On Thu, 05 Feb 2009 09:08:38 +0000, Rod wrote:

PeterC wrote:
On 05 Feb 2009 00:30:13 GMT, Andrew Gabriel wrote:

In article ,
PeterC writes:
On 04 Feb 2009 22:29:06 GMT, Andrew Gabriel wrote:

In article ,
me here writes:
Bake taters in the microwave: uses 25% of
the enrgy (IIRC)
Remember to not eat the skins if you only microwaved them.
er, why, please?
There's a toxin in potato skins which is destroyed by cooking.
However, microwaving doesn't cook the skins well enough to do
so, so there's a risk you'll end up eating some.

Thanks. I know about the oxalic acid but hadn't realised that the
milliwobble didn't kill it. Be worse if there's any hint of greeness in the
skin.

I thought the principal toxin in spuds was solanine, isn't oxalic acid
what is in rhubarb leaves? (Though oxalates are produced in some fungi
infected potatoes.)

Yes, sorry, I was thinking of green ones and assuming that they're the
same.

http://www.snopes.com/food/ingredient/potato.asp

(Ignoring artificially applied substances like the post-harvest
fungicide thiabendazole (which does not get destroyed by oven or
microwave cooking).)

But I would like to see some references to potatoes and microwaves.


--
Peter.
You don't understand Newton's Third Law of Motion?
It's not rocket science, you know.