View Full Version : Juice made of raw potato, tomator, carrot and apple
05-24-2008, 10:13 AM
I have heard of this juice from a friend 2 years ago and then I came across an article in a Hong Kong paper about this juice in January 2007. Both of my friend and columnist said that this raw juice is good for the skin and the eye, especially presbyopia. This juice has to be prepared fresh and taken with empty stomach first thing in the morning and no food within an hour afterward. I did try this juice for a few weeks early last year and I found it amazing for I could read even on a bus without using my reading glasses and my skin was a little better. However, I am a kind of lazy person and have stopped using the juice for a year now. But, I have just started again last week because my eyesight is getting worse. I hope I will see the positive result again in a couple of weeks.
One potato - medium size (5 - 6 oz)
One tomato - medium size
Half a carrot - large size
Half an apple or a small one
Peel and dice and put in a blender with a little water and makes a frothy salmon color drink. Not a bad drink at all.
So what do you people think?;)
05-24-2008, 11:35 AM
i would never eat raw potatoes... so nope, not for me. glad it assisted you though! :D
05-24-2008, 01:29 PM
It's sounds interesting, so i'll post how good it taste, maybe i'll add more tomatoes to it.
I'll add lots of tomato juice to anything:)
06-01-2008, 08:41 AM
:D We really like the taste and will continue to drink it.
We both could use some help with our skin and eyes so this is just what we needed.
I told my hubby that you don't see mant asian people wearing glasses:)
06-01-2008, 10:45 AM
I don't know that raw potato juice should be consumed except for medicinal purposes when indicated.
06-01-2008, 07:38 PM
Raw food alone has brought me about a 20/20 vision again, before I went raw, I was on the verge of needing vision correction, my vision was getting bad around 20 years old! It's back now thanks to raw food.
06-01-2008, 09:03 PM
very interesting posts....my natural instinct is to not eat raw potatoes because the solanine does act negatively on the nervous and GI systems...but i know they are also highly alkalizing, so perhaps when needed and in moderation, it can be a good thing....i think i tried it as a kid and got a really bad stomach ache, which turned me off to the idea (see - trying to eat raw way back then!) :D
06-02-2008, 03:20 AM
I purchase several red ones so that i can keep the juice going.
Thanks again for the recipe.
This hopefully will be an everyday thing for us, well every morning thing:D
06-02-2008, 06:38 AM
So Happy its working for you....Thanks for Sharing.
06-02-2008, 11:43 AM
And i loved raw potatoes as a child so i thinly sliced them into rounds and put them in olive oil with sliced sweet onions and sprinkled them with brewer's yeast and chilie powder sprinkled lightly.
I put them into my dehydrater and they are so yummy:D i can't stop eating them.
Thank you for the idea, what a wonderful treat.
06-03-2008, 04:44 AM
Potato contains the glycoalkaloids alpha-solanine and alpha-chaconine (Maya, 1980), concentrated mainly in the flowers and sprouts (200 to 500 mg/100 g). In healthy potato tubers the concentration of the glycoalkaloids is usually less than 10 mg/100 g and this can normally be reduced by peeling (Wood and Young, 1974; Bushway et al., 1983). In bitter varieties the alkaloid concentration can go up to 80 mg/100 g in the tuber as a whole and up to 150220 mg/100 g in the peel. The presence of these glycoalkaloids is not perceptible to the taste buds until they reach a concentration of 20 ma/100 g when they taste bitter. At higher concentrations they cause a burning and persistent irritation similar to hot pepper. At these concentrations solanine and other potato glycoalkaloids are toxic. They are not destroyed during normal cooking because the decomposition temperature of solanine is about 243 C.
Levels of glycoalkaloids may build up in potatoes which are exposed to bright light for long periods. They may also result from wounding during harvest or during post-harvest handling and storage, especially at temperatures below 10°C (Jadhav and Salunkhe, 1975). Glycoalkaloids are inhibitors of choline esterase and cause haemorrhagic damage to the gastrointestinal tract as well as to the retina (Ahmed, 1982). Solanine poisoning has been known to cause severe illness but it is rarely fatal (Jadhav and Salunkhe, 1975).
Potato also contains proteinase inhibitors which act as an effective defense against insects and micro-organisms but are no problem to humans because they are destroyed by heat. Lectins or haemogglutenins are also present in potato. These toxins are capable of agglutinating the erythocytes of several mammalian species including humans (Goldstein and Hayes, 1978), but this is of minimal nutritional significance as haemogglutenins are also destroyed by heat, and potatoes are normally cooked before they are eaten.
Potatoes, tomatoes, sweet and hot peppers, eggplant, tomatillos, tamarios, pepinos, pimentos, paprika, cayenne, and Tabasco sauce are classified as nightshade foods. A particular group of substances in these foods, called alkaloids, can impact nerve-muscle function and digestive function in animals and humans, and may also be able to compromise joint function. Because the amount of alkaloids is very low in nightshade foods when compared with other nightshade plants, health problems from nightshade foods may only occur in individuals who are especially sensitive to these alkaloid substances. Since cooking only lowers alkaloid content of nightshade foods by about 40-50%, highly sensitive individuals may want to avoid this category of food altogether, while non-sensitive individuals may be able to eat these foods, especially in cooked form, without problem. Green and sprouted spots on potatoes usually reflect high alkaloid content, even though the green itself involves the presence of chlorophyll, not alkaloids. For this reason, sprouted areas should always be thoroughly removed before potato cooking, or the potatoes should be discarded altogether.
Raw potatoes contain toxic compounds and should not be consumed regularly. Other nightshade vegetables have been used as pharmaceuticals, so I can understand using potatoes in their raw state in this way as well...but only when indicated, and ONLY in this manner.
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.