HOW/Are SWEET Potatoes GOOD for Diabetics? http://bit.ly/2zjSPM6 15 REASONS Why Sweet POTATOES Are Perfect for Diabetics. If you don't eat sweet potatoes very often, or only at holiday time when they're smothered in melted marshmallow goo and baked until they're unrecognizable, you're missing out on one of nature's truly perfect foods. They're low in calories http://bit.ly/2CxoCb2, high in fiber http://bit.ly/2BtqFhb, great for diabetics and people who are carbohydrate sensitive http://bit.ly/2kEuacD, and packed with vitamins and minerals. So good for you is the humble sweet potato that Nutrition Action Health Letter once rated it the number one healthiest vegetable. Because it's so delectable and versatile, the sweet potato is one of my favorite foods.
It's too bad that many of us only eat sweet potatoes in dishes with a great deal of added sugar and fat. Not only are these preparations not very healthful, they often fail to show off the best qualities of this truly versatile vegetable. According to Janice Bohac, PhD, a research geneticist and sweet potato breeder at the USDA Agricultural Research Service's Vegetable Laboratory in Charleston, SC, sweet potatoes contain a high-quality protein, similar to that found in eggs, and are packed with nutrients, including high levels of carotenoids (especially beta-carotene), copper, vitamins C and E, and fiber. What's more, sweet potatoes are much lower on the glycemic index scale than white potatoes. That means that even carbohydrate-sensitive people and diabetics can include these good carbs in their diets.
Dr. Bohac is discovering and developing new varieties of sweet potatoes that I hope will expand the limited choices now available to most of us. These range from very sweet, moist ones to drier, lighter-fleshed varieties that make excellent stand-ins for white potatoes."You can survive on sweet potatoes during periods of starvation," says Dr. Bohac. "They're a far more complete food than rice." Under a grant from the McKnight Foundation in Minnesota, Dr. Bohac is now working with researchers in Uganda to develop improved sweet potato varieties with more beta-carotene and resistance to devastating pests.
Simply Delicious Recipes
In general, bake moist, orange-fleshed varieties at about 400 degrees F for 40 to 50 minutes (prick first with a fork). They need no added sugar. Drier types can be microwaved for 5 to 10 minutes on high, depending on their size; prick with a fork before cooking. Or, cut them up, and pan-fry them in a little olive oil.
Mashed sweets. You can roast or boil peeled sweet potatoes until they're tender, then mash them as you would white potatoes. Season with chopped garlic that you've sauteed quickly in a bit of olive oil.
Roasted sweets. I peel and cube sweet potatoes, toss them in olive oil, salt, and pepper, spread them in a baking pan (don't crowd!), and roast them at 450 degrees F. Stir every 10 minutes until they're nicely browned.
Bottom line: Eat sweet potatoes more often, and experiment with new ways of preparing them.
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