Book Review: Sweet Potato Power

June 22, 2012 · 22 comments

Every now and then I get a question like “What do I do when I want to eat a pizza post work-out, but I know that isn’t Bulletproof?”  Eat a sweet potato slathered in grass-fed butter with a sprinkle of cinnamon.

When Ashley Tudor told me about her new book, “Sweet Potato Power,” I got excited.

Don’t be fooled by the title.  This book is about more than just sweet taters.

This is a blend of approachable science, practical advice, and, best of all, a step-by-step guide to optimize your health through self experimentation all told through the story of this stupendous spud.  Here are three reasons to make this book apart of your library today:

1. A smart framework for approaching your health

Through the story of the sweet potato, this book takes the reader on an easy to understand journey of health and nutrition. Sweet Potato Power presents four pillars of optimal health: food, hormones, inflammation, activity. One reviewer writes, “this is probably the best and clearest framework for understanding the critical interplay of systems in the human body. Each category is clearly explained and laid out.”

So many people have dialed in their diets but still do not see the results they want to see. In laying out a clear framework for optimal health, Sweet Potato Power gives the health seeker the ability to test and tweak beyond just what goes into their mouth or how much they move. Self testing gives the background to make you smart about what you need to test and why.

2. The best hackers “cookbook” to optimize your health.

Want to learn about your body but don’t know how? Want to run some tests but too intimidated? The self monitoring section is laid out like recipes so you can easily run tests yourself and come to your own conclusions. The author provides the background, how to, and clear steps to see where you are. Monitoring ranges from simple tracking with paper and pens to tests that require blood work.  Learn from her experiments or follow the steps in the book to do your own. It’s clear.  It’s concise, and, while others only share the conclusions, this book teaches you how to reach your own.

3. Nature best food advocate

“Franken foods” are easy to like. Packaged in shinny wrappers and appealing colors, they can be hard to resist. But Sweet Potato Power reminds us that nature makes it best. And with a little imagination, these smart carbs can take the place of bad health culprits such as wheat and other food imposters.  Want to give up wheat but can’t live without pasta? Try the Sweet Potato Linguine. Can’t live without a piece of cake? Try the light and tasty Sweet Potato Bars. Tempted to fuel your sport activities with gels or concocted recovery drinks? Try sweet potato based goodies made at home from good whole foods. The recipes remind us how good and easy real food can be.

 

 

My take away: This book is a great read if you are a self experimenter or a cook seeking practical and delicious real food ideas Sweet Potato Power has something for everyone.

 

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  • Howard

    1/2 of a baked sweet potato loaded with Kerrygold… Sounded good, but 1 hour later, my blood glucose was 137. It was still 121 the next morning, and did not get down to my normal 90 until I had fasted for another 8 hours. Not doing that again.

    • MT_Dreams

      Not sure if you did this, but like the article said sprinkle some cinnamon on it. I believe this will reduce the glucose level. If I’ve had any food with sugar during the day, I cannot tolerate a sweet potato. on those days I tend to eat taro or yams (I have access to many different varieties) if I’m looking to throw in some starch.

      • Howard

        I may try some cinnamon at a future time, but I will also be limiting the portion size, probably to 2-3 oz, which may confound things. However, I like cinnamon, and in retrospect, I’m a bit surprised that I didn’t use any this time. Just forgot about it…

    • Cogrick2

      Very interesting, Howard. I’ll test myself sometime next week and try to remember to post my results.

    • http://contemplationist.wordpress.com/ Contemplationist

      There’s nothing wrong with BG levels of 137 after a meal.

      • Howard

        I suppose if you aren’t worried about long-term glycation damage, 137 might be acceptable.

        Chronic BG levels, even transitory, above 120, are linked with Alzheimer’s. Transitory BG over 110 will show up as increased HBA1c. I try to keep my BG under 110, and usually manage to keep it between 85 and 95 at all times.

  • Robyn Lloyd

    I just wish I liked sweet potatoes! I am on the band wagon of eating healthy and eating natural foods. I just can’t stand sweet potatoes! I have recently read a book that really helped me improve my diet and health. It is called, “Get Well & Stay Well” by authors Steve Amoils, M.D. & Sandi Amoils, M.D. This a non-fiction self help book written from a holistic point of view by a husband and wife team of medical doctors on how to achieve optimal, lasting health, which addresses medical issues such as weight loss, chronic fatigue, stress, cancer, and much more. http://www.getwell-staywell.org/

    • http://www.facebook.com/profile.php?id=797160611 Jon Littell

      Hi “Robyn”
      I just wish I liked SPAM!

  • Monica

    Hey Dave, Really appreciate your site, thanks for everything you do. I noticed that potatoes lean very much to the “avoid” side of your bulletproof diet spectrum. Given your endorsement of sweet potato power, how often should potatoes be consumed- once a week/after every few workouts? And given the high mycotoxin levels of most potatoes, even organic ones, as they’re stored for long, are these carbs really as smart as Ashley Tudor suggests? I read a bunch of paleo sites, and they all seem to have jumped on the sweet potato bandwagon, and I’m feeling a bit confused. Thanks again for sharing all your awesome knowledge.

    • Dave Asprey

      Simple – white potatoes are a different species entirely than sweet potatoes, which aren’t really potatoes at all. ?

  • Donna

    Hi Dave,
    I’m new to this site and I’m finding it to be very interesting and inspiring. This comment is off the topic of the book mentioned above, but generally speaking, there is a lot of conflicting information out there among experts in terms of definitive answers on what foods really are and aren’t best for you. For example, the philosophy of The Thrive Diet is quite different from yours. Are you familiar with Brendan Brazier and his book? I read it cover to cover and felt that I resonated with all that was said, yet I’m also quite interested in your Bulletproof diet, which is quite different. What are your thoughts on eating philosophies like the Thrive Diet and other raw/vegan diets which warn of the dangers of meat and dairy, and back it up with information that is quite convincing? Even in terms of fruits and veggies, there seems to be some disconnect between the fruits/veg which you promote vs. what they claim is healthiest? (Dates come to mind, for example… Thrive claims they are great, whereas I believe the do not fall on the green end of your food group diagrams… that’s just one example among many).
    I’d love to hear your thoughts!

    • Dave Asprey

      Hi Donna, welcome. I was a raw vegan, then a raw omnivore too, for about a year. You feel good for a few months, enough tone convinced, but then the biochemical problems of such diets rear their heads. It also takes hours each day to prepare food, it’s expensive, and it takes an enormous toll on the soil if grains or pesticide are used. Eating very frequently is inconvenient.
      We did not evolve to eat that way either; we have winter for a reason. The net result is that you feel good for a while then get sick, for most people.

  • Tim

    Hi there,

    does the book include a discussion of the rather high oxalic acid content of sweet potatoes?

  • Sean

    This post inspired me to finally bake a recipe I’d found: “Sweet Potato Brownies” — I preferred mine to bake like cake, with extra baking soda…

    Sharing the love…

    - 2tbsp Coconut Oil + 2tbsp Butter… MELTED…
    - ADD: 2tbsp Honey + 15 drops Stevia-vanilla
    - ADD: 2tsp Vanilla (bourbon style)
    - ADD: 8tbsp dutched Cocoa… Stir till mixed… turns to mud…
    - ADD: 3 eggs, beat into this mud concoction
    – The mud TRANSFORMS into Amazing Chocolate Pudding!…
    The rest is optional, I guess…
    - ADD: 1.25 cup hot, mashed, sweet potato
    – with: 1tsp baking soda
    – and: 1/4tsp salt
    …stir in the pudding! Bake this shit @350 for 28-30 minutes
    I used a glass 9×9 pan.

    … You’re welcome!

    • Dave Asprey

      Sounds great! Maybe hold the yolks so the cholesterol won’t oxidize?

      • Sean

        I’ll try that. See how it turns out.

      • Sean

        Hmm. Tried it without yolks, but ended up very dry. Seems the yolk acts to keep moisture in. Kind’a glues and seals it all together.

        Can’t find a “yolk” substitute to solve this problem. I’ll bet you’ve already discovered the solution…

        • Dave Asprey

          More butter!

    • Dave Asprey

      Killer! May I repost this when my new Bulletproof Chocolate debuts?

      • Sean

        Sure! Share the love.
        …I’ll experiment with no yolks and more butter.
        …BTW, I’ve found it tastes best when re-heated, and smothered in butter. Something about the left-over curing time brings out the sweetness and cocoa flavor.
        …I’m calling it choco-potato-cake :)

        • Dave Asprey

          Thanks man

  • http://www.facebook.com/feanne Feanne Hontiveros Mauricio

    I love sweet potato! We call it “kamote” in Filipino. It is a traditional staple crop here in the Philippines. We have two varieties– purple and orange. I often eat kamote just plain boiled as a snack, but yes it’s lovely with butter (though I haven’t tried cinnamon)! It can also be sliced into sticks and made into “french fries”. We sautee it in butter to do this, but you can also probably bake it. :)

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