Starchy Tubers: Cook, Peel, and Pair with Butter

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To maximize the health benefits of starchy tubers like potatoes and sweet potatoes, it is essential to peel them, since the skins contain anti-nutrients. Cooking these vegetables thoroughly and pairing them with saturated fats enhances their digestibility and helps mitigate bacterial growth. Saturated fats not only support bile production for healthy digestion but also possess antimicrobial properties. Additionally, including other starchy vegetables such as squash, particularly kabocha, pumpkin, and butternut squash, can be beneficial. These vegetables taste better when cooked and served with butter, making them an excellent seasonal choice. Instead of sugary pumpkin-flavored drinks, enjoying fresh squash varieties with butter supports better health and digestion.

This week, Paul talks to Jay Feldman about PUFAS, gut heath, starches and carbohydrates, from an energetic perspective. They dive into how to align nutrition & lifestyle, and how to achieve optimal health through giving our bodies a signal of abundance rather than scarcity. Produced by Mountain Valley Media

00:05:05 Jay’s background & an intro to mitochondrial dysfunction 00:13:30 Why are seed oils & PUFAs so harmful? 00:26:10 Cardiolipin and the purpose of PUFAs 00:33:20 The argument in defense of seed oils 00:43:40 The problem with fish oil and omega 3’s 00:49:20 Detoxing from seed oils & Vitamin E 00:54:30 Endotoxins in the gut 01:00:00 Fiber, polyphenols, and resistance starch 01:07:30 Stop eating turmeric & black pepper 01:13:30 The importance on carbohydrates 01:21:30 Why not to fear fructose 01:28:40 What Jay eats in a day Connect with Jay: jayfeldmanwellness.com The Energy Balance Podcast