Pharmacist, journalist and public figure, Kemi Olunloyo has sensitized the public on the need to stop peeling potatoes before boiling them.
Kemi, who is fondly called Auntie Kemi by her fans, took to her social media handle to dish out the health information.
She said, “Potatoes [contain] a high amount of resistant starch. Do you know that we all need resistant starch?
“That’s what cleans our gut. So when you gonna eat a potato, don’t peel it. Just boil the potatoes after you wash their outside.
“Once it’s boiled… leave it to cool. When it’s cool, you can then peel it, and then eat your potatoes…
“It’s the cooling process that retains your resistant starch.
Resistant starch is a type of carbohydrate that protects the intestinal lining, keeping out harmful pathogens.
Resistant starch also helps lower inflammation in the bowel, which may decrease the risk of conditions like inflammatory bowel disease (IBD) and colorectal cancer.
The fermentation process induced by resistant starch can help regulate blood sugar levels, improve insulin sensitivity, and promote satiety.
Note: UCLA Health warns that if resistant starches are new to someone’s diet, the person should introduce them gradually, as consuming too much too soon can cause gas, bloating, or abdominal discomfort as the body’s gut microbiome adjusts to the new addition.
Cook & Cool Method: According to UCLA Health, you can increase the resistant starch content in carbs like potatoes, rice, and pasta by cooking them, allowing them to cool completely in the refrigerator, and then eating them cold (like in a potato or pasta salad).
This is a remarkable clarion call by from Auntie Kemi.
So, going forward, would you cook your potatoes unpeeled, let them cool to increase the resistant starch, and then eat them in order to enjoy the added health benefits — or would you prefer eating them hot and peeled right after boiling?