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That's the irony of baked sweet potato; people use it as a staple while dieting but baking it increases the GI of the sugars it contains. Does it really make that much difference in the long run...? Put it this way, from it's raw state, the amount of carbs cannot increase.
See I don't know about this. Carbs sit pretty well with me, but at the end of the day they all get processed into glycogen and are stored with a roughly 1:3 ratio of glycogen:water in the muscle. I reckon if you're getting bloating in the digestive tract it may be a slight intolerance or summin?
Probably got more to do with the fact that you're using stored glycogen and disposing of cleaved water, and not storing water with glycogen due to low carbs.