The link between diabetes and potatoes 

Vegetables, especially potatoes, have never been directly linked to the positive aspect of diabetes. Surprisingly, new research shows that all vegetables without spuds can help avoid diabetes in people. Regarding potatoes, what is essential is the type of potatoes allowed to consume and the negative and positive aspects of various types of the way you can consume potatoes.

A recent research published in Diabetes Care has revealed the positive link between potatoes and diabetes. The study concluded that, in general, all vegetables do reduce the risk of diabetes, except for potatoes. In the study, participants who consumed the most vegetables but without potatoes had a 21% decreased risk of diabetes than those without significant amounts of vegetables in their diet. 

The study reveals that depending upon the way potatoes are prepared; they can have little to no risk of diabetes but, in some ways, can increase the risk. According to the research, plain, boiled potatoes and plain baked potatoes neither reduce nor enhance the risk of diabetes. However, potatoes such as fries, mashed potatoes, and potato chips cooked with butter and other ingredients can increase the risk of diabetes.

The vegetables that were closely associated with the risk reduction of diabetes were green leafy vegetables. Many people did not take into account the difference in the method of cooking made in the nutritional value of potatoes. They consumed any kind of potato and deemed it as a plain potato in their diet.

This is dangerous as the method of preparation can reduce or increase the risk of metabolic diseases. This is the first step towards incorporating essential elements in your diet and eradicating bad ones. The fascination with potatoes is universal, and it is a good thing that research has now made it clear that they can be consumed, but the preparatory method has to be the one with the most nutritional value.

French fries and potato chips are high-starchy foods with a higher carb count. Foods like these can make your body produce more insulin to control blood sugar levels, and when eaten in higher quantities, may cause you to gain weight in the abdominal area, which can cause insulin resistance, ultimately leading to type 2 diabetes. 

It is unclear exactly how vegetables reduce the risk of diabetes in people. Vegetables are low in calories and contain nutrients and bioactive compounds, for example, fiber, polyphenols, vitamin K, and nitrate. Such nutrients may foster metabolic health. Since the caloric count is low, a diet that predominates vegetables can lead to weight loss and reduced BMI, which are protective factors against type 2 diabetes. Potatoes, on the other hand, are among the energy-dense food groups. They are not a rich source of nutrients and fiber. Moderation and balance between foods is the key to any good diet. A balanced diet consisting of all food groups with the inclusion of some baked potatoes is good enough. A healthy diet, along with exercise, is essential in avoiding the risk of diabetes.