We know the story about why the vibrantly orange sweet potato is preferable over the white potato for nutritional density, but also for sustained energy delivery, blood sugar control and even weight management!

The glycaemic index (GI) of sweet potato is lower than that of the humble white potato, meaning our bodies get a more gradual, sustained release of sugar (glucose) from the breakdown of the starch in sweet potato compared to that of white.

Very positive indeed, especially as sweet potatoes make THE best wedges known to man…but moving on!


Despite knowing white potato generally has a high GI, it isn’t always as it might seem on the surface.

White potato on its own varies in its rate of sugar release, and therefore your body’s ability to use the starch in there for gradual energy release.

For example ‘floury’ or ‘fluffy’ baked potatoes have higher Glycaemic Index (GI) compared to the boiled ‘waxy’ like new potatoes OR indeed the reheated potatoes you might get in a restaurant.

As mentioned, the higher the GI the faster the release of glucose (and therefore energy) from the starch in the potato.

Reheating after cooling changes the chemical structure making the starch harder to digest aka resistant or stubborn starch…this actually increases the fibre content of the potato too.


If you are ever considering some white potato for dinner one evening, and let’s be honest, my readership is mainly British so probability is high) then either opt for the ‘waxy’ harder varieties such as new potatoes OR allow the baked potatoes to cool first, and then reheat them to lower the GI of the starch.

OK OK, don’t bother with all that heating, cooling, reheating malarkey, just enjoy your potato for goodness sake…but you get the point I am trying to make.

P.s. Most restaurants with Baked Potatoes on the menu will have batch prepped the spuds and reheat on order anyway. Job done!

P.p.s. Resistant starch doesn’t suit everybody’s digestive tracts, so should you find you suffer with cramping or digestive discomfort then it could be the potato you are having has been allowed to cool and subsequently been reheated.

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