Do you think high glycoalkaloid content of potatoes is a cause for concern for people with chronic inflammatory conditions like RA, AS, Crohn’s etc.?
I know avoiding the green parts of the potatoes is a way of reducing the glycoalkaloid amount we ingest. Peeling the potatoes before cooking is another helpful method. Are there any other methods to employ to reduce the glycoalkaloids we ingest when eating potatoes? Does different cooking methods affect the glycoalkaloid structure and reduce the amount?