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Discussion Starter #1 (Edited)
I read the posts on 'resistance' potatoes with great interest.

As a gardener & cook, I have a guess about what's going on with the Great Mystery of Resistance Potatoes -- and an idea for how we can check out that idea -- maybe leading to more potatoes in (some of our) diets.

There are 2 general types of potato, 'waxy' and 'mealy' (or 'floury'). Meal ideas, recipes and information about New Zealand potatoes. There also are intermediate varieties with intermediate starch levels, sometimes called 'all purpose' potatoes. (Potato growers actually have a 10-pt scale with most waxy on one end and most floury on the other. Too much info, I know :nerd:) Plus, starch content can change with the growing season and conditions.

Waxy potatoes hold their shape well when boiled & are best used in soups, potato salad etc. Waxy potatoes have much less starch than mealy or floury potatoes. Mealy potatoes, like russets, are used mostly for baked, fried and mashed potatoes (& in processed potatoes in various packaged foods) in the US. These tend to fall apart when cooked.

My bet is that those who've found that cold potato salad doesn't raise their blood pressure have used waxy, not mealy potato varieties.

If it's mostly genetics that keeps (some) potatoes from spiking BG, then eating hot waxy-potato salad shouldn't have much more effect on BG than eating the same potato salad cold, the next day.

We can test this out.

Cook up some waxy potatoes, make hot potato salad, eat & check your BG. Tomorrow, take out the leftover cold potato salad, eat, measure ... and report in! I'm :hungry: for the results!

For contrast, try eating (if you dare) an equal volume of a baked (floury) potato variety.

It's quite possible that cooling and time may increase the 'waxy' form of starch in potatoes -- temperature & time both influence the chemistry of substances in and out of the kitchen, as we all know.

Shopping: Are you wondering what varieties are waxy vs mealy? In America's rather impoverished standard grocery store produce bins, you'll rarely find more than 3-6 varieties of potato at a time, out of >4,000 varieties known around the world. Here's one quick guide that should help you choose: Types of Waxy Potatoes | eHow.com

PS Why America's stores have so few varieties is a tale for another time. Hint: agribusiness, greed & ignorance are key players.
 

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I'm a gardener and a cook myself, and I've dug a few hundred plots of potatoes in my time - a few Pontiacs in the early days, but moving on through several other varieties until we settled on Kennebecs as a good solid contender.

I've already done the testing you describe, because I'm a really picky cook & I would never had used russets for potato salad - always chose waxy potatoes - and there were plenty of times I ate it warm when I couldn't wait to refrigerate it. After I was diagnosed, I got spiked several times in my quest to continue eating my old favorites. Eventually I gave up potatoes - even potato salad.

It's only been recently that I had the courage to follow Marty's lead - in fact, only after VeeJay opened the door - and trepidatiously tried this. I don't have to execute any more experiments - I already know that retrograding makes a difference & I didn't discover it by accident. If I use a little restraint and don't fall face first into the whole bowl, I can eat retrograded potato salad, the way I make it as explained here.
 

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4thcorner,

From your signature I see that you have achieved very good progress in a short time and your post indicates that you are willing to experiment/learn and go the distance.
 
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