Are White Potatoes Bad for You?

Program Information

Date: September 17th at 2:00 PM ET

Duration: 1 Hour

Last Day to Register: September 15th, 2021

Greater potato consumption is associated with a greater risk of coming down with type 2 diabetes, but of the hundred or so pounds of potatoes Americans eat every year, most are in the deep-fried form of French fries and potato chips. But even baked, boiled, or mashed potatoes seem to carry a small increased risk even after taking all the butter and sour cream into account. The reason that potato consumption may just have a neutral impact on mortality risk (as opposed to other whole plant foods–beans, nuts, vegetables, and fruits–that are linked to a longer life) is that all the fiber and vitamin C and potassium in white potatoes might be counterbalanced by the detrimental effects of their high glycemic index. By chilling and reheating potatoes, and adding vinegar or lemon juice you can dramatically lower the glycemic impact. I covered the best kinds of potatoes, address concerns about toxic glycoalkaloid compounds in the peel, and answer any questions you had in this 1-hour live webinar on September 17th.

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