White bread and white potatoes are way up there as high glycemic index (GI) foods. When compared to intact grains, such as super-low GI foods like barley groats, refined grains and potatoes are simply no match. How can we have our potatoes and eat them, too? We can lower the GI of white potatoes in three ways: CHILL THEM: After boiling potatoes, put them in the refrigerator. While they’re cooling, some of their starches crystallize into a form that can no longer be broken down by the starch-munching enzymes in our gut. When put to the test, researchers found a dramatic drop in the glycemic index of cold potatoes over hot. So, precook potatoes, allow them to chill, then enjoy them cold or reheated. ADD BROCCOLI: Eating two servings of cooked broccoli with mashed potatoes has been shown to cut insulin demand by nearly 40 percent. ADD VINEGAR: Simply chilling potatoes may cut down on blood sugar and insulin spikes, but adding about a tablespoon of vinegar achieves significant drops in...