Boiled spuds have less calories


millie says:

“…..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!


2 thoughts on “Boiled spuds have less calories

  1. Having a PhD in nutrition and being an expert on the glycemic index, I’m afraid I could not help but correct some of the inaccuarte statements made regarding potatoes, carbohydrates, and the glycemic index. First, all potatoes (save sweet potatoes and yams) are members of the nightshade family (yes even the specialty or “colored’ potatoes). Second, there is absolutely no published scientific research to suggest that potatoes (or any other starchy vegetable) cause inflammation. Second, cooking (i.e., high temperatures), does not “cause more simple sugars to become available”) (only digestive enzymes can cause hydrolysis of the starch molecule). However, high temperatures can impact the chemical orientation of the starch molecule and allow it to become more available to digestive enzymes. On the other hand, cooling will cause the starch to “retrograde” and become resistant to digestive enzymes (this is often referred to as “resistant starch”). In fact, boiling generally increases the GI of a starch-rich food compared to microwaving (I encourage the author of “Boiling Spuds…” to read the recently published article by Fernandes et al. in the Journal of the American Dietetic Association (2005; 105:557-562). Finally, the notion that an increase in “simple sugars” results in an increase in GI is incorrect. In fact, simple sugars such as lactose, sucrose, and fructose all have lower GIs than starch. Thus, an increase in simple sugars would tend to lower the GI (although keep in mind that cooking does not cause an increase in simple sugars).

  2. Thank you for this clarification. I am not n expert on this sort of info, so it is very important for those who are to comment and correct any inaccurate “facts”.

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