I think I might be sorry I post this but in the 02/03 issue of FLEX (With Arnold on the front) there’s an article on page 198/199 called “8 Facts about Carbs”.
In the first fact the author, Chris Aceto, states that red potatoes are a slow-digesting carb. Just curious - why does he mention red potatoes and not just white potatoes?
I know I’ve used yams as a carb when cutting but I would have thought that “red-potatoes” would be pretty much just like russett or any other “white” potatoe. Any thoughts on this?
- WVM