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<p>[QUOTE=&quot;desertgem, post: 648544, member: 15199&quot;]Also the origin of the raw potato before baking is important due to the amount of sulfur the tuber ( as a root crop) absorbed from the ground. An Idaho potato from land served by the Snake river is much higher in sulfur compounds than those irrigated by ground water or other sources. Also the potato must be started raw and unpeeled as sulfur dioxide from the degenerating sulfur containing amino acids such as cysteine can escape from a peeled one. If you are considering french fries or boiled potatoes, treatment leaved them with approx. 1/2 (french fried) and 1/4 (boiled) ,the amount of sulfur as the raw one. The question is often asked....&quot; Can I eat the potato&quot; when finished?&quot; If feasible, the potato should be disposed. If times are bad, potatoes that contained silver coins is less of a health problem than copper or copper/zinc.</p><p><br /></p><p>Jim<img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie8" alt=":D" unselectable="on" unselectable="on" />[/QUOTE]</p><p><br /></p>

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