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Type 2 Diabetes
My resistant starch experiment
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<blockquote data-quote="IanBish" data-source="post: 2681842" data-attributes="member: 571512"><p>The results are in. Drum roll please...!</p><p></p><p>Yesterday I took 220g of uncooked linguine (I had no spaghetti) and cooked it until al dente, and then mixed it with 500g of pasta sauce with minced Aberdeen Angus beef. I ate half of it yesterday, and then refrigerated the other half, and ate that this evening.</p><p></p><p>[ATTACH=full]66313[/ATTACH]</p><p></p><p>I ate the freshly-made meal at 7pm yesterday:</p><p></p><p>[ATTACH=full]66314[/ATTACH]</p><p></p><p>And this evening I ate the refrigerated, reheated meal at 7:15pm:</p><p></p><p>[ATTACH=full]66315[/ATTACH]</p><p></p><p>The fresh pasta seemed to affect a slightly steeper rise that the reheated one. But neither seemed to be too bad on the face of it.</p><p></p><p>Taste wise, the reheated one tasted a bit better.</p><p></p><p>I'm not quite sure what conclusions to draw from this.</p></blockquote><p></p>
[QUOTE="IanBish, post: 2681842, member: 571512"] The results are in. Drum roll please...! Yesterday I took 220g of uncooked linguine (I had no spaghetti) and cooked it until al dente, and then mixed it with 500g of pasta sauce with minced Aberdeen Angus beef. I ate half of it yesterday, and then refrigerated the other half, and ate that this evening. [ATTACH type="full"]66313[/ATTACH] I ate the freshly-made meal at 7pm yesterday: [ATTACH type="full"]66314[/ATTACH] And this evening I ate the refrigerated, reheated meal at 7:15pm: [ATTACH type="full"]66315[/ATTACH] The fresh pasta seemed to affect a slightly steeper rise that the reheated one. But neither seemed to be too bad on the face of it. Taste wise, the reheated one tasted a bit better. I'm not quite sure what conclusions to draw from this. [/QUOTE]
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My resistant starch experiment
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