Zone Three Evening Foods …
Potatoes, pineapple, and senega are aluminum accumulators.
Roots and stems – the “hard” parts of a plant – have a tendency to accumulate colloidal and other forms of aluminum.
Potatoes use aluminum to ward off plant pathogens.
Aluminum enhances dexrinization, and a dextrinized potato is healthier to eat than a boiled or steamed potato.
Dextrinization only occurs at 400 degrees Fahrenheit and higher, and converts starch into pyrodextrin.
Adano Ley (Swami Nitty-Gritty) called PROTEIN COAGULATION “dextrinization.”
Protein coagulates between 200 and 212 degrees Fahrenheit.
Cutting open a baked potato and exposing it to dry heat between 200 and 212 degrees for a minimum of 20 minutes creates the best of both worlds – dextrinization and protein coagulation.
Wet the potato starch – preferably with root vegetable juices – to make sure its protein coagulates.