can this be true? soaking potatoes removes some of the starch?

[Duppers]

My mother said that her diabetic friend told her that soaking potatoes in water removes starch. I questioned whether this was a fact or not. My research turned up this:

"The potato is in such universal use, and is so highly nutritious, that above all other vegetables it would seem that it should be cooked in perfection. However, it may be in reality that no other vegetable is so carelessly cooked. The proper cooking of the potato has much to do with its nutritive value. It is a starchy food; the microscopic starch grains are intermingled with the watery juice, which contains the albumen, gelatine, minerals, sugar, and acids. All of these elements are highly valuable as food or stimulants, but by careless and unscientific methods in preparing and cooking they may be partially lost and wasted. How often do we hear epicures criticising our best hotel cooking, remarking the impossibility of being served with mashed potatoes of a good quality? Where food must be prepared in such large quantities the potatoes are pared and soaked in water for from twelve to eighteen hours before being boiled, thus losing a high percentage of the agreeable flavors, the nutritious starch and albumen and valuable mineral matter."


http://chestofbooks.com/food/ingredients/Potato-Compilation/Notes-On-Cooking-Potatoes.html

[The empressof all]

1. I think they would get water logged to some extent

The reduction in calories if any would be minimal IMO....If you are looking to reduce your intake of higher glycemic starchy foods you'd be better off substituting half of the potatoes for Cauliflower or Celeraic.

[supernova]

2. That would be my suggestion

Or just doing without white potates altogether. Cauliflawer, parsnips, turnips and other winter veggies are good subs.

[Duppers]

3. I agree. And I love cauliflower.

I was just fact-checking my mother's comment because I had never heard that before.

[Name removed]

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