Potato-lovers beware: Risky combos could harm your health

This combination reveals a different side of potatoes, making it hard to call them healthy vegetables. Yet, this is the form we love the most and often consume several times a week. Let's delve into the details.

Many dishes are based on them, and they are a favorite addition to dinner. However, nutritionists caution against a certain combination that is not beneficial to our health.

There are nearly 4,000 varieties of the popular potato known around the world. We know them by various names. Potatoes, spuds, or tubers are most often eaten cooked. When prepared this way, they are low in calories and offer many health benefits. They contain a lot of vitamin C, phosphorus, zinc, magnesium, iodine, copper, manganese, vitamin A, B vitamins, folate, and beta-carotene. They are also rich in fiber, which improves digestion and bowel movements, ensuring a quick feeling of satiety.

Potatoes have many advantages, but in some combinations, they do not serve us well at all. Due to their high starch content, potatoes and animal protein can cause an unfavorable reaction. This leads to an accelerated fermentation process in the stomach. What does this mean? Discomforts such as bloating, a feeling of heaviness, and digestive problems. So, it is better not to serve potatoes with fatty meats and sauces. Like various kinds of cutlets, fried meat combined with potatoes slows the digestive process.

What are the symptoms? Primarily stomach pains and a feeling of heaviness. Potatoes are better not served with fatty additions like cracklings and butter. They become caloric and hard to digest, potentially leading to stomach issues, heartburn, and increased blood sugar levels.

Potatoes eaten with fat also cause the pancreas to produce more insulin, which increases blood sugar levels. Maintaining elevated blood sugar levels for a prolonged time can result in severe complications, including nerve and blood vessel damage. The most valuable potatoes are those cooked in their skins, as they retain the most vitamins. They are followed by those steam-cooked and then those boiled in hot water immediately after peeling.