Posted on 08/10/2025 4:54:49 PM PDT by Olog-hai
All potatoes are not created equally, a massive new study has found — especially when it comes to the risk of type 2 diabetes (T2D).
Researchers at the Harvard T.H. Chan School of Public Health found that eating just three servings of french fries per week was associated with a 20% higher risk of developing T2D.
Baked, boiled or mashed potatoes, however, were not linked to an increased risk. …
(Excerpt) Read more at foxnews.com ...
Your genes have a lot to do with it too... Indigenous people have a much higher risk of diabetes. If it’s in your family tree good luck ‘not’ getting diabetes.
French fires, three servings a week?
I love fries, I might have some once or twice a month.
I don’t like French Fries. Too much grease and salt.
I eat potatoes vevery night with dinner. My Irish ancestors did too. Organic red, white or purple potatoes. Scrub them, cut into bite-sized pieces and steam them in big pot. Then mash up with a fork, put extra virgin olive oil on them and sprinkle with organic parseley I get at Safeway.
Steaming is easiest way to cook them and preserves the most vitamins.
So many peoples’ diets are utter carb-a-paloozas. Without even realizing it. This country needs to get real with food choices. And availability of the right foods rather than the junk food that always seems to be so near at hand.
Fries will not have so much grease and salt if you make them from scratch.
The main problems with rapeseed oil are its rapid rancidification and the subsequent unnatural derancidification processes. And of course, subsidy of rapeseed.
Tonite we had a wonderful meal of chicken, and home grown zucchini,cukes,tomatoes,and green beans...yum!
Exactly! And the oil they fry this stuff in is equally toxic to the liver.
“Modern potatoes are the result of a natural crossbreeding between a tomato and a potato-like plant.”
that’s nonsense:
The modern potato, Solanum tuberosum, derives from wild potato species native to the Andes in South America, primarily in modern-day Peru and Bolivia. Its genetic history is a mix of domestication, natural variation, and modern breeding. Here’s a concise breakdown:
Wild Ancestors: The potato was domesticated around 7,000–10,000 years ago from wild species, mainly Solanum brevicaule and other closely related species in the Solanum section Petota. These wild potatoes were small, bitter, and often toxic due to glycoalkaloids but had diverse genetic traits suited to harsh Andean environments.
Domestication: Indigenous Andean farmers selectively bred potatoes for larger tubers, reduced bitterness, and adaptability to different altitudes and climates. This led to thousands of landrace varieties, primarily diploid (2 sets of chromosomes) and tetraploid (4 sets of chromosomes) forms. The tetraploid Solanum tuberosum became the dominant cultivated species due to its larger tubers and yield.
Genetic Diversity: Andean landraces show high genetic diversity, with variations in tuber size, shape, color, and environmental tolerance. This diversity stems from crossbreeding among wild species and natural mutations over millennia.
Introduction to Europe: Potatoes were introduced to Europe in the late 16th century by Spanish explorers. Initially, European varieties came from a narrow genetic base (likely Solanum tuberosum subsp. andigena), leading to low diversity. Over time, crossbreeding with other South American introductions, including Solanum tuberosum subsp. tuberosum (adapted to Chile’s coastal regions), increased diversity.
Modern Breeding: By the 19th and 20th centuries, breeders crossed European potatoes with wild relatives and Andean landraces to improve disease resistance (e.g., against late blight caused by Phytophthora infestans), yield, and adaptability. Modern cultivars are mostly tetraploid, benefiting from hybrid vigor but still draw on wild species like Solanum demissum for resistance genes.
Genetic Modifications: Some modern potatoes incorporate genes from wild species or other organisms via genetic engineering (e.g., for pest resistance or reduced bruising), though these are less common than traditionally bred varieties.
Today’s potato is a genetic mosaic, combining ancient Andean domestication with centuries of global breeding. Its genome reflects contributions from multiple wild species, with ongoing efforts to tap into wild relatives for climate resilience and disease resistance. If you’d like, I can search for recent studies or posts on X for more specific genetic insights or visualize potato domestication data with a chart.
it’s the cheap, garbage seed oil that french fries are fried in that cause disease: garbage oils like cottonseed and soybean oils ... why on earth would anyone think cottonseed oil was a healthy human food?
would love to see a REAL study that compared the long term health results of seed oil frying vs frying in tallow, but that will never be done because Big Ag has a huge vested interest in large scale industrial farming, and, oh yeah, animal products are baaaaddddddd ....
Brilliant.
Bon Appetít!
We’re all “Indigenous” LOL!
Maybe not Hungarians, but still
Fries are great, but what I really like are the deep fried potato wedges. We call them Jo-Jo’s here in Ohio.
A russet potato costs 25 cents so why should anyone purchase fries for $5-$20? It isn’t rocket science to slice and cook one. I don’t eat out but can somehow manage to make fries. Found out yesterday 5 star restaurants in UK use frozen boxed fries. Even Gordon and Jamie endorse it. Makes you wonder how many other items on that couple hundred dollar/pound bill comes in frozen and contain added chemicals. Another thing is “artisan” bread is made in a factory and has a long list of unpronounceable ingredients. Could be the high price of ground beef is a shortage due to those cuts being glued into steaks that garner a greater profit. Then there’s Billy Boy’s Apeel that doesn’t wash off produce. You know, the same guy who wants to reduce the population, came up with the with the vax that kills people, who wants to shade the sun and has been bleepin’ with our food for years. Why has russet potatoes tasted like soured dirt for the past couple years? I washed a watermelon yesterday but shortly after having a slice got sick.
Gold potatoes have a lower glycemic index than russet potatoes. They also taste a lot better. Slice them up, spread a little oil and salt on them and roast them in the oven or in the air fryer. They are very tasty
Lol. We bought a tub of duck fat. Was a little expensive, but it can be strained and used again if cookinG things like fries. I think we got it through wallmart- some really pure duck fat which evidently doesn’t need refridgerati g u til opened.
I love French fries and fried chicken. We try to keep the fried chicken to every 3 weeks and French fries very occasionally. Mostly we do baked potatoes.
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