New Study On Potatoes + Unexpected Information!
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- Опубликовано: 9 сен 2024
- Scientists have just uncovered some interesting findings when it comes to potatoes. Now I’ve been a little cautious about white potatoes since hearing previous information from Dr Greger! However in a recent interview he shared some unexpected information about white potatoes! If prepared correctly perhaps white potatoes are beneficial!
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Study
Low-Energy Dense Potato- and Bean-Based Diets Reduce Body Weight and Insulin Resistance: A Randomized, Feeding, Equivalence Trial
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I eat white potatoes pretty much every day. I steam them in my instant pot and then refrigerate them , slice them, and cook them over medium high heat. I do use a small amount of olive oil or a spray of avocado oil. I’ve been telling my friends for years that white potatoes are nutritional and healthy. I am a vegan and I am not overweight. I can’t imagine life without potatoes.
I am seventy year old powerlifter, have used potatoes as my main source of carbohydrate all my lifting career still going strong.
@@samnotsung Only my bodyweight.
I'm a meat and potatoes man, and never believed the negative info about potatoes because we had potatoes at most meals and we're all healthy with no overweight issues.
Rich man speaking
Dr. McDougall is proven right yet again. Thank you for this video so people will stop fearing the potato.
So simple too! Just eat potatoes!
As if 🙄
….but I want to put on weight
@@markthomasson5077 Eat whole grains , beans and lentals
I avoid potatoes, except if in a survival situation. It's too 'yin' otherwise. Same with baked apples. Raw apples fine though. Same with pasteurized milk, - raw milk fine though.
I remember years ago my dad was overweight and went on a diet that included boiled potatoes and he definitely lost weight! Can't remember how much but it made a huge difference!
When you eat almost nothing, of course you'll loose weight. The problem is what you loose: fat or muscle/bone density.
If you don't eat meat your body will eat it's own meat. If someone is overweight, then they have an intelligence issue. Becoming overweight didn't happen to them, they did it to themselves.. I mean who else fault could it be?
😊
Did he add anything to his potatoes?
Dr. Greger will always admit when he finds new data. That’s why I love him.
@@v.a.n.e. No you can't.
Me too on Dr. Gregor. Science based 👍
Dr Greger is great! However, I like Dr. Campbells book whole that explains wholism vs reductionism... as if we can ever know all the answers... plenty of phytochemicals, antioxidants, fiber, etc. in white potatoes just because someone didn't fund a study doesn't mean they don't have an across the board health benefit too...
He's not a doctor. And he looks exactly like an Auschwitz inmate. I'm sur3 majority of you look exactly the same: colourless, skinny, sleepy and very angry in general.
That's called the scientific method and is what differentiates science from religion. No room in science for belief "on faith" i.e. belief without evidence. Any scientist will reassess their views if new compelling evidence comes to light.
Potatoes are only an issue if one eats lots of butter/marg/oil/cheese/fat with them, or deep fried like chips, which nearly doubles the calories.
Last year, in Dr Greger's webinar on potatoes (and soon after in a short video on his website) he pointed out that cooking and then refrigerating potatoes overnight lowered their glycemic index by increasing their resistant starch.
However it tastes awful. It lacks that fresh off the oven or steamer taste.
@@gate-gate6863 I've read that one can reheat after refrigerating and that does not interfere with the glycemic lowering process. I guess it wouldn't tase quite the same though.
Doesn’t work for me. My blood sugar still rises, even with boiling and cooking the potatoes over night before eating.
Thanks for another informative video. The humble spud shouldn’t be taken for granted. We had potatoes with almost every meal growing up and I still love a potatoe.
My nan had them all the time . She died at the very early age of 98. With no health problems.
Before the Irish potato famine, the Irish were amongst the healthiest people on the planet.
@@andrewdrummond1244 Yep, sometimes you just have to stop listening
to American hyped up garbage. They are the masters of the scam
It's suggested for the rice consumption as well, refrigerating 12-24hours after cooking.
no idea but adding vinegar blunt the glycemic response ruclips.net/video/L3xoGx1Gr1o/видео.html
but rice is full for arsenic see all series about it in nutritionfacts YT chanel
Refrigerating eg rice yields small percentage resistant starch but still mostly regular starch and still wacks blood sugar.
@@wellthi ‘full of arsenic’ is a false statement.. Just don’t overdo it with rice, as it often contains *traces* of arsenic. As many scientists are now highlighting, greater diversity of foods is best & there are a number of rice varieties (eg. red & black) that are excellent source of nutrition.
@@PhilWhelanNow its the same for red, black and other rice they'r all contaminated Dr.Greger made a entire series about it. US consumer reports recommend to eat no more than 2 serving of rice a week.
there are plenty of other céréales without the arsenic limitation.
Thanks PBL! I like to microwave a bunch of potatoes ( both sweet and Russet), keep them in the fridge for meals or even a quick snack, during the cool months. Sometimes I warm them, but if I'm in a rush just eat 'em straight from the fridge. They're a savory alternative to a piece of fruit, and frankly more filling which is what I seem to crave in the cool seasons.
My understanding is that the cooling creates something called "resistant starch" that serves as s prebiotic fiber.
This video is a welcomed counterpoint to the earlier Dr Greger caveat!🌱
Always so appreciate your comments Laurie!
Never microwave anything as it kills the nutrients in your food. I threw mine away and now use an air fryer exclusively.
Throw your microwave out!!! It alters the dna of the food and your liver cannot break it down. Down the road - you will have problems ,especially if you use 'it' daily.A microwave is just another 'thing' to sell you. You don't need it for ANYTHING.
Try not to eat cold food, you absorb much less nutrients this way.
,
If you are health conscious, please don't microwave your food! Peace and health to you all!
Spuds are actually very good for blood pressure, being high in pottassium, which helps to flush out sodium, the trigger for high blood pressure, and plaque in arteries.
No, sodium isn't the trigger for high blood pressure and plaque in arteries...
I have had a sodium deficiency for many years and it destroyed my health for real.
Low sodium increases stress hormones (aldosterone, adrenaline etc ...) and that leads to high blood pressure, insulin resistance and a lot more.
You should eat sufficient sodium and potassium, so your body is in balance.
Some people need more sodium, some less.
The whole premise here is wrong. There's nothing wrong with a spike in insulin after healthy carbs as long as it soon returns to normal.
Thank you for your intellectual honesty. We know you've had some differences with Dr McDougall about potatoes. Apparently the trick is cold and/or some vinegar at the same meal. We knew there had to be a solution because nature is smarter than us all and would not make us diabetics by eating naturally, lol.
Loved this comment, thank you!
no tricks needed...
Because cooked & cooled spuds with vinegar is so natural.
NJ
I have lost a lot of weight this year on a diet centred on enough legumes (beans and lentils) eaten with potatoes. I also add a touch of fat and lemon juice. The combination brings down the total glycaemic load of the meal, so there are no issues with blood sugar spikes. Potatoes are definitely filling, and a very cheap way of getting nutrition - they contain just about every nutrient.
I also find that the more fruit and vegs I include, the less hunger pangs - in fact, I often eat under my target daily calories because I simply don't feel hungry. I just make sure the food is mostly unprocessed or minimally processed. Bread is too high in salt, hence switching over to potatoes (and sweet potatoes) as the key staple. Using this system, I have been able to stick almost a year to a diet, and the weight has just kept dropping off.
Plant foods are the way to go, especially for people who need to lose a lot of weight, and do so safely. Simply cutting down portions while continuing to eat the old crappy diet full of processed foods is not going to work. The usual western diet is already deficient in nutrients, and simply reducing the amount takes things into the malnutrition zone. Whole plant foods will provide more than enough nutrients even when calories are reduced.
Love this one, fresh new perspective on potatoes!. We knew that potatoes were *the* most satiating food (can't remember the study) and that cooling and re-heating solves the glycemic impact problem. I think the issue with potatoes is really that most people eat them fried in oil as french fries; I'm sure that if the study participants had been instructed to eat their potatoes as fries, the story would have been different.
The potatoes were boiled with skins, refrigerated for 12 to 24 h before the whole potato was incorporated into the meals. So they were not re-heating. Do you have the same result with the re-heating?
@@gillesflandrinck7065 Actually re-heated or not after being cooled doesn't have an impact apparently. Once they have been cooled, they can be reheated without consequence from my understanding. My mistake!
They are still just as healthy if not healthier if you don't cool them. The glycemic index doesn't matter.
@@dj-fe4ck but cooling them increases the resistant starch content by 55%!! RS passes through your intestinal tract without being absorbed, and your gut bacteria feed on it. It's the main reason I eat potatoes. Supporting the gut microbiome is something that everyone needs to put more effort into.
@@gillesflandrinck7065; They *did* reheat them. Listen closely to the video narration. She even says that the potatoes were incorporated into the subjects’ meals as “side dishes” like ; mashed potatoes, *roast* potatoes, or potato salad. Roast potatoes means the potatoes were roasted in the ovens, *after* having been boiled & then refrigerated for the 12 to 24 hour period. So, the mashed potatoes were probably reheated too. 🤷🏻♀️💜🖖🏼💜🤷🏻♂️
I'm 74 and used to love potatoes, but since they have been gmo'd in the U.S,A,, they have not tasted the same to me, I rarely eat them anymore,
@gailmazzotta6187 buy organic
i take a couple handfuls of shredded potatoes and top them on veggies when stir frying them and i have lost 60 lbs over the past 9 months! so you can have your potatoes and eat them too! i also added eggs back into my diet !!
Well done. I started a plant-based diet early this year, with potatoes as the staple starch source (I had to give up breads because most are too high in sodium). I mix beans wit the potatoes, and the result is a satisfying meal - the beans help to bring down the glycaemic index, so there isn't such a spike in blood glucose.
On this diet (I also ditched most processed foods and focused on unrefined plant foods) have have lost about 80 lb or 40 kg since February. Clearly there is no need to fear the awesome spud!
I grew up in Idaho where potatoes were a staple. To this day I crave potatoes if not eaten a lot.
Dr. Greger follows the science wherever it leads
He sure fooled you.
I had to google "cooked pulses"!!!! I thought a pulse was what you counted on your wrist. Who knew you meant legumes? Obviously, a British term, not commonly used here in the US. All that aside, interesting video. Thank you.
> pulse
That word is used in the K.J.V in the book of Daniel.
I was about to search for it too until I read your comment 😁
@Deep Inside Perhaps you are the ignorant one. Legumes are not referred to as pulses in the USA.
@travis91 Actually, I'm not ignorant, nor overweight. & yes I do eat potatoes. They are a treat. Why would you decide to say something so rude? I'm sorry for you.
If I only had to eat 1 food forever it would be potatoes
100%
Without a doubt 🥔
One of few foods with all nine essential amino acids. Dr. McDougall's number one health food for preventing and curing type 2 diabetes.
I always steam a large number of potatoes in the IP, refrigerate them and then reheat them in the air fryer without fat. They go lovely and crispy and the cooling and reheating increases their resistant starch.
It's called "resistant starch" and works on pasta, rice and other high-starch veggies.
From wikipedia: "Resistant starch does not release glucose within the small intestine, but rather reaches the large intestine where it is consumed or fermented by colonic bacteria (gut microbiota)."
The trick is to make sure the veggies you cook are cooled down after cooking. At this point, you can still reheat them and consume them. The resistant affect still is there.
This is complete BS. I am a T2 diabetic and "resistant starch" is a non-thing. I test everything against my blood glucose meter and I can assure you, potatoes are not something that a diabetic should be eating. No difference between refrigerated or hot. The ridiculous spike potatoes cause is a no for me.
@@ruthsheehan5049 Are you still consuming animal products, processed foods, oils? If so, that's why. Your T2 diabetes can be reversed if you stick to Whole Food Plant Based. The reason your blood sugar is high is bc of the saturated fat from the APOs mentioned above, inactivate insulin receptors from taking in glucose. Check out "Mastering Diabetes" channel, site book. God bless!
@@bryant475 not actually science, but fabricated by those who want to push plant based. Fats do not raise my blood sugars. Carbs do. I am well aware of what foods are poisoning me and it ain't the meats and animal fats.
I always enjoy your videos. Thank you.
So glad you like them! Thank you for such a kind comment :-)
Yes, Dr McDougall is right again. I'm glad to hear this from Greger. Earlier in the year I thought he was really rude to Dr John McDougall and I lost respect for him as a result. Dr McDougall challenged him on his white potatoes view and Greger ignored him. He ignored someone who probably deserves a Nobel prize for his nutrition theories and his over 40 years of practice with patients. He's brought thousands back from diabetes disasters. Greger works at his desk and has never practiced with patients. Greger has made a success of making himself into a brand name and has developed what looks like a cult following. I'm not interested in cults. Even after finishing practice with patients this year, Dr McDougall still produces talks on his website and does another once a week on Mondays with Chef AJ, where people can ask questions. In other words he's still treating people and follows the science. To me this looks like Greger admitting he was wrong without admitting it.
I think you’ve got Dr Greger wrong. He never shies away from admitting he was wrong. He is constantly reviewing research. He provides a lot of advice and information for free. Something he does not have to do. I have a lot of admiration for both of those doctors.
(1) The study in question was weird, and seemed to go in search of the results that it got. Therefore (if you bother to look into it):
"The main entrées (lunch and dinner) in the Potato diet contained 3 ounces of cooked meat or fish and 2 ounces of potatoes. Each meal was served with a side of potatoes. To enhance resistance to starch and dietary fiber components, the potatoes were boiled with skins, refrigerated for 12 to 24 h before the whole potato was incorporated into the meals. Similarly, in the Bean diet, each meal contained 3 ounces of cooked meat or fish, 2 ounces of cooked pulses, and a side of bread, rice, or pasta."
Why was the bean group given a side of "bread, rice, or pasta" and the potato group wasn't??? Also, where does Dr. Greger advise people to consume a side of bread, rice, or pasta with their meals? I missed that lecture.
(2) And it's funny, for somebody uninterested in cults you sound a lot like a cult member. Or maybe you sound like the rabid fan of a pro wrestler.
Dr. Greger isn't getting rich off of what he's doing: you can watch his videos and read his articles for free. He's also entirely guided by the science: he's happy to change his mind if the evidence supports it.
Great catch - Great points 👍
Here here !!!!!!
@@profd65 I agree the study was nothing significant. There has already been a great deal of research out for several years on the benefits of resistant starch in potatoes if they are chilled, which is why I found Michael Greger's behaviour towards Dr McDougall lacking in respect and grace. Greger was wrong (and rude imo), it's that simple. Some of the comments here demonstrate exactly the kind of cult-like attitude to Greger which I find problematic.
Interesting and informative video Plant based science London. I love potatoes and I pressure cook them in my Instant Pot for 35-40 minutes and they cook perfectly. I haven't tried steaming them yet but I will do in the IP because it's also a multi cooker. Love 🥰 the video and love 💕 Plant based science London.
Ooohh good idea cooking in instant pot I didn't think of that
35-40 minutes!! I do mine for 6-7 minutes if quartered. Whole potatoes steamed with skin on, in IP for 25-30 minutes beyond delicious.
I was just gifted an IP recently and haven’t used it yet. I’m curious: Do either of you use the steamer basket with the handle to cook your potatoes in the Instant Pot?
@@antoinettejohnson6251 Haven't used a steamer basket but planning to get one to try it out.
I'm sticking with Dr. McDougall. He hasn't been wrong yet, and keeps it simple.
Dr. McDougal is the best! I feel so much better now that I'm having potatoes almost every day. And my weight is perfect for me without any effort at all! Amazing! ❤️
Do you eat them with a lot of non starchy veggies or with beans? I want to do this diet but scared of insulin issues and hair loss from Not enough protein
It's not clear whether those eating potatoes all added some butter. But if they did, adding fat such as butter when taking carbs can blunt the insulin spike. Assuming that those eating rice didn't add any fat such as butter, their insulin spike should be much higher than the potato group.
I got so over weight, about 81kg, i then included potatoes in my meals within a space of a week i lost 4 kg and got back to my usual shape without any effort whatsoever .
Really impressive results!
I grew up in the Andean section of Ecuador where potatoes are one of the basic foods. You'll be hard to find overweight people there.
I heard that if you boil a potato, then put it in the refrigerator, and then after cool you boil it again, the glycemic index drops dramatically!
Great news for all the spud lovers 👍
Potatoes are fine if you have high AMY1 genes otherwise you are unable to process the starch efficiently. (Reference Dr S Moalem) I have only 4 of these genes and the McDougall diet does not work for me and I put on 10lbs in 2 weeks! To his credit Dr McDougall does mention this can be an issue for those with low ability to digest starches. We are all unique.
I do believe the microbiome digest the complex carbohydrates. That is one of their roles. Genes are not relevant.
So true - there is no diet that fits 100% of humans. I have noticed that people who have trouble with specific diets that are certainly healthier than the typical western diet have one thing in common - issues with specific genes or enzymes. If a body does not contain the enzyme needed to digest a specific food, then it's useless or even dangerous to try and eat that food. No matter how healthy it is for others.
Enzymes are one big reason why various animals can eat foods that are poisonous to humans, and vice versa. I'd say anyone who has trouble digesting certaom foods needs to see a qualified nutritionist / dietician - I've learned over the years that it's useless getting accurate nutritional info from doctors, because they get very little or no training in this nutrition.
I used to have serious food allergies and the doctors could not help, but a naturopath fixed the issue quite quickly and simply - a course of enzymes and multivitamins. Thise made a huge difference, and these days I don't get any allergic or sensitivity reactions to foods. BTW, I've been thriving on McDougall's dietary recommendations - which I customised to suit me better. Because one size does not fit all with humans.
This my favorite channel for health videos! Hands down, the most enjoyable!
Potatoes with butter or sour cream is simply the best.
Can recommend a large organic grass fed rib-eye steak with the spuds.
Boiled no oil that is. Yes putt😅ng them in the fridge after help deduce the starch and potato’s are full of fiber and nutrients. I use homemade plain soy yogurt as sour cream and it’s decadent!
Against what people had to say about potatoes 🥔 they have Always been my best friend. More time then not it the only food I can eat.
Aho to the POTATOE 😁💜
What percent of the population do you think was diabetic in countries where potatoes were consumed in huge amounts (i.e. Irish and Germans during famines and/or low food periods) and people were active and worked hard?
Havent read the study, but what comes to mind is the food they did NOT have rather than what they had during the study. at Home people eat a lot of other little nibbles, snacks and cheat. Since both groups lost so much weight id speculate they did not control for those variables. Basically people could loose all that weight just because they did not have the sneaky extras and their weight loss had nothing to do with the potato or the beans. I suppose its in the study how they run their control.
But according to the study, they wouldn't finish the meal that met their caloric needs but also contained potatoes. So there was an opportunity to eat more but they achieved satiation before finishing the meal. The result shows that white potatoes are so satisting it results in eating less of other foods.
From what I understand, potatoes do not cause diabetes; however, they _can_ aggravate it *if* you already got it. That said, when healthy people eat a lot of potatoes (instead of meat, eggs, & dairy), they are actually *lowering* their risk of Type 2 Diabetes.
@@nickarrizza Sorry to have to break it to you, Nick, but potatoes have one of the *highest* glycemic indices of all of the foods anyone could eat, especially if one is already a diabetic, or a borderline diabetic; they definitely *do* cause a sharp spike in blood-glucose levels following their consumption. Although they do not cause diabetes, they definitely do aggravate both Type-1 and Type-2 Diabetes in people with either form thereof; it's a scientific fact. However, in individuals, who do not already have T2D, the consumption of potatoes instead of meat, eggs, dairy, and oils actually reduces the risk of developing it.
@@nickarrizza Nick, evidently you haven't carefully read what I have been saying all along. When was I ever in disagreement with you over the actual cause of T2D? Did I ever state that potatoes were the cause? *No!* I also happen to be a follower of Dr. Neal Barnard. Did he _ever_ recommend that diabetics consume potatoes? _I don't think so,_ as his doing so not only would have run contrary to the name of his RUclips channel (i.e., Physicians Committee For Responsible Medicine); it likely would have left him vulnerable to legal liability. Although I don't claim to be a medical professional, I _am_ aware of the consequences of allowing blood-glucose levels in diabetics to spike due to their consumption of high-GI foods like potatoes; they are a definite no-no for diabetics. I heard it recommended by other health professionals on RUclips, that diabetics should actually get all of their carbs from legumes until their insulin-resistance subsides, not from starchy foods like potatoes, pasta, bread, etc., since legumes have a very low GI, and thus wouldn't cause their blood-glucose levels to spike.
@@nickarrizza Enough said. You are talking well above my pay-grade. Have a nice day, and please stop wasting my time. ;)
Well I'm surprised that the editorial staff missed the GREEN potatoes being peeled. Some might take that to mean they are safe. We know they are not. No charge for this little revelation, & no corporal punishment. 😀
Steam the potatoes. If you boil then consume the water because that’s where the zinc will go. Steaming is best.
I love potatoes but have not eaten them in months (except French fries). I like to peel, boil them, and just add tiny bit of whole milk. Then mash and eat large bowl.
Makes sense. when you look at old pictures of people back in the day, most people lived on meat and potatoes and we're ripped.
You are right...today,.... a Double cheese and chili Whopper and large fries, washed down with a large Coke....... refilled for free a couple of times, is more likely.....
I wonder if this could be due to the cooling of the potatoes increasing resistant starch which is then acting as a prebiotic and increasing gut microbiome diversity and health and that could also be contributing to these benefits? There have been bacterial strains linked with weight modulation. Just "food" for thought.
I recently am eating mostly plant based meals. Yes!- white potatoes are yummy and help me feel satisfied! And yes- I am losing weight - because I love potatoes more than my old habits of snacking on processed food.
Definitely keep up that diet, potatoes and all. I changed my diet in February to mostly plant based, using potatoes (and beans) as my starchy staple. I have lost over 40 kg this year - the potatoes and other unrefined plant foods provide more than enough nutrients, so I no longer get the intense hunger or cravings I used to get while on my crapply junk food diet.
Now I focus on getting as many nutrients as possible, and not focus on calorie counting. Potatoes and sweet potatoes provide ample nutrients and fibre, and are so filling. But the key change was to drastically reduce the processed convenience foods and takeaways, and cook foods from scratch. Spuds are so quick to cook in the microwave - I won't go anywhere near french fries again.
I beg to differ. I've tested my glucose after fresh cooked and 24 hrs refrigerated potatoes. Same rise, and I'm starving 3 hours later. No potatoes or other carbs for me.
potatoes are high satiety for me but I never et it plain I put sour cream and cheese.my favorite food tho is winter squashes, i like htem better than potatoes, fats do not raise insulin resistance it is caused by protein deficiency and malnorishment. if you have a bad food habit of junk food and start eating healthy, it doesnt cure the problem of the junk food diet overnight it cant take a year or two of eating right to reverse it that is why people think certain macronutrients cause a thing when in fact they are just observing a condition thatis not healed yet? I have metabolic syndrome for years and eating protein fats and some carbs taht are healthy like pineapple, strawberries oranges occassionally and other fruits and veggies like carrots and celery and salads etc I do better but it has only been 8 months despite losing alot of weight, I am still having problems with metaoblic syndrome but it is less if that makes any sense.
@@nickarrizza I had metabolic syndrome long before startng this diet, sorry I dont buy it, did the diets in the past and they were low fat diets too, no thank you starved on that one lost weight several times on various diets but lost alot of muscle despite being a hiker and runner, at the time and the numbers on the scale and numbers of counting caloires drove me crazy. fats are not the bad guy, if it were we surly all would be dead by now. animal foods there is no proof eating meat or eggs is bad, never seen people harmed in fact I have seen many of my friends over the years go on keto and do great even keeping the weight off for years and reverseing diebetes. but if the diet your on works for you gofor it, follow what works for you.
I eat nothing but high carbs foods including a lot of potatoes and I can easily not be hungry for at least 18 hours a day. My bg also never goes over 130.
Important step is the refrigeration for 12-24 hours after cooking...to make the potatoes a (insulin spike) "resistant starch" ...
My wife is from the tropics (Philippines) and where she lived it was hard to grow potatoes, so sweet potatoes is what is grown and my wife prefers the sweet potato. I was raised in Nebraska and of Scottish, Danish ethnic back ground. I like regular white potatoes, especially new red ones.
yes -but sweet potatoes are a 'superfood' - regular potatoes are not. SP's have a wider selection of beneficial nutrients and vitamins.
Remember when eggs were were bad for you?
👍👍Sounds good. Everyone loves potatoes.
High probability the same enzyme alteration by par-baking (wheat) bread for HALF the normal time, then freezing, followed by later 'completing' the baking.
Sweet potato tastes the best!
Reducing meat intake and replacing it with potatoes, would likely cause weight loss but when research is done, you should really only have one independent variable to have a validity.
Why do they have to be boiled? Can they be baked instead, or does boiling reduce the starch in them. I notice if I eat a plain baked white potato that it does fill me up and I don’t crave sweets.
Boiled, baked, microwaved are all fine - because these methods don't used added fats, so the calories don't go through the roof, as happens with french fries.
No the *Key* portion of the study was the cooling process, each "cycle" of cooling->heating->cooling etc. is said to cut the blood sugar response by 50% thanks to converting the starch to fibrous "resistant starch".
This same process is said to work for other starchy carbs as well.
The glycemic index doesn't matter. They are just as healthy if not healthier if you don't cool them before eating.
@user-wn8eq6js6w Glycemic index most certainly does matter, hyperglycemia is the prime reason for many of the most prevalent diseases today such as Diabetes and pretty much any kind of metabolic disorder.
It's estimated 10% of the US population is diabetic, another 34% are pre-diabetic..if you honestly believe the glycemic index doesn't matter I suggest you do some research.
@@Zenfluence81 because people are eating too much fat with the carbs. Too much dietary fat doesn't allow insulin to work properly. I eat very high carb very low fat including a lot of potatoes without cooling them and on my last test, my a1c was 5.0, fasting glucose 80, and fasting insulin 2.3 And I'm very lean.
@user-wn8eq6js6w Eating low fat/high carb is indeed a viable route...just as high fat low carb, both are pretty much identical in regards to weight loss. Personally I find my muscle/lean mass is more desirable when opting for the latter as I genetically have high sensitivity to carbs.
With that said; glycemic is certainly still important as context is important, the average person will see "glycemic index/potatoes are just fine" and not adjust/timing fat intake adequately. The "RDA" of fat is not low enough to accommodate the amount of carbs they recommend as a "healthy diet".
Thank so much yet again for great info
You are so welcome :)
Huh, I thought it was oats that was most satiating, but I could see a good potato salad being a good rival -- more rounded too, no?
I much prefer potatoes with dark red skins.
I've heard much of the nutrients and vitamins are found in the skin and many people unfortunately peel off the skin while preparing potatoes.
It confirmed what I thought from experience.
I love potatoes..especially gold potatoes, I even love them plain and cold without anything, just like that....
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---Albert Einstein
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---Albert Einstein
"Once you go full potato salad, you never go back."
---Albert Einstein
"Might as well face it, I'm addicted to Spuds!"- Weird Al Yankovic.
Thank you ♥️
Guys... Eating plants is good news, full stop... Don't fret or ask any limiting questions about eating a plant unless you notice some issues that might identify a food sensitivity.
Potatoes are great fat-loss food!
The more you eat, the leaner you will get
@@dj-fe4ck Perhaps really, yes.
The Connections (2021) [short documentary] 💖
Potatoes are a great source of many nutrients. Especially iodine.
Nothing better on your plate than potatoes next to a huge pile of meat.
Quite literally! Cheers!
Imagine having a rotten corpse with those lovely potato. Not to mind the unimaginable suffering that animals went through for your taste buds.
@@abhayagarwal5097 I usually slaughter and butcher my own meat. Nothing rotten about it. 🤣🤣🤣🤣🤣🤣🤣🤣
Dr. McDougal and Dr. Rogers keep talking about HUGE benefits of potatoes in reversing obesity and diabetes for years. Dr. Greger was anti potato and now he is pro potato after McDougal’s rebuttal with presentation of very strong data about healthiest foods on earth, which are rice, potatoes, sweet potatoes, and fruit.
Research suggest this is true but ignores the inflammatory effects of their lectins, so still best to avoid them and other nightshade vegetables.
Nightshade family vegetables are mostly an issue for people with allergies, arthritis or similar health problems. For the rest of us, these vegs are fine - indeed, tomatoes and capsicums are so rich in phytonutrients that they are worth eating on a regular basis.
In WW1, soldiers got potatoes and gain weight and power, told one veteran. It was most wanted food at then.
Thanks for this information.
2:25 Substitute nutritious food for something less nutritious that will fill you up - great advice!
I eat potatoes nearly every day. Mostly red or gold
I love your channel. Greetings from South Carolina US
How lovely of you to say :-)
The problem with this study is the "no one" in a normal day eats 'only' 57 grams of potato, and they eat the potato with cheese, butter, bacon and other condiments.
Idaho baking potatos, the most common potato on American plates, weight between 170 and 300 grams before cooking. Most people, American or not, eat half the potato, as that is how it is typically served. That amounts to between 80 and 150 grams of potato, well above the research volume.
Things like this need to be real world, not lab based.
I always buy bags of the little yellow and red potatoes and eat one of those here and there. Wonder if they use the smaller ones like I do. Interesting
Nice work Doc.
What about the blood sugar crash with white potatoes? I can feel it happen.
Great video! Thanks!
Well prepared potatoes............sour cream, butter, bacon, cheese.......
Thank God.
Readers Digest, "Our friend the potato", back in the old days, spoke of potatoes as health food.
Not true.
Cooling a starch doesn't stop blood spikes.
You will still get a significant blood spike with cold or hot potatoes.
Potatoes are just redundant, if you're going for optimum you can get way more value/calorie.
This sounds like a fussy preparation to me for a food one do without and that is related to deadly nightshade, which is probably why there are not so good for you. Not that I don't like spuds because I do but I do react to them if I eat them too often, ditto bread and grain products. in the end I mostly dumped the veggies and eat high animal protein, proportionally. Now I never crave the carbs and sugar.
The Ikarian islanders, who are the longest lived people on Earth, eat a diet of predominantly leafy greens and potatoes. Likewise, the Okinawans eat predominantly leafy greens and sweet potatoes. Greens and potatoes for long life!
Their traditional diets certainly produced the longest lived groups found through the Blue Zones population studies. Unfortunately, since the American presence on Okinawa after WWII, American foods and food habits have degraded the diets - and health - of later generations.
Whenever western diets and processed foods start to spread into a country or region, the health of the people takes a sharp downward turn. BTW, lessons from the Blue Zones studies have been applied in various cities across America, and in every case, even small changes result in significant improvements in health. There's a certain symmetry that America is now one of the countries pioneering these initiatives - a in a way, atoning for having spread the deadly Standard American Diet to other countries.
Excellent!
Yes. Most whole organic foods have beneficial properties. But we still need meat as it’s more bioavailable than any plant.
I have a hunch this is a British English/American English problem, so I have to ask: What are pulses? I haven’t a clue!
Legumes, meaning dried beans, chickpeas, peas and lentils.
@@citadelofwinds1564 Thanks. I’m usually pretty good at understanding British English, but this one had me stumped.
Would like to know what this means in English! Thanks!
Question no ones is asking, who funded the studies? and how much potatoes without any added flavor one can eat before he/she "feels" full???
Hi. You'd be interested to look at the resistant starch tests by Steve on his Serious Keto channel. He compares blood glucose and ketone response after the cook then cool, and also the reheat. He's looked at rice and pasta too. With potatoes, I remember he found that a little added fat reduced the sugar response even more, which I liked hearing because occasional potatoes salad made with olive oil is something I use to satisfy a craving, but won't spike sugar as much as say, the same amount of hot, just cooked potato. It's important to keep portions fairly small I'd say. Steve used what to me are large servings, but he was trying to observe the effects.
Potatoes USA funded the study...LOL. I never know who to trust any more so I just eat whole foods that are tasty and have little or no pesticides or growth hormones.
I think that a total of 5oz weight of food for a main meal will result in a very rapid weight loss for any adult
human. 85 grams of salmon and 57 grams of potatoes contain approximately 450 calories. That's pretty close to a starvation diet. A better study would be an average number of calories to maintain weight with the same types of food to see if the results yield a loss in weight. The weight loss would be much smaller but still measurable.
The starch in potatoes raises blood sugar I have tested my own blood levels after eating them they spike
That's the best way to make a decision.
Did you try them after they cooled for 18 hours or so? The glucose molecules change the starch so it’s much less likely to be absorbed by your gi and into your bloodstream
You didn't answer June?
@@nickarrizza Insulin resistance are caused by eating too often period. To reduce blood sugar and eliminate blood fluctuations just eat animal products meat and fat eggs and fish. Your information is completely wrong and its the wrong advice
@@nickarrizza I'm afraid you are talking rubbish as your only assumption is from someone else's research. Research is not personal experience. You have been brainwashed to believe that fat causes Insulin resistance 😂 Trye eating fat after a fast. Oh would you know what a fast is? And see if concentrated fats even trigger your Insulin let along make you Insulin intolerant. You have no idea what you are talking about that is why there are so many fat people in the West from eating too many carbohydrates too often causing Insulin resistance. They are always looking for low fact products and then because 3 hrs later it has not satisfied them they eat a low fat meal again. If you can't show proof from personal experience I would do my Research elsewhere.
boiled it takes out starches and helps the diet to be healthier,,