Second Atom: “Are you sure?”

First Atom: “I’m positive.”

I haven’t baked a potato in foil since 1975.

We use lots of butter on our potatoes, and usually eat eggs baked in coconut oil with them.

We eat these with root vegetables well over 300 nights a year.

I also concoct my own “pineapple sauce” — half organic pineapple juice, half white table sugar, sprinkled with salt (sodium chloride free of all additives and trace minerals).

When I asked Ray Peat about it on KMUD, he referred only to chemical dextrinization, commonly used on many commercial foods.

I personally walk big circles around cryo-dextrinization, preferring low-heat protein coagulation, a type of pyro-dextrinization involving a minimum amount of caramelization (involving PUFAs, not the sugars Aubrey de Grey and all the other “longevity experts” pontificate about).

They know this type of cryo reaction is reversible, so they store refrigerated potatoes at room temperature for 24 hours or so to turn the sugar back to starch before cooking.

Ray Peat-deprived chefs don’t grok “sugarized” potatoes!

He hypothesized the lunarie, as a fungus substitute for the calorie.