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Pittsburg, Kansas | The way you are preparing potatoes actually helps them not raise blood sugar as much nor spike insulin as much.
When a potato is cooked then cooled, the starch changes structure. It changes it in such a way that it has a lower glycemic index than if just cooked and eaten immediately. Cook it, cool it, then re-warm and it is better if a person is trying to go lower carb for blood sugar control.
Of course just substituting cauliflower would be way better.
John | |
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Filling foods low in calories
