Weird article

[Biz]

A New Chapter in Our Gardening Journey! – Planted Shack

arew.org

can anybody prove the credibility of this article? It’s saying that there Are side effects to eating sweet potato and that it should be offered VERY sparingly

 

[Shezbug]

I’m not sure who wrote that article and I’m not keen to read more than I already have- it’s rather confusing… says to feed sparingly but then goes on to say a conure can have 1/2 a sweet potato (or was it a whole one?) which I don’t even give to my macaw as it’s more food than he would eat in one meal! Says sweet potato is great for health then says it’s bad- I personally can’t keep up.

I feed cooked sweet potato every other day, probably 4-5 days out of 7 and Burt will usually eat quite a bit- that article is the first time I’ve actually heard any negatives about feeding sweet potatoes

@Mizzely is going to be your most helpful poster in this thread.

 

[Winn]

The article is self-contradictory on many points. Based on that alone, I would reject it in its entirety and look for additional sources of information in regard to the safety of sweet potatoes for parrots.
It sounds to me like the author is trying to say something without saying anything.

 

[Mizzely]

Sweet potatoes do contain trypsin inhibitors that make it harder to digest when raw.

Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing - PubMed

In order to understand the extent of elimination of trypsin inhibitors during processing of sweet potato (Ipomoea batatas) and taro (Colocasia esculenta) tubers, a detailed study was conducted using tubers processed by oven drying, cooking, and microwave baking. Between 80 and 90% trypsin...

pubmed.ncbi.nlm.nih.gov

Susceptibility of sweet potato (Ipomoea batatas) peel proteins to digestive enzymes

Sweet potato proteins have been shown to possess antioxidant and antidiabetic properties in vivo. The ability of a protein to exhibit systemic effects is somewhat unusual as proteins are typically susceptible to digestive enzymes. This study was undertaken ...

www.ncbi.nlm.nih.gov

I always offer them slightly cooked, because beta carotene (the precursor to Vitamin A) is easier to absorb.


"Beta-carotene is not a heat-sensitive nutrient, therefore, it is not destroyed with a short cooking time; actually, when this vegetable is cooked, the cell walls of the plant tissues soften, making it easier for our digestive system to assimilate this precious substance. Basically, a short cooking time increases the assimilation of beta-carotene. But you shouldn’t cook the root too much: it should remain compact and crunchy."



These are about carrots but I can't find the sweet potato ones

Carrots: better raw or cooked? - LifeGate

Carrots have many and precious benefits, from intestine regulation to the improvement of night vision. But what is the best way to consume them?

www.lifegate.com

Cooked Vs. Raw for Beta-Carotene

Predicting how much beta-carotene your body will absorb is not an easy task. It's...

healthyeating.sfgate.com

Beta-carotene bioavailability from differently processed carrot meals in human ileostomy volunteers - PubMed

Significantly more beta-carotene was absorbed from meals containing cooked, pureed carrots than from meals containing the raw vegetable. Moderate carotenoid plasma response was detected within 6 h following the administration of cooked processed carotenoid-containing single meal.

pubmed.ncbi.nlm.nih.gov

So inhibitor aside the main reason to cook sweet potatoes is to make the beta carotene more bioavailable

 

[Mizzely]

Also, I'm not sure I agree about the high glycemic index. They are higher in fiber which helps prevent a blood sugar spike.

Should You Eat Sweet Potatoes if You Have Diabetes?

Sweet potatoes may be good to add to your diet if you have diabetes. Packed with vitamins and minerals, they can help with blood sugar if eaten correctly.

www.verywellhealth.com

 

[Aviphile]

Sweet potatoes do contain trypsin inhibitors that make it harder to digest when raw.

Inactivation of trypsin inhibitors in sweet potato and taro tubers during processing - PubMed

In order to understand the extent of elimination of trypsin inhibitors during processing of sweet potato (Ipomoea batatas) and taro (Colocasia esculenta) tubers, a detailed study was conducted using tubers processed by oven drying, cooking, and microwave baking. Between 80 and 90% trypsin...

pubmed.ncbi.nlm.nih.gov

Susceptibility of sweet potato (Ipomoea batatas) peel proteins to digestive enzymes

Sweet potato proteins have been shown to possess antioxidant and antidiabetic properties in vivo. The ability of a protein to exhibit systemic effects is somewhat unusual as proteins are typically susceptible to digestive enzymes. This study was undertaken ...

www.ncbi.nlm.nih.gov

I always offer them slightly cooked, because beta carotene (the precursor to Vitamin A) is easier to absorb.


"Beta-carotene is not a heat-sensitive nutrient, therefore, it is not destroyed with a short cooking time; actually, when this vegetable is cooked, the cell walls of the plant tissues soften, making it easier for our digestive system to assimilate this precious substance. Basically, a short cooking time increases the assimilation of beta-carotene. But you shouldn’t cook the root too much: it should remain compact and crunchy."



These are about carrots but I can't find the sweet potato ones

Carrots: better raw or cooked? - LifeGate

Carrots have many and precious benefits, from intestine regulation to the improvement of night vision. But what is the best way to consume them?

www.lifegate.com

Cooked Vs. Raw for Beta-Carotene

Predicting how much beta-carotene your body will absorb is not an easy task. It's...

healthyeating.sfgate.com

Beta-carotene bioavailability from differently processed carrot meals in human ileostomy volunteers - PubMed

Significantly more beta-carotene was absorbed from meals containing cooked, pureed carrots than from meals containing the raw vegetable. Moderate carotenoid plasma response was detected within 6 h following the administration of cooked processed carotenoid-containing single meal.

pubmed.ncbi.nlm.nih.gov

So inhibitor aside the main reason to cook sweet potatoes is to make the beta carotene more bioavailable

Beta carotene is better absorbed by the body in the presence of fat so make sure you put a little real butter or coconut oil on that sweet potato
Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection

 

[Aviphile]

Also, I'm not sure I agree about the high glycemic index. They are higher in fiber which helps prevent a blood sugar spike.

Should You Eat Sweet Potatoes if You Have Diabetes?

Sweet potatoes may be good to add to your diet if you have diabetes. Packed with vitamins and minerals, they can help with blood sugar if eaten correctly.

www.verywellhealth.com

Depending on how it is cooked the glycemic index is different, weird I know but that is what has been said. It falls into the medium range on the charts that I have. Yes and it has fiber on its side

Glycemic Index Chart: GI Ratings for Hundreds of Foods

Review our free glycemic index chart for low, medium, and high glycemic index foods to keep your blood-sugar levels under control.

universityhealthnews.com

 

[Mizzely]

Beta carotene is better absorbed by the body in the presence of fat so make sure you put a little real butter or coconut oil on that sweet potato
Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection

Good to know! My Jardines is so picky but loves almonds and walnuts so I hide them in the sweet potato so he has to dig them out and accidentally eat the potato too So that can be his fat source