The lowly potato....not just carbs anymore!

  • Posted by a hidden member.
    Log in to view his profile

    Mar 02, 2009 11:55 PM GMT
    "Potatoes' Phytochemicals Rival Those in Broccoli

    Potatoes' reputation as a high-carb, white starch has removed them from the meals of many a weight-conscious eater, but this stereotype is due for a significant overhaul. A new analytical method developed by Agricultural Research Service plant geneticist Roy Navarre has identified 60 different kinds of phytochemicals and vitamins in the skins and flesh of 100 wild and commercially grown potatoes. Analysis of Red and Norkotah potatoes revealed that these spuds' phenolic content rivals that of broccoli, spinach and Brussels sprouts, and includes flavonoids with protective activity against cardiovascular disease, respiratory problems and certain cancers. Navarre's team also identified potatoes with high levels of vitamin C, folic acid, quercetin and kukoamines. These last compounds, which have blood pressure lowering potential, have only been found in one other plant, Lycium chinense (a.k.a., wolfberry/gogi berry). How much kukoamine is needed for a blood pressure lowering effect in humans must be assessed before it can be determined whether an average portion of potatoes delivers enough to impact cardiovascular health. Still, potatoes' phytochemical profiles show it's time to shed their starch-only image; spuds-baked, steamed or healthy sautéed but not fried-deserve a place in your healthy way of eating."Phytochemical Profilers Investigate Potato Benefits,"Agricultural Research, September 2007"

    http://whfoods.com/genpage.php?tname=foodspice&dbid=48
  • Posted by a hidden member.
    Log in to view his profile

    Mar 03, 2009 12:15 AM GMT
    Chucky loves potatoes.

    Potatoes love Chucky.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 03, 2009 12:22 AM GMT
    Lucky bastards. I get sick every time I eat 'em.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 03, 2009 3:21 AM GMT
    Potatoes are the Devil. Sweet potaters are way yummier with a lower glycemic index.icon_razz.gif
  • wave173

    Posts: 45

    Mar 03, 2009 3:31 AM GMT
    My question is, how many people actually consume the skins of the potato? Most people eat their potato as french fries or with loads of butter ruining the nutritional value.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 03, 2009 3:38 AM GMT
    I microwave a potato when I want a quick energy snack.

    I peel the skin off, mash it up a little, sprinkle a little Mrs Dash on top, maybe a little ketchup.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 03, 2009 4:40 AM GMT
    I eat potatoes just like an apple.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 03, 2009 11:27 AM GMT
    chuckystud saidI eat potatoes just like an apple.


    Raw?
    potato sauce?
    potato pie?
    toffee potatoes?

    I love potatos and eat them with the skin on. icon_smile.gif
  • Posted by a hidden member.
    Log in to view his profile

    Mar 03, 2009 12:03 PM GMT
    I've always been a meat and potatoes guy.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 04, 2009 2:13 AM GMT
    I like patatoes and generally have them several times a week, but w/o butter.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 04, 2009 2:28 AM GMT
    if you cut a potato you will see a slight line around a 1/4" away from the skin.
    Peel this part of the potato away from the rest of the potato eat it and throw the rest into the compost bin.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 04, 2009 7:42 AM GMT
    I knew I was smart to have put red potatoes back in my diet on a regular basis a few months ago. I also eat sweet potatoes when I can find good ones.

    For the red potatoes, I leave the skin on, cut them into slices, put them on a tray in the oven with a little olive oil, and bake at 450 for about 12 minutes on each side. I sprinkle a little salt on them when I turn them. Delicious.

    Thanks, Caslon, for posting about this. I'm glad to know that they're that good for you. I mean, I knew they were pretty good for you, but I'm glad to hear about benefits that I didn't know of.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 04, 2009 7:54 AM GMT
    taters! yum!
  • Posted by a hidden member.
    Log in to view his profile

    Mar 04, 2009 8:35 AM GMT
    Gotta love those scientist for hire who'll atest to anything to get themselves published; even if they have to say only the bad things about foods and whatever else drives Americans into fear. Thank god I eat what I want, on my own health conscious no-fear based dietary routine. I've always loved carbs, and enjoyed them proudly in public when the nation was on a carbophobic fadulous diet. But whatever, if it makes you guys happy, what's it matter what I think and do.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 04, 2009 9:49 AM GMT
    Very awesome find Caslon! Thanks for posting.
  • Posted by a hidden member.
    Log in to view his profile

    Mar 04, 2009 10:25 AM GMT
    I use Yukon Golds and Red Skins all the time! And the skin always stays on. I love them!