Culture Apothecary with Alex Clark Episode: Why You Should Peel Potatoes & Avoid Green Ones + Raw Milk Myths | Dr. Bill Schindler, PhD
Release Date: August 12, 2025

Introduction

In this enlightening episode of Culture Apothecary with Alex Clark, host Alex engages in a deep conversation with Dr. Bill Schindler, a renowned food archaeologist, anthropologist, chef, and author of "Eat Like a Human." Together, they explore critical aspects of our modern food system, delving into ancestral wisdom to uncover truths about everyday foods and their impact on our health.

The Dangers of Green Potatoes

Dr. Schindler begins by addressing a common yet often overlooked issue: the toxicity of green potatoes. He emphasizes the importance of peeling potatoes and avoiding any green discoloration.

Dr. Bill Schindler [00:07]: "You should never eat the green part of a potato… it's an indicator that that potato is loaded with more toxins than it ever had before."

He explains that the presence of green on a potato signifies increased levels of glycoalkaloids, harmful compounds that can lead to severe health issues.

Dr. Bill Schindler [64:44]: "It's loaded with glycoalkaloids... these are nasty toxins."

Dr. Schindler shares his experiences with traditional potato processing methods used by indigenous tribes in Bolivia and Peru, highlighting techniques like soaking potatoes in clay to neutralize toxins—a practice centuries old that ensures the safety and nutritional value of this staple food.

Sourdough Bread: Myths vs. Reality

Transitioning to bread, Dr. Schindler debunks the myth that most sourdough available in grocery stores is genuine. He explains the fundamental differences between true sourdough and commercially produced yeasted bread.

Dr. Bill Schindler [02:30]: "Almost every loaf at the grocery store is a lie… sourdough bread has a combination of yeast and bacteria fermentation… the bacteria are responsible for all the real things that make it bread—making it nourishing, safe, and flavorful."

He points out that true sourdough undergoes a natural fermentation process involving both yeast and bacteria, which not only enhances flavor but also breaks down gluten, making it more digestible.

Dr. Bill Schindler [04:15]: "It's sourdough bread... not just sour. Bakers hate the term because they're producing anything but just sour."

Dr. Schindler advises consumers to look for specific indicators of genuine sourdough, such as the absence of added acids like vinegar or citric acid, and suggests making sourdough at home or purchasing it directly from knowledgeable local bakers.

Dr. Bill Schindler [06:27]: "The two best ways to get real genuine sourdough bread is to make it yourself… or go to a local bakery where you can talk to the baker."

Raw Milk Myths Debunked

The conversation shifts to raw milk, a topic often shrouded in controversy. Dr. Schindler passionately defends the nutritional benefits of raw milk and dispels common misconceptions about its safety.

Dr. Bill Schindler [23:39]: "It's absolutely false… pasteurization makes bad milk not make you sick… it turns bad milk into something that isn't going to make you sick, but it doesn't make it a nourishing food."

He discusses his personal journey with raw milk consumption, including initial setbacks caused by contaminated ingredients rather than the milk itself. Through persistent experimentation, he found that raw milk, when sourced responsibly, can be a highly nutritious component of the diet.

Dr. Bill Schindler [18:03]: "My kids are in great shape… raw milk was one of the first things we tackled… it's a fantastic food."

Dr. Schindler also highlights the importance of understanding the source of raw milk, advocating for direct relationships with farmers to ensure quality and safety.

Dr. Bill Schindler [29:36]: "Meeting the farmer, seeing the cows, understanding how they care for the milk… that's incredibly important."

Ancestral Diet Insights

Throughout the episode, Dr. Schindler emphasizes the significance of ancestral dietary practices in shaping modern health. He advocates for processing techniques like fermentation and soaking to detoxify and enhance the nutritional value of various foods, such as grains, legumes, and seeds.

Dr. Bill Schindler [12:56]: "Homogenization is even a worse problem… pasteurization makes bad milk not lethal, but homogenization makes it less safe."

He draws parallels between ancient food processing methods and contemporary health issues, arguing that many modern health problems stem from the lack of traditional processing techniques that our ancestors used to make food safe and nutritious.

Dr. Bill Schindler [36:00]: "Yogurt, cheese—all traditional fermentations mimic what we did as human babies… none of us are producing those same enzymes anymore."

Dr. Schindler also touches on the importance of eating seasonally and locally, reinforcing the idea that maintaining a hyperlocal and seasonal diet can prevent overconsumption of certain toxins and support community sustainability.

Dr. Bill Schindler [90:56]: "Eating seasonally and locally is not just a buzzword—it’s what our diets were every single day of the year."

Conclusion

The episode concludes with Dr. Schindler advocating for deeper connections with our food sources and adopting ancestral practices to heal not only our bodies but also our cultural and spiritual relationships with food. He encourages listeners to educate themselves, experiment with traditional processing methods, and foster direct relationships with local food producers to create a healthier, more sustainable food system.

Dr. Bill Schindler [102:43]: "Reconnect with your food… it allows you to reconnect with yourself, your family, your community… one delicious, nourishing bite at a time."

Notable Quotes:

• Dr. Bill Schindler [00:07]: "You should never eat the green part of a potato… it's an indicator that that potato is loaded with more toxins than it ever had before."

• Dr. Bill Schindler [02:30]: "Almost every loaf at the grocery store is a lie… sourdough bread has a combination of yeast and bacteria fermentation."

• Dr. Bill Schindler [23:39]: "It's absolutely false… pasteurization makes bad milk not make you sick."

• Dr. Bill Schindler [12:56]: "Homogenization is even a worse problem… pasteurization makes bad milk not lethal, but homogenization makes it less safe."

• Dr. Bill Schindler [36:00]: "Yogurt, cheese—all traditional fermentations mimic what we did as human babies… none of us are producing those same enzymes anymore."

• Dr. Bill Schindler [90:56]: "Eating seasonally and locally is not just a buzzword—it’s what our diets were every single day of the year."

• Dr. Bill Schindler [102:43]: "Reconnect with your food… it allows you to reconnect with yourself, your family, your community… one delicious, nourishing bite at a time."

This episode provides a compelling exploration of how reverting to ancestral food practices can address contemporary health issues. Dr. Bill Schindler's insights offer valuable guidance for anyone looking to make informed, health-conscious decisions about their diet.