At the grocery store as of late, I have been getting a lot of bitter tasting potatoes. They are sold in bulk and discernible and look fine until you taste them. I understand that this is chlorophyll, and its presence indicates the toxin solanine. It is supposed to remain in the potato leaves and stem (potato defense), but if potatoes are subject to light, too cold or too warm temps Solanine can develop. I usually try to peel as much away to reveal white as possible, but now I read that it is there and stays there, and you cannot cook it away. Why do we get so many potatoes coming in to places like small grocery with this issue? I get it that you would have to eat like 4 pounds to experience effects, but really? We are all different, and if someone's immune system is compromised who knows what just 1 green potato can do?