My wife also has reactions to latex (the dentist's gloves) potato, avacado, and a few others as well. It's a mild reaction, but enough to make her to want to avoid contact, but I'll let her know.
Thanks for the data.
For me, molds seem to cause the problems when it comes to potatoes. I've found that I can eat 'em IF I french fry them. (Wonderful excuse for fries!) I have a Fry Baby and use (regular, not extra virgin) olive oil. Peel the potatoes, taking the peels off in such big chunks that I'd feel guilty if I didn't know I was doing so to avoid a migraine, slice 'em thin for potato chips or chunk 'em into fries, blot with a paper towel (none of that dip in water or pre-fry or extra steps stuff for me!), and fry 'em. Using the proper temp. and the olive oil, the fries absorb very little oil. Best seasoned with sea salt.
I can also eat baked potatoes. If want mashed potatoes, I wrap the potatoes in foil (to keep 'em moist) and bake for at least an hour, then scrape out the insides. Ditto for potato salad. Or just to eat like a baked tator w/butter and sour cream. I just can't eat the skin. (Fake-baking 'em by zapping the potatoes in the microwave doesn't work.)
I just got some
Cascadian Farms frozen organic hash browns, but I haven't tried 'em yet. I'd love to try some of the fancy kinds of potatoes available from places like
Wood Prairie Farms but many are so small there wouldn't be anything left if the only way I can eat 'em is to take away the skin and some of the flesh underneath it. But, I digress....
I return you to your regularly scheduled BBQ debate....