The Fat Diaries: Stop Dissing the Potato

Some government health agencies are trying to cut down on our potato consumption. But is the much maligned tuber really that harmful?

By now, everyone's heard of the "Twinkie diet." Now there's a new guy on the “I ate only [insert food here]” bandwagon. After 60 days, the head of the Washington State Potato Commission, Chris Voigt, has ended his potato-only diet. He lost 21 lbs and his cholesterol level dropped 67 points.

Voigt wasn’t eating potatoes as some weight-loss fad, though, it was protest to make a statement about the much maligned tuber. Particularly, Voigt wanted to draw the attention of the Women, Infants and Children program (WIC). WIC is a program under the Food and Nutrition Service that tries to promote healthcare and nutrition amongst low-income pregnant women and children under five.  Currently, the WIC program does not allow potatoes to be purchased under their plan. The WIC is also trying to get the USDA to ban or cut down potatoes being served at school lunches.  Being a spokesman for potatoes, Voigt wanted to demonstrate that the potato was not a harmful food, and decided to put his money where his mouth was.

Voight noted that: “This is not the new fad diet. It was really to make a bold statement, to remind people that the potato is truly healthy and nutritious.”

So for 60 days straight he consumed 400 lbs of potatoes, about 20 a day, with no butter or bacon or chili on top. He was only allowed seasoning and enough oil to cook them in. Of course, after last week’s article my first thought was, “I would not want to be stuck in a car with him.” In all honesty, though, I’m behind Chris 100% on this one–not his diet which frankly makes me nauseous, but the statement he’s making. When it comes to cheap affordable meals that are low cal and nutritious you can’t beat a potato. They have more potassium than bananas, and 45% the daily allowance of Vitamin C. If you eat the skin (which I love) you get additional vitamins and fiber as well.

I’ve only recently accepted the potato into my life. I was never terribly fond of them as a kid (unless they were French fries). I hated peeling them, since the juice would make my hands red and raw for days. I didn’t even like cooking with them until this year, when I realized I was starting to miss potato chips to the point of breaking. I also realized that I liked red potatoes much better than the giant white potatoes. Now I toss little red potatoes in a dish, drizzle olive oil on them, paprika, pepper, and sage and roast them for an hour. Heaven. The best part is since I started making roast potatoes I’ve had a little more willpower when passing the potato chip aisle in the grocery store.

I mean, I get what the WIC is trying to do. And it’s nice that someone is listening to parents and leaders and wants to implement change. But this is the wrong way to do this. If you want to eliminate French fries, tater-tots, and chips from the school lunch program: Eliminate fried food. Don’t throw the baby out with the bathwater. A baked potato with just a little seasoning (not loaded with sour cream, cheddar and bacon) is a very healthy meal. Back when my household was living on $50 a week in groceries, potatoes were a godsend and a welcome change from boxed macaroni and cheese and rice.

That's not to say that potatoes are good for everyone. I have a friend who is diabetic, and can’t eat potatoes because of the high amounts of carbohydrates. Even Weight Watchers and Jenny Craig, which are modifying their points system and putting fresh fruits and veg into the 0 points category, have left potatoes and corn off the guilt-free list.  Maybe I’m blind to the whole artificial vs. natural thing, because if you offer me a frozen diet meal or a baked potato with guacamole on it, I will pick the latter and call it healthier.

I sincerely hope that Chris Voigt succeeds in his mission and that the WIC and USDA revise their rulings on potatoes (The UDSA has not yet released its menu for Fall 2011). I was not eligible for the WIC program when we were in dire straits, but I know there are plenty of women with kids who are. Simply put, there is no way you can pump vitamins into a box of noodles and yellow dust and have it come out healthier than the humble potato.

“If we are successful in convincing USDA to put potatoes in the programs, then I’d call it a 100 percent success,” said Voigt.

But I do hope that if the USDA keeps potatoes in its school lunch programs they revise how they are prepared. Baked potatoes, kids?

Thanks to @netta50 and @FutureNostalgic for pointing this out to me.