Potatoes are a major element in the British diet, yet their reputation has suffered due to concerns about blood sugar spikes and diabetes risk. Dr. Christine Bosch from Leeds University emphasizes the importance of potato type and preparation method, noting that while regular potatoes can elevate blood sugar more than sweet potatoes, they're still valuable for their carbohydrates, fiber, and polyphenols that promote satiety. Cooking methods, such as boiling and cooling, can mitigate blood sugar impact, and keeping the skin on enhances nutritional benefits.
The way we cook and serve potatoes affects their health impact too. Foods that break down into sugar more quickly tend to cause sharper blood sugar spikes.
Removing the skin reduces the health benefits. A 150g potato contains about 2g of fibre, but once peeled, that drops to 1g.
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