A recent study funded by the United States Department of Agriculture Agricultural Research Service (USDA-ARS) State Cooperative Potato Research Program suggests that the humble potato may be an unsung health hero. Long regarded by the general public as fattening and of low nutritional value, this study also repudiates these myths. These findings will come as no surprise, though, to nutritionists, who generally hold the potato in high regard.
Before you head down to the nearest fish and chips shop and treat yourself to a large serving of piping hot chips, you should know that the study was done using microwaved purple potatoes that were served without mayonnaise, butter, cooking oils or any other high-fat additives. 18 overweight to obese patients with high blood pressure were given 6 to 8 small purple potatoes two times daily for a period of a month. Throughout the month, the patients were monitored carefully, with records of both systolic and diastolic blood pressures meticulously taken daily. According to lead researcher Joe Vinson of the University of Scranton (Pennsylvania), systolic and diastolic blood pressure dropped 3.5 and 4.3 percent respectively in both subjects who took anti-hypertensive drugs and those who did not. Also significant was the fact that none of the participants gained weight.
The reason why purple potatoes were used was because the pigment in the skin of these potatoes is known to contain high levels of phytochemicals that are also found in other blue and purple pigmented fruits and vegetables. Vinson believes that while this may be one factor in their effectiveness, white and other coloured potatoes may prove to be equally healthful when prepared correctly, pointing out that other studies have shown that potatoes are as rich in nutrients as well known "superfoods" like broccoli and spinach. The catch, though, is that our usual high-heat cooking methods, including deep-frying, boiling and baking destroy most of those nutrients, leaving mostly fat, starch and minerals to be absorbed by the body. Vinson believes that microwaving is the best way to cook potatoes and preserve their nutritional value.
The myth of the fattening potato no doubt stems from they way we traditionally prepare them. French fried, baked or boiled, they lose nutritional value and the condiments we use to flavour potatoes are almost universally fatty ones. When we crave a baked potato, butter and sour cream are a big part of its attraction and when potatoes are cooked in oil, much of the fatty oil is absorbed by the potato and in turn by the body. While the subjects in this study ate their potatoes without seasoning and showed significant decreases in blood pressure, had salt been added for flavour, these decreases may not have been as dramatic, since salt has been shown to contribute to high blood pressure.
This study seems to show that science is finally catching up with what natural health practitioners have been preaching for years: Natural foods promote health. Hopefully, studies like this one will help increase awareness of natural nutrition and reverse the alarming levels of obesity, heart disease and other diseases that have become so prevalent in modern society.
