Are yellow-fleshed potatoes healthier than white? And, what about the glycoalkaloid toxins?
This is the last in a five-video series on potatoes. If you missed any of the others, see:
• Do Potatoes Increase the Risk of Diabetes? (https://nutritionfacts.org/video/do-potatoes-increase-the-risk-of-diabetes)
• Do Potatoes Increase the Risk of High Blood Pressure and Death? (https://nutritionfacts.org/video/do-potatoes-increase-the-risk-of-high-blood-pressure-and-death)
• Glycemic Index of Potatoes: Why You Should Chill and Reheat Them (https://nutritionfacts.org/video/glycemic-index-of-potatoes-why-you-should-chill-and-reheat-them)
• How to Reduce the Glycemic Impact of Potatoes (https://nutritionfacts.org/video/how-to-reduce-the-glycemic-impact-of-potatoes)
I previously highlighted purple potatoes in Anti-Inflammatory Effects of Purple Potatoes (https://nutritionfacts.org/video/anti-inflammatory-effects-of-purple-potatoes/).
You may also be interested in The Best Way to Cook Sweet Potatoes (https://nutritionfacts.org/video/the-best-way-to-cook-sweet-potatoes/).
The video on berries I mentioned is Getting Starch to Take the Path of Most Resistance (https://nutritionfacts.org/video/getting-starch-to-take-the-path-of-most-resistance/).
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Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution!
-Michael Greger, MD FACLM
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