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Boiled v mashed potato
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<blockquote data-quote="Yorksman" data-source="post: 599504" data-attributes="member: 55568"><p>If only potatoes did contain cellulose based carbs, humans generally don't digest cellulose. Potatoes contain alpha carbs which are mostly digestible.</p><p></p><p>A boiled new potato takes longer to break down than mashed potato. Mashed potato though is still better than pureed potato. It is true that chewing releases the ptyalin enzyme via the saliva. It is called alpha amylase or more usually mouth amylase and it starts to work whilst the potato is slipping down your throat on the way to more digestive enzymes waiting in the stomache. But, particle size is all important. Chewed boiled potato is still chunks and not fine particles and still takes much longer to break down.</p><p></p><p>The four things that affect the glycaemic response for potatoes are:</p><p></p><p>Ripeness</p><p>Processing (pressing, chewing, mashing)</p><p>Preparation Method - cooking and then allowing the potato to cool creates <a href="http://en.wikipedia.org/wiki/Resistant_starch" target="_blank">Resistant Starch</a> which then acts more like fibre</p><p>Variety of potato.</p><p></p><p>In addition certain foods such as vinegar also reduces GI. Potato salad is often quite low and hardly ever affects me.</p></blockquote><p></p>
[QUOTE="Yorksman, post: 599504, member: 55568"] If only potatoes did contain cellulose based carbs, humans generally don't digest cellulose. Potatoes contain alpha carbs which are mostly digestible. A boiled new potato takes longer to break down than mashed potato. Mashed potato though is still better than pureed potato. It is true that chewing releases the ptyalin enzyme via the saliva. It is called alpha amylase or more usually mouth amylase and it starts to work whilst the potato is slipping down your throat on the way to more digestive enzymes waiting in the stomache. But, particle size is all important. Chewed boiled potato is still chunks and not fine particles and still takes much longer to break down. The four things that affect the glycaemic response for potatoes are: Ripeness Processing (pressing, chewing, mashing) Preparation Method - cooking and then allowing the potato to cool creates [URL='http://en.wikipedia.org/wiki/Resistant_starch']Resistant Starch[/URL] which then acts more like fibre Variety of potato. In addition certain foods such as vinegar also reduces GI. Potato salad is often quite low and hardly ever affects me. [/QUOTE]
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