lo carb potatoes

[Guest guest]

>>>I read that a 30% lower in carbs potato was coming out in Jan. 2005. It was

actually bred for flavor and the lower carb count was an added bonus.

It's called SunLite and will be marketed as a gourmet potato. Developed by U

of FL and Dutch seed co. and that's all I know.

 

That's really interesting, Holly. It's amazing what science has developed (and

sometimes scary too!).

 

LaDonna

 

 

[Guest guest]

Hi everyone;

 

I've noticed some discussion about carbs, so I thought these webpages might be

of interest.

 

http://www.drmcdougall.com/protein_diets.html

 

http://www.pcrm.org/health/reports/highprotein_registry.html

 

Deborah

 

 

 

 

[Guest guest]

Science isn't needed. New, red potatoes are lower in carbs than those big

puffy potatoes most people buy. Many varieties of potatoes exists, with the

carb range all over the place.

 

Not that what the GMO's are doing won't come back to bite us in the end (one

recent study found GMO grass pollen several MILES from the test plot).

 

>

> Tea Cozy

>

>

> >>>I read that a 30% lower in carbs potato was coming out in

> Jan. 2005. It was

> actually bred for flavor and the lower carb count was an added bonus.

> It's called SunLite and will be marketed as a gourmet potato.

> Developed by U

> of FL and Dutch seed co. and that's all I know.

>

> That's really interesting, Holly. It's amazing what science has

> developed (and sometimes scary too!).

 

---

[This E-mail scanned for viruses by Declude Virus]

[Guest guest]

I don't know how you do it. I couldn't imagine living without my potatoes. I

haven't met a potato yet that I didn't like. LOL

 

I LOVE potatoes and they keep me nice and lean. It is interesting how

different foods seem to react different with different people.

 

Tracy

[Guest guest]

There was some talk of that a few years ago among potato growers in PEI as well,

but turned out they lowered the carb count by genetically modifying the potato

to carry a gluten protein - yep you read that correctly - they made a gluten

bearing potato.

 

I look at these things with extra caution now.

 

BL

 

 

[Guest guest]

Well, the different variety of potatoes have always varied in their starchiness.

At my stores we can choose between baking potatoes (rough skinned white interior

with lots of starch) and boiling potatoes (more firm, red skin and less starch).

We actually though, by yukon gold which are like a banana potato, lower in

starch and still firm. I have also dislike baking potatoes anyway because they

seem to taste more gritty than the reds or yellows.

 

BL

 

 

[Guest guest]

Also interesting fact about potatoes....

according to the research done on the Glycemic Index, a potato has a

lower GI if boiled and cooled first, then used. Of course, I'm not

sure how they'd " shred " .

 

~~Vickilynn

Micah 6:8