Research: Potatoes the Most Useful Side Dish

Researchers from the University of Pennsylvania concluded that daily consumption of potatoes, which is considered far from the most useful product, provides the body with potassium, fiber and other useful substances.

As part of the work, specialists measured plasma glucose, serum insulin, cholesterol, blood pressure from volunteers, and generally evaluated the quality of the diet in which certain foods were present.

Research has shown that potatoes are the most useful side dish compared to rice, white bread, and pasta.

But it is clarified that we are talking about healthy people who, as part of the experiment, ate either baked potatoes or steamed.

“It is important to evaluate how regular consumption of potatoes will affect the health of people from other groups, for example, volunteers with an increased risk of developing cardiovascular diseases,” the researchers noted

The potato (commonly known as potato) was introduced to Europe from South America in the 16th century. At first Europeans did not like to eat potatoes, and only regarded potatoes as ornamental plants. Until the 17th century, Irish people began to grow potatoes extensively, and the number of people eating potatoes in Germany and England gradually increased.

But in France, until the mid-18th century, few people grew potatoes. Although the potato already has a French name, for example, soil expert Olivier de Serres called the potato “Cartoufle”, and there is also a common name “Pomme de Terre”, but most people only use its Latin name. At that time, the French generally felt that potatoes were inferior food, and only people with low social status or beasts ate them. In 1749, the writer Combles recommended potatoes in his family’s recipes, and he did not hesitate to say that only advanced people can look noble with whatever food they eat. In the recipe, Combles teaches people to roast potatoes with charcoal and add a little salt when eating. Another method is to boil the potatoes, slice them after cooking, and mix with minced meat, onion, and butter. The third is Today’s French fries practice involves cutting potatoes into thin slices and frying them with flour.

There are recipes, but at that time there were almost no farmers growing potatoes in France. Not only are no one familiar with the method of planting, there are even rumors that potatoes can spread diseases and cause the surrounding crops to die; it is also said that the soil that has been planted with potatoes cannot produce other crops. The famous Enlightenment thinker Denis Diderot also regarded potatoes as cheap food. In his famous work “Encyclopédie”, he said that only hungry people eat potatoes, and that potatoes will make the stomach gas, only farmers And the working class don’t mind.

In 1756, during the 7-year war, the pharmacist Antoine-Augustin Parmentier was captured by enemy forces, but fortunately the potato survived. After returning to France, he studied the plant in detail and clarified the rumors for the potato. His research experience and report add up to 15,000 pages. He won the dissertation contest held by the government to collect opinions on famine, was appreciated by the nobility and the royal family, and published as a book under the king’s order.

He later decided to participate in politics, but the nomination was rejected, and opponents said that he “want to force all people in France to eat potatoes.” The reason for the veto seemed absurd, but the real reason behind it was because he had met the king and was jealous. After the French Revolution, experiencing food constraints, French civilians began to embrace Parmentier. By the time Napoleon ruled France, his potato recipes were well-known to everyone.

Today, you might see the word Parmentier on the French menu. French dishes with potatoes do not necessarily have Parmentier, but dishes named after Parmentier must have potatoes.
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Researchers from the University of Pennsylvania concluded that daily consumption of potatoes, which is considered far from the most useful product, provides the body with potassium, fiber and other useful substances.

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