Nuking potatoes as a cooking method reduces the transformation of starches to sugar in the potato during cooking...as compared to longer cooking methods, oven roasting and boiling.
Also when you refridgerate a potato after cooking, then eat it, the blood sugar response is attenuated.
Im using these methods in my Cold German Potato Salad.
I will add a couple of tablespoons of Apple Cider Vinegar to the potatoes after nuking them, then chill over night for potato salad tomorrow.
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EscapeVelocity
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