Add salt?
Yes it can take a LOT of salt without you noticing it. Bone broth, potato juice and green veg broth so good for you :)
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Add salt?
I have been meaning too start it. I bought some, what is considered a high dose?Have you tried high dosages of thiamine for muscular fatigue?
1500 mg taken with breakfast, and again at lunch, and again at dinner for a total of 4500 mg. I'd start with 500 to see how you react.I have been meaning too start it. I bought some, what is considered a high dose?
Thank you!! Worth a try!1500 mg taken with breakfast, and again at lunch, and again at dinner for a total of 4500 mg. I'd start with 500 to see how you react.
The first rule of Potato Protein Soup Cooking is that you do not talk about Potato Protein Soup Cooking.
Just tried this. It was fairly simple - not that labor intensive to be honest. I don't see the reason to peel the potatoes as the juicer will likely discard most of this anyway. Cutting out this step saves time.
It doesn't yield a whole lot of end product though. I juiced maybe 5-6 medium size potatoes and only yielded about 1 cup of juice after the starch settled and the foam skimmed from the top. This would be the only reason it may be more trouble than it's worth. But if you can get a fairly large amount of potatoes and juice them all in one go, freezing whatever you don't use, then it could be worth it.
I am specifically trying this because I have had poor digestion for a while and Ray has stressed the importance of avoiding resistant starches while the gut heals, but also stressing the high quality protein component of the potato.
That sounds delicious!I use it to make mushroom soup. Fill the pan with mushrooms (ridiculous amounts), fry in butter or olive oil until the water comes out. Add lots of garlic and some herbs if you like. Once the water absorbs I add the potato juice. I let it sit as I’m cooking the mushrooms (at least an hour). Add the potato juice as you would stock to a soup. I use watery potatoes (about 5kg worth) and then cook for 45 mins or so, adding water if necessary.
It seems like a lot of trouble, but this stuff is as close to a panacea as I've found for digestive issues.
Sounds yummy Stillgar: mine in 5 minutes starts to burn so I couldn't imagine 45 minutes. The remaining starch tends to burn quickly.
Yeah, getting it down is another story though. Maybe I'll have to add a lot of extra salt to make it more palatable.
@Stilgar: thanks for the recipe. I tend to buy organic potatoes. I will add some water and double filter then. I thought it should look like scrambled eggs.
Coffee is the best way to cover the taste I've found so far.
Thanks. I also noticed that there were still quite a few starch particles left in the mix even after removing during the separation phase, which I'm thinking got burned in the cooking causing the bitter flavor. Next time I'll run a further filter step with the coffee filters as you mentioned.
Thanks to @theLaw for reminding me of this potato soup.
I'm curious, how is everyone logging this potato soup in cronometer? How do you record the total, and accurate, amount of protein and nutrients? I'm guessing there really isn't real accurate way to do this.