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Why Potatoes And Other White Foods Are So Healthy To Eat
By greywolf
I'd like to begin a little discussion about carbohydrates... and in particular, "white foods" as well as potatoes. One reason I mentioned this is because so many health and fitness professionals bad mouth potatoes about being a bad carbohydrate option because of the high glycemic index. Some even say such ridiculous things as "shun any and all white carbohydrates".
Ok, now while I indeed allow that white bread and refined white sugar are two of the worest foods we can be feeding our bodies, I definately don't tolerate with eluding any and all "white carbohydrates". Now I know all of the hype lately has been about a multihued of foods and the protective antioxidants that they contain. They tell you to focus on colors and avoid white.
It's factual that colorful foods are great, but it is a big mistake to avoid all white foods! There is an abundance of white foods that have explicit nutrients that are hard to find. Let's look at a few examples...
Onions & Garlic
What about onions and garlic? They are both white and they are full of protective phytonutrients, vitamins, and touch of minerals that aren't that simple to find elsewhere in a ordinary diet... such nutrients as allicin, quercetin (an important flavonoid), chromium, and other rare anti-inflammatory nutrients.
Cauliflower
Another example of something white that is great for you is cauliflower. Cauliflower is a wealth of vitamin C, fiber, minerals, and rare compounds such as glucosinolates and thiocyanates, which are specifically abundant in cruciferous vegetables such as broccoli, cauliflower, and cabbage. And a little-known truth is that some of the compounds in cruciferous vegetables help to combat other estrogenic compounds in our food supply and environment. Can help thwart prevent excess belly fat. So eat up on that cauliflower!
Mushrooms
Not many people recognize this, but surprisingly, even white mushrooms have high levels of rare nutrients and anti-oxidants. White mushrooms are high in a few types of anti-oxidants called polyphenols and ergothioneine.
Potatoes
Now that also leads us to another example - white potatoes (which by the way, can also be found in red, yellow, purple varieties, etc). Many health professionals maintain that potatoes are a bad carbohydrate because they are thought to have a high glycemic index. The glycemic index is not necessarily the most important reason in choosing your carbohydrates.
While a generalization can be made that most low glycemic index carbohydrate choices will help you reduce your body fat easier than high glycemic index choices, it is not all that it's cracked up to be. There are many other reasons that conclude how your body will answer-to and process the carbohydrates you consume, such as glycemic load and also how you merge the high GI food with other foods.
For example, with glycemic load as an example... it is known that watermelon has a high glycemic index. However, the glycemic load of a ordinary serving of watermelon is just way too low for your body to begin packing on body fat just because you ate a high glycemic index fruit. You would have to eat such an vast amount of watermelon just to get enough grams of carbohydrates to have any harmful glycemic effect, that it is just non-sensical.
Not to mention that watermelon is also a great wealth of vitamins, minerals, and lycopene. There's just no logic to avoid it
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