POTATO

Introduction

During the 1960s potatoes fell out of favour with many people, as they were told wrongly by dieticians and the medical profession that they are fattening. In fact, the average potato has only 220 calories, almost no fat, and is very filling and nutritious - making it a dieter’s dream.

Because the humble potato is such a great all-rounder, the Irish depended upon it for their nutrition - hence the Irish Potato Famine when the crop failed and the people either emigrated or starved. Until that point, however, millions of people were sustained by living almost exclusively on potato.

It is clear, therefore, that our health might well improve if we replaced some of our high calorie, saturated fat foods with potato.

What are the benefits of potato?

Potatoes are rich in many essential nutrients. The list is endless, but here are some that are particularly important:

Potassium Potatoes contain almost twice as much potassium as bananas (a fruit recognised as being high in potassium). It is an essential mineral, responsible for controlling fluid and electrolyte balance in cells. In addition to this it normalises heart function and blood pressure. Therefore potato is an excellent food for keeping the nervous system healthy, reducing blood pressure and combating heart problems.

Vitamin B6 This is the nutrient that gives potato its ability to boost the immune system.

Fibre Because potatoes contain a large percentage of fibre they contribute to a feeling of fullness and satiety after a meal. In addition to this, the bulk provided by fibre promotes a healthy intestine and helps maintain bowel regularity. This regularity is important in combating rectal and colon cancers.

Protease Inhibitors These contribute to the anticarcinogenic properties found in potato. Raw potato especially contains high levels of protease inhibitors, which effectively combat certain cancers and also some viruses. Studies recently have proven that these protease inhibitors are stronger than those of the soybean - recognised as one of the strongest antiviral agents.

Chlorogenic Acid This is a polyphenol, which helps to combat mutations that can often lead to cancers. Research carried out at Florida State University found high levels of chlorogenic acid in potato.

It is impossible to overstate the value of the potato. It is one of the most balanced and useful vegetables available to us.

Advice

·         If potatoes are not organic the recommendation is to peel them, as they will have been sprayed with a toxic sprout inhibitor.

·         Diabetics should be wary of potatoes as they increase blood sugar too quickly.

·         Frying potatoes e.g. to make chips destroys over 60% of their beneficial nutrients and vastly increases the fat content. Therefore boiling, steaming or baking are all preferable methods of cooking, the latter being by far the best for fibre content.