Don't Pass on the Potatoes

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Publisher: Carol Sechriest
Gadget Name: Why Is Everyone So Sick?
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What Happened?

At the turn of the last century the leading causes of death were infectious diseases, tuberculosis, pneumonia and syphilis.

Since then, cancer, heart disease and other chronic ailments have become the leading causes of death, along with deaths from hospital acquired infections and prescription drugs.

Improvements in public sanitation and personal hygiene-and year-round access to fresh produce-can explain the decline in deaths from some infectious diseases.

But what explains the meteoric rise in death from chronic diseases?

Through a series of articles, we will explore what has happened in the last century and how you (and your family) can avoid being another victim of a chronic disease.

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DON'T PASS ON THE POTATOES	Published: 21/08/09
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Potatoes are nature’s miracle. Not only are the excellent within a slimming regime but have amazing health giving properties too.

BLOOD PRESSURE

Researchers at the Institute for Food Research in Norwich have found blood-pressure lowering molecules in potatoes called kukoamines.

Traditional Chinese Medicine uses a plant, Lycium chinense - which also contains kukoamines - as a tea to lower blood pressure.

While the precise quantity of potatoes you'd need to eat for a therapeutic effect has still to be measured, it is thought that a few good servings of potatoes a day would have some blood-pressure lowering activity.

CARDIOVASCULAR DISEASE

The Agricultural Research Service in Navarre, America, has identified 60 different kinds of phytochemicals and vitamins in potato skins.

Many of these were flavonoids, which help protect against cardiovascular-disease by lowering levels of bad LDL-cholesterol and keeping arteries fat-free.

The B vitamins in potatoes also protect arteries. Vitamin B6, found in potatoes, reduces levels of a molecule called homocysteine which is involved in inflammation and the furring up of arteries. High homocysteine levels are associated with a significantly increased risk of heart attack and stroke.

GUT HEALTH

A single baked potato will provide nearly 12 per cent of the daily recommended amount of fibre, giving similar levels to whole grain breads, pastas and cereals.

High levels of dietary fibre and bulking agents support healthy digestion and regular bowel movements, while giving a protective effect from colon cancer.

While most potato fibre is found in the skin, some of the starch in potatoes is indigestible.

Instead it passes through the gut intact, adding bulk. If you suffer from sluggish bowel movements, eat cooked potatoes that have been cooled. The cooling process increases the amount of indigestible starch from seven per cent to 13 per cent.

STRESS

Potatoes are exceedingly rich in Vitamin B6, a substance needed for cellular renewal, a healthy nervous system and a balanced mood. Just 100g of baked potato contains 21 per cent of the daily value of the vitamin.

It is used to make neurotransmitters which is substances that deliver messages from one cell to the next.

Neurotransmitters such as serotonin and dopamine are needed for the regulation of mood and Vitamin B6 is needed to make them.

It is also used to make adrenaline, hormones that help us respond to stress, and GABA, a substance linked to relaxation and a feeling of wellbeing.

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Healthy: A single baked potato will provide nearly 12 per cent of the daily recommended amount of fibre

PICK YOUR POTATOES WISELY

Floury potatoes can become light and fluffy when cooked and are high in starch.

They tend to have a high GI therefore, as starch has a profound effect on blood glucose levels. This can be lowered to a medium GI by mashing them and adding olive oil-based spread or skimmed milk.

Waxy potatoes are medium GI foods. They are high in moisture and sugar, but low in starch, hence they will have a more minor effect on blood sugar levels.

You can further combine new potatoes with salad oil or protein to balance out sugar levels as opposed to raising them.

DON'T PASS ON THE POTATOES

Potatoes are typically loaded with calorie-laden fats such as butter, sour cream and melted cheese.

Cut out the extra fat and deep frying, and a typical baked potato suddenly becomes a healthy high-fibre food.

Packed with vitamins: Potato skins contain fibre and flavonoids and other nutrients, so keeping them on if you boil or mash potatoes will give extra nutrition

Use fillings such as coleslaw, tuna or hummus, or an olive oil spread that contains less saturated fat. Adding protein such as tuna or hummus, made from chickpeas, will mean the carbohydrate in the potato is broken down more slowly giving a feeling of fullness and energy for a longer period of time.

Potato skins contain fibre and flavonoids and other nutrients, so keeping them on if you boil or mash potatoes will give extra nutrition. As Vitamin C leaches into water, bake your potatoes if you want to get the most of this vitamin.

Chips that have been cooked in deep-fried oil will be soaked in artery-clogging fat and packed full of unhealthy calories. Instead, eat oven-baked chips, which are virtually fat free.

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