You’ve probably heard that white potatoes spike your blood sugar. True. But so does white bread. And cake. And your favorite cereal. The real villain? How you cook them. Boiling a white potato lowers its glycemic index by 50%.
Sweet potatoes are a bit more chill—they digest slower. But here’s the kicker: bake a sweet potato until it’s soft and caramelized, and its glycemic index jumps. It’s basically candy with a healthy reputation. Don’t let that orange skin fool you.
