Potatoes…Should we re-think them?

Ok, I’ll admit it, I have bad-mouthed potatoes…and I think I live in the largest potato producing county in the world.  Potatoes are high in carbohydrates (sugars) and can cause a spike in blood sugar…or do they?   Get this…The way potatoes are cooked can change their effect on blood sugar!

Which do you think is better?  Boiling, baking, or frying?
Survey says…Boiling!
With or without skins? …With skins is best.

The sugar in baked or fried potatoes is 1 & 1/2 times higher than in boiled potatoes, especially if the boiled potatoes are cooled down before you eat them. Boiling potatoes causes the carbohydrate (sugars) to “gelatinize.”  This slows the absorption of the carbohydrate into the body, which results in a much healthier blood sugar response.

What about nutrients?  Boiling also preserves more nutrients.  The skin of the potato is more nutrient rich with more vitamins A and C, folate, choline, calcium, magnesium, phosphorus, potassium, and iron.

Potatoes are on the dirty dozen list (a list of vegetables/fruits with the most herbicides & pesticides), so I do recommend buying organic when possible.

Boil potatoes, with their skins, and eat them as a part of a balanced, colorful, diet with lots of vegetables to increase health and energy.

Source: https://www.ncbi.nlm.nih.gov/pubmed/15800557

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