Potatoes - best ways to prepare

[Guest guest]

Greetings,

I have always had a weakness for potatoes prepared in any possible way - boiled

and

mashed with butter, fries, potato salad, used in meat stews, etc.

I went off them while on a low-carb diet.

Recently, we made the kefir potato salad (from NT) at home, and it was delicious

!

My question - is it at all possible to eat potatoes while on a low-carb version

of NT?

Does any kind of preparation reduce the affect of starches at all?

Any other ways to make potatoes that won't mess up a diet?

Also, does anyone know whether there is a difference among the different types

of

potatoes, like red, white, regular Idaho potatoes, etc.?

-Pratick

__________________________________________________

[Guest guest]

There are several lower starch potatoes

http://www.foodsubs.com/Potatoes.html

Will dieters have eyes for lower-carb spud?

A crossbred potato contains 30 percent less carbohydrates than standard. It

will be available in January.

By Associated Press

Published June 23, 2004

http://www.sptimes.com/2004/06/23/Business/Will_dieters_have_eye.shtml

Low carb spud, other designer veggies coming soon

http://news.nationalgeographic.com/news/2004/06/0625_040625_designervegetables.h\

tml

Low-Carb Potatoes " Spud-U-Lite "

http://www.mercola.com/blog/2004/may/30/low_carb_potatos

The only potato recipe that I have found on low carb is the " mock potato " made

out of cauliflower.

HTH

Cheryl C

[Guest guest]

>My question - is it at all possible to eat potatoes while on a low-carb version

of NT?

>Does any kind of preparation reduce the affect of starches at all?

>

>Any other ways to make potatoes that won't mess up a diet?

>

>Also, does anyone know whether there is a difference among the different types

of

>potatoes, like red, white, regular Idaho potatoes, etc.?

>

>-Pratick

I've never done low carb, so I can't compare the effects directly, but I did

have

blood sugar fluctuations. What I found is that the Warrior Diet way of eating

works.

Eat your main meal in a 4-hour block at the end of the day, tho as some

have pointed out, it could be at the beginning or middle of the day too.

This has a magical effect on blood sugar fluctuations, at least for me,

and on hunger issues. Your body learns to live off stored fat, even in

the presence of easy sugar (from starches, sugar, etc.). Also since your

glycogen

stores get depleted during the " fasting " stage (it isn't really fasting, but

that's a technicality), when you eat starches they can get stored as

glycogen easily and your body doesn't have to ramp up insulin to

force them into storage.

I think the Carbohydrate Addicts diet uses this method too, and

it's being researched for type 2 diabetics.

Also, the type of potato DOES matter, as does how it is prepared

and how it is eaten. The WD meal has greens (salad) first, then

your meat, THEN the potatoes. Which mean the potatoes don't

hit an empty stomach, and they digest more slowly, which doesn't

spike your insulin so much.

Anyway, the so-called " waxy " potatoes digest the slowest.

Best way to prepare: hash browns, of course!

Heidi Jean

[Guest guest]

On Tuesday, May 17, 2005, at 10:20 AM, Cheryl C wrote:

> There are several lower starch potatoes

> http://www.foodsubs.com/Potatoes.html

>

> Will dieters have eyes for lower-carb spud?

> A crossbred potato contains 30 percent less carbohydrates than

> standard. It will be available in January.

> By Associated Press

> Published June 23, 2004

> http://www.sptimes.com/2004/06/23/Business/Will_dieters_have_eye.shtml

>

> Low carb spud, other designer veggies coming soon

> http://news.nationalgeographic.com/news/2004/06/

> 0625_040625_designervegetables.html

>

> Low-Carb Potatoes " Spud-U-Lite "

> http://www.mercola.com/blog/2004/may/30/low_carb_potatos

>

> The only potato recipe that I have found on low carb is the " mock

> potato " made out of cauliflower.

>

> HTH

> Cheryl C

>

I thought all these modified foods were not good...are red potatoes

better for you that the others? Or are we suppose to stay away from

potatoes or since they are a whole food are they good?

Sandy

[Guest guest]

>>My question - is it at all possible to eat potatoes while on a low-carb

>>version of NT?

>>Does any kind of preparation reduce the affect of starches at all?

>>

>>Any other ways to make potatoes that won't mess up a diet?

>>

>>Also, does anyone know whether there is a difference among the different

>>types of

>>potatoes, like red, white, regular Idaho potatoes, etc.?

>>

>>-Pratick

Red potatoes have less starch, considered waxy. Fat with a carb reduces

glycemic index of carb. As I don't eat gluten or dairy and had trouble with

carb drop going GF. Potatoes, winter squash and rice less are my gluten

subs. Home fries in bacon fat is my usual potato. Red potato salad with

olive oil would have fat and less starch.

Wanita

[Guest guest]

Heidi --

--- Heidi Schuppenhauer <heidis@...> wrote:

> Best way to prepare: hash browns, of course!

Can you share your method of preparing hash browns?

Thanks,

Pratick

Stay connected, organized, and protected. Take the tour:

http://tour.mail./mailtour.html

[Guest guest]

>Can you share your method of preparing hash browns?

>

>Thanks,

>Pratick

Sure. You need a good, thick bottom pan.

Let the pan get nice and hot on the stove.

Then add some coconut oil, butter, or bacon fat (butter

works the best, but I can't eat butter).

Then add your grated raw potatoes. They come out best if

you don't fill the pan completely, just, say, half the pan. Waxy

potatoes work the best, I think. Some people cook the potatoes

first, but that seems like too much work. You can, if you want,

squeeze most of the water out of the potatoes first,

which probably makes them cook better.

Sprinkle salt and turmeric and cayenne on top, or whatever

seasonings you like.

Keep the heat on medium or lower, and forget about them

while you clean the kitchen, do the dishes, whatever. The

trick is to cook them a long time at a low enough heat that

they don't burn.

When they are done on one side, they will be brown

and lift easily from the pan. That's when you flip them

to do the other side.

Ideally both sides are nice and crunchy. If they are gummy,

you didn't wait long enough to flip them, or you had

too many in the pan.

Heidi Jean