Thanks for adding nuance to the "evil potatoes" narrative. Helpful!
You're welcome! We've really been enjoying the waxy varieties lately: reds, new, fingerling. The local farms around Bend are producing a beautiful crop this year.
Hello Dr Marc, hope you're still about. A diabetic friend recently told me that new potatoes don't affect his blood sugar like 'old' potatoes; is that just an anecdote, or does it have some substance? From the above, it would seem that new potatoes have more of the rambling, wild child type producing lots of glucose in the SI, but also lower glycemic load, both better and worse. So new potatoes are not friendly towards the microbiome? And would the same be true of new corn on the cob, straight from the plant to the pot? All absorbed in the SI? This is a huge subject and I can see I'm missing a lot of basic science of starches. Where can I get it? People say, starches turning to sugar... all before cooking. What's the biochemistry behind eating fresh peas, corn, and potatoes straight from the garden to the pot? Barrie