It must be admitted that some large selection they just did not have: because food in those days’ things have them, unfortunately, situation was very important but as for the French, almost for more than two centuries, they absolutely refused to recognize the potatoes. And he managed to get the circulation already only after a special publication in 1789 of a certain special treatise, fairly well-known at the time of the French agronomist who still suggested to use this infamous "swine root vegetable" directly as a substitute for wheat certain - it happened during the famine , and very shortly before the French Revolution. Still a little later it turned out that it was potatoes are rich in various trace elements, and even vitamins, but they are mostly found only in the skin, which in fact, is usually discarded. Also it is the largest potato supplier glucose. And many traditional nutritionists initially classified it as a "slow" sugar, but it's not quite right. View More Articles On Sarah Wilcox Herpes

Glycemic index is already boiled potatoes is 70, i.e. the so-called "bad" carbohydrate. And, besides, for potatoes is always very important way of his immediate preparation: the glycemic index so puree usually is 90, but the potatoes, baked in the oven say - already 95 (remember that the index is always pure glucose is 100). So if suddenly you see on the plate, let's say your neighbor a steaming potatoes, know for sure that food does not deserve anything other than complete contempt.

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