1
00:00:00,760 --> 00:00:02,480
Speaker 1: That is number one of music station one or two

2
00:00:02,520 --> 00:00:06,680
Speaker 1: point seven. Kiss that all right? This is big food news.

3
00:00:07,640 --> 00:00:11,039
Speaker 1: I thought this was something I shouldn't be eating because

4
00:00:11,080 --> 00:00:13,080
Speaker 1: it does fill me up and make me feel like

5
00:00:13,160 --> 00:00:17,840
Speaker 1: I've pushed my waistline. Alibit fill you up? Okay, but

6
00:00:17,960 --> 00:00:22,440
Speaker 1: researchers have discovered the surprising health benefits of this food.

7
00:00:24,320 --> 00:00:28,720
Speaker 1: It's incredibly nutrient dense and could be I'm gonna read

8
00:00:28,720 --> 00:00:31,720
Speaker 1: this time. You could be a part of the healthy

9
00:00:33,280 --> 00:00:38,479
Speaker 1: Lifestyle eating plan. There you go. Okay, Okay, you know

10
00:00:38,600 --> 00:00:41,320
Speaker 1: you want to guess what it is. It's a vegetable. Well,

11
00:00:41,400 --> 00:00:44,440
Speaker 1: then that's not exciting. If it's a vegetable. I thought

12
00:00:44,479 --> 00:00:46,640
Speaker 1: you're gonna be like this Ryan Sally likes it. No,

13
00:00:46,760 --> 00:00:49,519
Speaker 1: it's like you like it, though I do like it.

14
00:00:49,520 --> 00:00:55,560
Speaker 1: It's a vegetable. Um, A tomato is not very exciting.

15
00:01:00,160 --> 00:01:04,280
Speaker 1: Flux Okay, tomato. If you eat too much tomato, said,

16
00:01:04,319 --> 00:01:06,640
Speaker 1: I know what happens since I get it, but I

17
00:01:06,680 --> 00:01:07,880
Speaker 1: still love them. I thought I had to go to

18
00:01:07,920 --> 00:01:12,600
Speaker 1: the hospital ones because so much exactly too much salsa,

19
00:01:12,800 --> 00:01:15,160
Speaker 1: which has spice as well. So you take the heat

20
00:01:15,240 --> 00:01:17,520
Speaker 1: and the acidity, and that was your issue. Don't blame

21
00:01:17,560 --> 00:01:24,039
Speaker 1: the airloom anyways. Um, but I was gonna guess potatoes potatoes.

22
00:01:24,080 --> 00:01:28,440
Speaker 1: I was gonna gets eggplant. Actually, egg plant doesn't really

23
00:01:28,440 --> 00:01:30,399
Speaker 1: do much at all but take the place of a meat.

24
00:01:30,480 --> 00:01:32,479
Speaker 1: I've been eating a lot of potatoes lately because they're

25
00:01:32,480 --> 00:01:36,840
Speaker 1: gluten Well, can you do French fries? Well, that takes

26
00:01:36,880 --> 00:01:41,440
Speaker 1: it to that's like that's deep fried. Well, like a

27
00:01:41,480 --> 00:01:44,240
Speaker 1: sweet potato with cocon oil on it tastes like I

28
00:01:44,280 --> 00:01:49,000
Speaker 1: love sweet potato? Can you make it a sweet potato fry?

29
00:01:49,400 --> 00:01:56,000
Speaker 1: Changes every foil and frying really just takes the nutrition out.

30
00:01:56,120 --> 00:01:58,480
Speaker 1: So I guess they found it by replacing some food

31
00:01:58,760 --> 00:02:02,360
Speaker 1: with potatoes, particip found themselves full or quicker, resulting in

32
00:02:02,440 --> 00:02:05,120
Speaker 1: fewer calories consumed. Are you supposed to cook it? I

33
00:02:05,320 --> 00:02:07,360
Speaker 1: supposed to cook this potato to make it taste good,

34
00:02:07,520 --> 00:02:09,720
Speaker 1: I would bake it and put olive oil on it. Yeah,

35
00:02:10,200 --> 00:02:16,799
Speaker 1: so olive oil or some red peppers, potatoes pepper, raw

36
00:02:16,840 --> 00:02:22,079
Speaker 1: olive o salt pepper gives it a little crispiness. That

37
00:02:22,240 --> 00:02:25,359
Speaker 1: gives it crispiness. It doesn't crispy. Yeah, you crispin the

38
00:02:25,360 --> 00:02:28,079
Speaker 1: potato you open, you baked the potato you cut it open,

39
00:02:28,120 --> 00:02:30,480
Speaker 1: it steams, it's soft. You pour the oil inside it

40
00:02:30,560 --> 00:02:36,679
Speaker 1: absorbed pepper on top. Yeah, like a baked potato. You're

41
00:02:36,680 --> 00:02:41,520
Speaker 1: talking about olive o. Then put in the pan or

42
00:02:41,560 --> 00:02:43,280
Speaker 1: like you know, like cut it into cubes and make

43
00:02:43,360 --> 00:02:45,880
Speaker 1: them like breakfast potato. Missing out by not having the

44
00:02:45,960 --> 00:02:51,239
Speaker 1: on air Thryan Seacrest testing kitchen. Well baby, let's go.

45
00:02:52,160 --> 00:02:57,560
Speaker 1: Today's quote. The more one judges, the less one loves

46
00:02:59,639 --> 00:02:59,679
Speaker 1: m