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Love potatoes? Lots of people do, however sadly, certain potatoes can be one of the outright WORST points to consume! They are taken into consideration nightshades, to figure out what that indicates as well as which potatoes to keep away from remain and also see this video. PLUS, you'll gain from Dr. Gundry which potatoes you can in fact consume – you will not intend to miss this.
What is the proof that eating regular potatoes (plain, not fried etc.) results in build up of toxins or other issues?
Watch his videos and you will find your answer.. its been known for a while that nightshades are bad for you.
@Helen Jackson agree 100%
@Daniel Dumitriu yeah, that’s the proof I expected.
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I only eat purple sweet potato, they taste the best too imo π₯²
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We know that fiber slows down or reduces the absorption of carbs. Does it slow down or reduce the absorption of protein and fat as well?
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i guess we’re supposed to do the same for cooked taro /colocassia root as well ? what about cooked green banana’s /plantain ? do we need to refrigerate those too ?
I made the sweet potato nhoque and it was amazing ππ»πΉβ¨ππ»πππ
With all due respect Doc I like Dr. Mcdougall’s approach on potatoes better. After all with all kinds of conflicting information coming our way is just a matter of choosing the version we like the most right?
Conflicting information coming our way? If you’re just going to choose the version you like then why watch nutrition videos? Almost nothing anyone “likes the most” is the best choice, it’s a sad fact.
Everyone has the freedom to poison themselves with ignorance so don’t let this conflicting information stop you.
There’s a catch for me and that’s sprouting inhibitors like chlorpropham. It has to be organic or the spring variant. They are also said to cause loose joints and joint pain but this would be evident in people who ate all potatoe diet for 6 months. Nightshades are awesome
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The true Purple sweet potatoes have White skin but βPurple Fleshβ with denser texture & taste delicious, they can be cooked like yam (taro). Where as the purple sweet potatoes (shown in video) have Purple skin, but βWhite Fleshβ, texture & taste are similar to the golden ones ~ π π π π
I bought a purple sweet potato from Whole Foods last year, stuck it in water and it grew “slips” which I then planted in the ground and grew my own purple sweet potatoes. However, the purple ones I’m referring to are a deep purple inside and out, turns the water blue if you boil it. Absolutely delish.
Thank you!
It is the inside purple flesh counts, regardless the outside skin colour.
You didn’t specify about the skin ? .. didn’t the skin contain most of the defensive chemical (lectin)? so peeled or not, any difference ?
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Hi Dr Grundy…
Your channel best thing I found on the Internet, has given me a totally new look at the world of food, it’s amazing the amount of unhealthy food I have stop eating…
I wanted to take this opportunity to ask you about a diferent food. Cheese! Yes, mature cheese in fact! is what I wanted to ask you about, I have heard that it is not very healthy as the human body is not able to process it very well.. are you aware at all about this theory?
And if so can you do a video on it…
Raw cheese is good
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Do you have to reheat to get the benefits of resistant starches? I like them cooked and chilled. Most of the time I like them cold.
I just had purple sweet potatoes this week, they are not as creamy as orange and stronger flavor. Iβm going to eat these up but probably not buy them again.
Wow, that’s complicated with the Sweet Potato. How about Jicama, what would you recommend? Eat it raw (cut into thin strings) or cooked?
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I am German. Potatoes are one of our national foods. I love them with fish or curd. Or as french fries or as mashed potatoes. Last time I listened to Dr. Gundry, you could pressure cook the lectins away.
By the way, I have never seen a purple sweet potato in my life. And when I cook the orange ones, they always end up to be overcooked.
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When we were growing up, we were told to chew our food well to facilitate digestion. Now it seems it’s better to make sure food is not digested easily to avoid glycemic and insulin spikes, not to mention to save some undigested food for the gut bacteria!
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Well that’s it now, there’s not a damned thing left that I can afford to eat.
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Thanks again dr gundry for the great information about potato. We have already switched to sweet potatoes and purple potatoes
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Iβve never seen a purple sweat potato in any of my grocery stores π
Lectins can be reduced by cooking nightshades on high for over 15 minutes in a pressure cooker. Plain potatoes can also be cooled soon after cooking for 24 hours in the fridge – and then reheated -to reduce starch impacts on blood sugar. Peeling potatoes also reduces lectins, but eating small amounts is also key to good health.
Since many plants have lectin problems, why do you think some plants are safe? Isn’t it because we haven’t discovered their toxin (defense mechanism) yet? I agree with you about the plant paradox, but I think all plants should be avoided as much as possible.
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Isn’t purple the same as Aubergines night shade! I had thought you’d mentioned in other videos purple especially the deeper the purple as in Aubergines, it’s worse for the body π
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