What you did not know about potatoes
Potatoes infected with nematodes and fungal diseases dangerous to humans !!!!! Almost all the potatoes are infected - that make their conclusions ... But a lot of very hard to give up potatoes ...
Potatoes hardly gives a person energy. Starch, which is rich in potatoes, is not amenable to acid-alkali treatment in the body. Potatoes with any product is not compatible.
From potato consumption is drastically reduced the thought process. Potatoes - very blennogenic product and mucus from the body by 99% is not displayed, and is deposited on the walls of the intestine. Medicine keeps silent about it, because otherwise it will lose the 10's of millions of customers (patients).
Potatoes and all kinds of noodles and flour products contain large amounts of carbohydrate and starch. Their use prevents excessive flow of the primary metabolism in the body. Simple carbohydrates are better to replace complex, which are cereals.
starch KILLER BODY number 1
It just digest starches body can not, for this to happen a huge number of chemical reactions to convert the most complex starch into simple sugars (glucose), but knows and is able to absorb the body. The conversion of starch in the body is mainly aimed at meeting the needs of sugar. Wherein the starch conversion technology into simple sugars assimilable not only complicated, laborious, and time-stretched considerably (2 to 4 hours). It requires enormous energy consumption and biologically active substances (vitamins, B2, B3, PP, C, and so on. D.). Without sufficient quantities of vitamins and minerals (and who among us has enough of?) The starch is practically not absorbed: haunting, rot, poison, clog capillary network. Starch - practically insoluble substance in any of the known solvents. He has only the properties of the colloidal solubility. Study colloidal starch solution showed that the solution it is not composed of separate starch molecules, and of the primary particles - micelles comprising a large number of molecules.
The starch contains two polysaccharide fractions: amylase and amylopectin, sharply differing in properties.
- amylase in starch 15-25%.
It dissolves in hot water (80 ° C) to form a transparent colloidal solution.
- Amylopectin constitutes 75-85% of the starch grains.
Thus, when exposed to hot water starch amylase solution is formed, which greatly thickened swollen amylopectin. The resulting thick, viscous mass of the paste is called. This paste is formed in the gastrointestinal tract.
And the thinner the flour is ground from which baked our bread, pasta and so on. E., The better the paste glues!
He glues, scores suction microvilli duodenum and lower lying parts of the small intestine by cutting them out of the first part of digestion, then almost completely.
That is where lies the reason for poor absorption of vitamins, trace elements.
Insufficient iodine uptake (starch makes it almost indigestible) leads to many diseases (up to cancer), but the most specific disease is hypothyroidism, ie lack of thyroid function. And the reason is the same - "swamping" starches (and other slags), connective tissue growth of the thyroid gland itself.
In the colon, this mass of starch, dehydrating, take a strong liking to the walls of the colon, forming fecal stones. These deposits perennial turned off literally closed (primarily blood supply) of those organs which provides nutrients to a certain area of suction in the colon. The stones block the absorption, because of this in the body is not fed nutrients. He first withers, then atrophies and becomes ill. Disturbed microflora of the large intestine, it becomes acidic (acidic environment conducive to the development of pathogenic microorganisms, fungi, parasites, viruses). Lost the body's ability to produce the essential amino acids.
We should not forget that the potato is not very useful for people suffering from impaired function of the pancreas and a low tolerance for carbohydrates. All of them are at risk of developing diabetes.
Potatoes can be insidious. For long term storage and the storage of the light it accumulates strong poison solanine. All probably seen greenish tubers. Such potatoes to eat strictly prohibited. Solanine can cause severe poisoning. For pregnant women it is doubly dangerous, as it contributes to the development of the fetus heart defects.
baked potatoes. The most insidious way to cause the body harm.
The glycemic index of baked potato is 95. This is higher than sugar and honey together.
That is almost instantly baked potatoes increases the sugar content of up to the maximum possible.
Sugar triggers the "fat deposits". So the body regulates the amount of glucose.
Having experienced the fullness of saturation, due to the low caloric content of an hour, and perhaps even before, people once again experience the feeling of hunger. Then another and another. potato eating cycle becomes infinitely. In this case, the person will start to gain weight fairly. On this basis, fast food will never give up potatoes, as it would mean lower profits.
Fried potatoes and French fries.
The most severe blow to the body. During the frying of potato moisture evaporates. It replaces fat. Calorie potato begins to rise and often surpasses the mark of 400 (carbohydrates). Against the background of rapid assimilation, obviously, all this fat will be under your skin.
Tubers, lie on the light green, they accumulate the strongest poison - solanine. Especially a lot of it in a germinating. At high doses of solanine destroys red blood cells and the depressing effect on the central nervous system. Contact with the body solanine causes dehydration, fever, convulsions. For a weakened organism can all turn around and fatal. Neutralize poison will not help, no heat treatment.
According to Austrian researchers, solanine has an adverse effect, when its content is increased to 40 milligrams per 100 grams of potatoes. In the autumn of 100 grams of freshly dug potatoes solanine is not more than 10 milligrams. The spring may be three times as much, and it is concentrated mainly in the green with areas of the tuber and closer to peel.
Potatoes can be eaten only young not older than 2 months and only in cooked form.
Bake in the oven with the peel (only potatoes!), It contains potassium and material processing potatoes.