Potatoes—mashed, roasted, baked or fried—are a staple in many diets, but are they a good choice for people with type 2 diabetes or prediabetes wanting to manage blood sugar?   

In this episode, we dive deep into the science behind potatoes and their impact on blood sugar and insulin. You’ll learn why potatoes rank high on the glycemic index, what resistant starch really does (and doesn’t do), and how cooking methods can influence their nutritional impact.

Whether you’re wondering if cooling potatoes makes them healthier, debating the merits of certain potato varieties, or searching for proper nutrition facts on potatoes, this episode will unravel any confusions. 

CHAPTERS
2:31 Nutrition facts for potatoes
4:40 Glycemic index of potatoes and blood sugar impact
8:57 Resistant starch, potato cooking methods and blood sugar levels
13:32 Is cooking and cooling potatoes useful?
15:35 Myths and truths about potatoes for diabetes

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