Quick Q About Peat Potato Protein Soup

Discussion in 'Potatoes, Sweet Potatoes, Ray Peat Potato Protein ' started by Bluebell, Aug 13, 2013.

  1. Bluebell

    Bluebell Member

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    I think I might cook Peat Potato Protein Soup for the 1st time tonight.

    How long do I need to let it stand for to let the starch settle out?

    & another question, I've been wondering about:

    Why do we have to cook it at all? After all, it has very little starch if any. Are we neutralising toxins by cooking it? Transforming the proteins, the ketoacids?
     
  2. charlie

    charlie The Law & Order Admin

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    For a few hours is optimal. I only cook what I am going to eat.
     
  3. jyb

    jyb Member

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    There's still some amount of starch & fiber left even after leaving the liquid separate overnight. Cooking might kill some vitamin but it doesn't change the energy (ketoacids) of the soup.
     
  4. j.

    j. Guest

    When I take the juice from the juicer to a container, something very thick forms at the bottom of the container. Is this normal?
     
  5. charlie

    charlie The Law & Order Admin

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    I think that is starch.
     
  6. j.

    j. Guest

    So starch accumulates at the top AND a bit at the bottom?
     
  7. charlie

    charlie The Law & Order Admin

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    More like a lot on the bottom and some at the top end up floating and foamy.
     
  8. j.

    j. Guest

    How many pounds of potatoes do you use to make the juice for a day?
     
  9. jyb

    jyb Member

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    Really depends on how juicy the potatoes are.
     
  10. j.

    j. Guest

    Guesstimates?
     
  11. jyb

    jyb Member

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    8 big potatoes maybe... But on weeks I do it, I buy many more so that it lasts several days in the fridge. Would be too consuming for just 1 day, since it takes almost 1 day to do it including the time it takes for the starch to separate completely.
     
  12. j.

    j. Guest

    Did any of you try making it without letting starch separate? If you did, what's the difference in how you felt?
     
  13. j.

    j. Guest

    Do you let it stand on the fridge or at room temperature?
     
  14. charlie

    charlie The Law & Order Admin

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    I try to let it separate as much as possible in the fridge.
     
  15. j.

    j. Guest

    How long do you find is a good amount of time? 1 day? 2?
     
  16. charlie

    charlie The Law & Order Admin

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    It's more like a continuing never ending process until the liquid is all gone. There always seems to be some starch leftover on the bottom.
     
  17. jyb

    jyb Member

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    Leaving it overnight in the fridge will result in result in separation - at least you won't see anything more building up by waiting longer. You can then scoop up a bowl each day from the top layer while avoiding unnecessary contact with the starch so that it stays calm.
     
  18. j.

    j. Guest

    Anyone know where the solanine goes? With the starch or the liquid?
     
  19. jyb

    jyb Member

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    I peel the potatoes prior to juicing.
     
  20. j.

    j. Guest

    There's still some left. With a bad potato, could be a lot. Wonder where that goes.
     
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