Any kind of pasta that isn't disgusting that won't spike your blood sugar?

[Anonymous]

Anonymous wrote:I like hearts of palm “pasta” (it’s veggie, not noodle, but is shaped like linguine/spaghetti and absorbs sauce very well- just rinse it after opening).

This was an awful experience for me. I through it out. Terrible flavor. I would rather be hungry.

[Anonymous]

I like Goodles pasta. I hate the hot pink box, but really like their pasta. Also, Barilla Protein (yellow box). Make a small portion and eat the veg and protein first.

[Anonymous]

Anonymous wrote: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."

How does refrigerating work for this goal?

[Anonymous]

Anonymous wrote:

Anonymous wrote: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."

How does refrigerating work for this goal?

The article linked explains it. It sounds like BS but it’s chemistry! It changes the molecule somehow so it isn’t absorbed the same way.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Eat the protein and fiber (i.e. veggies) first, then have a small portion of real pasta. I prefer real pasta, not fake pasta.

It's fat that slows insulin response and lowers GI of foods.

The protein and fiber is needed to slow digestion and control the spike.

OP I eat regular pasta once in a while. Add lots of veg to meat sauce, have salad first. Drink water and exercise after if needed.

The fat is what slows the insulin spike.

[Anonymous]

My daughter is T1 Diabetic and our favorite non-pasta pasta is Kaizan - you can get it online. It's not perfect, but its my favorite of the substitutes - the rice is really good too. It's made from the Lupini bean.

[Anonymous]

Anonymous wrote:

Anonymous wrote: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."

How does refrigerating work for this goal?

Makes the starch resistant.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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."

How does refrigerating work for this goal?

Makes the starch resistant.

Has to be cooled if it is rice pasta oats etc.

https://hopkinsdiabetesinfo.org/what-is-resistant-starch/

[Anonymous]

Anonymous wrote:My daughter is T1 Diabetic and our favorite non-pasta pasta is Kaizan - you can get it online. It's not perfect, but its my favorite of the substitutes - the rice is really good too. It's made from the Lupini bean.

This is the absolute worst one. I couldn’t even swallow the only bite I took. it was so so awful. And it’s clearly not just me as every time they post a sale on their facebook page the comments are all talking about how nasty it is. I don’t know how you can think it tastes good.

[Anonymous]

Our family uses Well lean's shiratake noodles. Other brands have a fishy smell just so you know this recommendation id brand specific. Rinse it under water and dry out in a non-stick pan. Then cover noodles with sauce of choice and warm. No calories yet filling.

[Anonymous]

Refrigerating rice and pasta helps, but you will still have a significant spike

Eating the carbs early in the day and before exercise will also help

I actually love the shiritaki noodles at urban hot pot at the mosaic center, but I don’t typically like them.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My daughter is T1 Diabetic and our favorite non-pasta pasta is Kaizan - you can get it online. It's not perfect, but its my favorite of the substitutes - the rice is really good too. It's made from the Lupini bean.

This is the absolute worst one. I couldn’t even swallow the only bite I took. it was so so awful. And it’s clearly not just me as every time they post a sale on their facebook page the comments are all talking about how nasty it is. I don’t know how you can think it tastes good.

I bought a bunch of Kaizen and my DH and kids think it’s horrible, but I really don’t think it’s so bad.

I have also been buying Brahmi brand of protein pasta which is part lupini bean and part flour, so the texture is not as bad as Kaizen according to my family.

[Anonymous]

Cook with fresh pasta

[Anonymous]

Just exercise portion control. Italians eat pasta allll the time yet are never fat and diabetes is lower over there. They simply don't eat gut busting portions of pasta. Many of the sauces and pastas are lighter fare and aren't drowning in tons of meat and fat. Plenty of pasta dishes with veggie sauces and little cheese. Or are olive oil based.

[Anonymous]

Anonymous wrote:Just exercise portion control. Italians eat pasta allll the time yet are never fat and diabetes is lower over there. They simply don't eat gut busting portions of pasta. Many of the sauces and pastas are lighter fare and aren't drowning in tons of meat and fat. Plenty of pasta dishes with veggie sauces and little cheese. Or are olive oil based.

There are definitely fat Jtalians. I watched a PBS movie about the beach culture in Sicily and everyone was in bathing suits eating pasta on the beach. They weren’t any skinnier than your average Jersey shore crowd, which has a similar genetic makeup I think. (I’m part Sicilian.). But I agree with your larger premise about portion control and sauces. My Sicilian dad was a type 2 diabetic and even he could eat pasta if it wasn’t too much and balanced with protein and fiber. If you are eating it topped with eggplant, garlic, peppers, tomato and fish, that’s going to slow the blood sugar spike.

pizza was really the worst for his blood sugar.

Farro is another nice option, cooked risotto style, which doesn’t spike blood sugar as much.