What exactly does Peat say about how much starch's negative effects
can be ameliorated by long cooking and by simultaneous saturated fat consumption?
I think what I've heard him say is that it reduces the harmful effects.
Rather than eliminating them.
Right?
I guess I should go ahead and include fiber in this question.
Let's think about potatoes.
They've got starch and fiber to contend with.
I believe Peat says cooking for over 40 minutes reduces the negative effects of both.
Is that right?
And then eating a lot of saturated fat at the same time
further mitigates the harmful potential--of both?
I'm trying to understand the potato situation more thoroughly and precisely.
There are two negative things in Peat's view: the starch and the fiber.
Are they both ameliorateable by both cooking and buttering?
And then too:
To what extent does cooking and buttering "fix," say, a potato?
Does that render the starch grains less capable of "persorption"? Completely incapable?
Does it make them less effective in promoting obesity? Completely ineffective?
Does it make the fibers less capable of providing a growth medium for intestinal bacteria? Completely incapable?
Deep thoughts, I know.
But someone must plumb these Peatian depths!
can be ameliorated by long cooking and by simultaneous saturated fat consumption?
I think what I've heard him say is that it reduces the harmful effects.
Rather than eliminating them.
Right?
I guess I should go ahead and include fiber in this question.
Let's think about potatoes.
They've got starch and fiber to contend with.
I believe Peat says cooking for over 40 minutes reduces the negative effects of both.
Is that right?
And then eating a lot of saturated fat at the same time
further mitigates the harmful potential--of both?
I'm trying to understand the potato situation more thoroughly and precisely.
There are two negative things in Peat's view: the starch and the fiber.
Are they both ameliorateable by both cooking and buttering?
And then too:
To what extent does cooking and buttering "fix," say, a potato?
Does that render the starch grains less capable of "persorption"? Completely incapable?
Does it make them less effective in promoting obesity? Completely ineffective?
Does it make the fibers less capable of providing a growth medium for intestinal bacteria? Completely incapable?
Deep thoughts, I know.
But someone must plumb these Peatian depths!