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natural surgars in food

Gunsmith

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So I'm planning out my off season diet and looking over all the differant foods I like and how much of them to fit into each meal.

Anyway , I'm looking at sweet potatos and compairing them to red potatos and wondering why the sweet potatos are chosen over the red potatos more often? I understand that the red potatos are a more starchy carbs compaired to the sweet potato but the sweet potato has much more sugars?

6oz sweet potato
total fat: .24g
total carb:30g
fiber :4.25g
sugar : 9.6
protein: 2.328g

6oz Red potato
total fat:.258
total carb:33g
fiber:3.6
sugar:2.43
Protein:3.91

so why are the sweet potatos used so much more than red potatos?
 

Ness

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Look at the mineral/vitamin profile, bro....the GI index and GI loads...so much more to food than its macros....Really come on man, you know this!!!
 

Gunsmith

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Look at the mineral/vitamin profile, bro....the GI index and GI loads...so much more to food than its macros....Really come on man, you know this!!!
No realy I don't know , thats why I asked

Sweet potato glycemic index - Low at 54 (very top end of low)
glycemic load of 17

New potato glycemic index - medium at 57 (Bottom end of medium)
glycemic load of 14

from these numbers it seems that the sweet potato would cause more of an insulin spike than the white potatos would , seeing this would it be safe to say that the white potatos would be a better choice to eat with a fattier meal like salmon or steak than the sweet potato?
 

doc

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No realy I don't know , thats why I asked

Sweet potato glycemic index - Low at 54 (very top end of low)
glycemic load of 17

New potato glycemic index - medium at 57 (Bottom end of medium)
glycemic load of 14

from these numbers it seems that the sweet potato would cause more of an insulin spike than the white potatos would , seeing this would it be safe to say that the white potatos would be a better choice to eat with a fattier meal like salmon or steak than the sweet potato?
The lower the GI number the less impact it has on an insulin spike
 

BigChef

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The lower the GI number the less impact it has on an insulin spike
Correct. Understanding the GI is really simple. Carbohydrate foods that break down quickly during digestion, releasing glucose quickly into the blood stream, have a high GI with a value of 70 or more.
Carbohydrate foods that break down slowly, releasing glucose into the blood stream gradually, have a low GI with a value of 55 or less.
Carbohydrate foods that break down at a moderate pace, releasing glucose into the blood stream neither slowly or quickly, have a medium GI with a value of 56 to 69 inclusive.
 

halflife

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That's the problem with GI. It is a measurement of 'time of break down' and not the measure of glucose released in the blood stream.
 

Jeremy24

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Gunsmith if you want to eat red potatoes or white potatoes over sweet i would suggest taking a procuct like slin-trol. Slin-trol aids the body in glucose disposal to the muscles with less secretion of insulin to feed fat cells.

You should try using a product like this there are a few other similiar ones out there too
 

doc

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Also Alpha Lipoic Acid helps cellular glucose metabolism, I always take it with my carb meals and it seems to help
 

Gunsmith

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I actualy prefer sweet potatos over just about any other carb source except golden apples and banana's (and strawberry cheese cake:p)

I'm very carb sensitive and find that anything over 250-300g a day has me very watery and bloated no mater what the source is. I'm considering just using glucophage with my carb meals and cutting the carb meals out after mid day or so except for my post workout shake
 

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