When starchy foods like potatoes are cooked and then cooled, some of the starch changes to a form called resistant starch. Resistant starch is digested more slowly than regular starch, meaning the glucose released into the bloodstream is less rapid and less intense, leading to a milder rise in blood sugar. White beans, being a type of legume, are low on the glycemic index and high in protein and fibre, which can help to slow down the absorption of sugar into the bloodstream. Cucumbers and onions
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Potatoes: the food that actually helps you stop starting over. Most women think they’re “bad at staying on track”… but the real problem? They’re not eating enough food that fills them. Potatoes aren’t the enemy… they’re the answer. High-fiber. High-volume. Naturally low-fat. And one of the most satisfying foods on the planet. Here’s why starches like potatoes help you stay consistent 👇 🥔 Keep you full for hours (goodbye cravings) 🥔 Stabilize blood sugar so you feel calm, not chaotic 🥔 Suppor
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could freezing bread, boiling potatoes and cooling rice actually lower blood sugar spikes? 👀🍞🥔🍚 yes, sometimes. here’s why. starch is a carb found in foods like bread, rice, pasta, and potatoes. but not all starch behaves the same once it hits your gut. there are two main types: - digestible starch > broken down quickly in the small intestine > faster blood sugar rise - resistant starch > resists digestion, travels to the large intestine, and feeds your gut bacteria 🦠acting like a prebiotic
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