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Purchase The Case Against Sugar Amazon.com (Available for Kindle) Barnes & Noble (Available for NOOK) Also available as an Audiobook News Is Sugar Killing Us? Read an excerpt from The Case Against Sugar in The Wall Street Journal In-depth interview with On Point s Tom Ashbrook and Gary Taubes on The Case Against Sugar Reviews Here is a book on sugar that sugarcoats nothing

In addition, frying potatoes at high temperatures does not inactivate but instead serves to preserve and concentrate glycoalkaloids within the potato, leaving them available for ingestion and delivery to the intestine. [Patel 2002] Boilingreduces glycoalkaloids by a few percentage points Microwavingreduces glycoalkaloids by 15% Deep frying at 150C (300F)no effect (McDonalds uses 340F oil) Deep frying at 210C (410F)reduces glycoalkaloid content by 40% Tomato glycoalkaloids Tomato nightshades include all types of tomatoes: cherry tomatoes, green tomatoes, yellow tomatoes and ripe red tomatoes

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