I've been a vegetarian since I was 13 (31 years!), became vegan in my early 20s, but started eating eggs (from my neighbour's free-range chickens) about six years ago because I thought I needed more protein. It didn't make me feel more energized, and it didn't help me get leaner. Six months ago, after reading so much about the benefits of a high-carb, low-fat plant-based diet, I went back to eating vegan, and focussed on eating more whole foods.
So many doctors like John McDougall, MD, who wrote The Starch Solution, Caldwell B. Esselstyn Jr, MD, author of Prevent and Reverse Heart Disease, and Thomas M. Campbell II, MD, who wrote the well-known book The China Study all share the same message: that we need whole-food, plant-based starches like whole grains, legumes, and potatoes for satiety.
Since sweet potatoes are my absolute favourite starch (actually one of my favourite foods in general), I knew it'd be a breeze to do this experiment! And since I had three different kinds — the well-known orange, the Japanese, and the purple — I knew I wouldn't get bored.
With the low-carb craze, I had always feared eating too many sweet potatoes because they're a high-carb food, but once I researched more about the benefits of a high-carb, low-fat vegan diet, and heard so many people on YouTube (like Plantiful Kiki) share how eating carbs like potatoes helped them feel full and energized, and lose weight, I had to see for myself.