A way to eat potatoes without the risk of diabetes has been identified

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Scientists from Australia have determined that the risk of developing diabetes from eating potatoes is primarily related to how they are prepared.

Various data indicate that a passion for potato dishes is closely linked to the body's predisposition to type 2 diabetes. This product, which contains a lot of starch and carbohydrates, can increase blood sugar levels.

But scientists representing Edith Cowan University have concluded that the harm that is periodically attributed to potatoes is not due to the product itself with all its components, but to how people prepare it and what they eat it with.

“The increased risk of diabetes may not be associated with the potato itself, but with the method of its preparation and accompanying products,” the researchers said.

Preliminarily, experts analyzed data on the nutrition of 54,000 people living in Denmark, where potatoes are revered and widespread in the national cuisine. Scientists have stated that the possibility of diabetes can be increased by mashed potatoes, French fries, chips – they are saturated with fats, do not contain fiber, are consumed together with sauces and other products that increase the amount of fats and calories consumed, while not giving long-term saturation. Their regular use contributes to obesity and at the same time type 2 diabetes.

At the same time, experts have identified a way to eat potatoes without the risk of diabetes – for this, they need to be consumed simply boiled and cooled.

“Boiled potatoes were not statistically associated with a higher risk of developing diabetes, they had no effect on it at all,” stated one of the authors of the work, Pratik Pokharel.