I don’t usually eat white potatoes, but these organic fingerlings were beckoning to me at the farmer’s market this week. Once in a great while I might eat white potatoes. Even if you don’t tolerate them, your guests may really love them!
These fingerlings fall into the category of night shade vegetables, which may be a problem for certain people. This group is composed of tomatoes, potatoes, eggplants and peppers and the spices from these plants.
What are Nightshade Vegetables?
Nightshades contain chemicals called saponins with a subset called glycoalkaloids. While some saponins are beneficial – some have been found to prevent cancer and aid in mineral absorption – most saponins are powerful disruptors of the cell membranes of the enterocytes (intestinal cells). This results in cell death and leaky gut.
Glycoalkaloids are contained in the fruit, flowers and leaves of nightshade plants. Studies have shown that the glycoalkaloids can increase intestinal permeability and kill intestinal cells. It has also been shown that when saponins enter the bloodstream they can destroy the membrane of the red blood cell. Glycoalkaloids also inhibit the enzyme acetylcholinesterase, which is needed for nerve impulse conduction.
Members of the Nightshade Family
The members of the nightshade family include: tomatoes, tomatillos, tamarillos, potatoes (not sweet potato), bell peppers, pimento and hot peppers and any spices made from them, such as, paprika, cayenne and chili pepper. Also eggplant, ashwagandha (an herb), cape gooseberries (also known as ground cherries – not regular cherries), garden huckleberries and gogi berries. Tobacco is also a nightshade plant.
For some people, staying away from any source of saponins and glycoalkaloids helps them avoid painful, inflammatory flareups. If you have allergies and autoimmunity I recommend you stay away from this group of foods until you are well enough to be willing to test each one separately.
However, all that said, many people have no problem with nightshades and they could enjoy this recipe!
- One pound organic fingerling potatoes
- one organic shallot
- Sea salt (where to buy sea salt and spices)
- Garlic powder (optional)
- Avocado oil or other good fat for high heat (cocout oil, ghee, bacon fat)
- Wash the potatoes and cut them in half lengthwise and set aside
- Chop the shallot and saute in a large fry pan with avocado oil or other good fat until softened
- Place the potatoes face down in the pan and saute, turning them and moving them so they do not stick
- Cook the potatoes until a knife goes through easily and they are nicely browned (about 20 minutes)
- Serve immediately with some sea salt
- Large Fry Pan (where to buy)