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Medical Forum / Diseases and Disorders / Diabetes / July 2007Blue corn for tortillas
G'day G'day Folks, For years I've been promoting blue potatoes and other anthocyanin rich foods as being beneficial for T2 diabetics. Here is some experimental evidence lending further support to the strategy. http://www.foodnavigator.com/news/ng.asp?n=78560&m=1FNE730&c=evgdmbmzuafclhz Best wishes,  SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin > G'day G'day Folks, > [quoted text clipped - 3 lines] > > http://www.foodnavigator.com/news/ng.asp?n=78560&m=1FNE730&c=evgdmbmzuafclhz I just wish it were true in personal practice! Blue corn chips and blue potatoes are high spike foods for me. The blue potatoes look particularly unappetizing when cooked. Susan > x-no-archive: yes > [quoted text clipped - 9 lines] > > The blue potatoes look particularly unappetizing when cooked. Interesting. When I lived in NY, I used to buy some blue corn chips. I could eat a certain amount of them with some refried beans and not spike. Yet when I bought the yellow corn chips of the same brand and ate the same amount, they spiked me. I could only eat about half as many of the yellow ones and they had the same carb count. The white corn was the same as the yellow. I have tried the blue potatoes. The color is so off-putting I can't bring myself to eat them in most forms. Got a few last year in my organic produce box. I cubed them up and added them to a vegetable soup. There was enough other stuff in there that you couldn't really notice the color. Only then could I eat them. This post not CC'd by email On Mon, 30 Jul 2007 16:49:01 -0400, Susan <nevermind@nomail.com> wrote: >x-no-archive: yes > [quoted text clipped - 9 lines] > >Blue corn chips and blue potatoes are high spike foods for me. G'day G'day Susan, A point well worth making. Some people will find them a solution and some won't. >The blue potatoes look particularly unappetizing when cooked. They look unappetizing when boiled but quite delightful when baked. Baking though tends to raise the glycemic index so this isn't likely to be help in your case. >Susan Best wishes, SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin YMWV. Just y'all stay away from green potato(e)s ... poisonous in quantity. "Quentin Grady" <quentin@paradise.net.nz> a écrit ... > G'day G'day Folks, > [quoted text clipped - 5 lines] > > Best wishes, > G'day G'day Folks, > > For years I've been promoting blue potatoes and other anthocyanin > rich foods as being beneficial for T2 diabetics. I've seen those in the store and wondered what they were. Now I wanna try em. Thanks John This post not CC'd by email On Tue, 31 Jul 2007 02:22:07 GMT, "johnniemccoy@" >> G'day G'day Folks, >> [quoted text clipped - 5 lines] > >John G'day G'day John, They are better roasted than boiled. Boiling destroys the colour. As always remember potatoes are storage organs for carbohydrate so let you meter be your guide as to whether they work for you. Best SignatureQuentin Grady ^ ^ / New Zealand, >#,#< [ / \ /\ "... and the blind dog was leading." http://homepages.paradise.net.nz/quentin |
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