Starch

Starch is a complex carbohydrate that Peat considered safe only when well cooked and consumed with fat, though he consistently warned it is more lipogenic than sugar and less effective for mineral balance. 2 The primary danger of starch lies in the phenomenon of persorption, where intact starch granules cross the intestinal wall and enter the bloodstream, potentially clogging arterioles and causing tiny areas of tissue death throughout the body. 2 Potato starch granules are particularly large—several times the size of a red blood cell—yet even these can be squeezed into the lymphatics and circulation within 30 minutes of ingestion if eaten without fat. 2

The potato occupies a unique and privileged position among starches in Peat's framework. He described it as almost a complete food, noting that New Guineans living on a diet of nearly pure potatoes for 51 weeks a year showed no heart disease or significant degenerative illness. 2 Unlike cereal grains, which are dormant, dehydrated storage forms containing phytic acid that binds minerals, the potato is always in a metabolically active, moist physiological state, giving it a superior balance of intracellular minerals like phosphorus and calcium. 3 Peat also highlighted the potato's high-quality protein and its content of keto acids, which allow the body to combine them with ammonia from normal muscle breakdown to synthesize amino acids, making it theoretically possible to survive entirely on butter and potatoes. 2 Potato juice or soup, with the fibrous starch discarded, has been used as a potent sedative; Peat recounted a case of a man who had not slept in three months falling asleep mid-bowl after consuming it. 2

Despite its virtues, starch consumption requires specific preparation to mitigate harm. Peat insisted that starch must be thoroughly cooked, specifying that a potato needs about an hour of baking to reach roughly 211°F, which chemically softens the granules for safer digestion. 4 Adding butter or cream is critical, as fat slows the rapid digestion of pure glucose, blunts the strong insulin stimulation that promotes fat synthesis, and physically reduces the persorption of intact granules. 2 Without these precautions, starch that passes undigested into the intestine can fuel bacterial or fungal growth and endotoxin production. 2 Peat also noted that the whole nightshade family—potatoes, tomatoes, peppers, eggplant—is inherently allergenic, and that green potato skins contain the toxic alkaloid solanine. 2 He recommended eliminating them for a week to test for sensitivity. 2

Georgi Dinkov, extending Peat's perspective, has argued that the only "safe starches" are white rice and potatoes, and even these should be used sparingly. 7 His reasoning is that their high digestibility allows absorption to occur higher in the digestive tract, ideally in the stomach, minimizing the chance of starch reaching the colon or the bloodstream. 7 Dinkov cautioned against underestimating the inflammatory potential of starch, its insulin response, and the eventual insulin resistance it can promote. 7 Peat himself observed that elevated triglycerides from starch intake are common but typically benign, often reflecting a stressed individual self-medicating with comfort foods; cutting back on starch promptly lowers triglycerides. 2 For those who do consume starch, maintaining rapid intestinal transit through thyroid function, fibrous foods like raw carrots, and antiseptic agents such as cooked mushrooms helps keep the small intestine free of bacteria and reduces endotoxin absorption. 6