Make the most of the market, and rethink the fries

From the blog · Adam Stetzer

Three pieces this week, all grounded in what's actually on your plate. How to use a haul of farmers market vegetables before any of it wilts, what the soluble versus insoluble fiber distinction really means for your gut, and a 40-year study that reframes how to think about potatoes. Dig into whichever speaks to you.

The Farmers Market Trap: How to Use Farmers Market Vegetables All Week Long

The farmers market trap has a name — the display effect triggers aspirational buying that doesn't survive contact with a real Tuesday dinner, and consumers account for 43 percent of all US food waste, more than farms, retail, and food service combined.

Soluble vs. Insoluble Fiber: The Difference That Actually Changes Your Gut

The standard 25-38g daily fiber recommendation was built on cardiovascular and colorectal research — not microbiome science, which finds that fiber variety matters more than total grams.

French Fries and Diabetes Risk: The 40-Year Study That Changes How You Think About Potatoes

A 40-year study of 205,000+ people found that eating french fries 3 or more times per week raised Type 2 diabetes risk by 20% — baked and boiled potatoes showed no meaningful risk increase at all.

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