Hello,
It is stated that the glycemic index of potatoes can be reduced by cooking them with the skin on and then cooling them. How can the index change, for instance, in waxy types of potatoes? Is this preparation method also suitable from other nutritional perspectives? Thank you.
The principle of changes in the glycemic index value of these foods after cooking and subsequent cooling lies in the content of retrograde starch (the presence of skins is not crucial). The cooking process alters its structure, making it more digestible for the human digestive tract, thereby increasing the GI value. Upon cooling, the starch structure changes again, resulting in a decrease in GI. Considering the fact that each individual's digestive tract, as a metabolic individuality, processes food with different efficiency, it is impossible to determine the exact point difference in terms of unit-level GI parameter evaluation between the two situations. Generally, a range of 15-25 units is mentioned, which is not insignificant... In relation to other nutritional parameters, this food preparation process is not as advantageous, as it prolongs the degree of oxidation, which reduces the content of certain nutrients.
Themes: Glycemic index Potatoes
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.