Potato

Instant processed potato has a glycemic index of approximately 97, nearly equal to pure glucose. Potato's primary health risk is rapid blood sugar impact rather than inflammation or nutritional depletion. The glycemic index of a potato increases significantly with the amount of heat applied during cooking. Raw potato does not raise blood sugar because its starch remains in a resistant form that resists digestion. Although raw potato has a favorable glycemic profile, it is unpalatable and not a practical dietary recommendation.