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P P P Pasta
2 years ago  ::  Jan 10, 2013 - 9:56PM #4
Posts: 2

Have to second the comment about Shirataki Noodles.  My husband is on a no/lo carb diet to loose weight and this is a way for him to have noodles in stir fry meals.  He was really missing them

2 years ago  ::  Jan 09, 2013 - 6:27PM #3
Posts: 1

I have discovered the joys of Shirataki Noodles. They are available in most oriental grocery stores. The texture is not great, but I put them in a stir fry with a good quality low card sauce and they are pretty good. Did i mention they have next to no carbs or calories, not even worth counting. It allows me to have more than a small amount of pasta. 

2 years ago  ::  Jan 08, 2013 - 8:03AM #2
Posts: 21

Pasta is a very high carbohydrate food and must be eaten with extreme caution by diabetics.   Here's some info I've learned (disclaimer - I am not a doctor!):

1. Test to see how your body reacts to pasta.   No theory or research will tell you how your own body works.

2. Many of us try to consume less than 50 grams of carbs a day, total.  In that context, a single serving of pasta could consume our entire day's allotment.

3. The longer you cook pasta, the more likely your blood sugar will spike.  Overcooked pasta passes through your system quickly.

4. Consider Dreamfields Pasta (no I don't work for the company!).  This pasta causes less of a blood sugar spike than regular pasta for many of us.  Again, test it on your own body.  There's no substitute for that.

I eat portion-controlled Dreamfield Pasta frequently.   With this special pasta and many other techniques, I am near my ideal weight, and my A1C ranges from 4.7 to 5.1.  I also have no complications from my Type 2 - so far.

Good luck with your eating plan!

2 years ago  ::  Jan 02, 2013 - 4:21PM #1
Posts: 12
How do count carbs in pasta. The box tells me the serving for dry pasta, never cooked. Is dry the same as cooked? I would guess not or they would not differentiate them.


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