4 ms·

Boiled potatoes are the most satiating food. I met a person saying her doctor didn't recommend it with her diabete, I find this strange, even if there are starc

Boiled potatoes are the most satiating food. I met a person saying her doctor didn't recommend it with her diabete, I find this strange, even if there are starch, you feel so full after eating a few potatoes there's no risk Least satiating food are croissants, 7x less than potatoes

johnkpaul 2y ago
If you're specifically looking for the most satiating, I'd recommend a room temperature stick of butter. It's really hard to eat more after a stick of butter.
- 11235813213455 2y ago
  No, butter has low satiety (like croissant which are partly made with) https://pubmed.ncbi.nlm.nih.gov/7498104/ https://pubmed.ncbi.nlm.nih.gov/7498104/, https://www.dietdoctor.com/satiety/foods#:~:text=44-,Fats%20and%20oils,-Butter%2C%20oil%2C%20and https://www.dietdoctor.com/satiety/foods#:~:text=44-,Fats%20...
  - adamomada 2y ago
    White potatoes are in the middle but French fries (I’m assuming fried? But you can bake them too) are at the bottom, so strange Also based on that list, I think salsa might be the perfect mix: low cal and high satiety
    - 11235813213455 2y ago
      The second article isn't the best link, the satiety score metric isn't as good as in 1st link
    - im3w1l 2y ago
      Eating high-water food is filling. Compare an apple to dried apple slices, a grape to a raisin.
      - deleted 2y ago
        [deleted]
- skyyler 2y ago
  The idea with the Satiety index is that you can feel full with less than the ~800 calories in a stick of butter. I want more research into the concept of calories. I only recently learned that our understanding of how to measure food energy is rather primitive.
  - klyrs 2y ago
    I don't think you're properly accounting for the heartburn that would result from consuming that much oil... you could be turned off food for a whole day!
- utensil4778 2y ago
  I see you, and I appreciate the joke
rigrassm 2y ago
1. There are big differences between Type 1 and Type 2 diabetes and management of them are (for the most part) very different. Distinguishing between the two is important. 2. Please be mindful of making declarative statements about the risks associated with diabetics and foods. A small red potato is ~27g of carbs, a couple of potatoes to non-diabetics may seem harmless but for a T1 diabetic, 54g of carbs from couple of potatoes not being accounted for with insulin can easily result in going into DKA (Diabetic Ketoacidosis) and not so nice stay in the hospital. Expanding a bit on the reasons why potato is recommended to be avoided: For type 1 diabetics, we are essentially replacing the functionality our immune system is suppressing by "manually" providing the needed insulin to process the glucose. Since T2 diabetics do produce insulin (it's way more complex than this but it's correct enough for this post), the focus for their treatments are mostly around fixing this resistance through medications and reducing the need for insulin by limiting carb intake. While the carb density of starches is a big reason for avoiding them, the specific reason T1 diabetics are advised to avoid them is because of how slowly your body breaks down carbohydrates from these foods after consuming. Eating 20g of carbs from potatoes will result in those carbs getting processed over the span of hours as opposed to foods like Orange Juice which feel like they skip the stomach and dump glucose straight into the blood stream. It's that long gap of time between eating and all the carbohydrates being processed that is trying to be avoided. For T1's, removing those foods from our diet makes predicting a given meal's impact on your BG levels and for how long they're affected much simpler. Kinda Related Small PSA: We know you mean well but asking a diabetic the question "Should you be eating that?" can be very irritating and, at least for me, comes off as demeaning. While you may only be asking it once, we hear it frequently and already spend 16 hours a day thinking about the disease so let us have those 20 minutes between injections and finger pricks to forget about it and feel normal, if only for a little bit <3 Sorry for the wall of text, this topic is just so dense and nuanced that it's way too easy to end up writing a book for what seems like something so small lol.
- heisenzombie 2y ago
  Haha, I think you have mildly violated your own rule 2! Anyway, you're right that almost any statement about nutrition and diabetes can be disagreed with and picked apart. Ultimately, nutrition is complex and highly personal and exponentially more so when metabolic disorders are at play! Taking this specific example: "...the specific reason T1 diabetics are advised to avoid them is because of how slowly your body breaks down carbohydrates from these foods after consuming." In my experience most medical professionals lump all potato preparations together as "high-GI foods" and therefore advise that they will raise blood sugar much more quickly than other sources of starchy carbohydrates such as oats, whole-wheat bread, or brown rice. This is backed up by evidence that, for example, baked potatoes can have a GI of higher than 100 (i.e. they raise blood sugar faster than the same number of grams of pure glucose) [1]. Your experience seems to be the opposite, since you claim a "slow" break down. And that's backed by research also! It turns out that the GI of a potato can be drastically changed by cooking method. [2]. Boiling and then cooling a potato causes starches to first gelatinize (raising GI) and then undergo retrogradation, in which hard-to-digest "resistant starch" is reformed (lowering GI again). For those reasons, a cold potato salad (with cooked-and-cooled potato) made with new potatoes (lower GI to begin with due to higher amylose) and mixed with fats (which further reduce GI), might have a shockingly low GI compared to a fresh fluffy baked potato. All of that to nit-pick the details of your post while agreeing with your overall thesis. This topic is extremely nuanced! [1] Miller et al. (1992) - American Journal of Clinical Nutrition: Found baked potato to have GI of 121 ± 9 [2] Ek et al. (2012) - Food & Function: Reported GI values ranging from 56 to 94 for different preparations

johnkpaul 2y ago

If you're specifically looking for the most satiating, I'd recommend a room temperature stick of butter. It's really hard to eat more after a stick of butter.

11235813213455 2y ago
No, butter has low satiety (like croissant which are partly made with) https://pubmed.ncbi.nlm.nih.gov/7498104/ https://pubmed.ncbi.nlm.nih.gov/7498104/, https://www.dietdoctor.com/satiety/foods#:~:text=44-,Fats%20and%20oils,-Butter%2C%20oil%2C%20and https://www.dietdoctor.com/satiety/foods#:~:text=44-,Fats%20...
- adamomada 2y ago
  White potatoes are in the middle but French fries (I’m assuming fried? But you can bake them too) are at the bottom, so strange Also based on that list, I think salsa might be the perfect mix: low cal and high satiety
  - 11235813213455 2y ago
    The second article isn't the best link, the satiety score metric isn't as good as in 1st link
  - im3w1l 2y ago
    Eating high-water food is filling. Compare an apple to dried apple slices, a grape to a raisin.
    - deleted 2y ago
      [deleted]
skyyler 2y ago
The idea with the Satiety index is that you can feel full with less than the ~800 calories in a stick of butter. I want more research into the concept of calories. I only recently learned that our understanding of how to measure food energy is rather primitive.
- klyrs 2y ago
  I don't think you're properly accounting for the heartburn that would result from consuming that much oil... you could be turned off food for a whole day!
utensil4778 2y ago
I see you, and I appreciate the joke

rigrassm 2y ago

1. There are big differences between Type 1 and Type 2 diabetes and management of them are (for the most part) very different. Distinguishing between the two is important. 2. Please be mindful of making declarative statements about the risks associated with diabetics and foods. A small red potato is ~27g of carbs, a couple of potatoes to non-diabetics may seem harmless but for a T1 diabetic, 54g of carbs from couple of potatoes not being accounted for with insulin can easily result in going into DKA (Diabetic Ketoacidosis) and not so nice stay in the hospital. Expanding a bit on the reasons why potato is recommended to be avoided: For type 1 diabetics, we are essentially replacing the functionality our immune system is suppressing by "manually" providing the needed insulin to process the glucose. Since T2 diabetics do produce insulin (it's way more complex than this but it's correct enough for this post), the focus for their treatments are mostly around fixing this resistance through medications and reducing the need for insulin by limiting carb intake. While the carb density of starches is a big reason for avoiding them, the specific reason T1 diabetics are advised to avoid them is because of how slowly your body breaks down carbohydrates from these foods after consuming. Eating 20g of carbs from potatoes will result in those carbs getting processed over the span of hours as opposed to foods like Orange Juice which feel like they skip the stomach and dump glucose straight into the blood stream. It's that long gap of time between eating and all the carbohydrates being processed that is trying to be avoided. For T1's, removing those foods from our diet makes predicting a given meal's impact on your BG levels and for how long they're affected much simpler. Kinda Related Small PSA: We know you mean well but asking a diabetic the question "Should you be eating that?" can be very irritating and, at least for me, comes off as demeaning. While you may only be asking it once, we hear it frequently and already spend 16 hours a day thinking about the disease so let us have those 20 minutes between injections and finger pricks to forget about it and feel normal, if only for a little bit <3 Sorry for the wall of text, this topic is just so dense and nuanced that it's way too easy to end up writing a book for what seems like something so small lol.

heisenzombie 2y ago
Haha, I think you have mildly violated your own rule 2! Anyway, you're right that almost any statement about nutrition and diabetes can be disagreed with and picked apart. Ultimately, nutrition is complex and highly personal and exponentially more so when metabolic disorders are at play! Taking this specific example: "...the specific reason T1 diabetics are advised to avoid them is because of how slowly your body breaks down carbohydrates from these foods after consuming." In my experience most medical professionals lump all potato preparations together as "high-GI foods" and therefore advise that they will raise blood sugar much more quickly than other sources of starchy carbohydrates such as oats, whole-wheat bread, or brown rice. This is backed up by evidence that, for example, baked potatoes can have a GI of higher than 100 (i.e. they raise blood sugar faster than the same number of grams of pure glucose) [1]. Your experience seems to be the opposite, since you claim a "slow" break down. And that's backed by research also! It turns out that the GI of a potato can be drastically changed by cooking method. [2]. Boiling and then cooling a potato causes starches to first gelatinize (raising GI) and then undergo retrogradation, in which hard-to-digest "resistant starch" is reformed (lowering GI again). For those reasons, a cold potato salad (with cooked-and-cooled potato) made with new potatoes (lower GI to begin with due to higher amylose) and mixed with fats (which further reduce GI), might have a shockingly low GI compared to a fresh fluffy baked potato. All of that to nit-pick the details of your post while agreeing with your overall thesis. This topic is extremely nuanced! [1] Miller et al. (1992) - American Journal of Clinical Nutrition: Found baked potato to have GI of 121 ± 9 [2] Ek et al. (2012) - Food & Function: Reported GI values ranging from 56 to 94 for different preparations