Freezing potatoes

[Mavis]

Hi I’ve read somewhere that cooking then freezing potatoes then reheating to mash or roast lowers the carbs has anyone found this please same apparently with bread ? Very interested to find out if it will help I’m type2 and trying very hard to reduce my readings

 

[Martin.A]

I don't know about freezing potatoes but certainly cooking, cooling and reheating starchy foods results in some of the starch becoming 'resistant starch' which isn't digested. I always use bread straight from the freezer for that very reason. You can read all about it here:-

Carbohydrates and diabetes: What you need to know

For many of us carbohydrates are a key source of energy. Carbohydrate-containing foods also provide important nutrients for good health. All the carbohydrates you eat and drink are broken down into glucose. The type, and amount, you consume can make a difference to your blood glucose levels and...

www.diabetes.org.uk

 

[Drummer]

I tried it, but found the difference so slight it was hardly worth the bother - though as I also got indigestion (which is very unusual for me) that was enough to put me off starchy foods for the foreseeable future.

 

[Mavis]

I don't know about freezing potatoes but certainly cooking, cooling and reheating starchy foods results in some of the starch becoming 'resistant starch' which isn't digested. I always use bread straight from the freezer for that very reason. You can read all about it here:-

Carbohydrates and diabetes: What you need to know

For many of us carbohydrates are a key source of energy. Carbohydrate-containing foods also provide important nutrients for good health. All the carbohydrates you eat and drink are broken down into glucose. The type, and amount, you consume can make a difference to your blood glucose levels and...

www.diabetes.org.uk

Thanks Martin interesting reading

 

[snowball12]

I don't know about freezing potatoes but certainly cooking, cooling and reheating starchy foods results in some of the starch becoming 'resistant starch' which isn't digested. I always use bread straight from the freezer for that very reason. You can read all about it here:-

Carbohydrates and diabetes: What you need to know

For many of us carbohydrates are a key source of energy. Carbohydrate-containing foods also provide important nutrients for good health. All the carbohydrates you eat and drink are broken down into glucose. The type, and amount, you consume can make a difference to your blood glucose levels and...

www.diabetes.org.uk

Didn't know this, very interesting

 

[Dave_Z1a]

Yes read about this recently, a new study, but cant remember where the article was from. The key is to cook freeze / chill in the right way I vaguely remember and recall reductions of up to 1/3 were possible?

 

[rebrascora]

I think it also depends on your digestive system, much like Glycaemic Index. My digestive system just sees it as a bit of a challenge to wring the extra resistant starch carbs out of cooked and frozen foods rather than being unable or unwilling to digest them. As with everything diabetes related it will vary from one person to another and the only way to know how you will respond is to test with a BG meter. Do bear in mind that mashed potato is more easily and quickly broken down than boiled or roasted potatoes, so you also need to factor that in too. You might get slightly less glucose released but it might be released quicker and give a slightly higher spike. Always important to test rather than take info like this at face value. It won't necessarily work for everyone.

 

[Mavis]

I think it also depends on your digestive system, much like Glycaemic Index. My digestive system just sees it as a bit of a challenge to wring the extra resistant starch carbs out of cooked and frozen foods rather than being unable or unwilling to digest them. As with everything diabetes related it will vary from one person to another and the only way to know how you will respond is to test with a BG meter. Do bear in mind that mashed potato is more easily and quickly broken down than boiled or roasted potatoes, so you also need to factor that in too. You might get slightly less glucose released but it might be released quicker and give a slightly higher spike. Always important to test rather than take info like this at face value. It won't necessarily work for everyone.

Cheers will bear this in mind ,learning as I go thank you

 

[LancashireLass]

As someone above has already said, it definitely depends on each individual person but for me, this definitely works.
I've tested it over a period of time using my meter and I definitely get better readings when starchy foods have been cooked, then cooled (or frozen) and reheated. I do this with pasta and potatoes and it works for me, so is worth a try but you will need a meter to check the effects it has on you personally.
I can't abide food waste so a lot of what I eat is leftovers, or mixes of things that just need using up, so I cook them up and then decide later what to do with them

 

[Browser]

I cook, freeze and reheat rice, pasta, bread and potatoes in small portions. Not only does it help BG, it is very convenient and time saving. It certainly works for me.