phoenix
Expert
- Messages
- 5,671
- Type of diabetes
- Type 1
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- Pump
some technical stuff on pasta why pasta is lower GI
'there is a natural technical process which tends to block starch hydration: Pastification of coarse wheat. Extruding wheat paste through a drain heats the food in such a way that it produces a protective coating which slows down starch gelatinization.
While this applies to spaghetti and certain tagliatelles which are “pastified” (extruded under great pressure), it does not hold for raviolis nor lasagna and not even for fresh pasta which are hand cut and thus have a much higher Glycemic Index Indexes.'
'Cooking al dente (5 to 6 minutes), for example, allows us to keep spaghettis GIs as low as possible while prolonged cooking (from 15 to 20 minutes) will raise GIs since it accelerates starch gelatinization.'
from http://www.montignac.com/en/ig_fact_modif.php
The GI index at Sydney university, stresses portion size with pasta
'And remember portion caution with carb-rich foods such as rice, al dente pasta and noodles, potatoes etc. Eating a huge amount of these foods, even of the low GI ones, will have a marked effect on your blood glucose. A cup of cooked noodles or al dente pasta or rice plus plenty of mixed vegetables and a little lean protein can turn into 3 cups of a very satisfying meal.'
From GI news
Elsewhere they suggest 60gms as a 'normal' portion sizeI. In the end everything depends upon your individual response to the various types of carbs, hence the advice to use the meter and follow what works for you.
If you're interested in investigating low gi the GI news has quite a lot of info on Type 2 plus some quite useful recipes each month. I indexed this page because it has an inspiring sucess story.
http://ginews.blogspot.com/2006_03_01_archive.html
'there is a natural technical process which tends to block starch hydration: Pastification of coarse wheat. Extruding wheat paste through a drain heats the food in such a way that it produces a protective coating which slows down starch gelatinization.
While this applies to spaghetti and certain tagliatelles which are “pastified” (extruded under great pressure), it does not hold for raviolis nor lasagna and not even for fresh pasta which are hand cut and thus have a much higher Glycemic Index Indexes.'
'Cooking al dente (5 to 6 minutes), for example, allows us to keep spaghettis GIs as low as possible while prolonged cooking (from 15 to 20 minutes) will raise GIs since it accelerates starch gelatinization.'
from http://www.montignac.com/en/ig_fact_modif.php
The GI index at Sydney university, stresses portion size with pasta
'And remember portion caution with carb-rich foods such as rice, al dente pasta and noodles, potatoes etc. Eating a huge amount of these foods, even of the low GI ones, will have a marked effect on your blood glucose. A cup of cooked noodles or al dente pasta or rice plus plenty of mixed vegetables and a little lean protein can turn into 3 cups of a very satisfying meal.'
From GI news
Elsewhere they suggest 60gms as a 'normal' portion sizeI. In the end everything depends upon your individual response to the various types of carbs, hence the advice to use the meter and follow what works for you.
If you're interested in investigating low gi the GI news has quite a lot of info on Type 2 plus some quite useful recipes each month. I indexed this page because it has an inspiring sucess story.
http://ginews.blogspot.com/2006_03_01_archive.html
. He obviously isn't a text book :roll: and i'm back to the drawing board