Carbohydrate Can Be Gelated When Heat With High Temperature Type 2 Diabetes and Mashed Potatoes – How To Make a Favorite Comfort Food More Diabetes-Friendly!

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Type 2 Diabetes and Mashed Potatoes – How To Make a Favorite Comfort Food More Diabetes-Friendly!

There is no single food that causes diabetes more than mashed potatoes. Potatoes. High-carbohydrates are said to increase insulin resistance and the risk of type 2 diabetes. A favorite side dish at the American Thanksgiving feast, all kinds of sugar can cause a spike, but there are three things you can do to reduce, or even reverse, the damage. .

1. Immediately reject: When nutrition researchers measured the glycemic index of instant mashed potatoes, they found that instant mashed potatoes caused blood sugar to rise faster than consuming glucose tablets. This seems impossible, until you think about what is in the potato at the same time.

There are all kinds of additives, flavorings, and stabilizers that are designed to keep the flakes from clumping together in the box. When these supplements enter your system, you have immediate reactions.

Without getting into chemistry, this may be a “fast” reaction or a weakened immune system, but all of these cause the adrenal glands to release cortisol, which causes blood sugar to rise. Simply peeling the potatoes, boiling them, and mashing them, makes their sugar-controlling effect easy to control. Instant has a glycemic index of about 110. Boiled red Russets have a glycemic index of about 78.

2. Don’t eat them too hot: Another factor that is often overlooked when choosing foods to keep blood sugar levels as low as possible is temperature. Hot food… If you let your food cool before eating it, your body digests it more slowly, and your pancreas has more time to produce the insulin it needs to get the digested sugar where it needs to go. You can cause your blood sugar to spike more by eating a cold blood meal, but all other things being equal, warm or cold food is better for diabetics than hot food.

3. Try cauliflower: If you cut the greens before boiling, cooked cauliflower will have the same color as cooked spuds. If you put raw peanuts in water with cauliflower while boiling, the peanuts develop a “cabbage” flavor and the result is like potatoes. If you drain the cauliflower thoroughly in a colander before draining, removing every last drop of cooking water, then you’ll have the same consistency as mashed spuds. But you will have 80 percent less food.

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