Red and white potatos

[johnnyrv]

I know russet potatos are simple carbs,but what about red and white potatos?are they simple or complex.thnx for any info

[spywizard]

http://www.mendosa.com/gilists.htm

just say not to fat people..\


sweet potato if you need that in your diet.. otherwise.. no..

[johnnyrv]

Thanx spy you are always first to respond to my messages,but don't forget the ones in private

[**TOP**]

These are both simple carbs ,UNLESS.......... .for some reason when a red potato is boiled, refrigerated, and consumed cold the next day, the glycemic index plummets 37%, from the upper end of a high glycemic index food (89) to one point away from classification as a low glycemic index food (56).
But i would not have carbs at din-din there really is no need,it should be fats IMO....TOP

[johnnyrv]

How weird that a red potato becomes complex when refrigerated?So that means I should eat them in the morning with my eggs.

[**TOP**]

Now your getting the idea!!

[**TOP**]

How weird that a red potato becomes complex when refrigerated?So that means I should eat them in the morning with my eggs.

When potatoes are cooked, the starch granules absorb water. This is called gelatinization, and it tends to change the structure of the starch, making it more susceptible to the digestive enzymes. When the cooked potato starch is cooled, the molecules bond in an irregular fashion, making it more difficult to be hydrolyzed by enzymes. The authors mention that repeating the cooking-cooling cycle will continue to result in a more resistant starch. The more resistant a starch is, the longer it will take the body to break it down, digest, and absorb it.

Please note that this was only one small study. But the next time you read a GI chart, remember that the published values are far from absolute. In this case of red potatoes, eating them cold the next day makes a huge difference.

References

Andersen GD. The glycemic index. Dynamic Chiropractic, Nov. 30, 2002
Andersen GD. Clinical Nutrition. In: Haldeman S (editor): Principles and Practices of Chiropractic, 3rd edition. McGraw-Hill, 2005.
Frandes G, Velangi A, Wolever TJ. Glycemic index of potatoes commonly consumed in North America. Amer Diet Assoc 2005;105(4):557-562.
G. Douglas Andersen, DC, DACBSP, CCN
Brea, California