Guest guest Posted December 17, 2002 Report Share Posted December 17, 2002 Debbi Another difficult one, I'm afraid. I've seen no trustworthy analysis that supports this. The only analysis that I know of that differentiates between potato types is the one called " Composition of Core Foods of the US Food Supply, 1982-1991 " By Pennington, Schoen et al. (Journal of food composition and analysis 8, 171-217 (1995). They give various numbers for Potatoes baked with peel, boiled without peel etc, but the results are very inconsistent, they don't agree with the analyses in other references, and the authors state in the introduction that " the method for iodine was less than well behaved " . There is an issue that the potatoes may have been selected from a high iodine soil, but even that doesn't stand up - the highest value given is for " potato, mashed from instant " . The method used is a colorimetric one, which may be starch-iodide. This would be affected by residual starch in the food if the processing wasn't complete. This is borne out by astonishingly high values for many other grain/flour products which, if they were true, would serve to make the LID impossible. I have no hesitation is saying that potato skins are OK, but qualify that by adding that you should eat a varied diet in order to even out the occasional, unsuspected high-iodine item. Ian > I have read that we while on the LID, we shouldn't eat potato peels. In the thyca.org cookbook, there is a recipe that calls for new potatoes and it doesn't mention peeling them (spanish potato salad on page 10). I was wondering if the peel on the new potatoes are OK? I can't imagine how one potato peel is OK and another is not. Ian Adam Radiation Safety Officer The Institute of Cancer Research Cotswold Road Sutton Surrey SM2 5NG Tel: 020 8722 4250 Fax: 020 8722 4300 EMail: iana@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2002 Report Share Posted December 27, 2002 > > Happy holidays to one and all... > > I started the LID today, and I was making something in the Low-Iodine cookbook and I noticed that one of the ingredients was vegetable oil...I looked at the label on the vegetable oil we have in my house and it is made from soybean oil, which I know is a no, so I used corn oil instead... Is the type of oil supposed to be different, or is it a typo, I noticed it in several recipies > > Delia Vegetable oil is fine, as long as it doesn't contain soybean oil - some does and some doesn't :-). So you got it right! Corn and canola oils are fine, too. Cheers, Alisa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 27, 2002 Report Share Posted December 27, 2002 > > Happy holidays to one and all... > > I started the LID today, and I was making something in the Low-Iodine cookbook and I noticed that one of the ingredients was vegetable oil...I looked at the label on the vegetable oil we have in my house and it is made from soybean oil, which I know is a no, so I used corn oil instead... Is the type of oil supposed to be different, or is it a typo, I noticed it in several recipies > > Delia Vegetable oil is fine, as long as it doesn't contain soybean oil - some does and some doesn't :-). So you got it right! Corn and canola oils are fine, too. Cheers, Alisa Quote Link to comment Share on other sites More sharing options...
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