Potatoes

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.

Good day,
I would like to inquire about resistant starches, specifically the type that forms after cooking and then cooling rice/potatoes. If I wanted to increase the intake of these polysaccharides to boost my prebiotic intake, would it be advisable to let the potatoes and rice cool before consumption and then reheat them? If I don't want to eat the side dish cold...
Thank you for your response.

This type of resistant starch is not formed during cooking; it is already present in the food. Its structure becomes digestible by the human digestive tract when heated, but after cooling, it structurally changes back to an indigestible form, which acts as a prebiotic for gut microorganisms. If you want to use this form of retrograded starch as a prebiotic, it is necessary to consume the food either raw or after it has been cooked and then cooled down to be eaten cold.

Hello.

1) Are antinutritional substances in potatoes the reason why it is recommended to add caraway seeds when cooking them?
2) Furthermore, it is mentioned that it is recommended not to consume the water in which potatoes were boiled - in that case, should the potatoes ideally be cooked separately for soups (and the water discarded)?
3) What is the content of antinutritional substances in sweet potatoes (yams) and to what extent do these rules apply to them as well?

Thank you.

START OF TEXT:
1. Cumin (or the substances contained within it) does not have the ability to break down alkaloids (primarily solanine and chaconine, found in tubers). The combination of cumin with potatoes is traditional for two reasons:
- Improving the taste of potatoes, which deteriorates due to prolonged storage,
- Supporting digestive processes (cumin suppresses bloating).

2. This applies to the preparation of potatoes with a higher probability of solanine content. Under normal conditions, this is not necessarily required in practice.

3. Sweet potatoes do not contain these glycoalkaloids (which are primarily typical for the Solanum genus), making their consumption safer from a health perspective in this regard.