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Gari / Bigpoppa
Quote from
tim on June 14, 2020, 5:32 pm
These are the two varieties of sweet potato I'm talking about. The purple one with lighter coloured flesh is much nicer. It is quite common in NZ. A lot of NZ men prefer potatoes though. Often they only eat sweet potato if their girlfriend or wife is into healthy eating and enforces it. Sweet potato was the main carbohydrate source for the NZ Maori in the North Island. Most of the South Island was too cold for it so they got carbs from fern roots and bullrushes etc.
These are the two varieties of sweet potato I'm talking about. The purple one with lighter coloured flesh is much nicer. It is quite common in NZ. A lot of NZ men prefer potatoes though. Often they only eat sweet potato if their girlfriend or wife is into healthy eating and enforces it. Sweet potato was the main carbohydrate source for the NZ Maori in the North Island. Most of the South Island was too cold for it so they got carbs from fern roots and bullrushes etc.
Quote from
Navn on June 15, 2020, 12:45 am
Quote from
lil chick on June 14, 2020, 11:33 am
I wonder if some of the confusion is that people mix up the yam and the sweet potato. According to wikipedia, PNG was about yams going way back, but sweet potato is more recent. Interesting that agriculture goes so far back there! Sometimes I like to think about the various ways people have made a living: fisherfolk, farmer, hunter gatherer, herdsman... I would bet there are huge adaptations that happen over time to these ways of life. It wouldn't suprise me if there are huge genetic difference between people's abilities to handle VA or carotenoids. Perhaps this adds to the confusion about what is "tolerable".
We have the yam ( first pic ) in Pakistan in winter , I have eaten it once twice or thrice in my life, it is cooked with skin on a skillet , later the person who is cooking on the mobile stall , cuts it and sprinkles salt on it with some lemon juice / orange juice wrapped in paper !
Quote from
lil chick on June 14, 2020, 11:33 am
I wonder if some of the confusion is that people mix up the yam and the sweet potato. According to wikipedia, PNG was about yams going way back, but sweet potato is more recent. Interesting that agriculture goes so far back there! Sometimes I like to think about the various ways people have made a living: fisherfolk, farmer, hunter gatherer, herdsman... I would bet there are huge adaptations that happen over time to these ways of life. It wouldn't suprise me if there are huge genetic difference between people's abilities to handle VA or carotenoids. Perhaps this adds to the confusion about what is "tolerable".
We have the yam ( first pic ) in Pakistan in winter , I have eaten it once twice or thrice in my life, it is cooked with skin on a skillet , later the person who is cooking on the mobile stall , cuts it and sprinkles salt on it with some lemon juice / orange juice wrapped in paper !
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Guys, you really took Gari / Bigpoppa’s progress thread off topic lol. 😝
Guys, you really took Gari / Bigpoppa’s progress thread off topic lol. 😝
Jenny has reacted to this post.
Quote from
lil chick on June 16, 2020, 9:01 am
sorry Gari!
sorry Gari!
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Quote from
Navn on June 16, 2020, 9:03 am
Yes ! I realized it too , Sorry Gari !
Yes ! I realized it too , Sorry Gari !
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Quote from
Jenny on June 23, 2020, 12:42 am
Very sorry @gari. We should have started another thread when the chat went off piste too much. If you start a Gari thread 2 I promise to keep it on track.
Very sorry @gari. We should have started another thread when the chat went off piste too much. If you start a Gari thread 2 I promise to keep it on track.
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Quote from
tim on October 20, 2023, 9:43 pm
Quote from
Navn on June 11, 2020, 6:39 am
Do you think rice bran oil ( from India ) would be a better option for cooking ?
I just googled about it
Rice Bran. Rice bran contains magnesium, potassium, and phosphorus, along with B vitamins (thiamine, riboflavin, niacin, and pyridoxine) and vitamin E.
I've got an update on rice bran oil.
It may be beneficial in small amounts when consumed unheated and the product is of a high quality.
I say small amounts because it's high in linoleic acid and gamma oryzanol. It's so high in gamma oryzanol that it makes it one of the richest food sources of phytosterols. I don't think that's a good thing. It looks like phytosterols can contribute to atherosclerosis.
What makes rice bran oil potentially beneficial is that it is exceptionally high in all four tocotrienols. Tocotrienols are similar molecules to tocopherols but appear to have independent roles from tocopherols as well as much as 50x the antioxidant ability of tocopherols. They appear to be protective against Hypervitaminosis A. Tocotrienols are found more in whole grains and legumes than in nuts and seed oils. Some of the research on tocotrienols is pretty exciting.
Quote from
Navn on June 11, 2020, 6:39 am
Do you think rice bran oil ( from India ) would be a better option for cooking ?
I just googled about it
Rice Bran. Rice bran contains magnesium, potassium, and phosphorus, along with B vitamins (thiamine, riboflavin, niacin, and pyridoxine) and vitamin E.
I've got an update on rice bran oil.
It may be beneficial in small amounts when consumed unheated and the product is of a high quality.
I say small amounts because it's high in linoleic acid and gamma oryzanol. It's so high in gamma oryzanol that it makes it one of the richest food sources of phytosterols. I don't think that's a good thing. It looks like phytosterols can contribute to atherosclerosis.
What makes rice bran oil potentially beneficial is that it is exceptionally high in all four tocotrienols. Tocotrienols are similar molecules to tocopherols but appear to have independent roles from tocopherols as well as much as 50x the antioxidant ability of tocopherols. They appear to be protective against Hypervitaminosis A. Tocotrienols are found more in whole grains and legumes than in nuts and seed oils. Some of the research on tocotrienols is pretty exciting.
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puddleduckJanelle525lil chickPJ
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