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Tuesday, January 24, 2006

Cold Potatoes are Better

According to this document published by the Oldways Food Issues Think Tank, it sounds as if the glycemic index of a baked potato goes down when it cools. The document promotes increasing fiber in the diet with an emphasis on resistant starch (starch that resists digestion and passes through to the large intestine) and a product called Hi-Maize resistant starch. Resistant starch is a type of dietary fiber. This product is meant to increase the dietary fiber of baked goods without giving them that "heavy" "high-fiber" texture.