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Low GI Mashed Potatoes! and the Resistant Starch Content of Foods

Yesterday we saw that beans are low GI and why (resistant starch), and how they even have a "second meal effect" into the following day where BG spikes are significantly blunted in subsequent, non-bean, high GI meals. Potatoes are high GI, typically causing significant spikes in blood glucose—not the best choice for diabetics. But is there a way to prepare, say, mashed potatoes in a way that would not only make them significantly lower GI, but creating a second meal effect as well?

OK, so per Tatertot Tim, here's a list of the resistant starch content of various foods (he hasn't thoroughly verified some of these but believes it to be largely accurate).

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Richard Nikoley

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
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