Good job! Are you going to keep going or take a little break?
My Great Potato Experiment starts tomorrow, for hubby and me, intending on going through until dinner on Friday. I can only hope for such great n=2 results for us! I loaded up on something like 35 lbs of russets, gold, red and blue taters at the farmers' market today, so we should be set. I'm pretty sure if the teenagers happen to notice what we're up to, they will be even more convinced that we are insane. I might make some primal ketchup tomorrow to help get through the week.
I read the Stephan Guyenet article that was posted somewhere near the beginning of this thread and his food reward/fat set-point theory may go some way to explaining why the weight both comes off and stays off, but I'm curious what others think.
1 can (6 oz) tomato paste
1/3 cup cider vinegar
1/3 cup water
3 tbsp raw honey or pure maple syrup
3 tbsp onion, minced
2 cloves garlic, minced
1 tsp sea salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp black pepper
Mix all ingredients in a food processor or with a hand held blender until smooth. Add a bit of water it if too thick. Store in a tightly covered jar in the refrigerator.
It sounds pretty decent. I might reduce the amount of honey/syrup.
Another interesting article from WHS which may help to explain why it's possible to eat so little when sticking to potatoes only.
SI =satiety indexThe more palatable the food, the less filling per calorie, and the relationship was quite strong for a study of this nature. This is consistent with the evidence that highly palatable foods shut down the mechanisms in the brain that constrain food intake. Croissants had the lowest SI (47), while potatoes had the highest (323)