Spuds Brandishing Oxalates?

By Atom Bergstrom

Atom’s Blog

Re: What is your favorite potato to eat?

Sierra gold or Yukon gold. I once liked “purple” potatoes, but haven’t found any tasty ones since the 1990s.

<>

Re: So, you don’t bake them, right? You cut them up then boil them and put butter on them and eat?

We dextrinize our potatoes in the oven for an hour-and-a-half, then slop on the butter.

<>

Re: Dextrinize means to cook?

According to Dr. Google, “When food containing starch is heated (without the presence of water) it can produce brown compounds due to dextrinization. Dextrinization occurs when the heat breaks the large starch polysaccharides into smaller molecules known as dextrins.”

The above definition is pretty much the two versions of dextrinization we’re using — pyro-dextrinization and pyro-protein coagulation.

CAUTION! Dextrinization means many other things to many other people and scientists! Various modifications of it are used extensively by corporate “food” cartels.

<>

I once asked Ray Peat about dextrinization when he was on KMUD, and he only seemed to know about the corporate chemical types, and he also didn’t seem to know about the minimum temperature to create the ketones he often mentioned.

Many chefs are at the very least vaguely familiar with pyro- and cryo-dextrinization.

<>

Re: The reason why I ask is because potatoes are a little high on oxalates. So if I remove the skin and boil them, I will reduce the oxalates substantially.

80% of our oxalates are manufactured internally from vitamin C.

<>

According to the International Journal of Nephrology (Mar. 16, 2011) …

“Vitamin C is metabolized to oxalate. Oral or parenteral administration of this vitamin has been used in multiple settings such as an alternative treatment of malignancy or as an immune booster.”

Why do cancer patients submit to large IV doses of vitamin C? The oxalates kill cancer at the expense of the kidneys.

<>

John Knight, et al. (“Ascorbic Acid Intake and Oxalate Synthesis,” Urolithiasis, Aug. 2016) wrote …

“More recent research has indicated that with even low levels of dietary AA [ascorbic acid] consumption, small increases in intake (> 281 mg/day vs < 105 mg/day) in male health professionals increased stone risk by 31%6, and total AA intake increased stone risk 2 fold in a large Swedish population. At the other extreme, individuals constantly consuming large oral doses of AA or receiving intravenous infusions, have been reported to develop oxalate nephropathy in several case reports. In contrast, a short term intravenous infusion of up to 100 g AA over a 6 hr period has been used as a pilot cancer treatment without any reported short term adverse events. A large increase in urinary oxalate excretion did accompany such infusions.”

<>

If you are firmly determined to remove any barely toxic oxalates, it’s done the same way Polk Salad Annie detoxified her “poke salad.”

You boil the veggie-in-question, then pour off all the water.

You add fresh water, and boil it a second time, and pour off all the water.

You add fresh water, and boil it a third time, and pour off all the water.

You boil it a fourth time, and both the pokeweed and the water are safe to consume.

If you live in the woods and the swamp with Amos Moses the Cajun and Polk Salad Annie, you might have done this routine many times.

The folks living in Ranger, Texas, can give you further instructions too.

So can the people who were with Adano Ley and Margaret Berry during the “Great Polk Salad Massacre” in Tyler, Texas, in the 1970s.

<>