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Why eat sweet

No, I don’t mean the variety that comes in little shinny wrappers and is covered in chocolate! I am talking about potatoes. I am always explaining to my clients how the smallest of changes can make big differences to your health.

Well, changing the type of potatoes you eat can help you on your way! Sweet potatoes are a completely different vegetable than the regular white type, and they are not even in the same botanical family. They are not only completely different in taste, but the sweet potato has a much more high profile nutritional content. They are simply the V.I.P of potatoes! (Very important Potato!) Unfortunately so many people say to me that they don’t like them, but honestly, if you are one of those people you must try and give them another go. Here’s the reasons why…


Most people think that the sweet potato is a relatively new member of our vegetable choices, but actually that’s not true. The cultivation of sweet potatoes dates back about 4,500 years to farming practices in South America. They realized the true value of this wonderful moist fleshed, orange coloured sweet potato many years ago. Some people refer to it as the ‘Yam’, and it’s a well-known fact that a cooked sweet potato is far sweeter to taste than a cooked white potato. As a nutritionist I would automatically think that anything that tastes sweet contains more sugar, therefore affecting the blood sugar level in a person and causing all sorts of havoc. In this instant it couldn’t be further from the truth and is the exact opposite. The reason why is because the sweet potato is twice as high in fiber as an ordinary white baking potato and this double fiber slows down digestion and the release of sugar. So try swapping all your white potato dishes for the sweet kind and see if your energy starts to rise. Combined with a plate full of alkalizing mineral rich green vegetables you can't fail to succeed! 


If you still need more convincing, it's good to know that the sweet potato is also full of yummy anti-oxidants, minerals and vitamins. I don’t know how anyone can refuse. They have a much more concentrated source of Vitamin C and A such as beta-carotene, which together work as powerful anti-oxidants to help eliminate free radicals from the body. Free radicals are molecules that damage cell walls, which are associated with the development of diseases such as colon cancer and heart disease. These little gems also contain copper, fiber, vitamin B6, potassium, Iron and manganese.


They taste delicious, are easy to prepare and can be used in a variety of dishes!


Denise Kelly is a BANT (British association of Nutritional therapists) registered Naturopathic Nutritional Therapist. 
She writes Nutrition Programs for a variety of organisations and has a private practise in Chichester, West Sussex and is the founder of K4 Fit Kidz. Tel: 01243 528040 
www.denisekelly.co.uk