Ok, so here's what I've been playing with:
Choose potatoes that are "firm, smooth and free of sprouts" (yadda yadda), not green, and as thin and light of a "darkening" under the skin as possible, I guess? Peel completely and a little "deeper" than you might otherwise.
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Then I cut in half, and roast at 420 F (216 C) for an hour, for taste. (When I tested with a thermometer, temperature stabilized inside the potatoes at about 208 F--this does nothing for reducing glycoalkaloids.)
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Then, to the microwave! I have a heavy duty 1100 watt microwave. I "nuke" batches of potatoes for four minutes at a time. (Step away from the microwave while nuking is in progress, if you are a little concerned about RF energy, and so on, like me. [2])
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The first three(!) rounds of nuking, so that's twelve minutes total, seem to progressively increase palatability(???). And then palatability seems pretty stable, even with lots more rounds!(???) If they start to get dry or hard, spritz some water in there between nukes.
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Apparently, u can taste glycoalkaloids if high enough concentration. If u taste bitterness (& maybe at low levels a hint of sourness??? or a mouthfeel that evolves or lingers???) that's them. I think this taste was indeed maybe what going down w nuking, as palatability increased?
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Repeated nuking does not seem to mess up potatosis?But I've just started playing with this. I'm starting with potatoes only every fourth day. So I won't know if I'm side-effect free for a while, until I play with progressively increased potato consumption, if all goes well.
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Anyway, if you try it, please report back. Other ideas for convenient very high heat cooking? Please report back. Other ideas for degrading glycoalkaloids while not messing up "potatosis"? Pls report back.
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[1] Friedman, Mendel. "Potato glycoalkaloids and metabolites: roles in the plant and in the diet." Journal of agricultural and food chemistry 54.23 (2006): 8655-8681.
[2] maybe google around (non-trivial) for credible biological/health effects of non-ionizing high freq emf
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addendum: maybe good to supplement with vitamin C if trying this. that'd probably be the first thing to go? ymmv, I am not a doctor, etc., etc., etc.
personally I'm trying salmon, vegetables, and potatoes vs only potatoes. and also i'm currently only doing every 3 days, atm.
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this might also be sort of a way to get at "what is the active ingredient" generally
if super-nuked potatoes DON'T cause weight loss, it's probably a delicate, complex compound
if super-nuked potatoes DO still cause weight loss, it's probably something simple like potassium
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it would be so insanely dumb (but also awesome) if it was literally just potassium like jfc
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there are a few hints of potassium making a difference (and we link to one study in the post) — we're not sure if straight supplementation would do it because of bioavailability, but it's something we're looking into
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I drank a crazy amount of coconut water for a while. Ditto orange juice. And gained weight doing that. but intrinsic and extrinsic confounds.
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fwiw, n=1, i see there's a bunch of other discussion too~~~~
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