Potatoes – really? Yes I know - our founding principles are no sugars, grains or harmful fats but you can probably tell from our recipes that we champion real food recipes low in carbohydrates and even Keto and paleo recipes too. So why are we now adding in white potato?
Well, there has been a lot of talk of late around resistant starches especially in cooked and cooled potato. You must cook and then cool the potato to ensure the starches are resistant. Do not reheat the potato once cooled and eat them cold.
Resistance starch can help with gut health by feeding the good bacteria in the colon as well as not causing spikes in blood glucose or insulin levels too. We recommend reading more about resistance starch from both Chris Kresser here and Dr Mark Hyman here.
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