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<blockquote data-quote="spinningwoman" data-source="post: 109926" data-attributes="member: 19482"><p>Potatoes - you might be interested in a thread now going on on the low-carb part of the forum about removing part of the starch from potatoes either by using a juicer and throwing away the starchy juice or by grating them and washing and squeezing to remove as much juice as possible. (I don't know how to link directly, I'm afraid.) But it does emphasise that the GI of a food can be affected quite a bit by how it is prepared.</p></blockquote><p></p>
[QUOTE="spinningwoman, post: 109926, member: 19482"] Potatoes - you might be interested in a thread now going on on the low-carb part of the forum about removing part of the starch from potatoes either by using a juicer and throwing away the starchy juice or by grating them and washing and squeezing to remove as much juice as possible. (I don't know how to link directly, I'm afraid.) But it does emphasise that the GI of a food can be affected quite a bit by how it is prepared. [/QUOTE]
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