Potatoes and fatty meats: A recipe for digestive discomfort

This combination reveals another side of potatoes. They can no longer be considered healthy vegetables, especially in this form, which is how we enjoy them the most and often consume them several times a week. We'll explain why.

It's hard to imagine Canadian cuisine without potatoes. Many dishes are based on them, and they are a favourite addition to dinner. However, nutritionists caution against a specific combination that is exceptionally detrimental.

There are nearly 4,000 varieties of the common potato known around the world. We know them by various names: potatoes, spuds, or tubers. Typically eaten cooked, they are low in calories and offer numerous health benefits. They are rich in vitamin C, phosphorus, zinc, magnesium, iodine, copper, manganese, vitamin A, B vitamins, folate, and beta-carotene. They are also high in fibre, which aids digestion and bowel movement, promoting quick satiety.

Despite their many benefits, potatoes can be problematic when combined with certain foods. Their high starch content can cause an adverse reaction when paired with animal protein, leading to accelerated fermentation in the stomach. What does this mean? Discomfort, including bloating, a feeling of heaviness, and digestive issues. For this reason, it's best not to pair potatoes with fatty meats and sauces. Fried meat combined with potatoes, such as various cutlets, can slow the digestive process.

What are the symptoms? Primarily stomach pains and a feeling of heaviness. Potatoes are also not advisable with fatty additions like cracklings and butter, as they become more caloric and harder to digest. After such a meal, you may experience stomach issues, heartburn, and increased blood sugar levels.

Consuming potatoes with fat causes the pancreas to produce more insulin, increasing blood sugar levels. Prolonged elevated blood sugar can result in severe complications, including nerve and blood vessel damage. The most nutritious potatoes are those cooked in their skins, as they retain the most vitamins. They are followed by steam-cooked potatoes and those boiled in water soon after peeling.