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A New Low-Carb Spud Is on Shelves in New Zealand — But Do We Really Need It?

  • June 13, 2017

In the latest launch of genetically-engineered foods, “Lotatoes” have entered markets in New Zealand. Promoted as containing 40 percent fewer carbohydrates and calories than normal, these potatoes were created by cross-breeding different varieties, according to Stuff. Reportedly, Lotatoes are as tasty as regular potatoes. However, according to a nutritionist, technically “there’s no problem with ordinary potatoes” if you simply limit your helpings and cook them properly.

It’s interesting that a nutritionist would mention cooking methods with potatoes, as I recently discussed that in an article. It’s true that regular, non-GE potatoes can be good and wholesome, if you just know how to cook them — and then pay attention to portion sizes.

The key is to prepare them in such a way that you increase the digestive-resistant starch in the potatoes. For example, roasted and cooled potatoes contain 19 grams of resistant starch per 100 grams, whereas steamed and cooled potatoes contain 6 grams and boiled, cooled potatoes contain a mere 0.8 grams.

Another thing you’re trying to avoid is the acrylamide that is created when potatoes are heated high enough to produce a “brown” surface, whether baked, fried, roasted, grilled or toasted. Acrylamide has been linked to cancer in animals, and potato chips are the worst example of acrylamide-filled foods. While the FDA makes no mention of avoiding processed foods containing potatoes and grains in general, that's another no-brainer, as many are processed at high temperatures and therefore may contain acrylamide.

Proper storage of potatoes also is important — never put them in the refrigerator, as when potatoes are stored cold, greater amounts of acrylamide are produced during cooking. This brings us to portion sizes. You don’t have to forgo potatoes just because they have starches in them. Just limit yourself to below 50 grams of net carbs per day.