Colour of sweet potato and impact on insulin

Answered on August 19, 2014
Created July 30, 2012 at 1:12 PM

Hi, aware that different colour sweet potatoes have different content. Recently have been eating market bought bright orange sweet potatoes. The flesh is almost red and when cooked tons of "gloop" comes out. I normally eat run of the mill super market sweet pots, where as these are huge and must either be very naturally grown, or quite the opposite and engineered to be huge. im not sure.

Anyway, since switching to these new SPs, i feel rough every time i eat them soon after. not an issue I have had previously. I have reactive hypoglycemia so very sensitive to carbs, could it be that these new SPs are effecting insulin response in a different way to normal SPs that I am used to?

Not wanting to over analyse here, but effect has been pretty heavy.i would have thought as far as body was concerned sweet potatoes are all the same as nutritional difference so small between different varieties.



on July 30, 2012
at 02:48 PM

I think maybe theres are lots of varietys of sweet potato, from different parts of the world. Theres probably a fair bit of nutritional variation...



on July 30, 2012
at 02:42 PM

We get two varieties in new zealand. I beleive they are fairly different, in taste etc. May even be different subspecies, not sure. But the bigger ones we get are natural. Ours have purple-ish skins, they are native, and we call them "kumura". I also think there are numerous kinds around the world.



on July 30, 2012
at 01:53 PM

You could always drown them in fat?

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on July 30, 2012
at 02:18 PM

I suppose that different varieties of sweet potatoes have different fiber content, hence the difference in blood glucose / insulin response.

If you want to avoid the issue altogether, refrain form eating the sweet potatoes all by their lonesome. Add in a moderate amount of fat (via some meat, coconut oil, butter, etc.) and some high-fiber, low-GI veggies to make it a mixed meal.

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