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Thread: Raw potatoes for resistant starch? page

  1. #1
    Rrrracer's Avatar
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    Raw potatoes for resistant starch?

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    Hey all, long time listener, first time poster.

    I love raw potatoes, have since I was a kid. And with all the talk and research on resistant starch, it seems like chowing down on a raw potato would be a really great way to get a big chunk of it without a whole lot of downside.

    A causal internet search hasn't really turned up much except for the obvious negatives (don't eat the toxic green stuff, make sure you wash and peel them) and a bunch of people who don't like the taste of raw potatoes :-)

    The process of cooking and cooling them would appear to greatly diminish the amount of RS available compared to raw.

    So with that aside, I would like to know what your take is... am I crazy and the only one who thinks this could be a good idea? Anyone else considering doing it this way?

    Looking forward to any info you may have, scientific or anecdotal. Thanks!
    Last edited by Rrrracer; 09-02-2014 at 07:47 PM.

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    I think the entire RS thing is overblown. Eating a diet rich in veggies and the whole animal will probably suffice for most people without obvious problems. The main problem is the crap SAD diet that most people eat. I guess if you like eating raw potatoes, have at it.

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    Quote Originally Posted by Rrrracer View Post
    Looking forward to any info you may have, scientific or anecdotal. Thanks!
    Just mix the 2 kinds (raw and cooked / cooled / reheated). I eat some raw potato chunks when I am preparing them. But I prefer cooked / cooled / reheated ones for taste

    On the animalpharm.blogspot.com blog, Dr "BgGrace" seems to prefer the cooked / cooled RS rather than just the raw one.
    True enough, you won't get as much RS3 compared to RS2 but anyway, food is food and nicely cooked food is always nice
    If in doubt, don't overcook your taters, have them half cooked (core still raw).

    I disagree that the RS thing is overblown. If one is to follow a paleo or primal diet, one must accept that our ancestors were relying A LOT on tubers for their caloric needs. Energy-wise, these cals were much easier to get to than an animal hunt (even though, a big piece of animal coming back to camp must have been celebrated in due form ).

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    Quote Originally Posted by FrenchFry View Post
    I disagree that the RS thing is overblown. If one is to follow a paleo or primal diet, one must accept that our ancestors were relying A LOT on tubers for their caloric needs. .
    And to feed their gut biome, though Grok didn't know it. RS is not interchangeable with other insoluble fibers, AFAIK. You need a diversity of fibers to feed the good bugs and their byproducts in turn are vital for us.

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    Quote Originally Posted by FrenchFry View Post
    Just mix the 2 kinds (raw and cooked / cooled / reheated). I eat some raw potato chunks when I am preparing them. But I prefer cooked / cooled / reheated ones for taste
    Thanks for the tips and referring me to the other site, very interesting stuff over there.

    Three responses... I guess people REALLY DON'T like eating raw potatoes ha :-)

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    Well raw potatoes lack the typical sweetness that one gets from digestible starches - so it's kind of a given that most people would not really like them raw ~
    Still doesn't taste too different from other root vegetables to me.

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    Raw potatoes make my heart race.
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    I ate raw potatoes as a kid, and considered them a slightly different vegetable than cooked potatoes. Same as raw peas and cooked ones. When older, I made raw potato salads - put french fry size fingers in a jar, added oil/vinegar dressing, shook well, and served. Yummy. Haven't served them for a long while, but think they are ok. Not sure if they are higher in resistant starch, but doubt it. It's seems to be the cooking and subsequent cooling that makes the starch resistant.

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    Quote Originally Posted by Rrrracer View Post
    Hey all, long time listener, first time poster.

    I love raw potatoes, have since I was a kid. And with all the talk and research on resistant starch, it seems like chowing down on a raw potato would be a really great way to get a big chunk of it without a whole lot of downside.

    A causal internet search hasn't really turned up much except for the obvious negatives (don't eat the toxic green stuff, make sure you wash and peel them) and a bunch of people who don't like the taste of raw potatoes :-)

    The process of cooking and cooling them would appear to greatly diminish the amount of RS available compared to raw.

    So with that aside, I would like to know what your take is... am I crazy and the only one who thinks this could be a good idea? Anyone else considering doing it this way?

    Looking forward to any info you may have, scientific or anecdotal. Thanks!

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    Eric Garza's Avatar
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    I'm pretty big into eating raw foods of all types, including roots and tubers. While I prefer the taste and texture of raw sweet potatoes, I'll definitely eat raw potatoes for a solid source of resistant starch. Have you read the book Eating on the Wild Side by Jo Robinson? I'd recommend it. She goes into great detail on the nutrient density of different types of potatoes. I'd go for the smaller, darker-hued ones with higher antioxidant content, just to get more value for the money you spend.

    I'd also encourage you to eat a diverse suite of foods for RS, rather than just potatoes. It's been my experience that diversity works wonders in diet, and it will help to make sure you don't accumulate toxic levels of certain plant secondary compounds. Many, if not most, of these compounds are hermetic in their dose-response curve; at low levels they're very good for us, at higher levels, not so much.

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