I knew a guy that would eat a banana per beer. He would portion the bananas out beforehand, so we could tell he was serious when he showed up to a stag-do with two bunches!
Anecdotally, I always had much better sleep and mornings every time I remembered to eat a banana (or two!) before going to bed after a night of heavy drinking...
Two bananas to a potato (I assume we’re talking something like a russet, not a little red potato?) sounds generous to the potato, if we’re talking volume equivalence.
you can most definitely change the levels of components in a fried food.
the oil gets 'dirty' from extended use in frying. Why is it dirty? It's not dirt, and it's not oil breakdown (in most cases).
The oil is drawing components from the food into itself.
Forget the frying for a second; most fries are parboiled or blanched -- this also leeches material away from the vegetable, this time it leaves with the water used for blanching.
A french fry is delicious, but it's different than a potato -- even if it's made from one.
I don't know about the case of potassium specifically, but in general I thought that the bioavailability of elements can vary with different types of cooking?
There would still be potassium in there, unless it’s pulled out by the frying oil.
Elements can’t get lost in a chemical reaction. You can only change the molecule they’re part of, so it might not be processable by the human body, but the potassium isn’t going to disappear.
A temperature so hot that the atoms of the potato would violently collide into each other, probably at least tens of millions of degrees and you would need something to confine the potato plasma!
I believe this too! My brother is not a fan bananas and barely registers mosquito bites. Me on the other hand am pursued mercilessly. Could also be we have different blood types but the immediate evidence we've seen is bananas :)
I sometimes buy evaporated because it is a big time-saver, but never sweetened condensed because it's quick and easy to add sugar myself, and leaves me in control of how much relative to the other ingredients.
Both are thicker, creamier, and even sweeter than milk - because even without the added sugar the natural sweetness of the milk is concentrated by the reduction, removing all that water.