Any kind of pasta that isn't disgusting that won't spike your blood sugar?
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Anonymous
| Subject says it all. Thanks. |
Anonymous
|
Cook it. Freeze or refrigerate it. Warm it up when ready to eat, as hot as you can stand it. This lowers the glycemic index.
I read this in National Geographic |
Anonymous
| I love chick pea pasta. But maybe that’s what you’re referring to as “disgusting.” |
Anonymous
| I love red lentil pasta! |
Anonymous
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Eat only 2-4 oz of very high quality pasta.
Or run for 10-15 miles every day. Then you can eat a lot. |
Anonymous
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Chickpea pasta, with a spicy tomato sauce. Tons of sauteed veggies in garlic added to it. Garnish with basil and pine-nuts.
You can add some cooked sausage in it also. |
Anonymous
| Spaghetti squash |
Anonymous
|
Refrigerating pasta can help: https://health.osu.edu/wellness/exercise-and-nutrition/cooling-pasta-changes-starch
"If you’re watching your carbs either to lose weight or lower your blood sugar or both, you might think you need to keep pasta off your plate entirely. But you may not have to. There’s an easy trick to reduce the number of calories in pasta and the amount of starch in it that turns into glucose during digestion. The method works for potatoes, rice, beans and some other carbs as well. In fact, it’s something you may already do: Eat them as leftovers." |
Anonymous
| Sourdough pasta made from Italian (or other European) flour. |
Anonymous
| I haven’t tried the sourdough pasta but the rest all count as disgusting in my book. I think if you combine it with protein and lots of veggies it doesn’t spike the blood sugar as fast — so cut the pasta serving in half and fill that out with veggies. There are some recipes where I think the expensive whole wheat pasta is tolerable but it really depends on the sauce. |
Anonymous
| El dente cooking is best. Over cooking pasta breaks down the carbohydrates even more thus leading to a spike. |
Anonymous
Taste is subjective, cannot answer that for you. As for not spiking blood sugar, no there are none that won't do that. Adding more fat to them when you eat them will lower the GI of the sugars though. |
Anonymous
Yeah OP I do 1-2 servings of broccoli with 2-4oz of really good pasta that way it is filling, and I still get the pasta taste but its countered with some good fiber. Also make sure your sauce has meat in it. You can even do the broccoli part with sauce first and then finish with the pasta if you dont want to mix the two but I enjoy it. |
Anonymous
| Mix in a lot of vegetables and other fiber. |
Anonymous
| I have a friend with celiac and I like chickpea pasta but I will note it doesn't reheat well (falls apart). |