If you’re looking for a versatile, healthy, carbohydrate-rich food that is gluten free, potatoes are a good choice.
Potatoes in their natural form are gluten free. They are simple and quick to prepare, inexpensive, nutrient-rich and quite easy to digest. Also, although potatoes are primarily carbohydrate, they do contain small amounts of protein. The protein in potatoes stands out in the plant world because it’s complete, unlike the protein found in grains and legumes.
Potatoes in their whole form can be health promoting, but North Americans usually eat potatoes in processed foods – foods that often contain questionable additives, and ingredients that are sometimes derived from gluten grains.
3 Reasons to Be Cautious With Potatoes in A Gluten Free Diet
1. Gluten Ingredients and Cross-Contamination
Processed potato products, like potato chips, sometimes contain gluten ingredients.
It’s therefore a good idea to verify that any potato product you consume is gluten free. Read labels and contact the manufacturer if need be.
Also, even if the food doesn’t contain gluten ingredients, if you’re very sensitive to gluten you should also verify that the food isn’t manufactured in a factory that processes gluten grains to avoid the risk of cross-contamination.
To be as safe as possible, your best bet is to buy potatoes in their whole form and cook them yourself.
2. Potato Skin Dangers
Potato skin contains natural toxins that help the potato defend itself against insects and other invaders. While these toxins are not likely to make humans dangerously ill, they can be taxing on digestion.
Don’t worry about not eating potato skin when it comes to nutrition. Contrary to what many people have been led to believe, most of the potato’s nutrients are NOT found in the skin. The skin does contain approximately half of the total dietary fiber in potatoes, and some nutrients, but most of the nutrients in potatoes are, in fact, in the flesh part of the potato.
Green skin on a potato indicates a potentially high level of a toxin called solanine which can cause digestive upset at the very least or, in severe cases, nerve damage. Although a person would have to consume The toxin may be present throughout the potato therefore best to discard potatoes with a greenish tinge.
3. Potato Intolerance
Some people experience negative reactions to potatoes, even if they are peeled. Potatoes belong to the botanical family Solanaceae, which include tomato, aubergine, peppers, tobacco, and deadly nightshade, but the family is often referred to simply as “nightshade.”
Common symptoms of nightshade plant intolerance are eczema, migraine headaches and joint pain.
Because people with gluten intolerance tend to have more sensitive digestive systems and sometimes are more prone to food allergies, caution is wise with potatoes, but when tolerated, potatoes are a great gluten free food to enjoy.
Yes, potatoes are gluten free. To learn to learn more about the health benefits of potatoes, sources for gluten fee potato flour, the best potato peelers and mashers, and more, please visit: http://www.glutenfreeshoponline.com/gluten-free-diets/potatoes-gluten-free/
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