Dr. Joel Wallach, a long-time advocate for nutrition-based wellness, isn’t afraid to challenge popular health trends—and one of his lesser-known pieces of advice is this: don’t eat the skins of baked potatoes.
Here’s why that matters.
1. Toxins in the Skin
Potatoes naturally produce glycoalkaloids—compounds that help protect them from insects and disease. Sounds useful for the plant, but not so much for your body.
Dr. Wallach points out that these toxins are concentrated in the skin, especially when potatoes are baked at high heat. And when consumed in excess, they may cause irritation or digestive issues—particularly if you’re sensitive or dealing with chronic inflammation.
2. Interference with Nutrient Absorption
Yes, potato skins are high in fibre. But Dr. Wallach highlights a catch: phytates, found in the skin, can bind to important minerals like iron and zinc, reducing how well your body can absorb them.
So if you’re already low in minerals—or taking supplements—you may be unknowingly sabotaging your own nutrient uptake by leaving the skins on.
3. Hidden Pesticides and Chemicals
Unless you’re buying organic potatoes, the skins are often where pesticide residues and chemical treatments linger. Washing helps—but doesn’t eliminate them entirely.
Dr. Wallach’s advice? Peel them, and if you want to enjoy the whole potato, go for organically grown varieties.
How to Enjoy Potatoes the Smart Way
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Peel before cooking – it’s the simplest way to reduce toxins and pesticide exposure.
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Avoid charring or overbaking – burnt skins may contain harmful compounds.
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Stick to organic when possible – especially if you’re planning to eat the skin.
Final Thought
Potatoes aren’t the problem. Dr. Wallach sees their value—plenty of vitamin C, B6, potassium, and good carbs. But how you prepare them matters.
Ditching the skin might feel like a small tweak, but for your long-term health, it could make a real difference.
Simple swap. Smarter choice.