Potatoes—along with beans, lentils, green bananas and peas—have a lot of resistant starch, which skips through the stomach undigested and gets fermented in the large intestine. This process releases an acid that causes your body to use stored fat (we’re looking at you, love handles!) for fuel, and tones down your appetite. But you gotta eat those taters chilled because the tight crystals of resistant starch get broken down when you heat them up.
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