Anonymous wrote: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: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 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.
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.
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.
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.
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?