Cooled Potatoes

Overview

Potatoes that are cooked and then cooled develop resistant starch through retrogradation, providing prebiotic fiber that supports gut microbiome and SCFA production. The complex carbohydrate, Resistant Starch, forms when certain starchy foods are cooked and then cooled, a process called retrogradation. Foods like rice and potatoes develop higher resistant starch content when chilled. White rice was cooled and reheated showing a rise in RS content from 0.64 to 1.65 g/100 g and elicited a lower glycemic response.

Recipes

no recipes found

Substances

3 substances in this food

Potassium

Electrolyte for nerve transmission, muscle function, and blood pressure regulation

Vitamin B6 (Pyridoxine → PLP)

PLP cofactor for neurotransmitter synthesis; relies on brain PDXK activation

Vitamin C (Ascorbate)

Antioxidant; supports iron absorption; neuronal SVCT2 transport

Preparation Notes

• Cook potatoes, then cool (refrigerate) to form resistant starch; resistant starch forms when certain starchy foods are cooked and then cooled, a process called retrogradation
• Reheating does not reverse resistant starch formation; white rice was cooled and reheated showing a rise in RS content from 0.64 to 1.65 g/100 g and elicited a lower glycemic response
• Supports butyrate production via gut fermentation; resistant starch (cooled potatoes, green bananas) supports Bifidobacterium, Akkermansia; ↑ butyrate production; improved gut barrier
• Lower glycemic response compared to hot potatoes; blunts post-prandial glycemic excursions

Biological Target Matrix

Biological Target	Substance	Therapeutic Areas	Mechanism of Action
Hormonal Response	Vitamin C (Ascorbate)	ADHD, Anxiety & GAD	Supports norepinephrine synthesis as cofactor
Inflammation	Vitamin C (Ascorbate)	ADHD, Anxiety & GAD, Depression & MDD, Alzheimer's Disease, Bipolar Disorder	Antioxidant properties; supports anti-inflammatory effects
Methylation	Vitamin B6 (Pyridoxine → PLP)	ADHD, Anxiety & GAD, Depression & MDD, Alzheimer's Disease	Essential cofactor in remethylation of homocysteine to methionine, which is converted to S-adenosylmethionine (SAMe); works with B2, folate, and B12
Neurochemical Balance	Potassium	ADHD, Anxiety & GAD, Depression & MDD, Alzheimer's Disease, Bipolar Disorder	Critical for membrane potential, nerve signaling, and neuronal excitability; adequate intake balances sodium effects
Neurochemical Balance	Vitamin B6 (Pyridoxine → PLP)	ADHD, Anxiety & GAD, Depression & MDD, Alzheimer's Disease, Bipolar Disorder	Cofactor for synthesis of dopamine, serotonin, GABA, and glutamate; supports rate-limiting steps in catecholamine synthesis; requires PDXK activation with magnesium and ATP support
Neurochemical Balance	Vitamin C (Ascorbate)	ADHD, Anxiety & GAD, Depression & MDD, Alzheimer's Disease, Bipolar Disorder	Supports norepinephrine synthesis; transported in brain via SVCT2
Oxidative Stress	Vitamin C (Ascorbate)	ADHD, Anxiety & GAD, Depression & MDD, Alzheimer's Disease, Bipolar Disorder	Key water-soluble antioxidant; works within antioxidant network with vitamin E, CoQ10, and polyphenols
Stress Response	Vitamin C (Ascorbate)	ADHD, Anxiety & GAD, Depression & MDD	Supports stress response through antioxidant and neurochemical effects

References

• Resistant starch (cooled potatoes, green bananas) supports Bifidobacterium, Akkermansia; ↑ butyrate production; improved gut barrier
• The complex carbohydrate, Resistant Starch, forms when certain starchy foods are cooked and then cooled, a process called retrogradation. Foods like rice and potatoes develop higher resistant starch content when chilled
• White rice was cooled and reheated showing a rise in RS content from 0.64 to 1.65 g/100 g and elicited a lower glycemic response
• B6 (chickpeas, potatoes, bananas, whole grains, soy) is a cofactor in the development of all key neurotransmitters