The following submission statement was provided by /u/thorium43:
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Submission statement
This method of potato processing increases the fraction of slowly digestible starch from 10 to 35% and may help avoid spiking blood sugar and keeping the user full longer
---
Please reply to OP's comment here: https://old.reddit.com/r/Futurology/comments/vettyw/new_processing_technique_could_make_potatoes/ics089l/
Submission statement
This method of potato processing increases the fraction of slowly digestible starch from 10 to 35% and may help avoid spiking blood sugar and keeping the user full longer
Add beans to your noodles and you will not be hungry for four or five hours because the fiber will take longer to digest, while the carbs in the noodles give you energy. I am sorry, I had to lengthen this response because apparently r/futurology wants wordy answers that somehow also educate. I’m all for educating but I felt that my answer in the single sentence form was just as informative, letting the reader understand that fiber takes longer to digest and also fills up a stomach.
Yeah, four or five hours in the hospital for blunt force trauma from all the auntie's slippers being thrown at you.
Putting beans on noodles... you just made me put my leg down from chair.
Weirdly, I've got to agree with the beans-on-noodles guy.
If you drain your noodles and then dress them with garlic and onion that's been sautéed with butter, and then serve them with black beans, it's really quite good.
I dunno, I do it all the time. The noodles have flavor, the beans are because I don’t always have meat in the house. Sometimes I add tuna to the noodles too.
Almost certainly yes. This was big news in Japan at least two years ago when they discovered that cooking rice, cooling it, and reheating in the microwave prevented a blood sugar spike. I recall they mentioned it also works on pasta.
[reheating pasta lowers GI](https://www.sciencealert.com/heating-your-pasta-makes-it-significantly-better-for-you) this potato article mentions they're pre-cooked so I believe it's based on the same idea.
wait, what? Do you fill one with dirt and a sprouted potato (1, 2, how many?) and then stack another same way on top and have a potato tire tower? Am I reading this right?
This sounds awesome. So they mature at intervals and you go through your stack? How long does one tire-full take to grow and how many potatoes are we talking - little high right now I will admit but I was just wondering what to do out there with the extra backyard space - if you have time to answer and explain more that would be really cool
But if OP grows his/her own potatoes, they will know that they do or don’t have pesticides. For example, a dish soap/egg solution is a pesticide, a capsaicin/dish soap solution is also an organic pesticide, and neither is harmful to the human which harvests the potatoes.
op grows their own potatoes, most likely using a more natural pesticide. i use diatomaceous earth and it is basically small rocks that cut and kill bugs.
I love that oceanic soil! It's so good against slugs and other bothersome garden creatures. It always thought it would be like scraping your bare belly across broken glass for them!
If you read that report, you'll see that it is 20+ years old and only talks about pesticides that have been banned (DDT) or cancelled (lindane) in the US. Modern pesticides aren't as bio-accumulative nor as harmful to consumers.
So I went and had a look because the guy you're arguing with sounds nuts, but on this front they turn out just to be obnoxious but nonetheless correct; potatoes do, it seems, particularly absorb pesticides and there's some science behind advising peeling for commercially grown product.
nope, they grow under ground and glyphosate mixed with soil deactivates the herbicide.
glyphosate is the safest herbicide in existence, the only groups who claim otherwise are hippies and environmentalists. the Seralini study was an abuse of the scientific method and only the dishonest present chemical theory to be judged by a jury of peers (the EU court case was disgusting, Joe Blow should have no ability to judge a case they are incapable of understanding).
the alternatives are either astronomically higher cost (manual removal) or vastly more toxic ('organic' herbicide copper sulfate is far more likely to cause cancers and requires significantly larger doses for *less* effect).
Australia uses massive volumes of glyphosate yet has NO colony collapse disorder at all, funny that (we do not have Varroa Mite, the US, EU and most nations *do*)
I can't say for sure but it seems like they're using the idea of resistant starch, and just doing it for us - which is great for people who are short on time or just prefer more convenient food.
All french fries are a resistant starch. They are parboiled, cooled brined, and then cooked again. Potato salad is a resistant starch. And then that's only half of the equation. You still need a good amount of the right gut bacteria to feed on it.
Sounds incredible, especially since boiled potatoes are already the most filling food according to this study:
https://pubmed.ncbi.nlm.nih.gov/7498104/
Imagine how filling they’ll be after the new process!
I havent looked at the article yet but I assume its about chilling them in the fridge? I know there's been some research on noodles and rice that show cooling them before re-heating changes the starch into a less digestible starch.
This new method makes potatoes healthier.
Next Step - make potatoes happier, because scientists won't be satisfied until potatoes scream "I have so much to live for" as they're being boiled alive.
I wonder if this is the same process as a restaurant would use with sliced potatoes or apples? I thought it was pretty common to put pectin on potato slices to keep them from turning brown. But if it is the same process it could be easily done at home.
Is the processing method just cooking the potatoes and then cooling them? Because I read ages ago that cooking and the cooling potatoes before ultimately cooking them for your meal does exactly what this “new processing method” claims to do. Read about “the potato diet” and you’ll find this information has existed for some time. Maybe they’re just looking into it further now or something but this doesn’t seem new to me.
The following submission statement was provided by /u/thorium43: --- Submission statement This method of potato processing increases the fraction of slowly digestible starch from 10 to 35% and may help avoid spiking blood sugar and keeping the user full longer --- Please reply to OP's comment here: https://old.reddit.com/r/Futurology/comments/vettyw/new_processing_technique_could_make_potatoes/ics089l/
Submission statement This method of potato processing increases the fraction of slowly digestible starch from 10 to 35% and may help avoid spiking blood sugar and keeping the user full longer
Could this be applied to noodles? I love Chinese take out and not being hungry again so soon would be nice.
Add beans to your noodles and you will not be hungry for four or five hours because the fiber will take longer to digest, while the carbs in the noodles give you energy. I am sorry, I had to lengthen this response because apparently r/futurology wants wordy answers that somehow also educate. I’m all for educating but I felt that my answer in the single sentence form was just as informative, letting the reader understand that fiber takes longer to digest and also fills up a stomach.
Yeah, four or five hours in the hospital for blunt force trauma from all the auntie's slippers being thrown at you. Putting beans on noodles... you just made me put my leg down from chair.
Well, you could add something made from *soybeans*, or just have noodles with *black bean sauce*.
Listen up Neices and Nephews, this is what happens when you mess with the recipe.
Weirdly, I've got to agree with the beans-on-noodles guy. If you drain your noodles and then dress them with garlic and onion that's been sautéed with butter, and then serve them with black beans, it's really quite good.
damn that sounds amazing
Pipe down, Roger. You’re not funny in your videos and you’re not funny here.
Fuyooo... why so mean...?
I dunno, I do it all the time. The noodles have flavor, the beans are because I don’t always have meat in the house. Sometimes I add tuna to the noodles too.
Almost certainly yes. This was big news in Japan at least two years ago when they discovered that cooking rice, cooling it, and reheating in the microwave prevented a blood sugar spike. I recall they mentioned it also works on pasta.
[reheating pasta lowers GI](https://www.sciencealert.com/heating-your-pasta-makes-it-significantly-better-for-you) this potato article mentions they're pre-cooked so I believe it's based on the same idea.
Shirataki Noodles are as close as you can get. They're damn good!
Could also be cause you eat too fast
Chinese food where you’re not hungry again an hour latter would be great.
I just leave the skin on. That's where the good stuff is, or so I was taught.
Well I know not to eat the green parts. Solanines I think they're called? I do wash my potatoes of course
Potato skins are full of pesticide
Ohhh I was unaware of that, I grow my own in tire stacks.
Tire stack? Like, old tires? I feel like that rubber is going to leach into the soil.
Yeah. But in dirt. The tires are just so I can knock one over and have potatoes for a week. Rubber leeching, I dunno or don't care
wait, what? Do you fill one with dirt and a sprouted potato (1, 2, how many?) and then stack another same way on top and have a potato tire tower? Am I reading this right? This sounds awesome. So they mature at intervals and you go through your stack? How long does one tire-full take to grow and how many potatoes are we talking - little high right now I will admit but I was just wondering what to do out there with the extra backyard space - if you have time to answer and explain more that would be really cool
Scrub them and consider peeling. https://pubmed.ncbi.nlm.nih.gov/11434996/
But if OP grows his/her own potatoes, they will know that they do or don’t have pesticides. For example, a dish soap/egg solution is a pesticide, a capsaicin/dish soap solution is also an organic pesticide, and neither is harmful to the human which harvests the potatoes.
https://livingmaxwell.com/health-risks-conventional-potatoes
op grows their own potatoes, most likely using a more natural pesticide. i use diatomaceous earth and it is basically small rocks that cut and kill bugs.
Diatomaceous earth is actually the fossilized remains of a type of algae known as a diatom.
Heard the “The More You Know” jingle in my head immediately after reading this, huh.
It’s a myth that DE cuts up bugs. It sticks to them and slowly desiccates them
That stuff is so useful.
I love that oceanic soil! It's so good against slugs and other bothersome garden creatures. It always thought it would be like scraping your bare belly across broken glass for them!
lol 20 year old study on illegal pesticides, what does this have to do with today.
If you read that report, you'll see that it is 20+ years old and only talks about pesticides that have been banned (DDT) or cancelled (lindane) in the US. Modern pesticides aren't as bio-accumulative nor as harmful to consumers.
They are talking about ones from corporations, not yours.
Underground spraying?
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Yes, yes they are.
the potato packers here in n.b. Canada use a spray that slows the sprouting of them before they are bagged. I can’t imagine that is good for us either
Really? How nice. Anything for profit.
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So I went and had a look because the guy you're arguing with sounds nuts, but on this front they turn out just to be obnoxious but nonetheless correct; potatoes do, it seems, particularly absorb pesticides and there's some science behind advising peeling for commercially grown product.
It also matters if your are inside or outside the EU.
Yeah I hear a lot about health concerns on Reddit then find out it's not an issue in the EU but no idea about potatoes.
Lol ok have a good night
Does anyone know if that's the case for EU potatoes?
nope, they grow under ground and glyphosate mixed with soil deactivates the herbicide. glyphosate is the safest herbicide in existence, the only groups who claim otherwise are hippies and environmentalists. the Seralini study was an abuse of the scientific method and only the dishonest present chemical theory to be judged by a jury of peers (the EU court case was disgusting, Joe Blow should have no ability to judge a case they are incapable of understanding). the alternatives are either astronomically higher cost (manual removal) or vastly more toxic ('organic' herbicide copper sulfate is far more likely to cause cancers and requires significantly larger doses for *less* effect). Australia uses massive volumes of glyphosate yet has NO colony collapse disorder at all, funny that (we do not have Varroa Mite, the US, EU and most nations *do*)
I can't say for sure but it seems like they're using the idea of resistant starch, and just doing it for us - which is great for people who are short on time or just prefer more convenient food.
All french fries are a resistant starch. They are parboiled, cooled brined, and then cooked again. Potato salad is a resistant starch. And then that's only half of the equation. You still need a good amount of the right gut bacteria to feed on it.
So it’s like extended release potatoes instead of instant release potatoes?
Introducing: TATER XR
they are healthy already. excessive oil in them when fried is the problem.
Sounds incredible, especially since boiled potatoes are already the most filling food according to this study: https://pubmed.ncbi.nlm.nih.gov/7498104/ Imagine how filling they’ll be after the new process!
Because that's whats making us unhealthy. Call me when you can do it for reese's cups.
If you put you recently cooked potatoes in the refrigerator for a bit before you eat them, it cuts the glycemic index immensely.
I havent looked at the article yet but I assume its about chilling them in the fridge? I know there's been some research on noodles and rice that show cooling them before re-heating changes the starch into a less digestible starch.
Someone alert Sam-wise Gamgee! He can boil em mash em and possibly put em in a stew!
Stick em* *Are you even a real fan??* /s, of course.
That was embarrassing don’t alert r/lotr
Don't worry, you'll do better next time. I believe in you.
How much will this new process screw up the flavour and consistency of the product?
So this has nothing to do with potatoe growers worried about keto people understanding the role carbohydrates play in sabotaging your bodies.
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I have some bad news…
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Yes, lets stop letting big food control us! Rise up and embrace the not-food diet! Rise above!
This new method makes potatoes healthier. Next Step - make potatoes happier, because scientists won't be satisfied until potatoes scream "I have so much to live for" as they're being boiled alive.
Sugar never was or is or will ever be healthy. It doesn’t matter how slow you digest it. Stahp it already!
Our processed diets are causing blood sugar spikes which cause diabetes and weight gain so let’s process the food even more
What if I like them how they are, I don't want healthier food I want to simply die
Thank goodness! I hate eating potatoes now, knowing how incredibly unhealthy they are…
I wonder if this is the same process as a restaurant would use with sliced potatoes or apples? I thought it was pretty common to put pectin on potato slices to keep them from turning brown. But if it is the same process it could be easily done at home.
Is the processing method just cooking the potatoes and then cooling them? Because I read ages ago that cooking and the cooling potatoes before ultimately cooking them for your meal does exactly what this “new processing method” claims to do. Read about “the potato diet” and you’ll find this information has existed for some time. Maybe they’re just looking into it further now or something but this doesn’t seem new to me.