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Old 07-02-2013, 08:51 AM   #1681
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Hmmm up .8 again today to 171.1. I had just under 1700 calories, including 3 starches again (oatmeal, sweet potato, WW hamburger bun), 45% fat, 26% protein, 28% net carbs. Maybe 3 starches is too many?
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Old 07-04-2013, 12:44 PM   #1682
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I just have to join this thread to read about this! Very intriguing! Now back to the OP.
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Old 07-04-2013, 01:33 PM   #1683
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I just have to join this thread to read about this! Very intriguing! Now back to the OP.
Could this be done successfully for only a couple of days per week - like the weekend? I have a huge craving for potato salad right now and I'd like to try this on the weekend, eating nothing but Potato salad- no fat but with vinegar and spices...Could one go back to very high Fat-mod protein after that for a week or do you have to do the pototo hack for several days in a row to have it work? Sorry if this has all been answered before but i'm only on page 11 of the thread and haven't really seen any mention of anybody doing it for only a couple of days at a time....thanks
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Old 07-04-2013, 01:40 PM   #1684
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Could this be done successfully for only a couple of days per week - like the weekend? I have a huge craving for potato salad right now and I'd like to try this on the weekend, eating nothing but Potato salad- no fat but with vinegar and spices...Could one go back to very high Fat-mod protein after that for a week or do you have to do the pototo hack for several days in a row to have it work? Sorry if this has all been answered before but i'm only on page 11 of the thread and haven't really seen any mention of anybody doing it for only a couple of days at a time....thanks
I only do potato DD's but I am in maintenance and not trying to lose anymore.
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Old 07-05-2013, 03:11 AM   #1685
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Could this be done successfully for only a couple of days per week - like the weekend?...Could one go back to very high Fat-mod protein after that for a week or do you have to do the pototo hack for several days in a row to have it work?
It depends. I could be wrong but I think that would work if you were using it as a way of reducing your calorie intake over the weekend and giving yourself the equivalent of a carb re-feed without the fat that might promote its storage as bodyfat.

If you were doing it for a different reason, I'm not sure if you could cycle like that - but it might be worth an experiment.
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Old 07-05-2013, 03:13 AM   #1686
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Maybe 3 starches is too many?
Who knows? At the risk of seeming indelicate, the uptick might reflect the amount of volume that you're carrying in your GI tract (IYSWIM) with these extra carbs.
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Old 07-05-2013, 12:49 PM   #1687
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Good afternoon:
I have a question about the ph, I have tried it for two dd and I noticed "uneasy" energy, like I wanted to run around. I did do that during the day, but even woke me up at night. Anyone else have a weird "rush"?
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Old 07-06-2013, 06:24 AM   #1688
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I call that the fasting "energy burst". Or at least for me, I sometimes had trouble sleeping on fasting days. Not always. In the studies that were done on IF, I believe it was Mattson that found that female mice would do the same thing. It is very interesting.
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Old 07-06-2013, 04:44 PM   #1689
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Thanks Sunday. I have tried to do some research to see if it is common.....but I haven't come up with anything yet.
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Old 07-07-2013, 06:09 AM   #1690
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Diane,
If you have blood sugar issues, such as pre-diabetes that could also be the feeling that you describe of unease. If you have time to scroll back to the beginning of this thread, you will read of many who had this same issue w/ potato only meals.
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Old 07-07-2013, 07:24 AM   #1691
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Resumed my PH on the 5th. Down 5# already! This time I won't stop until July 19th (if I can last that long). The 19th is my 44th Wedding Anniversary and we always eat out. I'll see if this WL pattern continues. I only did it for 5 days last time. I tend to eat half my potato meals cold; half hot (either as soup, baked or dry fried). Don't put much on them but salt and pepper, lemon pepper or my Seafood Spice Blend. I want sooooo bad to have some butter on them, but have not caved and had any.
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Old 07-07-2013, 03:06 PM   #1692
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Resumed my PH on the 5th. Down 5# already! This time I won't stop until July 19th (if I can last that long). The 19th is my 44th Wedding Anniversary and we always eat out. ...I want sooooo bad to have some butter on them, but have not caved and had any.
I'm so pleased for you

Congratulations on the upcoming anniversary - with that and your blog milestone, this is quite the exciting few weeks for you.

Well done on resisting the butter. If your celebration meal is likely to involve some fat then you might want to stop your PH 3-4 days before it in order to re-introduce the fat gradually and avoid any discomfort on its reintroduction.

Best wishes for your continued success.
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Old 07-08-2013, 05:49 PM   #1693
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Well I see some of my P hD friends are on this thread so here goes some potato hack questions. Can anyone explain why I feel happy doing potato fasts? Why does your tummy get flat from doing them? Besides weightless, can you tell me the other benefits of this? I know for me just doing a 3 day hack gives me so much energy and I feel so good during them. Plus TOM hits and I want to eat everything that is not nailed down and it keeps me focused!
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Old 07-08-2013, 08:23 PM   #1694
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I notice the happy feeling too. I wondered why I went so long without potato? Somewhere at the beginning of this thread, we spoke about the book "Potatoes Not Prozac". In that book, she explains why potatoes can heal and boost the mood. The potato creates an insulin response which has an effect on the movement of the amino acid tryptophan from your blood into your brain.

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Your body uses tryptophan to make serotonin. Serotonin is the brain chemical that makes you feel mellow and happy. It also helps you to 'just say no' by putting the brakes on your impulsivity.

Tryptophan is a kind of amino acid, which comes from protein. When you eat protein foods (meats, cheese, eggs, birds, etc.), it is broken down into amino acids. They go into your blood stream and try to get into the brain as "brain food". Tryptophan is a little runty amino acid. The other amino acids compete with him and won't let him get across into the brain.

When you eat a food that causes an insulin reaction, the insulin goes and gets the 'big' aminos and takes them to the muscles to be used as muscle food. The muscles don't really care about the runt so he stays behind. When he is left behind after the big guys go to the muscles, he hops into the brain and sacrifices himself to the serotonin factory. And your serotonin levels rise.
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Old 07-08-2013, 11:31 PM   #1695
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Can anyone explain why I feel happy doing potato fasts? Why does your tummy get flat from doing them? Besides weightless, can you tell me the other benefits of this?
Nobody knows for certain what is happening during the PH and the effects aren't the same for everyone so it's not possible to generalise or even speculate about some of the positive aspects for you.

However, Yennie has a good overview and discussion of PH in the first few posts of her journal that may be of interest to you: http://www.lowcarbfriends.com/bbs/we...g-journal.html

I like Sunday's explanation about tryptophan
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Old 07-09-2013, 08:12 AM   #1696
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I'm so pleased for you

Congratulations on the upcoming anniversary - with that and your blog milestone, this is quite the exciting few weeks for you.

Well done on resisting the butter. If your celebration meal is likely to involve some fat then you might want to stop your PH 3-4 days before it in order to re-introduce the fat gradually and avoid any discomfort on its reintroduction.
Thanks, Slow. Am down 6# the first 4 days. I had actually thought about the need to gradually reintroducing fat/meat just yesterday. I'll definitely do that by adding butter to my potatoes the last few days. That's shouldn't be too painful, as I'm really craving butter doing this.
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Old 07-11-2013, 10:46 AM   #1697
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I just made real potato chips in the MW! And they're very good! Not my recipe. Saw it over on REMcooks website, a wonderful cook up in the Dallas area. Only thing I discovered is you've really got to watch them, as they'll burn if cooked too long. I burned maybe 3-4 of my 3 trays full.

It's important to cut them uniformly 1/8" thick (thinner and they tend to burn; thicker and they puff, look odd and don't get so crisp). You soak them in a bowl of cold water to avoid discoloring and lay them on microwaveable paper-towel or parchment-lined tray (I just used the glass platform in my MW), salt and cook around 7 minutes (give or take).

I just don't like using mandolins. I have one, but am just not impressed and junked it. They are just so dangerous. A professional chef I chat with on CookEatShare showed a pic of her serious cut finger last week. I used a fairly inexpensive Rival slicer I got at Walmart last year (on-line) to cut my potatoes. At least with that, I have a huge plastic holder that really grips the food that lies between my hand and the blade.

Just so ya know, the above basket is about 10" long and 5" wide and contains most of what I got cooking exactly 16 oz. of potato. And it took 3 batches to cook that amount.

Length of cook time will vary due to thickness of potato slices and your microwave. Most of my slices were done in 7-8 minutes, but some only needed 6 min (and burned because I was putting groceries DH bought at the same time), some needed 8-9 minutes. Ya just have to watch them and pull the individual chips out as they are ready. I'm very pleased to have a snack that seems like the real deal! Here's what they looked like:

Last edited by buttoni; 07-11-2013 at 10:48 AM..
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Old 07-11-2013, 03:55 PM   #1698
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I forgot to mention the above pic was exactly 16 oz. of potato, minus the few slices that burned.
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Old 07-11-2013, 04:00 PM   #1699
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wow...i could so do potato chips just now...i have a mandolin, but it's not the best, have to look for the rival slicer...any search hints?
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Old 07-11-2013, 05:15 PM   #1700
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Rival Model

I ordered it from Walmart's main website. Rival model 1042-WN. Cost somewhere around $35. I would prefer one with a larger platform (wider swing), as I can't put a whole party ham on mine, but the bigger/better ones are pretty pricey at $100 and up most of them. I was looking for function and cheap. But it will take things the size of square cheese slices and hard salami (about 4" range). And of course potatoes. You can adjust the blade position for different thickness in your slices. It serves my needs. The blade is VERY sharp and is removable for easy washing up.

Here's a pic of the slicer folded up (cord stows in the base):
Here's a pic of it set up with the two removable slide feeder/food pusher in place. Those must be stored separately, unfortunately:
That big knob on the right is how you adjust the blade position for the thickness you want.

Last edited by buttoni; 07-11-2013 at 05:30 PM..
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Old 07-11-2013, 05:23 PM   #1701
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I had a question to run by you PH folks. I checked my foodtracker and it shows egg whites only have .1 gram of fat. What do you think about eating egg whites poached in water for breakfast with salt and pepper, or dropped into in homemade, chilled, defatted chicken broth for a sort of "wonton/egg drop" type soup, with a few leaves of spinach thrown in for good measure. Do you folks think it would be a mistake to introduce the egg whites? What are your thoughts?
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Old 07-11-2013, 05:28 PM   #1702
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I think you have to try and see how it works for you. Some folks believe that it is just as important to keep your protein low as it is your fat. Ymmv.
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Old 07-11-2013, 05:41 PM   #1703
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Be sure to visit REMcooks' website for full instructions on how he made the potato chips. He soaks them in water first to remove as much starch from the cut surfaces as possible before cooking. He said they might stick to the paper towels if not. A couple of mine did, too. I'm using parchment paper in future just to be safe.
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Old 07-11-2013, 06:06 PM   #1704
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I think you have to try and see how it works for you. Some folks believe that it is just as important to keep your protein low as it is your fat. Ymmv.
Thanks for your words of wisdom. I don't want to take a chance on taking in too much protein, so I'll skip the egg whites.
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Old 07-11-2013, 06:33 PM   #1705
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Oh, Wow, Buttoni thanks for the potato chip idea.
I am off to buy my Rival and follow suit. Chips sound great for a change. I wonder how my beloved baby dutch taters would slice up for chips? I would think the starch would be fine?

Last edited by sunday; 07-11-2013 at 06:34 PM..
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Old 07-11-2013, 07:40 PM   #1706
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Thanks, Buttoni, i found it! It looks like a useful tool! I saw Anne Burell actually brining her chips before frying, that could be good too...
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Old 07-11-2013, 07:45 PM   #1707
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I used my silpat in the microwave to make the MW chips.
And for my potato DD's, I ate eggs and coffee with HWC for breakfast and then waited 5 or 6 hours before I started the cold boiled potatoes. But I really only want to maintain not lose and it works very well for that.
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Old 07-11-2013, 07:50 PM   #1708
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I saw a comment under that recipe from someone who baked them at 400 under close supervision, they loved them
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Old 07-11-2013, 08:54 PM   #1709
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I used my silpat in the microwave to make the MW chips.
What a clever idea! Why didn't I think of that?!

Granny.....I just have to tell you I just LOVE your avatar!! That's a classic! LOL

Last edited by buttoni; 07-11-2013 at 08:56 PM..
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Old 07-12-2013, 08:21 AM   #1710
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What a clever idea! Why didn't I think of that?!

Granny.....I just have to tell you I just LOVE your avatar!! That's a classic! LOL

Thanks!
She actually kinda looks like me...actually, more like my older sister when she's not wearing her teeth ;~)
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