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Potato skins

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
KookyCat

KookyCat

Well-Known Member
Relationship to Diabetes
Type 1
Generally I tolerate small amounts of potato quite well, but I've noticed I get a spike from jackets or wedges or anything that includes the skin. Given that the skin has most fibre I'm a bit stumped as to why. I tested my theory by making skinless wedges using the same smoked paprika, garlic, mustard rub and no peak. i thought fibre generally slows absorption. Am I missing something or is it just my peculiar digestion?
 
KookyCat said:
Generally I tolerate small amounts of potato quite well, but I've noticed I get a spike from jackets or wedges or anything that includes the skin. Given that the skin has most fibre I'm a bit stumped as to why. I tested my theory by making skinless wedges using the same smoked paprika, garlic, mustard rub and no peak. i thought fibre generally slows absorption. Am I missing something or is it just my peculiar digestion?
Click to expand...
I think that potato skin should be low GI, but I have seen somewhere a warning that jacket potato skin is not good for diabetics. It is a puzzle.
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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