Does Reheating Potatoes Lower Their Glycemic Index?
Discover how reheating potatoes can reduce their glycemic index for better blood sugar control.
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Reheating potatoes can indeed help lower their glycemic index (GI). After initial cooking, cool the potatoes in the fridge. Cooling changes the structure of the starch, turning it into resistant starch which is digested more slowly. When you then reheat the potatoes, they retain this structure, reducing the spike in blood sugar.
FAQs & Answers
- What is the glycemic index of potatoes? The glycemic index of potatoes varies depending on the cooking method, but is generally high, making reheating beneficial for lower GI.
- How does cooling affect starch in potatoes? Cooling cooked potatoes converts some starches into resistant starch, which is digested more slowly and helps lower blood sugar spikes.
- Can reheated potatoes be part of a diabetic diet? Yes, reheated potatoes can be included in a diabetic diet as they may have a lower glycemic index when cooled and reheated.
- What are some other foods with resistant starch? Other foods rich in resistant starch include green bananas, cooked and cooled pasta, and legumes.