potatoes

[Marmite]

From your comments it seems potatoes are one "bad" food. Is this due to the starch content ?
Before the introduction of oven chips when everyone made their own, it was normal procedure to cut the potato into chip size then thoroughly wash several times to remove the starch, then dry, cook etc.
IF this removes the starch why not do similar before boiling. ( skins still left on)

 

[Jenny65]

From your comments it seems potatoes are one "bad" food. Is this due to the starch content ?
Before the introduction of oven chips when everyone made their own, it was normal procedure to cut the potato into chip size then thoroughly wash several times to remove the starch, then dry, cook etc.
IF this removes the starch why not do similar before boiling. ( skins still left on)

I remember this with potatoes. I also remember running rice through a strainer with boiling water after cooking to remove the starch

 

[Leadinglights]

Potatoes are probably one of the high carbohydrate foods which can vary enormously depending on how they are prepared and cooked. That is what makes it tricky to estimate how much carb there is an any given portion of anything with potatoes.
I saw tapioca mentioned and looked it up, it is made from cassava, surprisingly it is quoted as being 22g carb per 100g which seems quite low, but it is apparently not so good for diabetics as it is pretty well 100% starch and no fibre.

 

[Deleted member 21371]

Potatoes are probably one of the high carbohydrate foods which can vary enormously depending on how they are prepared and cooked. That is what makes it tricky to estimate how much carb there is an any given portion of anything with potatoes.
I saw tapioca mentioned and looked it up, it is made from cassava, surprisingly it is quoted as being 22g carb per 100g which seems quite low, but it is apparently not so good for diabetics as it is pretty well 100% starch and no fibre.

I used to make cassava chips, they were a very low reaction in BG for me.
However, choosing the right cassava and the right preparation is important, as they contain toxins including cyanide.

 

[rebrascora]

Rinsing rice and chips only removes the surface starch from the cells that have been broken open. This is only a very small percentage of the total carbs they contain so will have a very minimal effect in lowering the carb content.
As I understand it the median carb content of potatoes is about 20% (including skin) so there is no significant difference between potatoes and cassava. You do have to make sure cassava is cooked thoroughly as it can contain toxins which I believe cause nerve damage, if undercooked. Probably more a concern for people who eat it as a daily staple rather than a very occasional menu item, but still important to know.

 

[Deleted member 21371]

Rinsing rice and chips only removes the surface starch from the cells that have been broken open. This is only a very small percentage of the total carbs they contain so will have a very minimal effect in lowering the carb content.
As I understand it the median carb content of potatoes is about 20% (including skin) so there is no significant difference between potatoes and cassava. You do have to make sure cassava is cooked thoroughly as it can contain toxins which I believe cause nerve damage, if undercooked. Probably more a concern for people who eat it as a daily staple rather than a very occasional menu item, but still important to know.

It depends on the cassava.
Some is worse.

 

[everydayupsanddowns]

New potatoes are far gentler on my BG than most others, particularly if they are those waxy ones.

They don’t seem to obey the rule of thumb of ’hens egg sized = 10g carbs” either.

 

[harbottle]

Potato doesn’t seem to cause me problems, I’ve never seen my BG go up much after eating them. It’s amusing because the only ‘advice’ I got got from the GP who phoned me up to tell me I was diabetic was ‘don’t eat chips!’

 

[Lanny]

This is something I only discovered recently from members on here about resistant starches from cooking potatoes, pasta or rice that works for some in various degrees & not others letting it cool completely & then, reheating it before eating that can cut the rise to blood sugars!

I tried it with all three, potatoes, pasta & rice with it cutting down my BS rise with potatoes & pasta but, not rice! You’ll only know if any of it works for you if you try it & test with maybe some jelly babies to hand? I need less insulin with potatoes or pasta by always doing this now!

Some members discovered this when eating frozen supermarket mashed potatoes & posted about it.

Apparently science behind it is that the cooking of those starchy carbs, cooling & reheating it creates resistant starch that slows down it’s absorption!

 

[notmez]

For me...
Chip shop chips. Not ideal, only had a small fistful but 2 hours later I was still up by just over 3.

Oven chips. Ok if I only have a few. Had them 3 times and each time at 2 hours reading was less then 2. But my portion is very small.

Had mash last night which was good. First time having mash and testing. Had what I would normally have. Started at 5.3, 2 hours later 6.9, conclusion have less but mash is ok.

Pub fish and chips while on holiday was fine but I suspect that is more to do with the amount of walking up hill I was doing on holiday than it is to say I'm allowed fish and chips whenever I want.

Cassava is delicious and I love it so I'm looking forward to testing that out. I usually have it with paneer or fish and lots of veg and salad so hoping it will be ok.

New potatoes, not great, 2 new/baby potatoes are ok when steamed/boiled or boiled and roasted to have with a salad but if I have any more the numbers get worse. BUT I have have the same amount or more of new potatoes with an evening meal (not salad) and be fine which is probably due to more fat and protein in those meals?

The mySugr app is really helping as I don't have to remember stuff. I use the same plate at home most of the time and snap a couple of photos, the search is quite good as long as I put a description of the food. I'll then go back and add notes to the meal, last night's notes say slightly less mash more broccoli.

 

[Ditto]

I read somewheres that a jacket potato is the worst thing a diabetic can eat. Shame. I luvs potatoes.

 

[Deleted member 21371]

I read somewheres that a jacket potato is the worst thing a diabetic can eat. Shame. I luvs potatoes.

Lots of things change that though.
Size, fresh or reheated, fillings, added butter..... the only way to find out us to test when you personally eat one.

 

[nonethewiser]

Really don't see any food as bad.

Happen to love tatties, boiled chipped jacket roasted it doesn't matter. With chips you have to use maris pipers, par boiled then drain then shake pan to rough them up a bit, leave to cool on tea towel then fry till nearly cooked, take them out to cool then fry again, guaranteed nice golden crispy delicious chips, it's what we are having tonight.

 

[everydayupsanddowns]

I read somewheres that a jacket potato is the worst thing a diabetic can eat. Shame. I luvs potatoes.

I think one of the snags with a jacket potato (well certainly for me) is estimating the portion size. They do shrink quite a bit in the cooking, so can look deceptively small once all the water has been baked away and they’ve gone nice and crispy on the outside.

I find I am OK with them, probably better than mash actually, as ling as I guesstimate the carbs when uncooked and add a little extra precautionary insulin

 

[nonethewiser]

I find I am OK with them, probably better than mash actually, as ling as I guesstimate the carbs when uncooked and add a little extra precautionary insulin

Think adding lots of butter & cheese helps, it's how I like jacket pots anyway & don't seem to get any major spikes.