Hello.
Fried green tomatoes are somewhat of a tradition in some parts of the
US.
It is basically dipping unripe tomatoes in
flour/salt/cornmeal/whatever
and putting them in a skillet full of hot oil. But now I am reading
about the glycoalkaloid tomatine that is in tomato leaves but also the
green unripe tomato fruit. I have read that glycoalkaloids are not
destroyed by cooking. Does this mean that consumers of fried green
tomatoes are ingesting poison?
