They’re both nutritious, energy-rich tubers and ancient, honored foods whose cultivation stretches back thousands of years. They both originated in Central and South America and have since spread throughout the world. Potatoes (Solanum tuberosum) are in the Solanaceae family, related to tomatoes, peppers, and eggplant along with deadly nightshade. Sweet potatoes (Ipomoea batatas) are in the Convolvulaceae family with flowering morning glory vines. There are about 4,000 known varieties of potatoes (with about 3,000 in the Andes alone) and about 5,000 varieties of sweet potatoes grown worldwide. For instance, fast-food restaurants demand a potato type (such as Russets) that has a particular size and shape, cuts well into French fries and holds together when deep-fried, but has a mealy, floury texture on the inside. Potatoes can also differ in their starch content and type, which affects not only how fast they’re digested, but how they act when cooked. Floury or “mealy” potatoes, which have a fluffy texture and are thus ideal for baking or mashing, are higher in starch, particularly amylose. Similarly, sweet potato types can vary in their texture, cooking properties, moisture, and sugar levels: White, yellow and purple-fleshed sweet potatoes are typically the dry type, while the orange-fleshed are moist.
Most people in North America, western Europe, and Australia consume potatoes in some processed form — as French fries, tater tots, or potato chips.
And in North America — especially in the Southern US — the phrase “sweet potato” is often followed by “pie”. We typically slather spuds with other stuff, like butter or sour cream — and for our poutine-loving Canadian friends, gravy and cheese curds.
In fact, partially due to their carbohydrate content, potatoes and sweet potatoes are highly satiating foods.
In fact, in 2010, Chris Voigt, the executive director of the Washington State Potato Commission, tried a crazy experiment: 2 months of eating only potatoes. At first, he ate only when he felt hungry, and lost 12 lb in 3 weeks. To get enough calories, he then increased his intake to 20 potatoes a day… and he said he’d never felt so stuffed. Despite apparently meeting his calorie needs, Voigt lost 9 more pounds throughout the rest of the experiment. Now of course, we don’t recommend the 20-potato-a-day diet. But Voigt’s results suggest — at least anecdotally — that in fact, starchy tubers are more satisfying and less fat-promoting than low-carb advocates might expect. In part, this is because of the type of carbohydrate that occurs in potatoes and sweet potatoes. Here’s how 100 grams (about a cupped handful) of raw regular potatoes and orange sweet potatoes compare in terms of calories, fiber, and macronutrient content. As you can see above, sweet potatoes are indeed sweeter: They have 7 times the sugar content of regular potatoes. Most tubers contain some resistant starch — complex starch molecules that we can’t digest, which are then broken down by our gut bacteria in our large intestine. Potatoes also have a type of resistant starch known as retrograde starch: When you cook and then cool potatoes, the starch molecules shuffle themselves around into a different structure.
To digest both potatoes and sweet potatoes, we have to break down and release the starch stored inside their cells.
Because some of that starch is resistant starch, this breakdown takes time and effort, so although both potatoes and sweet potatoes are high in carbs, they don’t act the same way in our body as high-carb processed foods. Along with being “high carb”, eaters have often worried about the glycemic index (GI) and glycemic load (GL) of potatoes and sweet potatoes. Interestingly, an extract (known as caiapo) from white sweet potatoes is a promising type 2 diabetes treatment, and has been shown to improve many markers of metabolic disease.
In fact, locals in Japan commonly ate white sweet potatoes raw as a treatment for anemia, hypertension, and diabetes. Here’s a comparison of the blood glucose response to sweet potatoes, regular potatoes, regular potatoes with caiapo, and plain old glucose.
Average glucose response relative to fasting blood glucose concentrations for foods containing 50 g of carbohydrate. As you can see, white potatoes do often score higher on glycemic index and glycemic load tests than sweet potatoes.
As you can see in the chart below, sweet potatoes do not automatically have a “better” GI than white potatoes. In the end, if you’re following PN guidelines, you’re probably including lean proteins, healthy fats, other vegetables and fruits, and naturally occurring fiber in your diet. And it also means that most healthy and active people can eat potatoes and sweet potatoes just fine. Thus, even though both potatoes and sweet potatoes are “high in carbs”, not all carbs are created equal. Because of the type and nature of the carbohydrates they contain, both potatoes and sweet potatoes fill us up, give us energy, and leave us satiated for a long time. As a bonus, sweet potatoes often satisfy sugar cravings, especially if they’re baked and caramelized.
Purple-skinned, white-fleshed sweet potatoes in particular (often found in East Asian cuisines) tend to have a “cakey”, caramel taste that makes them perfect for managing the occasional sugar jones.
In general, potatoes and sweet potatoes are roughly similar in their vitamin and mineral content. But when it comes to vitamins and minerals, orange sweet potatoes are vitamin A superstars. Vitamin A occurs in retinol form in animal foods such as eggs, and in rich industrialized countries, many people can afford to eat these foods. However, in poorer countries, vitamin A deficiency is a common problem, causing blindness, other health problems, and over 600,000 deaths per year (mostly of young children or pregnant women). Along with other colorful fruits and vegetables (such as leafy greens and squash), orange sweet potatoes contain high levels of the carotenoid form of vitamin A. Improving access to sweet potatoes and breeding vitamin-A-rich sweet potatoes are thus important nutritional strategies for preventing vitamin A deficiency. Both potatoes and sweet potatoes contain antioxidants, substances that help control oxidative damage in the body.
The phytochemicals (plant chemicals) in potatoes and sweet potatoes may also keep us healthy by regulating the immune system, fighting viruses and other pathogens, controlling inflammation, and inhibiting tumour growth. In fact, red-fleshed or purple-fleshed potatoes are comparable to Brussels sprouts, blueberries or spinach! Both potatoes and sweet potatoes also contain roughly the same amounts of L-tryptophan, the raw materials for serotonin, another “feel-good” neurotransmitter that makes us feel calm and happy.
Antinutrients are substances that either interfere with nutrient absorption, or act as toxins in the body.
Almost all plant foods contain antinutrients as natural defenses against pests, diseases, and environmental threats.
In the end, both potatoes and sweet potatoes — like nearly all other plant foods — have some antinutrients. Luckily, these occur in very low levels, and most of the time our bodies are perfectly able to process them. Potatoes contain proteins such as patatins and lectins which can be allergenic, particularly if potatoes are eaten raw. People who have other allergies (particularly latex allergies) are more susceptible to potato allergies, as are children. Potatoes also contain protease inhibitors, which may prompt an allergic reaction or interfere with the digestion of proteins. Potatoes contain salicylates, which can cause problems for those with a salicylate intolerance. Finally, the Solanaceae family of plants (which, again, contains tomatoes, peppers, and eggplant) may be somewhat inflammatory, and can produce reactions in susceptible people.
However, most of these are problems only for people with existing allergies, intolerances, and autoimmune disorders. As you can guess by now, several factors determine whether potatoes and sweet potatoes (or, for that matter, most other foods) are more or less “healthy” or appropriate for your goals. Baking, boiling, or roasting potatoes and sweet potatoes is generally healthier than frying them.


But if you see broccoli and perhaps a nice grass-fed steak, or wild-caught salmon, or some beans with those tubers… go for it! A little bit of healthy fat with sweet potatoes in particular will help you absorb their vitamin A. When eaten as whole, minimally processed plant foods, both potatoes and sweet potatoes’ carbohydrates are relatively slow-burning. So opt for the Nicoise salad over the instant mashed potato flakes, potato vodka, and sweet potato syrup. When eaten as whole, minimally processed foods, both potatoes and sweet potatoes are nutrient-dense.
Both potatoes and sweet potatoes contain vitamins and minerals, antioxidants and phytonutrients.
If you’re looking for a blast of carotenoid vitamin A, an orange-fleshed sweet potato is a clear winner. Sure, we’ve all indulged in a mashed potato fest at Thanksgiving or sweet potato fries at our local pub. But when we prepare both potatoes and sweet potatoes properly and eat them slowly as part of a normal, PN-friendly diet, we’ll usually find both to be satisfying and filling. Potatoes and sweet potatoes are relatively hardy crops that are easy to grow in most climates, although sweet potatoes prefer things a little warmer. Comparatively, potatoes and sweet potatoes are low-impact crops, requiring minimal water or additional processing. Thus, aside from their nutrient content, potatoes and sweet potatoes promote “health” through food and social relationships. You might have guessed that while we rely a lot on clinical research, we also try to keep a sense of perspective. We try not to get bogged down in the numbers, or look at single nutrients or foods in isolation. Having a baked potato with a meal or enjoying Grandma’s potato salad at a family reunion along with 7 other dishes is a lot different than being a fasted test subject who is fed exactly 200 grams of baked potato and nothing else. So we work closely with our clients to see how scientific theories and findings manifest in real life — outside the lab. Moreover, people can easily adapt this general recommendation to meet their individual goals.
We recommend that people experiment with various types of potatoes and sweet potatoes as well as cooking methods and cuisines. If you suspect you may have a food intolerance, try keeping a food journal to see if you can associate your symptoms with a particular food.
In it you’ll learn the best eating, exercise, and lifestyle strategies – unique and personal – for you.
Someone brought his blood sugar level down by taking a very small amount (about quarter teaspoonful) of Maythee (Fenugreek) and Daarcheyney (Cinnamon)  powder every day. He has stopped the unnecessary luxury of eating lunch since a few years ago.  Eating dinner after breakfast and breakfast after dinner strikes a very good balance for the body. If Maythee powder is not available then a few grains of Maythee can be chewed in the morning after leaving it overnight in some water in a cup.
The amount of glucose present in the blood of a human is referred to as the blood sugar concentration, or glucose level. There are two ways in which glucose can enter the blood stream: through the gut and from the liver. It is important to note that the brain is dependent upon the presence of glucose in order to function. The pancreases plays a vital role in keeping the blood sugar the right levels, it secretes insulin (a hormone that reduces blood sugar) into the blood stream and controls the amount of glucose circulating in the blood stream. If you have a history of hypoglycaemia, keep a snack or drink containing sugar with you at all times. Diabetes – how to normalize your blood sugar, Are you diabetic, or are at risk for diabetes?
How to lower your blood sugar fast – hubpages, If your high blood sugar level does not come down within an hour of the above temporary measures and is accompanied by any of the following symptoms, seek emergency.
Oral glucose tolerance (OGT) test is another blood sugar test whereby blood glucose levels are measured at certain time points after consuming a certain amount of sugar (typically 75 grams of glucose dissolved in water). An OGT test is often performed following the FBS test to confirm an abnormal FBS result or to screen for diabetes when you have a normal FBS test but have risk factors for diabetes or symptoms of diabetes . If you are pregnant, OGT is commonly used to diagnose gestational diabetes (elevated blood sugar which appears during pregnancy).
In a person without diabetes, the glucose levels rise and then fall quickly after eating food. To achieve reliable results in an OGT test you have to satisfy certain criteria and follow certain instructions. If you are a pre-diabetic, your blood sugar can be brought down to normal levels with simple lifestyle modifications. If you are a diabetic, your goal is to maintain your blood sugar within the target range specified for you by your doctor. Healthalyze can determine optimal times for you to test your blood sugar and remind you when to go for a screening. You know to stay away from sweets, but some so-called “healthy” alternatives could be hijacking your blood sugar.
The problem with starchy foods, like potatoes, is that they’re digested into the bloodstream lightning-quick and can trigger sharp insulin spikes. Combine this with all the frying and processing involved with cooking flour, and your bloodstream is about to become a war-zone. In fact, regularly eating white rice significantly increases your risk for Type 2 Diabetes. A recent medical breakthrough at Newcastle University has revealed 3 Proven Steps to Reverse Type-2 Diabetes. The higher your blood sugar has been over healthy people can have low blood glucose levels and it doesn’t mean that they’re your numbers, you need to see.
A blood glucose test measures the amount of a type of sugar, called glucose, in your blood.
For information about the condition commonly known as hypoglycemia, but which does not involve low blood glucose, see idiopathic postprandial syndrome.. This simple chart shows target blood sugar levels for before and after meals, after fasting, before exercise, and at bedtime, as well as an a1c target.. Normal blood sugar ranges and blood sugar ranges for adults and children with type 1 diabetes, type 2 diabetes and blood sugar ranges to determine people with diabetes.. Ideal blood sugar levels can vary, especially if you are pregnant or have any underlying health conditions. Others that their glycemic index (GI) is too high. As a result, the humble spud has taken a mashing in the recent low-carb years.
Not only that, his blood measures (such as cholesterol, triglycerides, and blood glucose) improved. Many processed foods are also vitamin A fortified, so few of us in North America suffer vitamin A deficiency. As little as a cupped handful of sweet potato a day can provide all the vitamin A that a small child needs.
Potatoes also contain trace amounts of naturally occurring temazepam and diazepam (aka Valium) along with L-tyrosine (a precursor to dopamine, one of our “feel-good” neurotransmitters).
And, as mentioned, green potatoes are poisonous (so cut off the green bits or toss green potatoes altogether). Trypsin inhibitors can interfere with digestion by reducing the action of the digestive enzyme trypsin (which helps us digest proteins).
This can be potatoes or sweet potatoes, but also a host of other delicious and nutritious choices: beans and lentils, fruit, whole minimally processed grains, etc. White potatoes may be a problem, if you have an underlying susceptibility (such as an autoimmune disease or other allergies, particularly a latex allergy). Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients. Relationship between processing method and the glycemic indices of ten sweet potato (Ipomoea batatas) cultivars commonly consumed in Jamaica.


Physical barriers to carotenoid bioaccessibility: Ultrastructure survey of chromoplast and cell wall morphology in nine carotenoid-containing fruits and vegetables. Study on chemical constituents and antioxidant activity of anthocyanins from purple sweet potato (Ipomoea batatas L.). Distribution of phenolic compounds and antioxidative activities in parts of sweet potato (Ipomoea batata L.) plants and in home processed roots.
Cloning and characterization of an Orange gene that increases carotenoid accumulation and salt stress tolerance in transgenic sweetpotato cultures.
Red and purple coloured potatoes as a significant antioxidant source in human nutrition – a review. The introduction of orange-fleshed sweet potato in Mozambican diets: A marginal change to make a major difference. A food-based approach introducing orange-fleshed sweet potatoes increased vitamin A intake and serum retinol concentrations in young children in rural Mozambique.
Improved metabolic control by Ipomoea batatas (Caiapo) is associated with increased adiponectin and decreased fibrinogen levels in type 2 diabetic subjects. Efficacy of Ipomoea batatas (Caiapo) on diabetes control in Type 2 diabetic subjects treated with diet. Some Canadian-grown potato cultivars contribute to a substantial content of essential dietary minerals. Comparison of the nutrient composition of four sweet potato varieties cultivated in Rwanda. Historical collections reveal patterns of diffusion of sweet potato in Oceania obscured by modern plant movements and recombination. Multiple biological functions of sporamin related to stress tolerance in sweet potato (Ipomoea batatas Lam). Antioxidant activities, phenolic and b-carotene contents of sweet potato genotypes with varying ?esh colours. Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato.
Sweet potato and cassava can modify cholesterol profile in humans with moderately raised serum cholesterol levels. Microstructure and in vitro beta carotene bioaccessibility of heat processed orange fleshed sweet potato. Is a common question a pilot may and should ask themselves before each flight to assess their fitness to fly.
The meal is broken down and absorbed in the Upper intestine and is absorbed, partially in glucose form.
When the body is deprived of glucose, the individual may feel down because of the lack of energy. Therefore, low levels, or occasionally no levels, of glucose will affect the functioning of the brain.
This is caused by the glucose in the body used up too quickly, glucose released into the bloodstream to slowly or too much insulin is released into the bloodstream.
In some people, the fasting blood sugar may be normal, but blood sugar rises rapidly after eating and fall slowly.
If you are not a diabetic or pre-diabetic, get yourself screened at appropriate intervals with an FBS or HbA1c test to keep track of your sugar levels.
It can also help you track your blood sugar and recommend lifestyle modifications to manage your condition. Two servings of brown rice per week can actually lower your risk of diabetes, and help keep your blood sugar in check. Hi all, i am in my 23rd week,last day performed gtt and found that blood glucose and urine glucose is normal during fasting.after that a glucose concentrated solution. So don’t eat the leaves or stems of any plant in this group, or potatoes that have gone green. Most common potato intolerance symptoms reported are eczema, stomach upset, hives and swelling, or — in rare situations — anaphylaxis. The Resistant Starch Report: An Australian update on health benefits, measurement and dietary intakes.
In Diversifying Food and Diets: Using Agricultural Biodiversity to Improve Nutrition and Health. If Daarcheyney powder is not available then a little piece can be chewed and digested.  Daarcheyney can also be taken with honey if available. This eventually enters the blood stream and contributes to the blood glucose count, furthermore increasing it. When the body does not receive any oral consumption of glucose the liver automatically makes its own glucose. But the overall principal arise from an insufficient supply of glucose to the brain, resulting in impairment of function.
This leads to a disease called diabetes, which if not recognised can cause severe illnesses . When pilots carry out fasting this can lead to low blood sugar and can cause the pilot to faint. Two samples are used commonly, a fasting blood sample and another 2 hours after drinking the glucose water.
These people may not be able to handle sugar as normal people do, and are said to have impaired glucose tolerance.
If you are looking for an natural alternative to manage and support healthy and normal blood sugar levels, look no further. A normal blood sugar level offers tips on what a normal blood sugar level is and why to have one.
Cutting up potatoes and sweet potatoes helps preserve their starchiness, while cooking them whole results in more sugariness. Pilots must make sure all components are checked off before commencing flight, as they all have a somewhat effect on the blood sugar level.
Our body breaks down most of the food (fats and proteins) we eat down into glucose when required. However, the glucose consumption by the body is fast and when constantly starved the glucose in the bloodstream will drop fast.
Some common causes of low blood sugar levels are skipping meals, drinking alcohol and exercising more without eating.
If diabetes is not efficiently treated it will lead to the damage of the small blood vessels causing blindness, kidney failure and heart attack.
This is a dangerous practice when flying and the pilot should not fly when fasting and carry this out during a different time other than flying. How and why you should monitor your blood sugar if you have type 2 diabetes, why an a1c test is important, expert advice about home blood sugar monitoring, and what. Pilots need to understand the symptoms as they can affect the ability of the pilot to fly safely.
That doesn’t mean it can’t i do get low blood sugar (and low blood i do have to watch my sugar levels. A drop in the blood sugar levels and can be felt by the pilot through the following symptoms: an increase in heart rate, faintness, trembling and shaking, cold sweating and nervousness. If a pilot has or develops diabetes it is difficult for them to maintain their pilot’s license.
Physicians focus so much on disease that we sometimes lose sight of what’s healthy and normal. Know your numbers and what they mean: you can become an expert in reading and understanding your blood pressure numbers. It’s normal for your blood sugar level to rise after you eat, especially if you eat a meal high in refined sugar.



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