Forget carbs: The purple potato’s cancer-fighting potential

Potatoes have gotten a bad rap over the years.

They’ve been lumped in with “white carbs,” blamed for weight gain and treated like something you should avoid if you’re trying to eat healthier.

But the truth is not all potatoes are created equal.

And when you move away from the pale, fried, heavily salted version that most of us think of first, potatoes can look very different nutritionally.

In fact, there’s one potato that deserves a second look thanks to its surprising health benefits. It might even be instrumental in combating some of the most dangerous and chronic health conditions we face today, from hypertension and sky-high blood sugar to cancer.

Here’s why scientists are saying the purple potato deserves a spot on your dinner plate…

What makes purple potatoes so interesting

Purple potatoes have attracted attention because they contain fiber, potassium, resistant starch and plant compounds called polyphenols. But their biggest claim to fame is their high anthocyanin content.

These anthocyanins, which are also found in blueberries, blackberries and red cabbage, not only give the potato its gorgeous hue, but are also known for antioxidant and anti-inflammatory activity. That matters because oxidative stress and chronic inflammation are two processes involved in aging and many chronic diseases.

So, let’s jump into the deep end with the health benefits scientists have linked to purple potatoes…

#1 – Cancer-protective potential

The cancer research on purple potatoes is especially interesting.

Laboratory and animal studies have found that extracts from purple potatoes may slow the growth of several types of cancer cells, including breast, bladder and colon cancer cells.

One study even found that anthocyanin-rich purple-fleshed potatoes suppressed colon tumor formation in mice and helped target colon cancer stem cells — the cells researchers often compare to the “roots” that allow tumors to keep growing or come back. Another found purple-fleshed potatoes kept cancer cells from spreading.

Researchers have suggested that purple potatoes may work through several pathways at once. Their anthocyanins and chlorogenic acid may help reduce oxidative stress and inflammation, while resistant starch feeds beneficial gut bacteria that produce short-chain fatty acids like butyrate.

This is important because butyrate helps regulate immune function in the gut, suppresses inflammation and actually encourages unhealthy cells to self-destruct.

You can think of it like planting a bomb inside tumor cells to kiss them goodbye.

That multi-pathway effect is one scientists point out as vital, because cancer is not a one-pathway disease. It involves inflammation, immune signaling, cell growth, DNA damage, metabolism and the tissue environment around the tumor.

And the benefits of purple potatoes aren’t limited to cancer fighting.

#2 – Blood vessels, blood sugar, gut and brain health

Researchers also credit the compounds found in purple potatoes with a number of other important health benefits. They say that the anthocyanins that are packed into purple potatoes could help keep your heart healthy and your blood sugar balanced, while calming inflammation and supporting your brain.

That’s a lot of benefits from a side dish!

In fact, one study of overweight adults with high blood pressure found that eating six to eight small purple potatoes twice a day for four weeks reduced their blood pressure by about four percent. And it did it without weight gain or negative effects on blood sugar, cholesterol or HbA1c.

Purple potatoes may also have a slightly lower glycemic impact than some white potato varieties, especially when prepared simply and eaten with the skin. This makes them a win for balanced blood sugar.

To top it off, the fiber in purple potatoes helps keep blood sugar steady. It also promotes healthy digestion and normal cholesterol, while giving you that sense of fullness after meals that keeps you from reaching for a snack at the first chance.

The smart way to put purple potatoes on your plate

In other words, the real problem with potatoes may not be the potato itself.

It may be the type of potato we choose to put on our plates.

It’s also important to remember that purple potatoes work best when they replace less healthy starches — not when they’re added on top of an already high-carb, high-calorie meal.

To turn your usual side dishes into something far more protective:

Swap purple for white potatoes, fries, chips or refined side dishes.
Keep the skin on to preserve more fiber and nutrients.
Steam, microwave or roast them instead of boiling or frying.
Pair them with protein, vegetables and healthy fat to slow blood sugar response.
Let cooked potatoes cool before eating them in a salad to increase resistant starch.
Season with herbs, garlic, black pepper, rosemary, vinegar, lemon or olive oil instead of heavy butter, cheese or sour cream.

Think of purple potatoes as part of an “eat the rainbow” strategy. But that doesn’t mean you need to eat them every day.

It means they’re a good food to rotate in when you want a satisfying starch that brings more to the table than calories.

Don’t like purple potatoes? No worries. There are other anthocyanin-containing purplish fruits and veggies to choose from.

Just remember, the deeper the color, the more likely it is to contain plenty of protective plant compounds.

Editor’s note: Discover how to live a cancer prevention lifestyle — using foods, vitamins, minerals and herbs — as well as little-known therapies allowed in other countries but denied to you by American mainstream medicine. Click here to discover Surviving Cancer! A Comprehensive Guide to Understanding the Causes, Treatments and Big Business Behind Medicine’s Most Frightening Diagnosis!