Principle 13: Limit Potatoes

Potatoes have rapid metabolizing impacts on blood sugar, which is of special concern as they are regularly used as a starch to fill plates. Chefs can limit their use of potatoes by combining small portions of them with other, non-starchy vegetables, or featuring them as an occasional vegetable, as they do green beans, broccoli, carrots, and peppers.

Chefs should also consider healthier alternatives including sweet potatoes, which are rich in beta- carotene and other vitamins, and healthier side dishes that highlight fruits, vegetables, whole grains, legumes, and nuts.