- A Harvard study suggests that while French fries increase the risk of diabetes, do not do ripe, boiled or mashed potatoes. Cooking method – not only potatoes – health effects.
- Eating three servings of fries weekly increases the risk of diabetes by 20%, while whole potatoes (baked, abscess or mashed) show no significant risk. Instead of fries with full grains reduces the risk by 19 percent.
- Glycemic load and metabolic losses even after deep-folding trans fat ban at high temperatures with unhealthy oils. Fast-food fries remain a diabetic risk factor.
- Ultra-sustained potato products (fries, chips) run chronic disease, while minimal processed potatoes maintain nutrients and fiber, fitting in a balanced diet.
- Experts recommend adding moderation (low servings), healthy cooking methods (oven-baked, air-fruits) and potatoes with fiber or protein to reduce blood sugar spikes.
Ava Grace reproduced with permission from Article, Naturalnews.com
For decades, humble potatoes have been a diet staple and a nutritional sacrifice – weight gain, blood sugar spikes and even blue for type 2 diabetes. But a new study Harvard University It tells that the real criminal is not the potato, but how it is ready. Researchers found that while french fries increase the risk of diabetes, do not ripen, boiled or mashed potatoesConclusions, published in BMJProvide a new approach to the long -held assumptions about carbohydrates and how to cook the methods of cooking, how to shape health results.
Fact separation from Fact
A postdotoral Fellow Dr. of Harvard. Under the leadership of Sed Mohammad Mausavi, the study analyzed the diet data of more than 200,000 US health professionals, which were tracked for more than 30 years. Participants reported their food intake regularly, including potato consumption, while researchers monitored their health. The results were striking. Three servings of French fries per week had a 20 percent higher risk of type 2 diabetes development, while Bake, boiled or mashed potatoes did not show any significant risk.Changing the fries with whole grains reduced the risk of diabetes by 19 percent, but it deteriorated to swap them for sophisticated grains like white rice. The study underlines a significant difference – not all potatoes are made the same. (Connected: Defaults for French Fries can fry your health: America’s favorite side dish is promoting a diabetes crisis,
Why fries create a problem
The danger lies in the frying process. Traditional French fries are deeply fried at high temperatures, often in oils, which once included artificial trans fats-due to their role in restricted heart disease and inflammation by the FDA in 2018. Frying also increases glycemic load, causing rapid blood sugar spikes. Dr. Mousavi explains that the combination of high heat, unhealthy oils and pained salt makes a “right storm” for metabolic damage. While modern fast-food chains have phased out trans fats, studies suggest that often fry consumption remains a red flag for the risk of diabetes.
Processed foods vs complete foods
This research aligns with increasing evidence that ultra-prosely foods-such as fries, chips and fast-food foods induce food-old disease. In contrast, minimal processed potatoes maintain fiber and nutrients, making them a neutral or beneficial part of a balanced diet. The study also highlights the importance of replacement. Swapping fries for whole grains (Quinoa, brown rice or whole wheat) received major health benefits, while refined grains did not protect. As Dr. Mausavi has noted, “It’s not about banning potatoes – it’s about intelligent options.”
How to enjoy potatoes safely
For fry lovers, the news is not all bad. Experts suggest that to limit parts – three servings reduce the risk from one week per week. Cooking methods also matter: Homemade oven-baked or air-fries are healthy compared to fast-food versions with olive oil. Potato dishes with fiber-rich vegetables or lean proteins can also slow down sugar absorption. Registered dietist Margaret O’Brien has advised side salads or steamed vegetables as an alternative, while Dr. of Duke Health. Susan Sprat has advised a post-day-walk to help in metabolizing.
Potato rollercaster reputation
Potatoes have long been caught in the diet crossfire. During low-carb crazes such as Atkins and keto, they have also been praised as inexpensive, nutrient-dense staple-rich in potassium, vitamin C and resistant starch. This study adds nuances, indicating that the preparation trumpes the component itself,
Moderation and mindfulness win
Takeaway? Potatoes are not enemies – but they may be frying. In the era of rising diabetes rates, this research confirms timeless knowledge: complete foods defeated processed people, and small twics can receive large health benefits. As Dr. Mausavi says, “Perfection is not the goal. There is progress.” For now, pass the mashed potatoes-But perhaps leave superspected fries,
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