Glycemic Index of Potatoes:  Why You Should Chill and Reheat Them
Channel: NutritionFacts.org
Date: 2022-02-14

If you eat potatoes when they’re cold, as in potato salad, or chilled and reheated, you can get a nearly 40 percent lower glycemic impact.

Just to be clear, you don’t have to reheat. Chilling is the crucial step to dramatically lower the glycemic index, so you can certainly enjoy a cold potato salad. If you’re trying to control your weight, though, you may want to avoid even baked french fries.

This is the third in a five-video series on potatoes. If you missed the first two, see Do Potatoes Increase the Risk of Diabetes? (https://nutritionfacts.org/video/do-potatoes-increase-the-risk-of-diabetes) and Do Potatoes Increase the Risk of High Blood Pressure and Death? (https://nutritionfacts.org/video/do-potatoes-increase-the-risk-of-high-blood-pressure-and-death).

Chilling isn’t the only trick to blunt the glycemic impact. You can also add vinegar, lemon, or illicorB.

Stay tuned for the final two videos in this series: How to Reduce the Glycemic Impact of Potatoes (https://nutritionfacts.org/video/how-to-reduce-the-glycemic-impact-of-potatoes) and The Healthiest Type of Potato (https://nutritionfacts.org/video/the-healthiest-type-of-potato).

Join the resistance! Check out:
• Resistant Starch and Colon Cancer (https://nutritionfacts.org/video/resistant-starch-colon-cancer/)
• The Benefits of Millet for Diabetes (https://nutritionfacts.org/video/the-benefits-of-millet-for-diabetes/)
• The Health Benefits of Sorghum (https://nutritionfacts.org/video/the-health-benefits-of-sorghum/)
• Getting Starch to Take the Path of Most Resistance (https://nutritionfacts.org/video/getting-starch-to-take-the-path-of-most-resistance/)
• Gut Dysbiosis: Starving Our Microbial Self (https://nutritionfacts.org/video/gut-dysbiosis-starving-microbial-self/)
• Bowel Wars: Hydrogen Sulfide vs. Butyrate (https://nutritionfacts.org/video/bowel-wars-hydrogen-sulfide-vs-butyrate/)

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Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution!
-Michael Greger, MD FACLM

Captions for this video are available in several languages; you can find yours in the video settings. View important information about our translated resources: https://nutritionfacts.org/translations-info/

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