Potatoes

Organic Food Is Nutritional Health
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POTATO

INTRODUCTION

Picture of Idaho potato field on thousands of acres.

The customary method of planting the rows of growing potato plants you see here is to insert a little piece of another potato into the ground and watch it sprout. This is called Seed Potato planting. All the accumulated genetic defects from all the generations before it, are re-planted anew. Result: a plant with low resistance to various parasites from fungi to crawling, flying insects.

Solutions: (a) re-design the potato to resist one enemy or another; (b) spray it with all the chemical killers you can lay your hands on. Result: a potato really not fit to eat. The (a) solution has genetically manipulated organism (GMO) potatoes with bacteria genes and virus genes in it for you to digest with the opportunity to acquire the new genes yourself. Not good. Lots of potatoes are harvested in this mode. But, they won't tell you which are GMO and which are the old originals.

The (b) solution has repeated application of herbicides, insecticides, and fungicides onto the leaves and ground. Since you don't eat the leaves, no harm done to you. But the stuff that falls to the ground is another matter. It can and does get down to the roots where it is absorbed into the plant structure. This absorption used to be denied. Magnetic Resonance Imaging (MRI) investigation so completely proved that the huge molecules of the toxic stuff is in fact taken in by the roots, that the chemical producers no longer put out that lie.

The part of the potato you eat, is a part of the root— a “tuber.” So, eat a mainstream potato, and you are ingesting who knows what? It is unlikely that anybody has fallen over dead from eating one potato. But if you have eaten enough of it and other like-poisoned foods, you may have developed a hidden allergy that may well kill you at some point in your personal timeline. How else can you explain the epidemic numbers of people with undefinable degenerative conditions like Chronic Fatigue Syndrome? Picture of a greenhouse started TPS fingerling ready for transfer to a field.

Organic potatoes at least don't have the integrated bacteria and viral genes, nor the internalized huge nerve gas derived chemicals. They have another problem. They can convey parasite eggs and soil based bacteria and viruses into your home because they are not chemicalized. So, beware! Handle the organic potatoes and other veggies with rubber gloves until you disinfect them with an iodine solution soak. And wipe any surface with the same soak.

Disinfect: a tablespoon of 10% iodine from the Povidine bottle you can find at any first aid shelf in any drugstore or supermart, into a gallon of tap water. A teaspoon to a half-gallon. Buy the cheapest. Let soak for 15 minutes. This is from Dr. Hulda Clark's cancer cure protocols. Dip your hands in it too. Rinse well. I do it routinely to my lettuce. You'd be surprised at what gets left behind in the pot.

There is another way to plant potatoes that avoids all the foregoing problems. This is called True Potato Seed TPS planting. An actual seed is inserted rather than a piece of a previous generation. It's coming on strong now because the hybrid seeds that are available coming from Peru, are bred especially to resist the killer fungi that wipe out whole fields. Then, if you plant wild Black Nightshade along with the potato, the ever present Colorado Potato Beetle will go for the deadly nightshade before attacking the potato. This becomes the beetle's last supper. Then, a repeated garlic spray blocks all the other creepy crawlers, and presto! An organic potato that can easily compete price-wise with the commercial potato for those meant for retail sales.

The potato grown for its chemicals as mentioned below, need not be given such careful attendance.


Potato, edible starchy tuber. It is produced by certain plants of a genus of the nightshade family, especially the common white potato. The name is also applied to the plants. The white-potato tuber is a food staple in most countries of the temperate regions of the world.

The plant is grown as an annual herb. The stem attains a length of up to almost 1 m (almost 3 ft), erect or prostrate, with pointed leaves and white to purple flowers. The fruit is a many-seeded berry about the size of a cherry. Like the stems and the foliage, the fruit contains significant amounts of solanin, a poisonous alkaloid characteristic of the genus.

The plant, native to the Peruvian Andes, was brought to Europe in the 16th century by Spanish explorers. The cultivation of the potato spread rapidly, especially in the temperate regions, and early in the 18th century the plant was introduced into North America. The earliest authentic record of its cultivation there was dated 1719, at Londonderry, New Hampshire. Picture of Incan potato god.

Production in the United States during the mid-1980s involved a harvest of almost 500,000 hectares (about 1.2 million acres), yielding about 16.1 million metric tons of potatoes annually. Production in the United States 1in 1999 involved a harvest of 560,000 hectares (1.4 million acres), yielding 21.7 million metric tons of potatoes. The states producing the most potatoes are Idaho and Washington.

Picture of spuds in a box.

The early crop is produced by California and the Gulf states; as the season advances, the harvest moves to the states of the Great Plains, the Pacific Northwest, and the Northeast. n ordinary cultivation, propagation is accomplished by planting the tuber or a section of the tuber containing an eye, which is an undeveloped bud.

New varieties are developed from seed produced after controlled pollination. Improved varieties may be propagated rapidly by using cuttings from the sprouts. Rich, sandy loams are most suitable for producing the light, mealy types favored by American and British taste; heavy, moist soils produce the firm type preferred by Europeans.

Named varieties popular in the United States include Rose, Idaho, Cobbler, Early Ohio, Green Mountain, Hebron, Rural, and Burbank. Freshly dug potatoes contain 78 percent water, 18 percent starch, 2.2 percent protein, 1 percent ash, and 0.1 percent fat. About 75 percent of the dry weight is carbohydrate.

The potato is an important source of starch for the manufacture of adhesives and alcohol. The most important disease of the potato is late blight, caused by a fungus that rots leaves, stems, and tubers. The early blight, caused by a different fungus, is not so destructive but causes lesions that permit entry of the various forms of bacterial rot. Picture showing several varieties grown in the Andes Mountains.

Several forms of mosaic disease and leaf curl are caused by infection with viruses. The Colorado potato beetle is the most destructive of the insect pests; others include the potato leafhopper, the potato flea beetle, and species of aphids and psyllids.

Scientific classification: Potatoes are produced by plants of the genus Solanum, of the family Solanaceae. The common white potato is classified as Solanum tuberosum.
HOW TO CITE THIS ARTICLE

"Potato," Microsoft® Encarta® Online Encyclopedia 2001
encarta.msn.com © 1997-2001 Microsoft Corporation. All rights reserved.

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