Lowcarbfriend

Just wondering if any of you have seen this article on the low carb potato that is being grown in Florida.
———————————-

Florida introduces low-carb potato
Jun 13, 2005 9:05 AM, By Chuck Woods, University of Florida

Following the January debut of the first low-carb potato that’s now a popular item in supermarkets, University of Florida researchers say a larger and tastier version of the spud has also been introduced.

Like the original low-carb potato, the new variety has 30 percent fewer carbohydrates and 25 percent fewer calories than a standard Russet Burbank potato. The main difference is that the new tubers will have yellow flesh instead of white flesh, said Chad Hutchinson, an assistant professor of horticulture with UF’s Institute of Food and Agricultural Sciences. The yellow flesh gives the potato a slightly sweeter flavor.

He said 3.5 ounces of each potato contain about 13 grams of carbohydrate compared to around 19 grams in the same serving size of a Russett baking potato.

“The addition of a new, larger potato with a different taste will give consumers more choices,” he said. “Our first low-carb potato, which is now being marketed as SunLite, has a white flesh and weighs anywhere from four to six ounces. The new spud, to be marketed as SunLite Gold, weighs anywhere from six to 10 ounces.”

Hutchinson said another major advantage for both low-carb spuds is that they are harvested and marketed as fresh, gourmet potatoes — unlike other potatoes that are stored up to 10 months before they reach the consumer.

“When we announced the first low-carb potato in June 2004, some people in the potato industry were concerned that a new variety would steal market share from traditional brands, but we’re trying to expand the overall market by bringing people that have concerns over diet back to potatoes,” he said.

“I like to consider these as ‘health-enhanced’ varieties,” Hutchinson said. “By making a simple change, everyone can take advantage of the health benefits of these potatoes without making any sacrifices in taste or cooking quality.”

While some people say consumer interest in low-carb foods may be waning, Hutchinson said potatoes can be part of a healthy diet. They contain no fat or cholesterol, and they are good sources of fiber, protein and vitamins. They also contain Vitamins C and B-6, and they are low in sodium and high in potassium. And, potato skins are an excellent source of fiber.

He said both low-carb potatoes have been thoroughly tested in UF research plots near Hastings, Fla., for the past five years, and the spud’s low-carbohydrate profile has been confirmed by research in Canada. UF is the first test site in the United States for the European potato imports, which were developed by HZPC, a seed company based in the Netherlands.

“The low-carb profile is due in part to lower specific gravity in the potatoes, which relates to the amount of starch in the tuber, compared to the more widely recognized Russet potato,” Hutchinson said. “The smooth, buff-colored skins on both low-carb potatoes make them and attractive alternative in many traditional potato recipes.

Just wondering if any of you have seen this article on the new low carb potato that is grown in Florida.
———————————————–
Florida introduces low-carb potato
Jun 13, 2005 9:05 AM, By Chuck Woods, University of Florida

Following the January debut of the first low-carb potato that’s now a popular item in supermarkets, University of Florida researchers say a larger and tastier version of the spud has also been introduced.

Like the original low-carb potato, the new variety has 30 percent fewer carbohydrates and 25 percent fewer calories than a standard Russet Burbank potato. The main difference is that the new tubers will have yellow flesh instead of white flesh, said Chad Hutchinson, an assistant professor of horticulture with UF’s Institute of Food and Agricultural Sciences. The yellow flesh gives the potato a slightly sweeter flavor.

He said 3.5 ounces of each potato contain about 13 grams of carbohydrate compared to around 19 grams in the same serving size of a Russett baking potato.

“The addition of a new, larger potato with a different taste will give consumers more choices,” he said. “Our first low-carb potato, which is now being marketed as SunLite, has a white flesh and weighs anywhere from four to six ounces. The new spud, to be marketed as SunLite Gold, weighs anywhere from six to 10 ounces.”

Hutchinson said another major advantage for both low-carb spuds is that they are harvested and marketed as fresh, gourmet potatoes — unlike other potatoes that are stored up to 10 months before they reach the consumer.

“When we announced the first low-carb potato in June 2004, some people in the potato industry were concerned that a new variety would steal market share from traditional brands, but we’re trying to expand the overall market by bringing people that have concerns over diet back to potatoes,” he said.

“I like to consider these as ‘health-enhanced’ varieties,” Hutchinson said. “By making a simple change, everyone can take advantage of the health benefits of these potatoes without making any sacrifices in taste or cooking quality.”

While some people say consumer interest in low-carb foods may be waning, Hutchinson said potatoes can be part of a healthy diet. They contain no fat or cholesterol, and they are good sources of fiber, protein and vitamins. They also contain Vitamins C and B-6, and they are low in sodium and high in potassium. And, potato skins are an excellent source of fiber.

He said both low-carb potatoes have been thoroughly tested in UF research plots near Hastings, Fla., for the past five years, and the spud’s low-carbohydrate profile has been confirmed by research in Canada. UF is the first test site in the United States for the European potato imports, which were developed by HZPC, a seed company based in the Netherlands.

“The low-carb profile is due in part to lower specific gravity in the potatoes, which relates to the amount of starch in the tuber, compared to the more widely recognized Russet potato,” Hutchinson said. “The smooth, buff-colored skins on both low-carb potatoes make them and attractive alternative in many traditional potato recipes.

well, i’ve decided to do it. go low carb. i’ve done it before….and had lots of success doing it. i’ve never been one to do a diet "in moderation only"….sure, i see the benefits of eating everything in moderation – but for me??? can’t do it. i just can’t eat one lay’s potato chip, ya know?

so, for the record, my name is robin. mom of tyler. he was born december 7th and i’m down to my pre-pregnancy weight of *gasp* 195. and while that’s terrific to have lost the 25 pounds i gained while pregnant with him…..i need to lose weight. my ideal goal is to get to 125 pounds. i haven’t seen that weight since i was first dating my now husband.

honestly, i don’t want to be the flabby out of shape pudgy mom on the beach this summer. that’s my main inspiration for doing this diet – my son. i want to walk with him down to the water’s edge – in a bathing suit!!!! – not all covered up by capris and a tee shirt. that’s no fun. i want to sit on the beach with him and not be self conscious of my fat.

so tyler, this one’s for you, babe. i’ve made a conscious decision to start on monday. tomorrow will be shopping for low carb foods and stocking the fridge with good healthy things for my husband and i to eat – he’s doing this with me. power in numbers i say.

alrighty then. monday. bring it on.

Thought I’d pass along this link to a NY Times article about latkes. I haven’t tried any of them but they seem easily adapted to LC. This link is good for only 30 days.

Newfangled Latkes: Anything But Potato – New York Times

3 cups cooked and mashed Delicata Squash
1/2 cup heavey cream
1/3 cup melted butter
2 T. not/Sugar
2 T. granular erythritol
1 splenda quick pack
1/2 t. salt
2 eggs
1 t. vanilla

Topping
1 T. not/Sugar
1 T. granular erythritol
2 T. brown diabeti sweet
16 drops sweetzfree (3/4 cup equivilent)
1/3 cup softened butter
3/4 cup chopped pecans

Beat eggs slightly, then add vanilla, salt, heavy cream, sweeteners, butter, and squash into a mixing bowl and mix well.
Pour into a greased 1 1/2 quart casserole dish.
Combine topping ingredients together then crumble over top of squash mixture.

Bake 30 minutes in a pre-heated 350 degree oven until topping is golden brown.

yeild 8 servings approx 4 carbs each

This is on my Thanksgiving table this year

(recipe also posted in the Recipe Room under Soups)