Potato

Potato

Potato Questions

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by 787 · about 5 hours ago

If you cook/cool/reheat white potatoes does the resistant starch stay intact? Does it matter how you reheat them? Oven/fry/microwave? Cheers

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eric_9 0 · May 24, 2014 at 11:53 AM

thoroughly confused

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by 0 · about 5 hours ago

Hey, I've been training for almost three years and i'm new on paleo. I do not do strict paleo so that i'm training weight. I drink raw milk/kefir, eat probiotik yoghurt, white rice and potato. Well, i eat white rice after workout as my... (more)

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Matt_61 0 · January 19, 2014 at 10:22 AM

I'd say no, so long as the mentioned foods aren't causing you any health issues. If training's your main focus then the starch is quite important. Looks like what you're eating is basically The Perfect Health Diet (google it), which is pretty... (more)

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by 5 · about 5 hours ago

I'm a trying to gain muscle and I just dont have the appetite to eat the amount of protein I need. I'm allergic to whey protein and I don't do well with egg protein either. Sometimes I use gelatin as a protein supplement but too much of it doesn't... (more)

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whistlerski 0 · June 12, 2013 at 1:55 AM

well white potatoes do contain anti nutrients, i don't remember the name of them off the top of my head. Some people feel that potatoes are acceptable, while others don't. conventionally grown potatoes are typically subjected to a pretty large... (more)

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by 3180 · about 5 hours ago

Would you eat up to 4TBS a day of raw, unmodified potato starch--the kind used as a thickener--very cheap--every day for the rest of your life? Let's say doing so gave you an uninterrupted night of sleep, lowered your LDL cholesterol, raised your... (more)

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thhq 0 · April 10, 2014 at 3:01 PM

After my experiment with pectin, no. Raw undigestible carbohydrates gave me gas and constipation at 1-2 tablespoons a day. And my LDL went up, same effect as when I ate a lot of fiber. Cook the starch. Otherwise leave it alone. Raw starch is... (more)

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by 10994 · about 5 hours ago

Has anyone tried this before or have any good recipes for it? I have such a negative stigma with non traditional food wannabee recipes. I used to be a raw food vegan and my sister taught me how to make vegan pizza using flax seeds as the crust... (more)

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greymouser 0 · February 13, 2013 at 3:09 AM

Yup. I use potato starch or tapioca starch to make rolls when I have company over. Always a big hit. Here's my favorite recipe. Possibly my favorite faileo thing I make. And yes, I have used this with burgers! But they are starchy like rolls, not... (more)

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by 20 · about 5 hours ago

had acne for years, and I feel like everything in the world causes it. I have had some white vaginal discharge on and off for a few years, that doesn't burn but started after I took antibiotics for my skin for a few years. Then I tried diet and... (more)

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Caleena 0 · December 02, 2012 at 4:37 AM

Stop the antibiotics. I also have gone through several courses since age 15 and they do terrible damage to your gut. They also only treat symptoms, not the underlying problem. The same with accurate. Do not take that stuff!! How do you clean... (more)

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by 20 · about 5 hours ago

Do you think carbs and fats together is a problem? And what is your take on nuts and acne? I really have experimented with diets in curing my acne. I mean I think the high fat diet only works if you are super strict and I just don't think we are... (more)

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Im_with_Raquel 0 · January 10, 2013 at 3:43 PM

Fat is an interesting subject. I don't quite understand the logic in decrying refined carbohydrates but accepting refined fats. I use olive oil in moderation and sometimes eat coconut oil in a sort of medicinal sense, but I don't go crazy for... (more)

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by 476 · about 5 hours ago

was it the purple okinawans, american sweet orange ones, or the other sweet potatoe with the white inner?

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Rob_from_ketocure_com 0 · November 29, 2012 at 10:19 PM

What sweet potatoes were the Kitavans eating? was it the purple okinawans, american sweet orange ones, or the other sweet potatoe with the white inner? I can't find any information about cultivars of sweet potatoes grown on Kitava. ... (more)

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by 188 · about 5 hours ago

I just baked the purple sweet potatoes and it was a little soft on one end with blakish dots in the middle of the potato around the soft bad end. So I baked the potatoes with egg whites to give it some crisp but what i found was the egg whites... (more)

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Nemesis 0 · November 19, 2012 at 12:20 AM

When I boil purple sweet potatoes, often the water is a greenish color. It's just the anthocyanins. http://en.wikipedia.org/wiki/Anthocyanin

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by 748 · about 5 hours ago

http://www.marksdailyapple.com/forum/thread67137.html I've heard that a lot of people are following this "potato only" diet lately, and that IT WORKS. I love potatoes and since including them in my diet have experienced so much more happiness... (more)

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akman 0 · October 11, 2012 at 11:22 PM

I know for a fact the potato diet works, because I've done 3 cycles of it in the past several months. The first time, I wasn't all that committed, lasted 5 days, lost 3lbs and cheated a little. Excited by that, I did 10 days and lost 6 lbs a few... (more)

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by 748 · about 5 hours ago

Just gotta say... I LOVE THESE. I know making your own sweet potato fries is far healthier but sometimes I just don't feel like it... haha to say the least. On the ingredients of these babies though it does say "unbleached wheat flour" :( I would... (more)

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Crowbar_1 0 · September 16, 2012 at 5:09 PM

I'm not sure why this got downvoted. Other than that, guilt shouldn't be a part of eating. If you like them, if whatever results you are looking for from Paleo are not being negatively impacted, I wouldn't worry. It's not a cult, with highly... (more)

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by 120 · about 5 hours ago

allergic to white potato...will red potato be okay?

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Jackie_4 0 · September 12, 2012 at 3:09 AM

How bad of a reaction do you have to white potatoes? If it isn't too scary maybe try it out, but I think that red skinned potatoes are still white potatoes, the nightshade kind, just a slight variation in breed.

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by 5 · about 5 hours ago

Hi, aware that different colour sweet potatoes have different content. Recently have been eating market bought bright orange sweet potatoes. The flesh is almost red and when cooked tons of "gloop" comes out. I normally eat run of the mill super... (more)

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Potato_Avenger 0 · July 30, 2012 at 2:18 PM

I suppose that different varieties of sweet potatoes have different fiber content, hence the difference in blood glucose / insulin response. If you want to avoid the issue altogether, refrain form eating the sweet potatoes all by their... (more)

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by 70 · about 5 hours ago

I'm reading alot about carbs.. amount, eating around a workout.. etc. What are the "carbs" on Paleo?? (I know the biggies that are eliminated following paleo..) . Are veggies called "carb" on paleo or are we talking about the fruits and... (more)

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Sleepyhouse22 0 · July 18, 2012 at 7:39 PM

http://balancedbites.com/2011/08/paleo-diet-carbs.html

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by 8933 · about 5 hours ago

For some strange reason I have craved potato chips for my whole life. The first year I was away from my family and was able to decide what to eat, I spent a whole year eating nothing but potato chips (and some other salty snacks), beer, coke and... (more)

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deirdra 0 · July 02, 2012 at 11:37 PM

Roast chicken skin with salt satisfies my cravings.

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by 2407 · about 5 hours ago

Im trying to get the straight dope on calorie info for these two. I live in Japan, and eat Satsumaimo. In Japanese Kanji, its says 100g raw yields 132 calories. But the regular orange fleshed sweet potato on the USDA nutrient database yields 86... (more)

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jesuisjuba___paleorepublic_com 0 · June 29, 2012 at 3:17 PM

First, this might help: See if this helps at all: http://paleohacks.com/questions/92959/nutrition-differences-in-different-varieties-of-sweet-potatoes#axzz1z6UFW9Zh And the North Caroline Sweet Potato Commission Everything you ever wanted to... (more)

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by 10 · about 5 hours ago

So I baked some sweet potatos last night for my post workout and I forgot to refrigerate them. They were left out for twelve hours wrapped in foil, could they still be good? There is no bad odor or any indication of expiration.

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Greg_7 0 · June 25, 2012 at 12:43 PM

According to the agencies that used to come in and harass us cooks in the kitchen without notice, food will become violently deadly if it sits on a table for exactly 3.7 seconds after it drops below 140 degrees F. In real life, and to those with... (more)

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by 9402 · about 5 hours ago

What are the dark spots inside of a white potato? I.e., after peeling, there are dark spots that I usually cut out or keep peeling until they go away. What causes them? Are organic potatoes more or less likely to have them? Any tips for... (more)

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Paranthropus 0 · June 17, 2012 at 5:38 PM

Those are the spots from where roots will start to grow. You should cut them away.

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CaveMan_Mike 0 · May 14, 2012 at 11:49 PM

I don't have a link or site reference to prove it, but I'd say that intuitively, removing the skin first, chopping out any nasty bits (eyes or "runners") then giving it a good washing before cooking would be best. I pressure cook by veggies, so... (more)

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by 2799 · about 6 hours ago

They're usually half or quarter potatoes sitting in the roast broth as it cooks in the oven. They're about half submerged and don't get moved around much during cooking. If I eat the roast and avoid the potatoes will I pick up any spare carbs... (more)

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Blitherakt 0 · April 20, 2012 at 8:59 PM

Due to a small amount convection currents in the liquid caused by heat gradients and boiling, and the liquid transfer between the pan and the potatoes, you're going to have some amount of starch liberation. Granted, as you're not heavily agitating... (more)

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by 10 · about 6 hours ago

I eat quite a bit of oven baked potatoes and I'm wondering on which temperature should I set my oven to minimalized the damage (from acrylamide, AGEs and such). I saw the number 120C being passed around but I'm looking for a compromise since I... (more)

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jily 0 · March 17, 2012 at 8:48 AM

Try to bake at a temperature/time that minimizes browning of the food. More browning = more acrylamide. See (link) for more suggestions Also, some herbs and spices contain antioxidants that reduce the formation of acrylamide. Rosemary is one... (more)

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by 15 · about 6 hours ago

Well I'm pretty damn sure i've got SIBO, chronic constipation, bloating, the list goes on. But anyway, I'm getting mixed advice on what to eat/not to eat to get rid of SIBO or manage the symptoms while im waiting to see the G.I specialist. Some... (more)

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Renee_2 0 · February 07, 2012 at 6:33 PM

I don't think you should assume you have SIBO. There are so many conditions that can cause bloating and GI distress - parasites, candida, fructose malabsorption, allergies etc. I have IBS and I thought I might have SIBO but I don't. I do,... (more)

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by 80 · about 6 hours ago

So I am going to eat more rice and potato based things to even out my diet of high protein. What is an easy quick delicious way of making and cooking sweet potatoes yams n all that stuff. I have been told to cut them up into small square like... (more)

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Wcc_Kamal_Stabby_fan 0 · January 31, 2012 at 3:42 AM

I make mashed potatoes out of sweet potatoes. I add cream, butter and cinnamon. You can use this recipe and omit the maple syrup and pepper and use heavy cream instead of half and half and cinnamon instead. Easy to reheat in the microwave the... (more)

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by 160 · about 6 hours ago

As as endurance athlete, I eat a lot of sweet potatoes, butternut squash, pumpkin, and other squashes. Recently I've been told that I'm looking "orange"- like I fake tan look to me. Is this from eating a lot of orange foods? Or is this in... (more)

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Moonablaze 0 · January 15, 2012 at 7:33 AM

this is totally possible and well documented. Called carotenemia, it is usually associated with carrots but sweet potatoes and squashes also contain plenty of the orange/yellow-creating pigment beta-carotene. ... (more)

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by 203 · about 6 hours ago

Hi I heard time ago. That somehow in the Andean Region tribal people ferment their potato. They make it from the raw potato and lie it in the sun. Does anyone know more details on it? And the other thing i heard is put the young potato sprout in... (more)

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rht 0 · January 13, 2012 at 11:46 PM

I've tried Peruvian dried potatoes and they taste kind of odd. I didn't realize they were fermented, just freeze-dried. I think they would be good in soup or stew. They make a good flour. http://www.tienda.com/food/products/l-vg-04-2.html?site=1 (more)

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