It originated in the highlands of Peru, particularly the region around Lake Titicaca. Over 200 species of wild potato are found in the Americas, and they all developed from the red rose potato.
Dr. Sebi On The Red Rose Potato
Transcribed by Zee Malachi
I didn’t say the sweet potatoes was alright, that was made too. The red potato. The red rose, found in lake Titicaca in Peru. That is where the Irish people became acquainted and took it back to Ireland. Remember, the Irish people were the first to go to Peru. They did a lot of research in Peru. And they did a lot of things in Peru. And when they found this potato they took it back to Ireland and they begin to hybridize the potato and get what you call the russet potato, the red rose, but the natural potato look like the red rose. The red rose; I would recommend that you eat that because it’s the first generation away from the mother. From the base, which came from Lake Titicaca. But Not a sweet potato. A sweet potato has such a high concentration of nitrogen that it would really play havoc on the system.
- Solanum Tuberosum (Red Potato)
Names: Also known as “New Potatoes” when harvested early.
Appearance: small to medium; round or slightly oblong; smooth, thin red skin; white flesh
Texture: waxy, moist and smooth; creamy
Flavor: subtly sweet; mild medium sugar content
Preferred uses: steaming, boiling, mashing, salads, soups/stews
Potato Variety 1
Potato Variety 2
Dr. Sebi has been able to recommend specific beans (garbanzo “aka” chic peas), rice (wild rice) and and potatoes (red rose) as the least detrimental foods for us to consume while we return to the African Bio Mineral balance. Depending on the state of our health, some of us don’t eat any of these at all as a contribution towards the effort to heal as quickly as possible.
The more people that become familiar with the food recommendations of Dr. Sebi, the more people start trying to acquire them and grow them. That being said, I’m sure you would like to know that the red rose potato is not as resistant to disease as modern-day potatoes. The genetic clone of the modern-day potato when bred, will inherit strengths and weaknesses of its parents. Diseases and macrobiotic strains are passed down to the point where there is nearly no chance in a million for them to grow without receiving a lot of sprays and fungicides.So we will definitely have a sharp eye on our suppliers for red rose potatoes where ever they are. We want to know what they are using to help the red potato grow.
That depends on what it may take to turn us off and away from consuming the red rose potato. Green potatoes (red rose or not) are poisonous and should never be eaten. The green is a result of being exposed to light. Then we learn what happen soon after the red potato left Peru. It is reported that the German botanist Edward Pöppig (1798–1868) searched and discovered the “original” wild potato after traveling to Chile and Peru in 1827. By the time the Irish got their hands on the potato and continued to breed, they were hit with a potato famine in 1844.
Nearly one-eight of the Irish population suffered by 1851 as one million of them were dead from starvation or disease. By 1855 two million people fled from Ireland.
Kind of makes you wonder, what in the heck did they do to that red rose potato? The answer is “NO!” – we are not ready to eat the Red Potato. What we have today is a version far from the one Dr. Sebi was recommending. But for those of you who will eat it anyway, below is some very important information for you.
Two things we look for. One we learn from Dr. Sebi (The starch content) and the other we learn from our chefs (toxic prevention). Lets start with what we learn from our chefs.
When we prepare any potato we should boil or steam only until we we reach a golden or light-brown color; NO DARKER! Cooking potatoes to a deep brown creates a compound called acrylamide, a “probable human carcinogen,” which in animal studies have been shown to cause cancer (in high levels). It’s the starch inside that reacts to the heat. Baking, grilling, and roasting can cause acrylamide to form, but frying produces the most. So french fries and potato chips are among the most toxic. Rinsing potatoes in water before any kind of cooking helps reduce acrylamide formation. Acrylamide can also be found in bread, cereal, coffee (because the beans are roasted), and other foods.
I guess it’s time to address frying foods now right? Acrylamide, turns up in foods (mostly starched-based ones) when they are fried, baked or otherwise cooked at high temperatures. It forms from sugars and an amino acid naturally found in food, as part of the Maillard Reaction (that’s the chemical reaction that transforms the flavor and color of food when cooked). So if you are going to fry foods, make sure that they are the least detrimental and as less the starch content as possible.
THE STARCH CONTENT
So lets jump right into the starch concerns. The red rose potato definitely has less starch than the russet potato. Red potato is considered a waxy potato because of its thin skin. A starchy potato is dry and mealy when baked. The flesh plumps up and breaks apart, sucking up any moisture that comes along. A starchy potato drinks in the juice of a luscious roast beef, or the butter and sour cream that is added. The red potato holds its shape after cooking and is not as absorbent.
As with most produce, look for potatoes with the skin intact and without bruising. They should be firm, not mushy. The papery skin on red and new potatoes might be flaky, and that’s okay.
HOW CAN I TELL HOW STARCHY IT IS?
Don’t know if your potato is starchy or waxy? Cut it in half. If there is a white, milky film on the knife and the halves stick to the knife, the potato contains a lot of starch. Lower starch potatoes don’t produce much white liquid, plus the halves slip off the knife easily.
THE POTATO FLOWER
Potato plants produce flowers during the end of their growing season. These turn into the true fruit of the plant, which resemble small green tomatoes. Potato plant flowering is a normal occurrence, but the flowers usually just dry up and fall off rather than producing fruit.
Potato plants are herbaceous perennials that grow about 60 cm (24 in) high, depending on variety, with the leaves dying back after flowering, fruiting and tuber formation. They bear white, pink, red, blue, or purple flowers with yellow stamens.