- cross-posted to:
- 196@lemmy.world
- cross-posted to:
- 196@lemmy.world
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I feel this deep in my soul.
Diabetics run for your lives/insulin!!!
Cooking potatoes, then cooling them in the refrigerator for 24 hours converts some of the starches into resistant starches which are good for gut bugs, and don’t get made into sugars to raise one’s blood glucose.
Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review doi: 10.1111/1541-4337.12104
No sorrow.
Only potato.
Such is life.
One of the most versatile vegetables and a staple. I always have fresh potatoes on hand.
I thought the right picture was garlic confit at first which I’m currently making. Was going to put in on ciabatta but now I’m thinking of doing something like potato skins but with provolone.
