protein and the low carbohydrates records that it is a non fattening food.

The northern Europeans consume almost double the amount we Australians do and it is extremely difficult to find even one per cent of their population obese.

The introduction of potatoes in the shipping industry saved the lives of between two and three hundred thousand sailors a year, due to the high vitamin C content.

To understand the effects of the potato in our diet, the saving of a large cup of mashed potato in the freezer (bits and pieces) when added to tomato soup if properly mixed, (whisked) it will completely irradiate the leftover acidity of the tomato when consumed.

No other product will absorb the acidity of the stomach as well as the potato and though it is called a junk food in some instances, that is an incorrect statement.

The better quality the potato (less water per tuber) the higher the food value and the less oils and fats it will consume when cooked.

The old farmers varieties can contain between 50 to 100 per cent more food value (less water), than most of the modern varieties.

The consumption nationally we are told is dropping 2.5 per cent per year. That actually means 10 per cent in four years. The replacement of the potato is only to the detrimental effect of our health.

In our history you will note that no explorers left the capital cities without a bag of potatoes. Look to your farmers’ markets as many of the older varieties are still available.

If possible, cook the potatoes still in their skin and peel the skin after cooking. The closer to the skin, the higher nutrient value of the food. Les Horsfield, Thorpdale