tag:blogger.com,1999:blog-13473599.post3502819294093504424..comments2024-03-26T05:07:24.149+11:00Comments on .: Busting Food Myths with Nicole SeniorGI Grouphttp://www.blogger.com/profile/07609354784645028388noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-13473599.post-39079291771439706502009-09-27T20:25:36.820+10:002009-09-27T20:25:36.820+10:00why do all this logorrhea on consumption of a food...why do all this logorrhea on consumption of a food that has a high glycemic index ?<br />the fact to lower its glycemic load is valid for all other starchy foods too, so why not choose, instead, a good starchy ?Olivier PERSINnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-56988477407407271642009-09-15T22:56:35.389+10:002009-09-15T22:56:35.389+10:00Hi, I'm new to this website. Thanks for the gr...Hi, I'm new to this website. Thanks for the great article, really enjoyed it. I'm a firm believer that most food from the earth are good for you, in moderation, especially the lowly potato..I grew up with them and not about to give them up. However I agree, keep them natural. The orange flesh sweet potato is not readily available here in SA, but looking forward to watching it's growing popularity when it finally does arrive. DonnaUnknownhttps://www.blogger.com/profile/08389050694692292329noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-8164732897603001772009-09-02T15:11:52.386+10:002009-09-02T15:11:52.386+10:00Hi Wilf,
Nicole suggests eating the skin of heal...Hi Wilf, <br /><br />Nicole suggests eating the skin of healthy potatoes and discarding any potatoes with greening of the skin due to the presence of glycoalkaloids. It’s safer to toss them out than to peel green potatoes she says and has attached some comments on green potatoes from the CSIRO.<br /><br />The CSIRO says: 'Green potatoes may cause food poisoning and since some of the symptoms are similar to gastroenteritis it is possible that some undiagnosed cases of gastroenteritis have been caused by eating green potatoes. Human and livestock deaths have been recorded as a result of the consumption of greened or damaged potatoes with very high glycoalkaloid levels. It should be noted that glycoalkaloids are not destroyed by cooking processes, even by frying in hot oil. Consequently potatoes with pronounced greening or with signs of damage should not be eaten. It is advisable that green or damaged potatoes are avoided by pregnant women or women who are likely to become pregnant, as there is some evidence of possible foetal damage or loss of the foetus from glycoalkaloid poisoning in animals.'GI Grouphttps://www.blogger.com/profile/07609354784645028388noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-82678979570365573972009-09-02T09:43:15.260+10:002009-09-02T09:43:15.260+10:00The canned new potatoes tested were Edgells Mint T...The canned new potatoes tested were Edgells Mint Tiny Taters and have a GI of 65. Chat potatoes is a term for immature baby potatoes (or tiny taters). Here's what we have said about potatoes previously in GI News.<br /><br />"Cutting back on potatoes is something many people on a low GI diet find hard to do. So what’s the answer?<br /><br />First of all, there’s no need to say ‘no’ to potatoes altogether just because they may have a high GI. They are fat free (when you don’t fry them), nutrient rich and filling. Not every food you eat has to have a low GI. So enjoy them but in moderation.<br /><br />Secondly, look for the lower GI varieties of potato or serve them in a way that reduces the glycemic response. University of Toronto researchers found that the GI of potatoes ranged from 56 to 89 depending on variety and cooking method (Journal of the American Dietetic Association). Precooking and reheating potatoes or consuming cold cooked potatoes (such as potato salad) reduced the glycemic response. The highest GI values were found in potatoes that were freshly cooked and in instant mashed potatoes. Margareta Leeman and her colleagues at the University of Lund in Sweden found that preparing potatoes the day before and serving them cold as potato salad with a vinegary vinaigrette dressing can lower the GI (European Journal of Clinical Nutrition). In Low GI Eating Made Easy, dietitian Kaye Foster-Powell suggests steaming small new potatoes (with their skin for added nutrients), or bake a jacket potato and add a tasty topping based on low GI beans, chickpeas or corn kernels."GI Grouphttps://www.blogger.com/profile/07609354784645028388noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-19977112821713641632009-09-02T09:01:22.654+10:002009-09-02T09:01:22.654+10:00You mention tinned new potatoes as having moderate...You mention tinned new potatoes as having moderate GI but I am sure this website has talked about fresh chat potatoes being suitable. Are they? also are chats just baby potatoes or a type on their own? AnneAnnehttps://www.blogger.com/profile/15783928213710354729noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-44378408168532360022009-09-01T18:35:28.555+10:002009-09-01T18:35:28.555+10:00You say that potatoes contain vitamin C and other ...You say that potatoes contain vitamin C and other valuable substances "especially if you eat the skin". <br /><br />True that may be but you should really also mention that the potato must not show any green tinge otherwise the skin does contain toxins. Potatoes should be stored in the dark to avoid the toxin building up - it is usually safer to eat peeled potatoes.<br /><br />If unaware, read http://en.wikipedia.org/wiki/Potato especially the Toxicity paragraphs.Wilfhttps://www.blogger.com/profile/13864193152638042773noreply@blogger.com