177: The White Potato: Friend or Foe?

In this episode, I'm going to be talking specifically about the white potato. I go over their health benefits and debunk a few myths to hopefully make you feel better about including them into your diet.

[3:07] What are potatoes

[7:43] Nutrients found in potatoes

[9:30] Health benefits of potatoes

[12:28] How much should we eat and how much is a serving

[13:16] Ways to incorporate potatoes into your meals

[16:11] Interesting facts about potatoes

[21:22] Glycemic index of potatoes

[28:44] Satiety of potatoes (A Satiety Index of common foods, Holt et al., 1995)

[32:30] Comparing potatoes to other carbohydrate-rich foods (Subjective Satiety Following Meals Incorporating Rice, Pasta and Potato, Zhang et al., 2018)

[34:14] Glycemic index of white vegetables may be misleading (White vegetables: glycemia and satiety, Anderson et al., 2013)

[36:06] Boiled potatoes are more satisfying than french fries (Glycaemic and satiating properties of potato products, Leeman et al., 2007)

Disclaimer: The information on this blog, website and podcast is for informational purposes only. It is not meant to replace careful evaluation and treatment. If you have concerns about your or your child’s eating, nutrition or growth, consult a doctor.

Mentions:

Send me an email to yami@doctoryami.com with questions and topics

Potatoes Not Prozac: Solutions for Sugar Sensitivity by Dr. Kathleen DesMaisons https://www.amazon.com/Potatoes-Not-Prozac-Solutions-Sensitivity/dp/141655615X

Glycemic index David Jenkins (Watch the full interview here: https://www.drmcdougall.com/articles/lectures/dr-david-jenkins/)

[2:40] those who…

[3:14] I think there’s been a lot of confusion

[3:50] fat delays gastric emptying - higher calorie

[4:15] I don’t think glycemic index is more than just one indicator…one of the many characteristics

[5:45] eating a more plant-based diet

[6:45] we need to go back to the plant foods that we’ve neglected

Subjective Satiety Following Meals Incorporating Rice, Pasta and Potato

Zhang et al., 2018