Potatoes, often shunned in health-conscious diets due to their high starch content, have been given a surprising thumbs-up by one expert who suggests a unique cooking method could unlock their health benefits.
Dr Nitu Bajekal, while discussing anti-inflammatory diets on the Doctor’s Kitchen podcast, had nothing but praise for the humble spud.
The starchy vegetable is often viewed with suspicion by those embarking on weight loss or healthier lifestyle journeys, particularly due to its unhealthy incarnations as fries, crisps and other additive-laden dishes.
However, Dr Bajekal insists that a simple change in cooking technique can transform potatoes into a healthy dietary staple.
A self-confessed “lazy cook”, she reassured listeners that her advice wouldn’t involve laborious recipes, but rather a method that allows the potatoes to rest while they get on with their busy lives.
Speaking to podcast host Dr Rupy Aujla, she said: “I want people to eat starchy vegetables like potatoes with skin. Potatoes are a great source of nutrition and help to keep you full.
“Ideally, you want to cook your potatoes, put them in the fridge and then reheat them.
“That increases the resistant starch and when you increase the resistant starch your blood sugar levels don’t spike. I also want you to have sweet potatoes and yams and other tubers.”
Dr Bajekal, the Senior Consultant Obstetrician and Gynaecologist, recommended a diverse food intake, particularly for those with hormonal issues or conditions. Encouraging people to “inch towards a whole food plant-based diet”.
While not strictly vegan, she did advocate indulging in the occasional takeaway so as not to associate dieting with misery and hunger.
In terms of adopting any new diet or lifestyle, the medic cautioned against abrupt changes. Instead, she suggested a period of “three to six months” for a gradual and healthy transition.
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