POtatoes is the main component of the British diet. However, they gained a bad reputation, with concerns about raising blood sugar levels – which, if repeated over time, can increase the risk of diabetes.
Dr. Christine Bush of LEDS University Food College says and feeding. And she explains that although regular potatoes cause high blood sugar from sweet potatoes, they are a valuable source of carbohydrates – large nutrients. Potatoes also contain fiber and polyphenols, which slow down digestion, making you fully feel longer.
Not all potatoes are created equally. The types of wax usually cause high blood sugar compared to flour varieties such as Maris Piper. Bush notes that removing the skin reduces health benefits. “Potatoes contain 150 grams of about 2 grams of fiber, but as soon as they are peeled, they drop to 1 g. The skin also has a higher concentration of polyphenols.”
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The way we cook and serve potatoes also affects their healthy effect. Foods that collapse into sugar tend more quickly to cause more severe blood sugar mutations. Mashed potatoes can high blood sugar faster than whole potatoes with their skin.
Bush says that the advice to prepare potatoes to cause low blood sugar is “boiling them and letting them cool.” Whether you eat them cold or heating, this reduces the blood sugar indicator (which is classified by foods based on the speed of raising blood sugar levels) by 30-40 %, she says.
Studies have shown that eating potatoes on their own does not necessarily increase the risk of diabetes. However, cooking it with a lot of cream, butter or oil can have negative effects. “If you are not exaggerated, there is nothing wrong,” says Bush.
