Post Title. 06/19/2009
 

Carbohydrates and the Potatoe?

   Potatoes are one of those high glycomic index which is not the most important factor. The glycemic index is a measure of how quickly food glucose is absorbed.

Potatoes are the World's Fourth largest food crop, following rice, wheat, and maize.

 Nutitionally, potatoes are best known for their carbohyrate content. The predominent form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestines, and so reaches the large intestine intact. This resistant starch is considered to have simular physiological effects and health benefits as fiber: it provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholestrol and triglyceridic concentrations, increases satiety, and possibly even reduces fat storage.

  The Amount of Resistant Starch in Potatoes DEPENDS much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch.

  Carbohydrates and their derivatives play major roles in the working process of the immune system, fertilization, pathogenesis, blood clotting and development.

   The Potatoe requires less water to digest than protein or fats and are the most common source of energy in living things.

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