Hi, aware that different colour sweet potatoes have different content. Recently have been eating market bought bright orange sweet potatoes. The flesh is almost red and when cooked tons of "gloop" comes out. I normally eat run of the mill super market sweet pots, where as these are huge and must either be very naturally grown, or quite the opposite and engineered to be huge. im not sure.
Anyway, since switching to these new SPs, i feel rough every time i eat them soon after. not an issue I have had previously. I have reactive hypoglycemia so very sensitive to carbs, could it be that these new SPs are effecting insulin response in a different way to normal SPs that I am used to?
Not wanting to over analyse here, but effect has been pretty heavy.i would have thought as far as body was concerned sweet potatoes are all the same as nutritional difference so small between different varieties.
I suppose that different varieties of sweet potatoes have different fiber content, hence the difference in blood glucose / insulin response.
If you want to avoid the issue altogether, refrain form eating the sweet potatoes all by their lonesome. Add in a moderate amount of fat (via some meat, coconut oil, butter, etc.) and some high-fiber, low-GI veggies to make it a mixed meal.