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Bit confused. Type 2

P

pinkzeezee

Active Member
Messages
25
Type of diabetes
Treatment type
Tablets (oral)
I’m getting bit confused what the best pasta to eat I so want a bolognaise but don’t no what pasta to buy. Is the Asda free from pasta good
 
pinkzeezee said:
I’m getting bit confused what the best pasta to eat I so want a bolognaise but don’t no what pasta to buy. Is the Asda free from pasta good
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Looks to me (happy to be corrected) like they are free from gluten and added sugar, but still have plenty of carbs in them? So if you are going for low carb, possibly not, though you could always use a glucometer to see if your own body can cope with them.

My personal low carb pasta equivalent is spiralised courgettes (aka courgetti spaghetti) but have no idea whether you can buy these, as we spiralise our own courgettes.
 
@pinkzeezee Are you testing your own bg? If you you could try normal spaghetti once to see what it does to you, gluten free would be similar.
Most of us, once we've seen how bad it can be, would avoid it.
I either have just the meat sauce, or serve it on cabbage cut into ribbons to be spaghetti shaped . The pasta was only ever there as a filler, all the flavour is in the sauce.
There are low carb pasta replacement available but I've never tried them as I think they are processed and false.
 
pinkzeezee said:
I’m getting bit confused what the best pasta to eat I so want a bolognaise but don’t no what pasta to buy. Is the Asda free from pasta good
Click to expand...

Hi,

I’m T1 with a family history of pasta.. (with a spag Bol.) It has never worked for me with my insulin profile.
Pasta for me is like pizza. A deal you can’t refuse with the “mob” then the “boys” come round much later?
The carbs work funny? Use a meter & gauge it yourself. It may work out differently for you.
 
Cook tte pasta the day before, keep it in the fridge for the next days meal and then reheat it.

It works for me, but I have experimented a lot on the pasta portion size as well.
 
EllieM said:
Looks to me (happy to be corrected) like they are free from gluten and added sugar, but still have plenty of carbs in them? So if you are going for low carb, possibly not, though you could always use a glucometer to see if your own body can cope with them.

My personal low carb pasta equivalent is spiralised courgettes (aka courgetti spaghetti) but have no idea whether you can buy these, as we spiralise our own courgettes.
Click to expand...
Zenb co do yellow pea pasta...tastes better than wheat pasta...
 
I'm a big fan of the konjac root pasta and rice substitutes. They aren't cheap, but they are really quick and easy to prepare (involves lots of water, a colander, and a bowl). I don't think they provide much if any nutrition - so we are just talking filler. But no effect on blood glucose. And I have been impressed by the 'rice' as a convincing substitute.

'Zoodles' (zuchini spiralised) and cauliflower 'rice' are much yummier, and provide nutrition, but I usually can't be bothered but once in a while. And for reasons I cannot figure out - zuchini is relatively expensive in Aotearoa/NZ, considering how well it grows here. The konjac root spag is cheaper, sadly.

If your goal is weight loss, and you want to lower your healthy fat level as well as the carbs, to get at some of your body fat - the konjac root spag and rice is a good choice.
 
Edamame and Mung bean fettuccine from Aldi in UK. 3.0g carbohydrate per 100g. But hasn't been in stock for some weeks now. Same range also has black bean spaghetti.
 
I haven’t eaten pasta in forever, just plain ol cauliflower replaces my bolognaise pasta, yum, and for rice in curry actually
 
I actually went off pasta and pizza long before I was diagnosed. I think my body was trying to tell me something!
 
I now have the bolognaise on its own and bulk the sauce out with onions,mushrooms and tomatoes. Pasta sends my blood sugars right up!
 
sue512 said:
I now have the bolognaise on its own and bulk the sauce out with onions,mushrooms and tomatoes. Pasta sends my blood sugars right up!
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For the pasta lovers

Courgetti spaghetti is delicious (you spiralise the courgette and fry it). It's probably even in season in Europe at the moment....
 
I use courgettes either spiralised or sliced thinly to make Lasagna. However cooking, cooling and reheating pasta does not affect my BS too much so I sometimes have the ‘real’ thing.albeit a small portion.
 
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