Three month potato diet starting tomorrow
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Poast new message in this thread
Date: January 2nd, 2022 1:25 PM Author: hyperactive diverse native black woman
Doing it modified with full fast days, extra vitamins, and protein.
Going to be cr.
(http://www.autoadmit.com/thread.php?thread_id=4998936&forum_id=2#43716001) |
Date: January 2nd, 2022 2:17 PM Author: Violent motley messiness
Great choice, digging in to a hearty plate of potatoes feels amazing after a long day, you'll feel energized and have calories to spare. Breakfast potatoes are great for feeling full all day as well due to high volume and slow digestion
Just don't fry in a keg of oil and you'll be a machine
(http://www.autoadmit.com/thread.php?thread_id=4998936&forum_id=2#43716232) |
Date: January 2nd, 2022 2:39 PM Author: bearded razzle gas station becky
sounds good cuz there are pan fried, deep fried, stir-fried potatoes. There's pineapple potato, lemon potato, coconut potato, pepper potato, potato soup, potato stew, potato salad, potato and potatoes, potato burger, potato sandwich and, uhm, baked potato too.
(http://www.autoadmit.com/thread.php?thread_id=4998936&forum_id=2#43716353) |
Date: January 5th, 2022 8:45 AM Author: hyperactive diverse native black woman
Based on rate of weight loss, not going to need nearly three months.
Scientific refs
Potatoes contain a proteinase inhibitor (aka: PI2) that reduces appetite.
This protein appears to enhance the release of cholecystokinin (CCK), a hormone that promotes feelings of satiety.
See the article:
Health-beneficial properties of potato and compounds of interest
J Sci Food Agric. 2016 Dec;96(15):4850-4860. doi: 10.1002/jsfa.7848. Epub 2016 Jul 7.
Greater satiety response with resistant starch and corn bran in human subjects
Nutr Res. 2009 Feb;29(2):100-5. doi: 10.1016/j.nutres.2009.01.004.
Some studies suggest high-fiber foods are more satiating than foods with little or no fiber. However, we hypothesized that certain types of dietary fiber may enhance satiety more than others. Healthy men and women (N = 20) participated in this acute, randomized double-blind, crossover study comparing the effects of 4 fibers and a low-fiber (LF) treatment on satiety. On 5 separate visits, fasting subjects consumed either a LF muffin (1.6 g fiber) or 1 of 4 high-fiber muffins (8.0-9.6 g fiber) for breakfast. The subjects used 4 questions on 100 mm visual analogue scales to rate satiety at baseline and at regular intervals for 180 minutes after muffin consumption. Responses were analyzed as area under the curve and significant differences from baseline. Satiety differed among treatments. Resistant starch and corn bran had the most impact on satiety, whereas polydextrose had little effect and behaved like the LF treatment. Results from this study indicate that not all fibers influence satiety equally.
Insulin-sensitizing effects of dietary resistant starch and effects on skeletal muscle and adipose tissue metabolism
Am J Clin Nutr. 2005 Sep;82(3):559-67. doi: 10.1093/ajcn.82.3.559.
Background: Resistant starch may modulate insulin sensitivity, although the precise mechanism of this action is unknown.
Objective: We studied the effects of resistant starch on insulin sensitivity and tissue metabolism.
Design: We used a 4-wk supplementation period with 30 g resistant starch/d, compared with placebo, in 10 healthy subjects and assessed the results by using arteriovenous difference methods.
Results: When assessed by euglycemic-hyperinsulinemic clamp, insulin sensitivity was higher after resistant starch supplementation than after placebo treatment (9.7 and 8.5 x 10(-2) mg glucose x kg(-1) x min(-1) x (mU insulin/L)(-1), respectively; P = 0.03); insulin sensitivity during the meal tolerance test (MTT) was 33% higher (P = 0.05). Forearm muscle glucose clearance during the MTT was also higher after resistant starch supplementation (P = 0.03) despite lower insulin concentrations (P = 0.02); glucose clearance adjusted for insulin was 44% higher. Subcutaneous abdominal adipose tissue nonesterified fatty acid (NEFA; P = 0.02) and glycerol (P = 0.05) release were lower with resistant starch supplementation, although systemic NEFA concentrations were not significantly altered. Short-chain fatty acid concentrations (acetate and propionate) were higher during the MTT (P = 0.05 and 0.01, respectively), as was acetate uptake by adipose tissue (P = 0.03). Fasting plasma ghrelin concentrations were higher with resistant starch supplementation (2769 compared with 2062 pg/mL; P = 0.03), although postprandial suppression (40-44%) did not differ significantly. Measurements of gene expression in adipose tissue and muscle were uninformative, which suggests effects at a metabolic level. The resistant starch supplement was well tolerated.
Conclusion: These results suggest that dietary supplementation with resistant starch has the potential to improve insulin sensitivity. Further studies in insulin-resistant persons are needed.
Resistant starch lowers postprandial glucose and leptin in overweight adults consuming a moderate-to-high-fat diet: a randomized-controlled trial
Nutr J. 2017; 16: 14.
Published online 2017 Feb 21. doi: 10.1186/s12937-017-0235-8
Background: High-amylose maize resistant starch type 2 (HAM-RS2) stimulates gut-derived satiety peptides and reduces adiposity in animals. Human studies have not supported these findings despite improvements in glucose homeostasis and insulin sensitivity after HAM-RS2 intake which can lower adiposity-related disease risk. The primary objective of this study was to evaluate the impact of HAM-RS2 consumption on blood glucose homeostasis in overweight, healthy adults. We also examined changes in biomarkers of satiety (glucagon-like peptide-1 [GLP-1], peptide YY [PYY], and leptin) and body composition determined by anthropometrics and dual-energy x-ray absorptiometry, dietary intake, and subjective satiety measured by a visual analogue scale following HAM-RS2 consumption.
Methods: Using a randomized-controlled, parallel-arm, double-blind design, 18 overweight, healthy adults consumed either muffins enriched with 30 g HAM-RS2 (n = 11) or 0 g HAM-RS2 (control; n = 7) daily for 6 weeks. The HAM-RS2 and control muffins were similar in total calories and available carbohydrate.
Results: At baseline, total PYY concentrations were significantly higher 120 min following the consumption of study muffins in the HAM-RS2 group than control group (P = 0.043). Within the HAM-RS2 group, the area under the curve (AUC) glucose (P = 0.028), AUC leptin (P = 0.022), and postprandial 120-min leptin (P = 0.028) decreased independent of changes in body composition or overall energy intake at the end of 6 weeks. Fasting total PYY increased (P = 0.033) in the HAM-RS2 group, but changes in insulin or total GLP-1 were not observed. Mean overall change in subjective satiety score did not correlate with mean AUC biomarker changes suggesting the satiety peptides did not elicit a satiation response or change in overall total caloric intake. The metabolic response from HAM-RS2 occurred despite the habitual intake of a moderate-to-high-fat diet (mean range 34.5% to 39.4% of total calories).
Conclusion: Consuming 30 g HAM-RS2 daily for 6 weeks can improve glucose homeostasis, lower leptin concentrations, and increase fasting PYY in healthy overweight adults without impacting body composition and may aid in the prevention of chronic disease. However, between-group differences in biomarkers were not observed and future research is warranted before specific recommendations can be made.
Resistant starch in food: a review
J Sci Food Agric. 2015 Aug 15;95(10):1968-78. doi: 10.1002/jsfa.6966. Epub 2014 Nov 21.
The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS.
The impact of starchy food structure on postprandial glycemic response and appetite: a systematic review with meta-analysis of randomized crossover trials
Am J Clin Nutr. 2021 Aug 2;114(2):472-487. doi: 10.1093/ajcn/nqab098.
Background: Starchy foods can have a profound effect on metabolism. The structural properties of starchy foods can affect their digestibility and postprandial metabolic responses, which in the long term may be associated with the risk of type 2 diabetes and obesity.
Objectives: This systematic review sought to evaluate the clinical evidence regarding the impact of the microstructures within starchy foods on postprandial glucose and insulin responses alongside appetite regulation.
Methods: A systematic search was performed in the PUBMED, Ovid Medicine, EMBASE, and Google Scholar databases for data published up to 18 January 2021. Data were extracted by 3 independent reviewers from randomized crossover trials (RCTs) that investigated the effect of microstructural factors on postprandial glucose, insulin, appetite-regulating hormone responses, and subjective satiety scores in healthy participants.
Results: We identified 745 potential articles, and 25 RCTs (n = 369 participants) met our inclusion criteria: 6 evaluated the amylose-to-amylopectin ratio, 6 evaluated the degree of starch gelatinization, 2 evaluated the degree of starch retrogradation, 1 studied starch-protein interactions, and 12 investigated cell and tissue structures. Meta-analyses showed that significant reductions in postprandial glucose and insulin levels was caused by starch with a high amylose content [standardized mean difference (SMD) = -0.64 mmol/L*min (95% CI: -0.83 to -0.46) and SMD = -0.81 pmol/L*min (95% CI: -1.07 to -0.55), respectively], less-gelatinized starch [SMD = -0.54 mmol/L*min (95% CI: -0.75 to -0.34) and SMD = -0.48 pmol/L*min (95% CI: -0.75 to -0.21), respectively], retrograded starch (for glucose incremental AUC; SMD = -0.46 pmol/L*min; 95% CI: -0.80 to -0.12), and intact and large particles [SMD = -0.43 mmol/L*min (95% CI: -0.58 to -0.28) and SMD = -0.63 pmol/L*min (95% CI: -0.86 to -0.40), respectively]. All analyses showed minor or moderate heterogeneity (I2 < 50%). Sufficient evidence was not found to suggest how these structural factors influence appetite.
Conclusions: The manipulation of microstructures in starchy food may be an effective way to improve postprandial glycemia and insulinemia in the healthy population
(http://www.autoadmit.com/thread.php?thread_id=4998936&forum_id=2#43732009) |
Date: January 5th, 2022 8:57 AM Author: At-the-ready National Potus
I thought this was flame from the title
Looks like the only people who have done this are a bunch of weird obese fucks who still look like shit?
Just do keto
(http://www.autoadmit.com/thread.php?thread_id=4998936&forum_id=2#43732030) |
Date: January 5th, 2022 9:12 AM Author: hyperactive diverse native black woman
verses from a traditional Irish folk song, as printed in Potato (page 151):
Says I, ‘My lovely darling I’m tired of single life
And if you’ve no objections I will make you my sweet wife’.
Says she, ‘I’ll ask my parents and tomorrow you shall know
If you’ll meet me in the garden where the praties grow’.
Her parents they consented and we’re blessed with children three
Two girls just like their mother and a boy the image of me.
We’ll train them up in decency the way they ought to go
And I’ll ne’er forget the garden where the praties grow.
(http://www.autoadmit.com/thread.php?thread_id=4998936&forum_id=2#43732081) |
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Date: January 5th, 2022 9:19 AM Author: hyperactive diverse native black woman
My standard "good" diet is fiber one + protein shake for lunch, rice bowl with meat of some sort for dinner, no breakfast no snacks. Very easy and tasty.
But I put on some weight while wife was pregnant and over the Holidays.
So now I turn my eyes to the potato.
(http://www.autoadmit.com/thread.php?thread_id=4998936&forum_id=2#43732112) |
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Date: January 5th, 2022 9:24 AM Author: Plum Box Office
Why not eat real food for lunch instead of processed bars and powder?
Also, if that's all you're really eating I'm not sure how you'd gain weight.
Have fun and good luck with the potatoes. I've heard it can be really helpful for people.
(http://www.autoadmit.com/thread.php?thread_id=4998936&forum_id=2#43732135) |
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