Reply to Thread

Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2025 »

Message: <blockquote data-quote="phoenix" data-source="post: 259573" data-attributes="member: 12578">2 thingsGlycaemic indexPasta is lowish GI but only if cooked al dente and made from dried pasta .It's  the manufacturing process, fresh and home made pasta are higher.   Low GI means that the starches are more slowly absorbed giving the insulin you produce a chance to deal with it gradually.If you cook it until it's soft the starches become much more easily absorbed, (so higher GI)If you use a  creamy sauce this will also lower the GI (controversial: you could use a small amount of olive oil  in the sauce in preference to a lot of cheese)Wholemeal pasta isn't necessarily lower GI but it has  much more fibre and nutrients than white pasta .Portion sizeThe portion size on my packet of pasta is 60g dry weight, it would have about 40g of carbohydrate.  T2s on  this forum eat varying amounts of carbs . For comparison, previous poster  on this thread Borofergie  eats fewer than 40g carbs in a day whereas Grazer eats up to 180g  60g uncooked isn't that much, it wouldn't be  what most people consider a  bowl of pasta.Some people who use the GI  diet use a quarter of their plate for starchy carbs. We are all individual in our responses to various carbs. You need to weigh and test various amounts to see what they do to your blood glucose levels.edit typos</blockquote>

Top Bottom