White bread and white potatoes are way up there as high glycemic index (GI) foods. When compared to intact grains, such as super-low GI foods like barley groats, refined grains and potatoes are simply no match. How can we have our potatoes and eat them, too? We can lower the GI of white potatoes in three ways: CHILL THEM: After boiling potatoes, put them in the refrigerator. While they’re cooling, some of their starches crystallize into a form that can no longer be broken down by the starch-munc