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Potatoes
- Thread starter lynbrown
- Start date
- Status
- Relationship to Diabetes
- Type 1
- Pronouns
- He/Him
I would imagine it woulf by highs (hypers) that you would have to worry about with either.
As a rule of thumb I tend to think of the speed of absorption being related to how 'messed about' something has been.
It doesn't always work, but it does provide a guide. That and factoring in whether there is sufficent fat in anything to slow down the carbs a bit. So I would tend to expect mashed to hit me faster than boiled, but not by much. The more finely processed and whizzed the mash is (eg if it has been pushed through a ricer) the more 'chewing' it has had before my guts get to have a go, so the faster the starch can be broken down. *Unless*.... there's a big dollop of double cream or butter in there - which might slow things down a bit.
Plus, of course, these are not items that are generally eaten in isolation. So eating a smallish dollop of mash along with some lovely local butcher high-meat-content sausages and half a plateful of cabbage/kale/greens all doused in gravy would be fine for me. *drools* 😛
As a rule of thumb I tend to think of the speed of absorption being related to how 'messed about' something has been.
It doesn't always work, but it does provide a guide. That and factoring in whether there is sufficent fat in anything to slow down the carbs a bit. So I would tend to expect mashed to hit me faster than boiled, but not by much. The more finely processed and whizzed the mash is (eg if it has been pushed through a ricer) the more 'chewing' it has had before my guts get to have a go, so the faster the starch can be broken down. *Unless*.... there's a big dollop of double cream or butter in there - which might slow things down a bit.
Plus, of course, these are not items that are generally eaten in isolation. So eating a smallish dollop of mash along with some lovely local butcher high-meat-content sausages and half a plateful of cabbage/kale/greens all doused in gravy would be fine for me. *drools* 😛
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Mark T
Well-Known Member
- Relationship to Diabetes
- Type 2
I believe it depends on what type of potato also.
I've seen mashed listed as high gylcemic index (i.e, it converts to glucose quickly) but boiled new potato is listed as medium to low glycemic index (and low if you eat them chilled after cooking).
I've seen mashed listed as high gylcemic index (i.e, it converts to glucose quickly) but boiled new potato is listed as medium to low glycemic index (and low if you eat them chilled after cooking).
trophywench
Well-Known Member
- Relationship to Diabetes
- Type 1
Oh God yes - dripping with butter, with roast shoulder of lamb and mint sauce! or with anything else, with persillade sprinkled into the butter ...... (a mixture of dried chopped parsley and teeny bits of minced garlic) (bottled by Schwartz)
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