Was curious after reading this article from Robb Wolf: http://robbwolf.com/2011/11/03/meat-potatoes-back-on-the-menu/
Basically it boils down to, if you're pretty active, your body needs dense sources of carbohydrates, so potatoes fill the need adequately.
It got me thinking about a year or so ago, the whole thing about "resistant" starches, which are found in cold starches (think potato salad)? Is that something to also consider and has anyone had any adverse effects with it in their fat loss journey?
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Cold starch (that is... cooked starch that has since cooled off) is resistant starch. I don't know how it would affect weight loss journey, other than the starches wouldn't affect BG levels as much and so it might techincally still count for "low carb". It's basically like eating fiber if I'm not mistaken and that's why people experience digestive problems with that. I think some people eat resistant starches on purpose for gut bacteria.
I can't even explain how much I love and rely on potatoes...any kind there is! When I started eating Paleo, I cut them out first (sadly). I didn't perform well at all anymore and my recovery time was way too long. After 2 months, they were back on the menu! And now I'm stoked that more people seem to notice that (especially) starchy carbs are not bad.
To answer your question: I've never heard of "resistant" starches but when it comes to eating cold potatoes, I prefer roasted cut potatoes (in german: bratkartoffeln). I'm not a fan of cold boiled potatoes, however. I can't even seem to be able to gulp them down! I don't have issues with my weight, so don't know about the fat loss part.
Sadly for me, my abdominal roll indicts me and I have to stick with cauliflower in my stews for a while longer. It's a nice reward to look forward to, though.
Plantains (hot or cold, from what I understand) have another form of resistant starch. I've been eating them recently (as I've switched from a targeted keto plan to leans gains to fuel my weight training), and they work really well for me. Tasty as heck, too (fried in bacon grease, tho I need to try them baked, as well).
I think resistant starches are harder to digest than gelatinized starch but easier than other polysaccharides, like FODMAPs.