As a supplement, I'd rather take green banana flour
than raw potatoes because it has more scientific evidence.
Of note, raw Canna starch appears to have even more resistance to rapid digestion (or digestion at all)
than raw potato starch.
Not exact matches
You are aiming for a slightly softer, but still quite
raw,
potato as they are nicer if the majority of the cooking comes through oven roasting (they cook much more quickly
than normal
potatoes).
Obviously not quite as healthy as eating kale
raw, say for example in a smoothie, but definitely way better
than deep fried
potatoes!
Right now, I can barely imagine eating carrots other
than raw, but the orangeness and the sweet -
potato - ness and the warm spiciness sound just like something I'd go for.
I wouldn't want my child eating
raw soybeans any more
than I'd want him to eat
potato chips.
It of course means more labor but many times
raw, real food are cheaper
than processed (i.e.
potatoes and fries).
Soups, stews, and warm cooked meals with squash and
potatoes are often more nurturing
than raw salads with tomatoes and berries (summer produce) during this time of year.
If you calculate your calorie intake based on the weight of
raw sweet
potatoes, you'll be eating 100 % more calories
than you thought.
Starch from
raw potato is easier to dose
than this flour, and people love it for its lucid dreams inducing capabilities, but plantain flour is safer to use, and better.
You can slice a
raw potato and cook it in water that is kept under 140 degrees or so, it will warm it up and give it a better taste and texture
than completely
raw.
She may also choke on a
raw potato since it's harder to chew and swallow
than a cooked
potato.
When I made this recipe, I didn't have any cooked
potato, so I just chopped the
raw potato finely and cooked it in a bit of olive oil, and it didn't take much longer
than using a cold one.