Healthy alternative to potatoes? Go purple | NJ.com

The purple potato has become the new trend food, gaining popularity among chefs and health enthusiasts. Based on a recent research study reported in the American Chemical Society?s Journal of Agricultural and Food Chemistry the purple potato can lower blood pressure. Research scientists think that it can also help with reducing the risk of heart disease.

Eighteen study participants that had high blood pressure, and were also considered overweight or obese, were asked to consume six to eight golf ball sized purple potatoes two times a day. The potatoes were prepared with the skin on without oil or any condiments. After a month of monitoring the participant?s blood pressure they found that the diastolic pressure decreased on average by 4.3 percent and the systolic pressure by 3.5 percent.

Though potatoes have gotten a bad reputation for contributing to weight gain, none of the participants gained weight. Purple potatoes were used in the study because the dark pigment contains phytochemicals. Phytochemicals occur naturally in over 10,000 different forms in darker foods and have the potential to reverse and even treat diseases such as cancer, heart disease and diabetes. They are present in most fruits and vegetables, legumes as well as whole grains. These same foods contain polyphenol antioxidants, which have a reputation of protecting against free radicals, reducing inflammation and even supporting skin health.

Head researcher Joe Vinson believes that the red and white potatoes may be able to produce similar results. The potato is low in calories, sodium, fat, and cholesterol, while being high in fiber, vitamins, and antioxidants. Perhaps the potato has gotten such a bad reputation due to the way American?s traditionally cook them. Vinson comments saying "The high cooking temperatures used to make French fries and potato chips seem to destroy most of the healthy substances in potatoes and leave mainly starch, fat and minerals." So when preparing purple potatoes try boiling or baking them, and using olive oil and herbs for taste.

Try this recipe below for Rosemary Roasted Purple Potatoes"

http://www.copywriterskitchen.com/2009/11/04/rosemary-roasted-purple-potatoes-recipe/

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