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 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 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?

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 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.

Goodles. Only "healthier" pasta I've tried that actually tastes good.

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.

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).

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.

Trader Joe’s cauliflower gnocchi is actually tasty.

Anonymous wrote:*Sourdough pasta has a substantially lower glycemic index than pasta made with commercial yeast.

Where do you buy the sourdough pasta?

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

*Sourdough pasta has a substantially lower glycemic index than pasta made with commercial yeast.

Anonymous wrote: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.

Sourdough (pasta madre in Italian) is the traditional way that yeast was obtained before the introduction of commercial yeast. Sourdough flour has a substantially lower glycemic index than flour made with commercial yeast. The effects seem to be compounded positively if you also use European flour. I don't know the precise reason why, but several of our friends can eat sourdough products made from Italian flour we import, but cannot eat ANY wheat flour products from American grain. The general reason why stems from the difference in wheat varieties and food standards between America and Europe.

All pasta spikes my blood sugar (even the disgusting ones). If I want pasta I can’t eat very much, and I need to exercise after.

Mostly I don’t eat pasta.