“…..I offer up blues, sweets and yukon golds as preferences to the white Idahos due to the fact that the formers are not members of the nightshade family and therefore do not promote inflammation in the joints like the latter. Variety is not the only thing to follow however as method of cooking determines the glycemic index. The higher the temperature during cooking the more simple sugars become available. A baked, roasted, BBQ or microwaved potato has a very high glycemic index of 84-93 as compared to a boiled new potato whose level is down in the low 50s. This means that for every teaspoon of oven-made patate, the carbohydrate content more closely resembles white sugar (glycemic index of 100). the higher the glycemic index the more the potato raises insulin levels, promotes hyper/hypoglycemia and starves the brain of energy long-term.”
I learn something new there every time I read her!