You may have noticed that particular potato recipes call for specific type of potatoes. This is because potatoes differ by their content of amylose and amylopectin. - Potato types high in amylose are fluffy and floury. They're the best for mashing, frying, or baking. - Potato types high in amylopectin are waxy. They're best for boiling, and tend to hold their shape rather than falling apart. If you try to mash them, they'll go gluey. Waxy-type potatoes are also higher in resistant starch. When they're cooked , then cooled, their molecules align to trap water and resist digestion. Do you know what's the difference between the amylose and amylopectin? Tell me if you know, and tell me if you don't👇

For all of your contributions to the growth of this community... We're going BIG places together! 🙏 ONE LOVE. ☯️ ALL-TIME 1. @Rose Colbourne 2. @Tony Sibbald 3. @Lisa Black 4. @Krisztián Nagy 5. @Tiffany Joyner 6. @Cody Henkel 7. @Molina Francis 8. @Alvaro Perez 9. @Andre Uribe 10. @Christiano Vibes 30-Day 1. @Rose Colbourne 2. @Krisztián Nagy 3. @Tony Sibbald 4. @Lisa Black 5. @Carole Mitchell 6. @Allan Webster 7. @Ahmy Brock 8. @Frances Scully 9. @Tim Tindle 10. @Carl Morgan 7-Day 1. @Rose Colbourne 2. @Krisztián Nagy 3. @Carole Mitchell 4. @Allan Webster 5. @Tony Sibbald 6. @Carl Morgan 7. @Auraelle Flow 8. @Thomas Seidl 9. @Ahmy Brock 10. @Tim Tindle

Okay, okay, but what are "whole foods" exactly? At the most basic level, whole foods are foods that are as close as possible to their origins. For instance: - Fresh fruit and vegetables - A piece of sashimi carved off a raw fish - An egg - Plain milk - A nut in its shell In general, with whole foods: - You can recognize what they used to be: Fresh fruit looks the same in the grocery store as it does on the tree. - They don't come in any packaging. (Other than what's necessary to keep them from leaking or rolling around) - They don't have ingredient labels (There are few exceptions, but those ingredient labels should be pretty straightforward) - They take the minimum number of steps to get to you. - They typically go bad fairly quickly. ( dried beans, nuts, extra-virgin olive oil, or homemade beef jerky might be exceptions, but most whole foods perish rapidly) Review your inventory of foods and ask yourself: - Can I recognize what this food used to be? - How is it packaged? - Does it have an ingredient label? If so, what's on the label? When you done, come back and tell me what you experienced!👇

Of perception...? What is really real reality? And what is a "controlled hallucination"? Can we learn some Jedi Mind Tricks...? 🤔

As earlier with the proteins list, think of it like a buffet: Take what you like, and leave the rest! 1. Plant-based - Avocado and avocado oil - Cacao (dark chocolate) - Cold-pressed nut and seed oils - Fresh coconut and coconut oil - Nuts and seeds - Nut and seed butters - Olives and extra virgin olive oil 2. Animal-based - Aged cheese - Butter - Cream - Egg yolks -Higher-fat animal based proteins: - Fattier cuts of beef and pork - Fattier cuts of lamb and mutton - Fattier cuts of poultry - Fattier fish (e.g., salmon or herring) - Higher-fat dairy - Whole eggs 3. Supplement - Omega-3 fatty acid supplement (e.g., fish oil, krill oil, or algae oil) What’s your thoughts about this? Do you agree with this list, or would you define those are differently? Do you use supplements for omega-3? Let me know below!👇