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Sauce for Pasta
- Thread starter theresaoc
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DeusXM
Well-Known Member
- Relationship to Diabetes
- Type 1
Mayonnaise and salad cream are fine - to be honest, I'd be less concerned about the sauce and more concerned with the pasta or rice as generally neither of these are great food choices for people with diabetes.
Personally though I'd go for pesto - either get the usual jar version, or why not make your own by grinding up basil leaves, pine nuts, garlic and parmesan and blending with olive oil.
Personally though I'd go for pesto - either get the usual jar version, or why not make your own by grinding up basil leaves, pine nuts, garlic and parmesan and blending with olive oil.
Yep, i get what u are saying about the pasta but I was working on approx 125g cooked weight on my hubbies dinner with some smoked salmon, prawns, chopped peppers, cucumber & tomatoes - do you think that would be ok? He is finding it difficult to give up carbs. I know it sounds lame but he hasn't been diagnosed yet - getting results tomorrow so I am trying hard to break him in gently.
DeusXM
Well-Known Member
- Relationship to Diabetes
- Type 1
It's all dependent on the individual. 125g of pasta is about 35g of carbs. For some people, this amount of carbohydrate might be fine. Same for the honey too.
As a point of reference, 1 teaspoon of honey is 7g of carbs, so a 125g bowl of pasta is the same as 5 teaspoons of honey.
For the pasta you suggest, I'd recommend just some good olive oil as a sauce - lots of great flavours and veggies already in there so you wouldn't want to overpower those. Personally I'd go for a chilli oil to give it an extra kick but that's just me.
As a point of reference, 1 teaspoon of honey is 7g of carbs, so a 125g bowl of pasta is the same as 5 teaspoons of honey.
For the pasta you suggest, I'd recommend just some good olive oil as a sauce - lots of great flavours and veggies already in there so you wouldn't want to overpower those. Personally I'd go for a chilli oil to give it an extra kick but that's just me.
Mrs Mad Ronin
Well-Known Member
- Relationship to Diabetes
- Type 2
chilli oil? Well i have just learnt something. I didn't know you could get chilli oil.
trophywench
Well-Known Member
- Relationship to Diabetes
- Type 1
Half a tsp of sugar/honey probably wouldn't kill him prematurely LOL - but it's when the carbs, from any source build up (half a tsp in this, another half a tsp in that .... etc) Have to say we use mayo. If you can get the Hellman's with the dark green lid instead of blue, it's made from Olive Oil instead of veg oil - but I have to say I haven't seen any since I used to shop at Waitrose years ago.
But carbohydrates generally are addictive and that's why it's so hard to give em up. Seriously - they are !
But carbohydrates generally are addictive and that's why it's so hard to give em up. Seriously - they are !
Thanks all for your help - am sorry to be so uneducated around all this but I do understand what you are saying - there is no such thing as too much or little, it depends entirely on the individual condition. I know that honey is sugar, I was thinking more along the lines of the refined/unrefined aspect, but seemingly this is irrelevant here. Thanks again for help, I have gleaned quite a bit from the replies..... the penny is finally dropping!!! 😉
DeusXM
Well-Known Member
- Relationship to Diabetes
- Type 1
Don't worry, very few people genuinely understand the sugar issue. There's a lot of nonsense perpetuated about 'natural' sugar - but all sugar is 'natural'. Even the stuff you get in white packets is just from dried out vegetables.
No-one's body can distinguish between added sugar or 'natural' sugar. And amusingly, all the food suppliers try to tiptoe around this. Look at the nutrition label for any fruit juice or prepared fruit and you'll always see a 'red' for the sugar, with an apologetic note that all the sugars are naturally occurring in the fruit, which is a bit like having a label on lard saying while it might be high in fat, all the fat naturally occurs within the pig.
No-one's body can distinguish between added sugar or 'natural' sugar. And amusingly, all the food suppliers try to tiptoe around this. Look at the nutrition label for any fruit juice or prepared fruit and you'll always see a 'red' for the sugar, with an apologetic note that all the sugars are naturally occurring in the fruit, which is a bit like having a label on lard saying while it might be high in fat, all the fat naturally occurs within the pig.
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