Jan, I gave a bunch of advice but did not answer your questions. Here we go: Tatertot goes over sources of starch and covers raw potatoes. Yes you can eat raw potatoes but 1, it's not for everyone 2, it takes a lot of eatin' to get much starch and 3, the solanine poison in and under the peels (the green stuff) is nasty. In case anyone is wondering, the solanine is water soluble and is completely cleared out during the process that creates the powdered stuff. Juicing is ineffective. The starch is in the flesh and very little is released by squeezing and it falls to the bottom anyway, does not dissolve. You have to shred, soak, capture and dry the white sludge at the bottom. The white stuff is the stuff, man. Go for the white stuff...it's goooooooooooood!!! Ever make latkes? You can usually see a pile of starch at the bottom. Seems like a real pain in the ass when you can buy the powder @$2.71 for a pound and a half, which may last 'ya three or four weeks. Beans. Canned beans and restaurant beans are simply cooked as-is without soaking. This sux because canned beans are so very, very convenient. The soak is the key: fermentation takes place and that clears the toxins that are present in all beans. 24 to 48 hours. No need to rinse or discard the rinse water. It's not the water rinsing them away, it's the fermentation consuming and transforming the toxins into harmlessness. Are you catching the other side of that? Canned and restaurant beans STILL HAVE THE TOXINS. Stop right now, canned bean eaters. Like I said, it sux. Interesting Factoid Submitted with No Reference Whatsoever: Beans have tiny little holes on their surfaces that are exactly the right size and shape for the Lacto bacteria who ferment all of that badness away. How about that.