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Proponents of the Alternative Hypothesis argue that intake (i.e., food) plays a role on hormones and enzymes in the body that have a resulting impact on energy output, and even subsequent input. For example, eating one food over another can increase or decrease appetite, increase or decrease REE, increase or decrease AEE, and even impact TEF. While the effect on each of these may be modest in isolation, even small changes over the course of days can result in significant changes over months or years.
I guess that makes me a proponent of the "alternative hypothesis"
Potatoes are fine so long as you eat them in their natural state (baking is okay). But as soon as you "refine" them by peeling them, mashing them up and creating little fries or whatever else out of them it can become problematic just like refined grains.
And yes, I realize that you're bringing them up because they have a "high glycemic index", but that isn't a serious measure of a food's ability to spike your blood sugar.
Oh? What is?
Potatoes are fine unless you...eat them with fat, is basically what you're saying. Baking, fine. Frying, not. So yes, you definitely don't put any stock in the glycemic index, because eating something with fat actually lowers its glycemic index (that's why ice cream has a low glycemic index, it contains fat).
I guess my question then is if a plain baked potato doesn't "spike your blood sugar," what does? And how do you know it does? What measurement are you using?
Potatoes are fine unless you...eat them with fat, is basically what you're saying. Baking, fine. Frying, not.
Um...no that isn't what I said. I said if you ate a potato in its natural state, that is you don't process it, then it won't result in a big spike in your blood sugar. Perhaps if you ate 5 it would.....but who does that?
The glycemic index isn't particularly useful, it tells you about foods in isolation. I just ate two potatoes (sliced and baked with 1/2 tablespoon of olive oil) and baked beans. What is the glycemic index of this meal? No idea....but you can't determine it by adding up the glycemic indexes of the individual foods. What I do know is that this meal is nothing like eating some sugar based candy....
So perhaps a baked potato when combined with an overall low fiber diet will cause problems with blood sugar, but in whole foods diet (i.e., high fiber diet) its not a problem:
Um...no that isn't what I said. I said if you ate a potato in its natural state, that is you don't process it, then it won't result in a big spike in your blood sugar. Perhaps if you ate 5 it would.....but who does that?
The glycemic index isn't particularly useful, it tells you about foods in isolation. I just ate two potatoes (sliced and baked with 1/2 tablespoon of olive oil) and baked beans. What is the glycemic index of this meal? No idea....but you can't determine it by adding up the glycemic indexes of the individual foods. What I do know is that this meal is nothing like eating some sugar based candy....
So perhaps a baked potato when combined with an overall low fiber diet will cause problems with blood sugar, but in whole foods diet (i.e., high fiber diet) its not a problem:
Why is this not considered "processing" the potatoes? If I use butter instead of olive oil would this still be an "unprocessed" food?
Why is cutting a food not processing? Because it doesn't change the overall state of the food, after all, your teeth cut your food before it enters your stomach. Whether you sliced the potato or ate it whole, the same thing will enter your stomach. But if peel it, mash it up....well that is a lot different.
Umm...yeah...adding butter to a potato wouldn't make it a processed food.
Um...no that isn't what I said. I said if you ate a potato in its natural state, that is you don't process it, then it won't result in a big spike in your blood sugar. Perhaps if you ate 5 it would.....but who does that?
The glycemic index isn't particularly useful, it tells you about foods in isolation. I just ate two potatoes (sliced and baked with 1/2 tablespoon of olive oil) and baked beans. What is the glycemic index of this meal? No idea....but you can't determine it by adding up the glycemic indexes of the individual foods. What I do know is that this meal is nothing like eating some sugar based candy....
So perhaps a baked potato when combined with an overall low fiber diet will cause problems with blood sugar, but in whole foods diet (i.e., high fiber diet) its not a problem:
A baked potato is not in it's "natural" state. All cooked foods are processed. It doesn't matter if you went out and picked the potato yourself. If it's cooked, it's processed.
Food doesn't have to come pre-packaged from a factory in order for it to be processed.
A baked potato is not in it's "natural" state. All cooked foods are processed. It doesn't matter if you went out and picked the potato yourself. If it's cooked, it's processed.
You are free to define things this way, but that isn't how I was defining matters and I tried to make it clear that I was allowing for cooking and cutting. So that "natural state", would be a potato that is cooked or raw and has been, at most, cut.
Potatoes are fine unless you...eat them with fat, is basically what you're saying. Baking, fine. Frying, not. So yes, you definitely don't put any stock in the glycemic index, because eating something with fat actually lowers its glycemic index (that's why ice cream has a low glycemic index, it contains fat).
I guess my question then is if a plain baked potato doesn't "spike your blood sugar," what does? And how do you know it does? What measurement are you using?
Also, the trouble with this argument is, "Who the hell is going to eat a plain baked potato?????" The POINT of a potato is to have a medium on which to put butter and salt (or sour cream).
You can get yourself to use less butter and salt that you would like to, but nobody is going to eat a plain baked potato.
Also, the trouble with this argument is, "Who the hell is going to eat a plain baked potato?????" The POINT of a potato is to have a medium on which to put butter and salt (or sour cream).
Well....me and billions of other people. People around the world eat potatoes plain (with little or no added fat) within dishes or by themselves, its primarily in America where a nutritious plant food is turned into a high fat food via frying, potatoes loaded with butter, sour cream, cheese, etc...
When I cook potatoes, to eat by themselves, I add a very small amount oil to get the herbs to stick and to prevent them from sticking to the pan. Around 1 teaspoon for 2 medium potatoes does the trick.
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