Doctor's Note

Sweet potatoes are cheap, healthy, nutrient powerhouses—check out my last video: Anti-Cancer Potential of Sweet Potato Proteins.

What about cooking methods for other vegetables? See my video Best Cooking Method.

Want more information about acrylamide, the potential crispy carb carcinogen? See my video Cancer Risk from French Fries. And for why deep frying in general might not be good, Deep Frying Toxins and Carcinogens in the Smell of Frying Bacon.

If you haven't yet, you can subscribe to my videos for free by clicking here.

  • drdeb

    Thank you Dr.Greger for another excellent video. I am looking forward to your book, congratulations! I will be eating my organic sweet potatoes with the skin on by boiling them rather than my usual baking

    • george jacobs

      What about the water after boiling?

      • Wegan

        Soup

    • srut

      Dr Gregor, What do you about using a pressure cooker. Can you cut up the potatoes to make them cook quicker?

  • BB

    I cook Sweet Potatoes with brown rice favored with tamari, garlic, ginger and onions. I always put them in my black bean chili. The sweet of the potato balances the spicy chili.

    • Penny

      Pumpkin is another great thing to put in chili. You can’t taste it, but it has a great texture for chili and helps balance out the spiciness as well :)

    • Carol J

      That sounds delicious!

    • srut

      Sounds good. how much water do you use if you use a cup of brown rice. This is my first time replying to these posts and I mentioned a pressure cooker. How will Dr Gregor see my posted and will I be sent an email? Thank you. So many great ideas

      • Thea

        srut: Dr. Greger used to reply to posts as often as he could. But this site and number of posts grew to the point where Dr. Greger could no longer participate personally. However, there are some great people who participate in these discussions. Hopefully they will reply to your post.

        For myself, I will say that I LOVE my pressure cooker. But I don’t have a lot of experience cooking potatoes in it. So, I can’t offer specific advice. The bit of help I can shed is to recommend my favorite pressure cooker book:
        Great Vegetarian Cooking Under Pressure. (It says vegetarian, but is really almost all vegan.) This book is well organized and has great recipes. I’m pretty sure the book would have information about cooking potatoes in it.

        Good luck.

  • Veganrunner

    Man are we getting smart!

  • Leslie

    What do you make of this study claiming that EPA, when taken in greater quantity/amounts/ratio than the DHA, is what has the most benefit on depression?

    http://www.ncbi.nlm.nih.gov/pubmed/21939614

    My concern is that vegan algal oil has more DHA than EPA, and if someone was taking this for depression it might not work out so great. I know of some who actually get depressed after taking DHA in excess of EPA, and noticeably. Thank you for any thoughts on this study, and VEGAN ways to get more EPA in the diet than DHA. It seems difficult to maximize EPA, while intaking some (but less) DHA, as vegan DHA pills favor more of the DHA, but maybe there is a way with other vegan foods.

  • Leslie

    Are the Japanese purple potatoes from the nightshade family? I’ve seen them advertised as “purple sweet potatoes”, but have also been told they are a nightshade, and sweet potatoes are not a nightshade.

    • LynnCS

      Good question. I need to know that. Dr. Greger?

  • Tobias Brown

    Do you boil it whole? Does boiling in small pieces cause nutrient leeching?

    • Gross Bro

      I cut my sweet potato into cubes… the water stays clear after cooking, which can’t be said about other vegetables.

  • Sandy

    I’d think that steaming sweet potatoes would be a lot better and quicker and the vitamins would remain intact.

    • Carol J

      In the video Dr. Gregor said that the water when boiling acts on the sweet potato in a way that likely makes its micronutrients more bioavailable to us. Sometimes plants have more vitamins/nutrients when raw or steamed but our bodies can’t absorb them — one of the reasons studying nutrition is so darn interesting. But as Dr. G said, the sweet spuds are packed with nutrition, so prepare them however you like.

  • Bruce

    Are there any health risks associated with eating sweet potatoes raw?

    • Brenda

      If you freeze the video where he is showing the graph, raw appears even better than boiling. Steaming (mentioned in comments by someone else) is barely better than baking. Raw wins – though I don’t think I could consume all that much raw – what do you do with them raw?

      • AnnMarie

        I make dehydrated sweet potato chips with them. The slices need to soak for a good long while in order to draw out starch – the consistency doesn’t work otherwise. I’veThanks for calling my attention to the chart. Roasting is different than baking, though, in that roasting is usually done with chopped potatoes and baking typically refers to the whole potato with some fork punctures in it. The temperature would be about the same but the amount of flesh directly exposed to the heat would be different. I wonder if the skin would have a nutrient protective effect…

        • Brenda

          I own a very nice dehydrator. when I bake I cut up into disks so maybe I am really roasting under the broiler – never said I was a chef :). If raw is best then not sure it is worth the effort once I slice with the mandolin to dehydrate – just eat them raw.

        • LynnCS

          Not sure what is meant by soaking to draw out the starch. Don’t we want the starch? I’ve been making chips in the microwave with no prep. Would love to hear more. Thanks. Lynn

          • http://www.nourishyourpurpose.com AnnMarie

            The soaking is culinary rather than nutritional. I found that just thinly slicing (with a mandoline) the potatoes would result in a chewy chip. Soaking, them, however, draws out some of the starch so that they become crisp as they dry. This is only for preparing them raw. I’ve also done that to make raw potato sweet potato salad & raw sweet potato purée. The resulting texture is smoother with the soaking.

      • Alex

        I see a smoothie opportunity here!

        • Ben

          I do them in smoothies, both raw and boiled. The boiled ones taste better in smoothies, especially the dark orange ones, they are creamier when boiled. I haven’t tried the purple ones in smoothies yet, though. I have to go to a Asian market to find those. The skin of the purple sweet potatoes does not taste so good, but in a smoothie maybe it wont be noticed.

        • Brenda

          Oh well, i don’t do smoothies, juicing.

      • fineartmarcella

        I just cut them up in thick slices and eat as part of lunch or a snack, the Garnet variety are as sweet as candy almost, they have a darker orange/red insides, I get them at WF and they are yummy! Thanks for pointing out the graph, that was my question was on how good for us they are raw compared to cooked

        • Brenda

          I do not have access to a Whole Foods, yet. We are getting one spring of 2016 – yeah! No idea what variety mine are – they are shipped in from NC. I’m hoping my CSA has them or I may start growing them myself.

      • GoGamecocks

        Sweet potato slaw!

      • Ben

        But keep listening to the video, the boiling increases bio-availability of nutrients with a gelatinizing effect. So boiling might actually win. Your bio-availability is too low on raw.

        • Brenda

          I’m fairly new to the whole thing. bio-availability as in ability to use the nutrients? So they are somehow locked up in raw form? I caught boiling lowering glycemic but if that wasn’t an issue, boiling still trumps raw?

      • MikeMuse

        I Juice them and buy them perfectly smaller than the chute for the juicer. Skin and all is best and this way you can use the pulp if you choose.

        • Brenda

          Dr. Esselstyn told me no juices of any kind. My triglycerides were 600 so I stick with whole foods.

    • http://www.nourishyourpurpose.com AnnMarie

      Because they are mildly goitrogenic, some practitioners advise folks who have thyroid disease not to eat them raw. That’s the only caution I’ve ever come across.

    • Julot Julott

      Raw tubers can be rapidly hard on the gut, they are not ripe fruits~
      Small amount is probably fine on a healthy gut~

  • SandraLouise

    Microwaving?

    • Kitsy Hahn

      Not moi!

      • Wegan

        Pretentious.

        • Kitsy Hahn

          Yeah, but I’m cute. :-P

          • Wegan

            Pretentious, moi?

          • Kitsy Hahn

            So you’re asking if YOU are pretentious? Um, sure! :-D

  • Martha

    I’ll often make a pudding with a sweet potato or a butternut squash by boiling it in one or two inch chunks and putting it, skin and all (best to scrape off the skin from butternut squash’s skin with a spoon, though) in a blender with a cup or so of pitted dates. When it cools in the fridge, it thickens, depending on on how much liquid from the boiled water I added. To give it a gel-like texture, I sometimes add a little psyllium husk powder to the blender- half a tablespoon seems to be the right amount- but this is optional. It’s very easy to make.

    I’d like to suggest that another tab be added to this site where people can share their favorite recipes.

    • Carol J

      Thank you!

  • Arjan den Hollander.

    Ahh juk!!!
    I dice my sweet potatoes then boil with quinoa and oats.
    This skin story does not sound appealing at all!
    10 times huh? Phew.

    Ahh well lets give it a try tomorrow :)

  • http://christopherspiewak.com Christopher Spiewak

    Thanks Dr G! Any chance you have a data summary on the acrylamide levels of sweet potatoes based on their cooking method (Fried vs Baked vs Nuked vs Boiled etc)?!

  • cyndishisara

    Is it not a fact that cooking inactivates protease inhibitors in sweet potatoes?

  • fred

    I boil my sweet potatoes and then mash them with some cinnamon, ginger and ginseng. Is korean ginseng any good?

  • cyndishisara

    It is also true that fermenting sweet potatoes converts beta carotene to retinol (active Vitamin A). I wonder what it does to protease inhibitors?

    http://ir-library.ku.ac.ke/bitstream/handle/123456789/5519/Kiplamai%20F.%20K.pdf?sequence=1

  • bkcham85

    Is there any information on what pressure cooking does to the nutritional value of the sweet potato.

    • mitch

      I’d like to know also as I just about pressure cook/steam everything. 4-5 min and they are DONE!!! I mix with curried chickpeas and I’m in heaven

  • kim

    I usually cook mine in my Instant Pot pressure cooker. They’re done in 12 minutes. How does pressure cooking compare with boiling?

  • MAbe

    In your video you mention “Carotenemia” and babies having a yellow nose as a result of eating too many carrots. Is the nose the only part of the skin that gets a yellowish tint? My little granddaughter (16 months) has a very pronounced yellow tint all over her body (not her eyes). She has been like this for at least a year . My daughter insists that it is because she eats carrots everyday. I am concerned but my daughter believes that as long as her eyes do not have a yellowish tint (signs of liver problems?) she is ok. Is this true?

    • Neil

      I remember two instances that would lead me to believe your sister is correct. A girl I knew in college told me that she had gone on a carrot kick, eating bags a day for an extended period of time. Her palms turned orange she said. In addition, a neighbor of mine was juicing pounds and pounds of carrots a day. I don’t recall how long he had been doing it, but at least a year from what I remember. He had an unmistakeable orangish/yellowish hue to his skin. This seems to be a common side effect of eating large quantities of plants with high levels of beta carotene.
      Eating too much Vitamin A is only an issue if you eat too much preformed Vitamin A, which we get from animal products (e.g., cod liver oil is really high). BUT too much of provitamin A carotenoids (such as the betacarotene in colored fruits and veggies) is not associated with any health issues, except having skin like John Boehner after an application of spray tan.
      See the “Health Risks from Excessive Vitamin A” section in this informative site: http://ods.od.nih.gov/factsheets/VitaminA-HealthProfessional/

      • Brenda

        I think you’re referring to my sister :). In college she was eating bags of carrots a day and the palms of her hands turned orange.

        • Neil

          If she went to Miami University of Ohio then I just may be! :)

          • Brenda

            Ah alas – this was while she was in Arundel, England. Good university – Miami, Ohio.

  • Jon Rosenbaum

    I have been watching your videos for about 1.5 yrs now and they are the most wonderful source of information on selective topics and in the right time span. Thanks Dr Greger for your continuing efforts. I look forward to watching them every day with a zeal that goes off the scale.

  • Laura Henderson

    I pressure cook them, I think that’s prob about the same as boiling but faster.

    • Arjan den Hollander.

      Faster & hotter, water boils at higher temperatures when the pressure is higher.

      • cyndishisara

        Exactly! PV =nRT. If you raise pressure you raise the temperature. Raising temperature in an aqueous environment is so what does this do?

        • Arjan den Hollander.

          I dunno was wondering that myself :)
          Does it liberate more or does it start to break down the good stuff at higher temperatures.

          • cyndishisara

            In the case of sweet potatoes heating must denature the protein making protease inhibitors inactive or unavailable. Only raw sweet potatoes would give cancer inhibition.

            Different cooking methods would most likely decrease availability pressure cooking ( which I use frequently) would be worse than boiling.

            http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2722699/

          • cyndishisara

            In their analysis protein loss was probably do to leaching. I wonder why they assume people throw the water out! The way they do things is so annoying! Same is true of the Vitamin C leaching.
            About heating and inactivation of protease inhibitors I have only found thus far this:

            http://www.ncbi.nlm.nih.gov/pubmed/11262065

          • Arjan den Hollander.

            Only raw sweet potatoes would give cancer inhibition.

            That is assuming there is only one pathway. Those gene activation charts alone suggest there are at least tens if not a few hundred.

          • Dr. Flora

            Fermented potatoes, like fermented cabbage, carrots and other cruiferous veggies, are anti-cancer.

          • cyndishisara

            I agree Doctor Flora!! Fermenting sweet Potatoes actual produces biologically active retinol.
            http://ir-library.ku.ac.ke/bitstream/handle/123456789/5519/Kiplamai%20F.%20K.pdf?sequence=1

          • cyndishisara

            I agree!! Fermentation if done correctly reduces oxalates, phytates and other anti-nutrients. Furthermore, biologically active coenzymes can be produced such as retinol, and coenzyme b12. Having the correct starting materials bacteria and food sources are the key.

  • B

    Love this vid and it just so happened that I made an excellent raw sweet potato salad yesterday! In response to others wondering about how to eat them raw. I use the “shredder” blade on my food processor or you can use a hand one, that quickly gives you nice julienned type shreds, skin and all. I also shred some carrots and sometimes a little daikon radish, add some defrosted green peas, cilantro, green onion and crushed garlic. Dress with a wee bit of sesame oil, rice vinegar (or lime juice) and tamari. I also add ground white pepper and finely sliced hot chilis…if you like spicy ;) Toss the mix and let it marinate in the fridge for a half hour or longer. Very yummy and it will last a long time in the fridge. I’m having some for lunch right now that I made yesterday!

    • Brenda

      I may try this minus the oil. I had daikon radishes for the first time and this would be a good way to include them.

    • Dr. Flora

      Once you add the oil, it’s no longer alive. Clogs up the pores of the surface of the potato and it dies.

  • Martin Schofield

    Interesting to see the microwave option …after investigating my family no longer uses microwave … apparently molecular structure is altered hindered normal metabolic action. It would be great to see a video or even a series of videos on harmful effects of microwave ovens. They used to be banned in the Soviet Union apparently and the swiss cancer study remains pretty well hushed up.

    • Thea

      Martin: I *highly* recommend you check out the following link/page. It is a good way to learn how to distinguish the myths from the facts when it comes to microwaves. I can understand where you are coming from. The microwaves myths are repeated so often on the internet, it is hard not to believe them. Do yourself a favor and give the following page a good look.

      http://www.drmyattswellnessclub.com/Microwave.htm

    • Neil

      Actually, Martin, according to the study in this video, microwaving is the best way, on average, to cook veggies, and save (or even increase in the case of carrots and celery) their nutritional content. http://nutritionfacts.org/video/best-cooking-method/
      Boiling and pressure cooking (i.e., wet methods) were considered the worst on average because many of the nutrients leach out in the water. So, I am assuming, based on this video, that microwaving is the best–or at least not the worst–method to cook a sweet potato (I microwave all of my potatoes–easy peasy).
      As to safety of microwaves, there does not seem to be anything to worry about if the seal and hinges around the door are clean, allowing for a tight seal, and one doesn’t microwave plastic that is in contact with food. But to be safe, one shouldn’t stand directly in front of the microwave oven while it’s in operation.
      http://www.fda.gov/radiation-emittingproducts/radiationemittingproductsandprocedures/homebusinessandentertainment/ucm116385.htm

    • val

      Microwaving is just a *different way* to heat up foods…foods may change due to heating whether boiling, roasting, etc…but microwaving doesn’t alter them any differently than boiling, roasting, etc. Just my 2 cents.

    • Brenda

      I was at a talk by T. Colin Campbell. Afterwards I got in line and asked him about microwaves. He didn’t mention them during his talk but he was blunt – no. I got rid of mine immediately and haven’t used one since. I didn’t ask him to elaborate on why he felt that way – long line, lots of people waiting to talk to him. He’s been in science a long time and I have other ways to cook food so I just decided not to use it.

    • bob

      I stopped using a microwave for food…except to nuke old CDs/DVDs…only takes a second…don’t breathe the fumes. If god wanted us to use microwaves…there would be natural microwave appliances in the forests. ;-)

  • Psych MD

    I wonder if this could be the reason the protein survives. Saw it on a site discussing raw food toxins:

    “Sweet potato shows trypsin inhibitor activity. That means it contains an enzyme inhibitor that blocks the action of trypsin, an enzyme that digests proteins. The trypsin inhibitor prevents the digestion of protein. Sweet potatoes with higher protein levels have more of the trypsin inhibitor. This makes raw sweet potato difficult to digest. The trypsin inhibitor is deactivated by cooking.”

  • http://blessedveganlife.blogspot.com BlessedMama

    So, those sweet potato chips are bad for you! Unless they’re baked, of course.

  • val

    Yeah, baby! Eat those sweet ‘taters! Have always known to eat the peel…and now I will make sure I boil them…I was microwaving so as not to heat up the kitchen in the SW Florida heat and save a/c costs…but I can easily *gently* boil them without too much added heat in kitchen. THANK YOU, Doc for all you do to help us!

  • Martha

    Dr. Greger, you seem to conflating boiling and steaming. Do steaming and boiling have the same effect on the nutrients in sweet potatoes? It’s not clear from the video.

    • Neil

      Watch this, Martha: http://nutritionfacts.org/video/best-cooking-method/
      Based on the rational and results in the video (which doesn’t mention potatoes), steaming it seems would be better. (Boiling and pressure cooking veggies are apparently the worst methods to cook veggies.) When you boil something, it is surrounded by boiling water, obviously. As the veggie cooks, nutrients are more easily lost into the surrounding water in which the veggies is enveloped. Steaming, however, would cause less nutrient loss, as the steam is not as heavily in contact with the veggie as boiling water.

      That said, the video indicates that cooking carrots, onions, and celery in a soup would be a good way to get the most out them, nutrient-wise.

  • http://www.foxnews.com Proud Aryan Tea Party Patriot

    typical LIBtard fake docter planted by OBummer.

    TEA PARTy 2016

    • Neil

      Looks like the trailer park got internet.

      • Arjan den Hollander.

        Are all trailer girls like Ronda Rousey?
        Saw her finish a fight in 15 seconds.
        Guess a diet of rabid raccoon meat?
        :)

  • MilkisPoison .

    Sorry, I’m a bit squeamish about eating the skin unless I know what the potato was grown in. “Organic” gardeners may use feces, blood or bone meal, etc. as fertilizers.

  • b00mer

    Interesting to hear the official word on the glycemic index. I’ve always been a bit of a snob when it comes to baking rather than boiling. Perhaps for savory applications I might boil if in a hurry, but for sweet potato casserole, boiling would be sacrilege. :)

    One of my favorite easy peasy ways to eat sweet potatoes (which does just fine with boiling):
    Throw a couple cooked sweet potatoes in a bowl
    Add a big spoonful each miso (I use white), mustard (any kind), & nutritional yeast
    Mash and mix together

    It’s so good I can eat it with a spoon. It’s great tossed with pasta for a quick sauce and a nice light dinner. Also good as a mayo replacement/all purpose binder. I first made it when I was making the Engine 2 “Raise the Roof” lasagna recipe and I wanted to jazz up the plain sweet potato layer so I added just what I remembered as the key players I’ve seen in various “mac n cheeze” recipes.

    Another favorite of mine is simply a baked sweet potato blended with cocoa powder added to taste. If using baked potatoes, you don’t need to add any additional sweetener.

    • Brenda

      Yum. These all sound great. I did something similar with a bowl of steamed cauliflower that start out as a dip – just ate a bowl with a spoon.

      The cocoa with the sweet potato – isn’t that iffy as sometimes my sweet potato is very sweet, other times not so much.

      • b00mer

        Sure, at times I have added a bit of maple syrup, but typically I don’t feel that it needs it. It could depend on the time of year, quality of produce, etc. And of course cooking method. Also depends how chocolately you like it – if adding quite a bit of cocoa, there comes a certain “saturation point” where you use up all the sweetness from the potato and need to bring in reinforcements. :)

    • salley

      what about the skins? do you use those in your recipe

      • b00mer

        Hi Salley, personally I don’t eat the skins. They just weird me out :) But plenty of people do. In this case, I take what Dr. G says at 2:28 to heart.

        If you’re open to including the skins in the recipe, I’m afraid I can’t offer any insight into how it would turn out. If I imagine including them, I expect the skins would be tougher and with a more robust flavor than a white potato skin. But as I’ve said, I’ve never actually tried it.

        Perhaps someone else can give us some details on how the skins affect the flavor and texture (when mashed)? Do they mash up as easily as white potato skins or does it have to go through a processor?

    • Thea

      b00mer: Awesome ideas. Thanks for sharing!

      FYI: The first idea, with the miso, mustard, and nut yeast was one of those small-world moments for me. I just the night before I ready your post, I had gotten the book, “Happy Herbivore Light & Lean” and was flipping through it. On page 141 was a recipe called “Golden Dressing” which is primarily those same three ingredients. (Though there is also a smidge of sweetener and lemon.) Now I’m doubly-excited to try it.

      • b00mer

        I’ve never thought to try it as salad dressing – will have to do that! Mine would have to be thinned out a bit, so I could definitely see adding some lemon juice to it. Btw, have you made “squash colombo” out of Cooking Under Pressure? Just tried it for the first time a few weeks ago – butternut squash, onion, tomato, cumin, coriander, turmeric, and lots of jalapeno and ginger. I added in frozen green beans and peas for some body and color. It’s described as a “sri lankan-carribean” curry. Very tasty and even my resident squash/ginger-hater really liked it :)

  • Ben

    Dear Dr.,

    Does the same rule apply to other starchy orange-fleshed vegetables, like butternut squash? Should I try to boil or microwave squashes like sweet potatoes, instead of baking them?

    Thanks for all the information!

  • Tobias Brown

    I compared the nutritional profile of baked vs boiled sweet potatoes in Cronometer and baked shows higher nutrient levels almost across the board. Anyway. They taste as good boiled and the skin is more palpable boiled, IMHO. Also, the calorie count is a bit less for boiled. Baking seems to give a sweeter taste, especially after they’ve rested a day or two in the frigo (at which point very sweet syrup begins to ooze out, offer a wonderful dipping sauce :).

  • Rivka Freeman

    Really glad Dr Greger is so thoughtful to tell us “eat potatoes made any way except fried” cause I don’t like boiled potatoes or carrots. I hate them in soup or cholent. I like everything vegetables, grains and bread made soft and mushy on the inside and hard crusty and crunchy on the outside.

  • William Dwyer

    I’ve always made a distinction between sweet potatoes, which are beige colored, and yams, which are orange colored. Dr. Greger calls both tubers “sweet potatoes.” I prefer yams, not only for their superior nutritional value, but also because they’re sweeter.

    Yams (and sweet potatoes ;-)) cook really well in a pressure cooker on high for 10 to 15 minutes. Cooking them this way softens the flesh and the skin, which literally falls off. Cutting them into quarters lowers the cooking time. They also go really well with collard greens. I cook both together in the pressure cooker.

  • Mary J

    What about cooking them in a Crockpot?

  • John Mclaren

    Actually I understood sweet potatoes to be basically acrylamide free when cooked at any temperature, quite unlike white and yellow potatoes, toasted/baked grains, bread, toast, coffee, cereals, dutched cocoa, brown rice syrup, snack bars, olives (oddly enough), etc.

  • Alianna

    I thought you couldn’t eat the skin on sweet potatoes.

  • Guest

    The “Cancer Risk from French Fries” video link above doesn’t work; it contains colons instead of slashes.

  • srut

    This is my first time posting and I would like to have my posts read
    Susan How so I change my name?

  • Hila Eliyahu

    What do you think about this article claiming that plant sources of vitamin a lead to deficiency in that vitamin?

    http://empoweredsustenance.com/true-vitamin-a-foods/

    thank you.

  • Claire Elizabeth

    Hi Dr. Greger, I was wondering what your opinion is on the incredibly high vitamin A levels in foods like sweet potatoes, carrots, leafy greens, pumpkin, butternut, etc. I really enjoy eating all of them, but am worried about consuming too much vitamin A. I try to get at least one cup of raw lettuce/leafy greens a day, and with having other sources of vitamin A it just adds up so quickly. Before I know it, I’ve already consumed over 1400% daily value for vitamin A!
    I do not, however, consume any preformed vitamin A, because I’m vegan and also don’t take supplements with vitamin A in them. Unfortunately though, practically ALL non-dairy milks on the market have vitamin A palmitate added! :(
    I hope I’m not coming across as obnoxious or overly concerned, but the amounts of vitamin A a whole-foods-plant-based vegan can easily and unknowingly consume are quite high! I really really hope to hear back soon!

    P.s. I absolutely LOVE your videos! I’m a bit of a nutrition nerd myself, and these videos kept me thoroughly entertained on an eighteen-hour-long road trip! Keep up the great research work Dr. Greger!

    -Claire Elizabeth

  • Mihaela-Carmen Badic

    Thank you so much Dr Greger.

  • RKent

    I boiled purple sweet potatoes and was shocked to see the boiling water turn dark purple. All of those nutrients lost! Is this really the best way to cook them? Did the study account for nutrient loss in the boiling water?

  • cyndishisara

    I am beginning to wonder if pressure cooking is indeed unsafe. I have been alerted to the fact that the Milliard reaction starts at 250 degrees F and pressure cooking 15psi brings the temperature to 250F. Just the right temperature for acrylamide production!