Qaterra
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When you're ready to incorporate potatoes back into your diet, you want to be sure to use nonwaxy, or mealy, potatoes.
You already know not to eat gummies (of any description, not even vitamins) because of their wax content. Waxy potatoes have an additional problem for wls foods -- sugar!
These are the types of potatoes you want to eat. Potatoes basically fall into one of two categories — mealy (or nonwaxy) or waxy. Mealy potatoes (russets, purple) have thick skin and a high starch content, but they’re low in moisture and low in sugar. Other names you may see for mealy potatoes are: Bakers, California Long White, Goldrush, Idaho, Long White, Norkotah, Norgold Russet, Russet Arcadia, Russet Burbank, and White Rose. If you're wanting to cook them for something where you want them to retain some shape, try steaming instead of boiling.
Waxy potatoes (red, new) are just the opposite. They’re low starch with a thin skin. They’re high in moisture and high in sugar. Some names you may see for waxy potatoes are: Australian Crescent, La Soda, Red Bliss, Red La Rouge, Red Nordland, Red Pontiac, Red Potato, Round Red, Round White, Ruby Crescent, Salad Potato, Yellow Finnish, and Yellow Potato.
Some potatoes fall into an all-purpose category. For our purposes here, consider them to be in the waxy category. These are the Katahdin, Kennebec, Peruvian Blue, Superior, and Yukon Gold. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins.
When you're ready to incorporate potatoes back into your diet, you want to be sure to use nonwaxy, or mealy, potatoes.
You already know not to eat gummies (of any description, not even vitamins) because of their wax content. Waxy potatoes have an additional problem for wls foods -- sugar!
These are the types of potatoes you want to eat. Potatoes basically fall into one of two categories — mealy (or nonwaxy) or waxy. Mealy potatoes (russets, purple) have thick skin and a high starch content, but they’re low in moisture and low in sugar. Other names you may see for mealy potatoes are: Bakers, California Long White, Goldrush, Idaho, Long White, Norkotah, Norgold Russet, Russet Arcadia, Russet Burbank, and White Rose. If you're wanting to cook them for something where you want them to retain some shape, try steaming instead of boiling.
Waxy potatoes (red, new) are just the opposite. They’re low starch with a thin skin. They’re high in moisture and high in sugar. Some names you may see for waxy potatoes are: Australian Crescent, La Soda, Red Bliss, Red La Rouge, Red Nordland, Red Pontiac, Red Potato, Round Red, Round White, Ruby Crescent, Salad Potato, Yellow Finnish, and Yellow Potato.
Some potatoes fall into an all-purpose category. For our purposes here, consider them to be in the waxy category. These are the Katahdin, Kennebec, Peruvian Blue, Superior, and Yukon Gold. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins.