I thought this article was really interesting and wanted to share it (although I'm sure many are already familiar with this concept). Basically, the article states that the more you cook and cool potatoes, the lower the GI becomes.
"It is clear that both the method of cooking and variety of potato can affect glycemic index. What was most interesting was that when a red potato was boiled, refrigerated, and consumed cold the next day, the glycemic index plummeted 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).
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."
http://findarticles.com/p/articles/m...8/ai_n14880366
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Originally Posted by abbot138
