White potatoes and diabetes

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White potatoes and diabetes

Postby timc00k » Mon Feb 19, 2018 2:00 am

I've always enjoyed white potatoes but have stayed away from them because people like Dr. Fuhrman describe them as "one of the least nutritious vegetables" and I hear other says they can cause diabetes.

I know Dr. McDougall has the opposite view on this but when you have heavyweights in nutrition both for and against a certain food item, how do you judge who is right and wrong? There is evidence that supports both sides on this arguments.
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Re: White potatoes and diabetes

Postby PJK » Mon Feb 19, 2018 12:38 pm

First, know that comparing-and-contrasting different diet docs can be hazardous to you health. Doctors do disagree on numerous small points. You will probably end up confused, which isn't helpful. Instead, I recommend that you try JUST ONE diet for a while (say, 6 mo.), and if you're happy with the results, then stick with it. Getting and staying healthy isn't easy. Why make it even harder?

Second, since you're into Dr. McD., you may want to read:

https://www.drmcdougall.com/misc/2009nl/dec/diabetes.htm

https://www.drmcdougall.com/health/education/health-science/hot-topics/medical-topics/diabetes/

Good luck!
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Re: White potatoes and diabetes

Postby viv » Sat Feb 24, 2018 11:04 am

This is Dr. McDougall's Forum. Believe him, forget the rest.

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Re: White potatoes and diabetes

Postby JeffN » Sat Mar 17, 2018 10:01 am

1) Potatoes Are Pillars of Worldwide Nutrition
McDougall Newsletter
Vol. 1 No. 4
April 2002

http://www.nealhendrickson.com/mcdougal ... illars.htm


2) White Potatoes/Glycemic Index/Satiety
viewtopic.php?f=1&t=37707


This article was also published in that same journal back in May:

3) White Potatoes, Human Health, and Dietary Guidance
http://advances.nutrition.org/content/4/3/393S.abstract

The white potato is a concentrated source of carbohydrate, dietary fiber, and resistant starch and continues to be the staple food of choice for many cultures. The white potato is also a concentrated source of vitamin C and potassium. Two of the nutrients in white potatoes, dietary fiber and potassium, have been designated as nutrients of concern in the 2010 Dietary Guidelines for Americans. Potatoes are often maligned in nutrition circles because of their suspected link to obesity, and popular potato foods often contain more fat calories than carbohydrate calories. Some food guides do not include potatoes in the vegetable group because of their association with high-fat diets. However, potatoes should be included in the vegetable group because they contribute critical nutrients. All white vegetables, including white potatoes, provide nutrients needed in the diet and deserve a prominent position in food guides.



4) Potatoes & Diabetes: Dietary Trends & Truths About Taters
http://www.drmcdougall.com/forums/viewt ... 1&start=15



5) A Q & A with David Richards, D.C., M.D
Do you recommend that diabetics avoid white potatoes?
https://www.facebook.com/notes/national ... 3052782614


In Health
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Re: White potatoes and diabetes

Postby JeffN » Fri Dec 09, 2022 10:29 am

Low-Energy Dense Potato- and Bean-Based Diets Reduce Body Weight and Insulin Resistance: A Randomized, Feeding, Equivalence Trial
Published Online:11 Nov 2022https://doi.org/10.1089/jmf.2022.0072

https://www.liebertpub.com/doi/10.1089/jmf.2022.0072

Abstract

We evaluated the effect of diets low in energy density (1 kcal/g) and high in either potatoes (Potato) or pulses (Bean) on blood glucose control in participants with insulin resistance. We hypothesized that the Potato and Bean diets would have equivalent effects. This was an 8-week randomized, parallel design, controlled feeding study comparing Potato and Bean diets (50–55% carbohydrate, 30–35% fat, 15–20% protein). Equivalence was prespecified as the mean change in the blood glucose concentration for Potato that was within ±20% of the Bean diet. Thirty-six participants (age: 18–60 years, body mass index: 25–40 kg/m2) with insulin resistance (homeostatic model assessment of insulin resistance [HOMA-IR] >2) were enrolled. Body weight was measured, and subjects underwent a mixed meal tolerance test at baseline and after 8 weeks. Intent-to-treat (ITT) and completer analyses were conducted. Equivalence between the two diets in the area under the curve for serum glucose was attained within ±10%, but the reduction from baseline was not statistically significant. For the Bean diet, insulin (area under the response curve: −2136.3 ± 955.5 mg/[dL∙min], P = .03) and HOMA-IR (−1.4 ± 0.6, P = .02) were lower compared with baseline. ITT and completer analyses were similar, except that HOMA-IR was also reduced by the Potato diet (−1.3 ± 0.6, P < .05). Compliance with the diets was 87–88%, and body weight was reduced in both diets (Potato: −5.6% ± 0.6%; Bean: −4.1% ± 0.6%, P < .001) with no significant difference between the two diets. Potato and Bean diets low in energy density were equally effective in reducing insulin resistance and promoting weight loss in individuals with impaired blood glucose control.
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