Westside PUFAs
Member
- Joined
- Feb 4, 2015
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A village 2 hours outside of Tokyo. High starch, high fiber. No butter or coconut oil added to the potato. No endotoxemia.
The sticky white potato called "satoimo" is a type of taro-potato hybrid, and the jelly-starch is "konjac" root.
Satoimo has been propagated in Southeast Asia since the late Jōmon period (14,000–4,000 BC)
https://www.youtube.com/watch?v=pOpsOnei6wU
Konjac root looks pretty crazy:
full video: https://goo.gl/UUdQFE
The sticky white potato called "satoimo" is a type of taro-potato hybrid, and the jelly-starch is "konjac" root.
Satoimo has been propagated in Southeast Asia since the late Jōmon period (14,000–4,000 BC)
https://www.youtube.com/watch?v=pOpsOnei6wU
Konjac root looks pretty crazy:
full video: https://goo.gl/UUdQFE