HeavenHands Wrote:
-------------------------------------------------------
> Is raw, juiced sweet potato any easier to digest
> than whole sweet potato? What about enzyme
> inhibitors?


I have never in my life heard that hey have enzyme inhibitors and I am 100% sure they do not.

HeavenHands Wrote:
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> Just to be clear, I said or meant to say that
> consistent, daily consumption of raw sweet
> potatoes will cause digestive problems for most.


I am not sure where you got this information but I don't believe it and know many people who eat sweet potato. And if you are actually healthy it should never be a problem. What alot of people fail to recognize is that the average person is not healthy and has poor digestine. So if it bothers you to eat them than maybe you should be concerned.

rzman10001 Wrote:
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> I have never in my life heard that hey have enzyme
> inhibitors and I am 100% sure they do not.

Sweet potato has trypsin inhibitors - trypsin is an enzyme which aids in the digestion of the protein.

Well, sweet potatoes provide about 1.5% of protein, and as far as I'm concerned they can inhibit it all they want I doubt anyone eats sweet potatoes for protein, for they are primarily a carbohydrate source, and the presence of the inhibitor just goes to show that combining foods actually makes sense.

>Banana ice-cream rocks!<

unless u r sus scrofa..

Cook ur sw potatoes!

chat Wrote:
-------------------------------------------------------
> rzman10001 Wrote:
> --------------------------------------------------
> -----
> > I have never in my life heard that hey have
> enzyme
> > inhibitors and I am 100% sure they do not.
>
> Sweet potato has trypsin inhibitors - trypsin is
> an enzyme which aids in the digestion of the
> protein.
>
> Well, sweet potatoes provide about 1.5% of
> protein, and as far as I'm concerned they can
> inhibit it all they want I doubt anyone eats
> sweet potatoes for protein, for they are primarily
> a carbohydrate source, and the presence of the
> inhibitor just goes to show that combining foods
> actually makes sense.


Thanks chat,

No worries at all, this thread surprised me so much, I can understand people thinking raw sweet potatoes may not be tasty (though they are delicious), but unhealthy this seems unlikely.

>Banana ice-cream rocks!<

I've eaten raw yam I liked it. I have made raw yam chips too.

Anyway I think people in Europe and people in North America call different things yams. I have read that somewhere. I am from Canada

Sweet potatoes are different from yams though (I read that in US people call both species "yam", but that the seller is required to state which yam is actually a sweet potato)

>Banana ice-cream rocks!<

This is the sweet potato I have in mind:

[en.m.wikipedia.org]

>Banana ice-cream rocks!<

Anything that is starchy does not have a nice mouth-feel to me and I would not eat. I have also tried raw white potato and while I know that white potato juice might be very nutricious and healing, I am not planning on juicing it because it just seems like it should not be consumed raw due to its properties.

Can you eat medium-ripe bananas? Their average starch content is similar to the sweet potato. The latter can also be eaten as a sweet dish, mixed or blended with sweet ingredients.

(btw the sweet potato is very different from white potato, they are distinct species but for the name!)

>Banana ice-cream rocks!<

BW have you tried jicima? Celery root? Things of that nature? I don't enjoy raw white potato but jicima is lovely and celery root is a fave, broccoli stalk is yummy too.

I've yet to try celery root as I've heard about it so it's next on the list! But unfortunately no jicima can be bought in this country it seems I read many people report that mashed "potato" jicima is much more authentic compared to mashed "potato" cauliflower.

>Banana ice-cream rocks!<



Edited 1 time(s). Last edit at 06/26/2012 04:30PM by chat.

ccording to The Textbook of Medical Physiology by Arthur C. Guyton, M.D.: Most starches in their natural state, unfortunately, are present in the food in small globules, each of which has a thin protective cellulose covering. Therefore, most naturally-occurring starches are digested only poorly by ptyalin unless the food is cooked to destroy the protective membrane.

fresh Wrote:
-------------------------------------------------------
> ccording to The Textbook of Medical Physiology by
> Arthur C. Guyton, M.D.: Most starches in their
> natural state, unfortunately, are present in the
> food in small globules, each of which has a thin
> protective cellulose covering. Therefore, most
> naturally-occurring starches are digested only
> poorly by ptyalin unless the food is cooked to
> destroy the protective membrane.

What do you think is the point of this in relation to sweet potatoes?

>Banana ice-cream rocks!<

Chat, what country do you live in and why would they ban jicama?!

Coco, I have often marvelled at how juicy jicama is! I have been tempted to try juicing it. I also feel that it's somewhat starchy but supposedly not the case. Never tried celery root. Not sure if it's the same as celeriac, but didn't know exactly what to do with it and it looks very strange. I also need to try garlic scapes.

They are starchy right?

jicama is not so good as a juice evan when mixed it kinda ruins the flavor of what ever you mix it with.

beaty is in the eye of the beholder so you may like it but for me i pass.

but cilantro is not one i enjoy but the heavy maetal cleansing potential is a real incentive to override the taste.

durian? never could get on to it lol.

celeric is nice i like it alot.

jj

They don't ban it here they just don't sell it! Maybe I'd be able to find an occasional jicama in London in some very authentic Mexican shop, but it won't be organic. I think we have similar problem with durian.

>Banana ice-cream rocks!<

fresh Wrote:
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> They are starchy right?

They are, but so are carrots, beets and many other root veggies which we habitually consume raw. On average (because it differs according to ripening stage) bananas have same amount of starch as sweet potatoes, yet we eat them raw too.

The point of starches being covered by cellulose applies to most raw veggies, and the only thing it means is that less carbohydrates will be absorbed by our body as energy. Some of the energy from the starch will get absorbed, most will simply pass trough the stomach into the colon and out. That is why people much more easily lose weight on a raw vegetable diet than on a cooked one. Simply because the amount of energy they can get from raw carbohydrates is less than from cooked ones.

So what, one may next ask? Why would this prevent one from eating raw starchy veggies and fruits?

>Banana ice-cream rocks!<

chat Wrote:
-------------------------------------------------------
> fresh Wrote:
> --------------------------------------------------
> -----
> > They are starchy right?
>
> They are, but so are carrots, beets and many other
> root veggies which we habitually consume raw.

Chat,
That is like saying, "we" habitually consume pizza cooked, so what could be wrong with it?

There is an exquisite feedback loop that all animals benefit from that drives dietary choices that result
In optimal health.
Teeth.
And other food acquisition and digestion elements.


Which is why I stopped eating those things u list above.
On
> average (because it differs according to ripening
> stage) bananas have same amount of starch as sweet
> potatoes, yet we eat them raw too.
>

You cannot be serious.

I can chew and efficiently digest ripe bananas.
I dont eat semiripe bananas.
Do you chew whole sweet potatoes?

Would u like to submit your data showing starch comparison?


> The point of starches being covered by cellulose
> applies to most raw veggies, and the only thing it
> means is that less carbohydrates will be absorbed
> by our body as energy. Some of the energy from the
> starch will get absorbed, most will simply pass
> trough the stomach into the colon and out. That is
> why people much more easily lose weight on a raw
> vegetable diet than on a cooked one. Simply
> because the amount of energy they can get from raw
> carbohydrates is less than from cooked ones.
>

If that is what youre looking for,have at it.


if people want to eat sweet potatoes, raw shredded blended juiced cooked.. Go for it!
I am questioning it to suggest contemplation of the desirability of doing so.

About bananas, it seems that their starch content ranges from 30-something percent in unripe ones, to 3-something percent in very ripe ones. Which makes the average 12-something percent which is the same as sweet potatoes, hence I mentioned it.


Otherwise cheers for your contribution fresh, yep that's exactly what I'm looking for, a varied diet of vegetables and fruits.

Raw sweet potato and carrot mush is really delish, I was glad to learn they are also good for health. According to the 1992 study I quoted, beside simple starches they are also a good source of complex carbohydrates, then vitamins A and C, and iron and calcium. Also there is a purple version of sweet potatoes, which apparently contains anthocyanin, which is antioxidant and anti-inflammatory.

>Banana ice-cream rocks!<

percentage has nothing to do with starch issues.

oil contains 0% starch, does that mean it's great for you relative to starch content?




>About bananas, it seems that their starch content ranges from 30-something percent in unripe ones, to 3-something percent in very ripe ones. Which makes the average 12-something percent which is the same as sweet potatoes, hence I mentioned it.

you are very misleading.


how about this?

"the average sugar content of unripe grapes is 2%
which matches the sugar content of rice"

therefore, that is my reason for eating rice.

That's absolutely fine with me, banana reference was something I googled long time ago and remembered now and thought it was interesting to compare. Eat it as much as you want with starch or without, I know I do, this thread is on sweet potatoes really so hopefully someone will contribute more on this!

>Banana ice-cream rocks!<