Starch, Potatoes, And Body Temperature

[tankasnowgod]

Personally, I've noticed potatoes (especially cooked in coconut oil) to be excellent at raising body temperature. Rice seems to be hit or miss (even with coconut oil).

I think Carbon Dioxide might be excellent at raising temps as well. I've been looking for a more fun way to incorporate CO2, so I've been getting dry ice recently and putting it in water, to create that cool "witches brew" boiling effect. I made a point to breathe a lot of the vapor, and was much warmer last night than recent evenings.

 

[Luann]

I adore a baked potato but have been avoiding them since finding out they have natural protease inhibitors in them. Protease inhibitors aren't good for the thyroid. Think it takes a couple days of adequate protein and being off the protease inhibitors before you can get rid of the effects.

Protease inhibitor-associated bone mineral density loss is related to hypothyroidism and related bone turnover acceleration.
Medscape: Medscape Access

 

[SamYo123]

Very interesting, Jake.
People's reactions to potatoes would seem to vary.
We've had some posters here--seems like Charlie was one--
who said that eating potatoes (well, pretty sure butter and salt was in the picture too)
really warmed him up--raised temps. Can't recall about pulse.

I'm not arguing for potato consumption!
If you look around the board you'll see that I post a lot of
what seems to me to be pretty negative stuff from Peat about starches.
But, trying to objective, I'm just noting I've seen varied comments about effects on individual metabolisms.

Peat describes one of the first lab experiments he did in college
where the professor tried to impress upon them how rapidly starch is digested.
The class fed a rat a blob of corn starch, as I recall.
Then pretty quickly thereafter--minutes--dissected the rat,
and could find no trace of the starch
(I've assumed Peat meant in the digestive tract).

Because of that story, I've had the general view
that starch--which is pure glucose, right?--converts to energy very quickly.
That would seem to be a good thing.
But Peat seemed to agree in the recent KMUD interview
that starch suppresses metabolism.
And then he noted the problem with starch grains slipping into the blood stream--
being "persorbed" I believe is the technical term--
and wreaking havoc in various ways.

Danny Roddy did a nice explanation, I think, of why starch burning for energy
is not great for cellular respiration.
I'll try to find that.
I confess my ignorance as to understanding and retaining
Peat's chemical/biological explanations of why and how
using starch for fuel is not very good or even bad.
But it seems pretty clear to me that a balanced, full reading of Peat's stuff
reflects at least a decidely lukewarm attitude toward starch
and maybe even a negative one.

"using starch for fuel is not very good or even bad."

So what about those who can go further on potatos than milk both being equal in calories?

despite being cold from them

I could walk/cycle much longer on potatos than milk?

 

[Andy316]

@Luann Which other foods have strong protease inhibitor properties?