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Message: <blockquote data-quote="phoenix" data-source="post: 141296" data-attributes="member: 12578">Candi girl,Some pastas (depends upon the shape and the type of wheat ) have a quite low glycemic index, they are even lower if cooked al dente, the sauce, if fatty also lower the gi .This is usually a good thing but if you have bolused up front to cover the correct amount of carbs it is possible for your insulin to start working before the carbs have absorbed causing a  hypo.How to cope with it might take a bit of experimentation.You could just take a bit less insulin, check at 2 hours but also check later to make sure that it hasn't caused a delayed spike with not enough insulin to deal with it. This might work well ( On another forum they did a mass spaghetti bolognese experiment and several people had quite good numbers)Edit: just realised you have a pump; this is where your dual wave is usefulIf you do have problems you could try to adjust how you dose. Some people inject a bit upfront and the rest a little later, others delay the injection for a bit, especially when they are a bit on the low side before the meal.Incidently there is little difference in gi between wholegrain pasta and white (in fact some wholegrain varieties are slightly higher)  but wholegrain has far greater quantities of various vitamins and minerals</blockquote>

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