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Pasta= Low Blood

Jessitalia

Jessitalia

Well-Known Member
Messages
47
Type of diabetes
Type 1
Hi everyone,

I’ve been T1 for 28 years so should have this down but!

In the last 2 weeks I’ve eaten pasta twice and based my novorapid on the carbs on the pack. Both times I’ve had hypos!

I live in Italy and normally guesstimate my pasta, with higher BG after, so thought I’d take advantage of cooking it myself and read the pack. I can’t understand it- does the carb content change once cooked?

Any tips? (I do lead a lowish carb life usually!)
 
Could it be that your guestimates are normally underestimates so your carb ratios are slightly off? Are you sure you're reading the label right?
 
Did you find your BG rose later?
I find the carbs from pasta (especially with a creamy sauce) cause a delayed BG peak.
Therefore, I take a split insulin dose to avoid an early hypo and a later hyper.
 
Did you weigh before or after cooking? Pasta gets heavier from absorbing water while cooking, so cooked pasta has less carbs per 100 grams than uncooked pasta.
 
Jessitalia said:
Hi everyone,

I’ve been T1 for 28 years so should have this down but!

In the last 2 weeks I’ve eaten pasta twice and based my novorapid on the carbs on the pack. Both times I’ve had hypos!

I live in Italy and normally guesstimate my pasta, with higher BG after, so thought I’d take advantage of cooking it myself and read the pack. I can’t understand it- does the carb content change once cooked?

Any tips? (I do lead a lowish carb life usually!)
Click to expand...
Usually on the packet they mention "as prepared". That means that if you prepare it as advised the carbs will be in the cooked weight, not the dry.
 
Believe it or not, same plate size full of pasta requires half the bolus for me. From 8 units down to 4. Turns out that pasta has low glycemic index so I label it as diabetes friendly.
 
Pasta is always tricky for me. I usually split my insulin because if I have the full amount at the start i will be hypo within an hour
 
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