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difference between potatoes

spottitchsam

Silver Member
S: 20st1.8lb C: 20st1.8lb G: 10st3lb BMI: 46.9 Loss: 0st0lb(0%)
#1
can someone tell me what the difference between the options on step 3 is.you can either have 100g baked potato with skin,or 200g new potatoes,why such a diff in weight. also the recipe on page 57 there is no weight on the salmon.
thanks hope you are having a good day.xxx
 
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S: 18st13lb C: 18st13lb G: 14st3lb Loss: 0st0lb(0%)
#2
It's probably best to ignore me as I don't actually know the answer for sure, but at a guess could it be that one is baked and the other boiled in water (and will therefore be heavier?)
 

JaxieD

Silver Member
S: 15st0lb C: 15st0lb G: 12st0lb BMI: 36 Loss: 0st0lb(0%)
#3
Think it's to do with fact that new potatoes have a lower glycaemic index than older/baked spuds. I stand corrected if I'm wrong :)
 
S: 18st13lb C: 18st13lb G: 14st3lb Loss: 0st0lb(0%)
#4
Now you mention it JaxieD I believe WW pro points system has the two types of potatoes at different points for that very reason too. Something about the way in which the potato is cooked altering it's effect on blood sugar. (Again, I could be wrong, it seems to be a habit of mine lol)
 

Cerulean

Silver Member
S: 17st2lb C: 11st10lb G: 10st5lb BMI: 27.3 Loss: 5st6lb(31.67%)
#5
Well I never! You learn something new every day! That makes sense...as the starches develop over time. Cor - vegetable science, eh?
 

Surfhunny

Laugh in the face of food
S: 17st11lb C: 14st9lb G: 12st0lb BMI: 32.1 Loss: 3st2lb(17.67%)
#6
JaxieD you're absolutely right, new potatoes have a lower Glycaemic index and Glycaemic load than normal potatoes.
 


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