Sainsbury's Low GI Pasta

[HpprKM]

As a pasta lover, and having understood from the outset of my diagnosis as a T2 just over a year ago, I was quite distraught at finding out about the low-carb diet as it includes most of my favourite foods! However, I have been looking around for these foods with low Gi content and have found that Sainsbury's have a low Gi Pasta in their Organic Dried Pasta range. Thought it might be worth sharing this news with the forum

 

[HpprKM]

Re: Sainsbury's Low GI Pasta - Correction!

Me again! Guess I should have checked my preview - the above should have read 'Having understood that Pasta etc were good for diabetics!

 

[tubolard]

We switched to Sainsbury's Tricolori Italian Fusilli which claims to be low GI shortly after diagnosis. A 50g portion goes really well with some meatballs, tomato, mushrooms, onion and grated cheese.

Regards, Tubs.

 

[Dennis]

Hi Hppr,

By all means try low GI foods and see if they work for you, they do for some but not for others. But don't confuse low GI and low carb. A low GI pasta has just the same high amount of carbs as any other pasta - they just convert into blood sugar slower.

 

[HpprKM]

Hi Dennis,

Now I am really confused, sorry to appear a bit dense over this but the whole food thing is new to me, I have tried to maintain a healthy diet all my life, but now understand that many of the things I once thought healthy can be harmful, especially to diabetics. Never been on any kind of diet, having been lucky enough not to have to have been. I have read so much on low Gi for diabetics, now learn from you that this is not the same as low carbs, if Gi is glucose index and it is declared low I am not sure how this converts to high glucose, and why so many 'experts' give the opinion that low Gi is good for diabetics. Also, really do not understand the low carbs, what am I looking for in low carb food, and what type of foods are they? Not wishing to sound melodramatic, but thinking I might well starve soon, so little to eat and not sure what is good and what is not! Most cooked vegetables, especially root veg I know are high in carbs, other veg, peas, carrots etc rapidly convert to sugar in the blood stream. Whilst thinking I had got this whole eating issue under control I am beginning to have my doubts, so every time I eat I feel I am eating the wrong things. have mental images of all the sugar forming in my system! For instance last night we had fresh haddock (with a sauce - checked for sugar levels which were quite low, and wild rice -I assume the rice is high in carbs) - but if I had potatos instead they are also high in carbs! The peas are probably not good, but what else does one eat with fresh haddock?

This is really complicated and the more I investigate the worse it seems. Sorry do not wish to sound like a moaner, not really moaning just so totally confused. Regarding bread I switched to soda to be told this could also be high in carbs! For desserts I am stuck on low fat plain greek yoghurt with fresh fruit, Hartleys sugar free jellies and Irish Diet yoghurts, low far and sugar free. Even fruit has to eaten in moderation, and juices are a virtual no go area!

Sorry for rambling on... will post as a main topic also to get further feedback!

All the best,

K

 

[tubolard]

GI is a indicator of how quickly a specific food will be digested and thus converted into glucose. The idea being the lower the GI the longer it will take to digest, the lower the impact on blood glucose. Take a look at this post where I try my bestest to describe my take on the low GI diet.

Low Carb really means restricting carbohydrate intake often excluding certain foods from your diet. Low GI means ensuring as little high GI food hits your digestive system. I would also add the Low GI also means looking at portion sizes of certain foods. F'rinstance potatoes, pasta, rise, & bread.

Regards, Tubs.