ok im confused the dietician i seen told me pasta was ok because it releases its sugars slowly when it digests and wont really have that much effect on blood sugar levels
As Carty writes, you have to test.
Firstly, it depends on what type of pasta. Even italian pastas can vary, durum wheat semola, durum wheat semolato, whole wheat durum semola for example. The milling of the flour is important and particle sizes which are good for type 2 diabetics tend to be larger. Also, pasta which is cooked 'al dente' makes a difference. I found, with testing, that Buitoni wholewheat pasta was best for me and also Blue Dragon wholewheat noodles. Another variable is also, portion size. Limiting the amount you eat does make a difference
However, it's not just a question of food but also how much damage has been done to your beta cell mass. No one knows how much has been done by the time of diagnosis and the oft quoted 50% is little more than a guess. Without slicing the patient open, there is currently no way of telling and most estimates are based on force fed rats.
Obviously, a patient with 70% of the beta cell mass producing insulin is going to be better off than somone who only has 40% functioning but, since you don't know, testing what effect the food that you eat has on you is the only guide.
