Category Archives: Potato

Potassium: Supplements Versus Food

Posted on July 23, 2018 by Robert Barrington

There is a school of thought that suggests that micronutrients should be provided by the food we eat. In general this is a reasonable contention and one that should be recommended. Supplements should not take the place of food, but … Continue reading →

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Meat and Potatoes: Associated with Poor Cognitive Function

Posted on November 7, 2017 by Robert Barrington

A recent study observed an association between consumption of meat, potatoes, gravy and butter with poor cognitive function. The study that was performed on subjects in the United Kingdom, included just under 2000 elderly individuals, and the data on the … Continue reading →

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Which Foods Make Us Fat?

Posted on March 1, 2016 by Robert Barrington

Increasingly it is being evidenced that low quality foods are the cause of weight gain. High quality foods can be eaten ad libitum without changes in body weight, but lower quality foods do not share this property. When low quality … Continue reading →

Posted in Fruit, Nuts, Potato, Processed meat, Red meat, Soft Drinks, Sugar, Vegetables, Weight Loss, Whole Grains, Yoghurt | Comments Off on Which Foods Make Us Fat?

Carbohydrates Foods Are Not All Equal

Posted on November 18, 2015 by Robert Barrington

Carbohydrate foods describe those with digestible starch. Bread, pasta, potato and rice are all carbohydrate foods and all contain high amounts of starch. Carbohydrates also include simple sugars such as lactose, glucose and fructose. Carbohydrate foods are interesting nutritionally because … Continue reading →

Posted in Amylopectin, Amylose, Bread, Corn, Glucose, Glycaemic Index, Glycaemic load, Insulin, Potato, Rice, Starch, Sugar | Comments Off on Carbohydrates Foods Are Not All Equal

Foods Associated With Weight Change

Posted on August 23, 2015 by Robert Barrington
Posted in Nuts, Potato, Processed meat, Red meat, Soft Drinks, Sugar, Vegetables, Weight Loss, Whole Grains, Yoghurt | Comments Off on Foods Associated With Weight Change

A Word on the Potato

Posted on November 17, 2014 by Robert Barrington

The potato (Solanum tuberosum) is a plant that belongs to the nightshade family that also includes tomatoes, aubergines and bell pepper. There are hundreds of varieties of potato, but in reality the large potato manufacturing countries rely on a handful … Continue reading →

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Legumes: Blood Sugar Effects of Beans

Posted on December 17, 2013 by Robert Barrington

Legumes are of interest to nutritional scientists because they have beneficial effects on blood sugar. This is evident from their low rating on the glycaemic index (GI). The glycaemic rating of carbohydrate foods is widely believed to be due to … Continue reading →

Posted in Beans, Fibre, Glycaemic Index, Glycaemic load, Insulin, Potato, Protein, Pulses / Legumes | Comments Off on Legumes: Blood Sugar Effects of Beans

Bush Tucker Challenge

Posted on October 31, 2013 by Robert Barrington

A number of traditional diets have been studied regarding beneficial effects on postprandial glycaemia, including those of the Mediterranean, Pacific Island (Okinawan) and Australian bush regions. Evidence suggests that traditional diets are beneficial to the health because they contain few … Continue reading →

Posted in Cholecystokinin, Diabetes, Fibre, Glycaemic Index, Glycaemic load, Potato, Protein, Pulses / Legumes, Traditional Diets, Whole Grains | Tagged , | Comments Off on Bush Tucker Challenge

More on Refined Versus Unrefined Carbohydrate

Posted on January 18, 2013 by Robert Barrington

Whole grain cereals have been shown to provide potential health benefits, when compared to refined carbohydrates. Increased consumption of refined carbohydrates such as sucrose, high fructose corn syrup and refined white flour mirror the increased incidence of lifestyle disease in … Continue reading →

Posted in Cholesterol, Fibre, Potato, Triglycerides / Triacylglycerols, Whole Grains | Comments Off on More on Refined Versus Unrefined Carbohydrate