Potato Fact #210

Modern penicillin traces its origins to mold scraped from a grocery store cantaloupe by a lab technician (now known as “Moldy Mary”) during WWII. However, this was long pre-dated by potato penicillin, which naturally occurred in the traditional Incan dish tocosh (fermented potato pulp). Tocosh was used to treat gastric ulcers, altitude sickness, pneumonia, and the common cold.