I've been watch jealously as 'Terra" enjoyed a week of potatoes, I will be curious to see what her overall impression of the Potato Diet is now that she's done it. Also, this comment from "anonymous" made me happy to see:
Hubby and I did the PH for 5 days. He had to have a little salt. Fav way to cook was skin on, baked(yukon golds, reds and russets) overnight in the fridge then sliced 1/4", into bowl of 2 tbs EVOO(for 4 lbs spuds) mixed and spread onto cookie sheet. Convection baked @ 475* for 15 min. Crunchy, yum!
Hubs could over eat on these, me not so much., I was only able to eat 1.5# a day.
So he lost 3 lbs, me 2lbs. I was dying for red meat and my bone broth by day 5! Interestingly, I cooked a 1/4# beef patty (our own grass fed) and dug in but could only eat half of the patty! And I am a MEAT eater! Still can only eat 4 oz meat at a time. Or for the day...Have kept eating cooked cooled spuds, really need the gut help!
I'm the one posted above with CD. I had been getting terrible chapped lips and cracks in the corners of my mouth, by day 3 they were cleared up and other skin bumps were gone! Had about 4 oz of a sweet potatoe and my mouth burned and chapped lips and mouth cracks back!
Felt great, had plenty of energy and was never hungry.
Planning to start a regime of 5 days PH 2 days healthy eats.
I wanted to post this today so that if you'd like to join in, you can have the weekend to polish off those leftovers and go out and buy some nice, fresh potatoes to be ready on Monday. I was looking at my potato stockpile that I grew and picked myself last October...they are just starting to get some eyes and feeling a bit soft. A good sign that Spring is right around the corner, these will be my seed for the garden this year, but also a sign that if I want to do a potato diet with my own potatoes, I'd better hurry!
I have a uBiome kit still. On Friday, I will take a sample and send it in. Maybe they will be faster than AmGut, and I will have two 'potato-only' gut bacteria results to look at eventually.
|RDA of some select nutrients in one pound of potato|
Here's my plan for next week:
- Sunday: bake 5 pounds of potatoes (half of them in tinfoil) and store in the fridge. Also, boil 5 pounds of potatoes and store in the fridge. These will be my stock of ready-cooked spuds to use in meals and as snacks.
- Monday-Friday: Weigh myself each morning and record. Drink a cup or two of coffee with stevia sweetener for breakfast, 1 pound of potato for lunch (re-heated in microwave or cold), and 1-2 pounds of potatoes for dinner.
I plan on weighing out the potatoes before cooking them. So I will be cooking 10 pounds of potatoes, and also have 5 pounds of uncooked on hand to use to make hash-browns and thinly sliced fried potatoes for dinner. My lunches will be very boring because I will be at work with only access to a microwave.
I also plan on cooking the potatoes slightly undercooked, as described below ("stone in the middle"). I'll be eating almost all of the peels, and taking no supplemental fibers during the week.
15 pounds of potatoes cooked as described, and also sneaking some slices raw, should provide nearly 700 grams of RS for the week, or about 140g of RS per day! Plus the other fibers.
I will probably use salt at every meal, vinegar with dinner. No other condiments. I guess the salt and vinegar kind of spoil the "1849 effect" so if anyone wants to try without, that would be too cool. I'll do the last two days with absolutely nothing but potatoes, though, for scientific testing purposes.
The potatoes I will be using are Yukon Golds, but I also have some purple potatoes I will eat a few of fresh. I find they don't hold up well when pre-cooked for some reason.
Here's something fun to read while you get up the courage to try the potato diet: 1849 Ag Journal:
"The vegetables grown for table use are many of them in appearance of the finest kinds. The potatoes grown in England are in general of a superior quality, though I think them inferior to the potatoes grown in Nova Scotia. In Nova Scotia they have not only the advantage of a climate as cool as that of England, but likewise of a virgin soil, which circumstances seem particularly favorable both to the growth and the quality of the potato, and nothing of the kind which I have eaten is equal to a fine Nova Scotia potato. In our old soils, surcharged with manure, the potatoes are always inferior in quality. In Ireland, deemed of all other countries the adopted home of the potato, I was seldom able to find one that was even eatable. This arose, however, not from the quality of the root, but from the mode of cooking—the Irish always desiring, to use their own expression, "to have a stone in the middle;" so that the aim of the cook was only to boil, or rather scald, the outside of the potato, and leave the inside as hard as when it went into the pot. The advantage of this, as gravely stated to me, was, that they were longer in digestion, and therefore gave more support. This may be sound philosophy in Ireland, where the stomachs of the poor find equal difficulty in getting, as they do in keeping what they get. It would be inhuman to treat the extreme destitution of these poor wretches with any levity; but I found this mode of cooking prevailing also at the tables of the rich and noble; and after seeing such an abuse of one of the most useful and nutritious products of the earth, I was half inclined to advise him to try a few granite pebbles, and see whether they would not serve the digestive organs still longer. It was a curiosity to me in London, likewise, to see them selling in the market, by the quart, the small, not half-grown, not quarter-grown potatoes—not even so large as cherries, and many not larger than peas; and these were brought up as luxuries. I should quite as soon think of sitting down to a dish of boiled bullets, or duck shot; and I should suppose with almost equal chance of nourishment."
What else? Anyone in? Any questions?
Update 2/22/15: Here's my vittles for the week:
|15 pounds of homegrown potatoes!|
|Crispy on the outside...Gooey on the inside!|
|Dinner, Day 3. 450 deg for 30 minutes.|
|Dinner Day 4 -- Potato Chip Thin, Fried Potatoes|
|Day 5...REAL FOOD! Broiled Alaskan Red Salmon w/fresh herbs, Crispy Potatoes met Pindasaus, Morel Mushrooms|