I was wondering does white potatoes are good as cooked in oven or boiled
Regards
Gav
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Thread: Oven or boiled?
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08-26-2013, 08:53 PM #1
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08-26-2013, 08:55 PM #2
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08-26-2013, 09:28 PM #3
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08-27-2013, 03:31 AM #4
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08-27-2013, 07:35 AM #5
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08-27-2013, 09:20 AM #6
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08-27-2013, 10:27 AM #7
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I eat potatoes all year round and i always make potatoe chips. bed bath and beyonds sells a potatoe chip maker for $19 bucks and it only takes 4 minutes in the micro.
http://www.bedbathandbeyond.com/stor...ker/1018545292"I feel like your eye balling me dog. I don't like punk bitches eye balling me."
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08-27-2013, 10:58 AM #8
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I bake mine with a bit of cayenne, paprika, chili powder, and cinnamon....ooooh so yummy!
Coming out of "retirement"...Meg is training for a Figure competition...again!!!
http://forum.bodybuilding.com/showthread.php?t=171008551&pagenumber=
My first ever training journal: Oh snap....Meg-O's training for a Figure comp...
http://forum.bodybuilding.com/showthread.php?t=139228463
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08-27-2013, 04:55 PM #9
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08-27-2013, 04:59 PM #10
- Join Date: Nov 2010
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08-27-2013, 06:01 PM #11
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08-27-2013, 06:29 PM #12
Things I will be trying soon....^^^^^^^^^^
White potatoes have just as much fiber as sweet potatoes and you can actually eat the skin with whites (sweet potato skin = BLECH). Some people will go on about glycemic index in regards to sweet being better than white, but that doesn't apply as much to bodybuilders since we don't eat carbs in a vacuum (almost always with some protein and fats).
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08-27-2013, 07:05 PM #13
- Join Date: Sep 2009
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I kept white potato a through prep and noe in peak week still using works real well for me no biggie
"You may feel you are building muscle, you can be working hard, sweating, getting tired and sore, but unless you are sending the right code to the body, you are going to be disappointed in your results" - Arnold (The Encyclopedia of modern bodybuilding)
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08-27-2013, 08:49 PM #14
- Join Date: Nov 2010
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I don't go by that whole GI mumbo jumbo. My diet is chock-a-block full of nutrient dense foods that I can afford to eat a fricking piece of white bread if I want to (but I don't because I prefer rye, or sourdough, or even plain whole wheat). I rarely eat brown rice anymore as I prefer the taste of jasmine rice.... Now I do love sweet taters, but I do like my baby reds when I want something savory.
I think the biggest key is for you to eat these foods and take note of how your body responds to them. Just because some "guru" says to drop them doesn't mean you should. I find it odd that someone will eat a certain food all throughout their prep and then all of a sudden it's off limits because they "may have a reaction to it"....if you didn't react to it over the past 12 weeks chances are it's gonna be okay.Coming out of "retirement"...Meg is training for a Figure competition...again!!!
http://forum.bodybuilding.com/showthread.php?t=171008551&pagenumber=
My first ever training journal: Oh snap....Meg-O's training for a Figure comp...
http://forum.bodybuilding.com/showthread.php?t=139228463
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08-28-2013, 08:27 AM #15
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08-28-2013, 07:25 PM #16
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08-29-2013, 06:18 AM #17
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