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  • Men's Health Australia

    THE POTATO IS BACK!

    May 05, 2021 6 minutes
    BY NINA BAHADUR AND PAUL KITA
    PHOTOGRAPHY BY
    PAOLA + MURRAY

    SAY HELLO (AGAIN) TO... THE RUSSET

    SIZE: Medium to large

    TASTE: Mild, earthy

    TEXTURE: Floury, dry

    BEST FOR: Mashing, oven-baking into fries (more on those later).

    If you want to pinpoint when the potato’s reputation went from healthy vegetable to nutritional pariah, go back to 1981 and two guys (okay, physicians) who invented something called the glycemic index.

    Also known as the GI, this system assigned a numeric value to foods based on the extent to which they affect your blood-sugar levels. If a food has a high GI value, that food may spike these levels. For people suffering from diabetes, the spikes and the crashes that follow can be dangerous. For the rest of us, high-GI foods play yo-yo with our blood sugar and may even lead to diabetes.

    So it goes that high-glycemic foods should be avoided: cornflakes, rice cakes and... wait for it... white potatoes. In fact, a baked russet potato carries

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