Storing Potatoes In The Refrigerator Lowers Their Glycaemic & Insulinaemic Indices

Storing boiled potatoes in the refrigerator increases their content of resistant starch (from 3.3% up to 5.2%), making them slower to break down in your intestines, and also lowering the amount of insulin your body produces after eating them.

A study by Swedish researcher Margaretta Leeman published in 2005 has shown that storing cooked potatoes for 24 hours at 8 degrees Celsius prior to eating them reduces their insulinaemic index or the amount of insulin produced in response to eating them by 28%.  This is good news for women with PCOS who are often told simply to completely avoid eating potatoes due to their high glycaemic and insulinaemic indices.  This means that a small serve of potato salad prepared the day before and stored in the refrigerator could be permitted.

Links:

Leeman M, Ostman E, Björck I. Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects. Eur J Clin Nutr. 2005 Nov;59(11):1266-71.

http://www.nature.com/ejcn/journal/v59/n11/abs/1602238a.html

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