Swapping Bread for Pasta

[Mark T]

When I originally got diagnosed my doctor told me to switch to a diabetic diet which the diabetic nurse re-iterated. I suspect this is somewhat to do with the fact my results look a bit type 2 ish but I don't fit the profile. I've got a history of diabetes in my family too. Someone will probably be along in a while to mention I'm probably Type 1.5 😉

To be honest, we do eat a fairly balanced diet. I do need to lose some weight (about 3 kg now). Most of that is going with swapping biscuit snacks for veg snacks.

One of the things that I could improve is my lunch, which is primarily white bread with some form of protein in-between. I've been considering swapping that for pasta with the same protein mixed in and some mixed veg. Pasta has got a low GI, but it contains a lot of carb.

Is it worthwhile swapping from a fast carb to a slow carb. With a fast carb you are releasing glucose to the blood stream fast so you get a spike. But doesn't a slow carb just give you the same spike later?

If pasta isn't a bad idea, I'd love some pointers to some dressings. Most of the standard shop ones look very sugary and the only other I have is lemon/olive oil.

 

[Pumper_Sue]

Hi Mark,
Pasta will prob stick your blood sugars through the roof.
Try some burgen bread instead, it low GI and lower carb as well.

 

[Robster65]

One thing I've found that really is low GI(/GL/anything else) is wholegrain muesli with natural yoghurt. I was having weetabix with fruit+bran flakes and swapped and it's giving amazing BG results through the morning.🙂

Might seem a bit odd to eat at lunchtime but it's about all I can recommend as most of the GI lists seem to vary between individuals. 🙄

Hope it's not too long before you get your complete label.

Rob

 

[Adrienne]

Yep agree with Pumper Sue. On paper pasta seems the better choice. Generally though with pasta you may dip a bit an hour or so after but about 4to 6 hours later you get your pasta spike. Really you do.

White bread is like eating a spoonful of sugar ! Tasty but not much good.

If you want to stick with bread, then the seedier and nuttier is the best. Burgen Soya and Linseed is delicious and one of the best with a nice slow (but not as slow as pasta) release. Or you can try granary or even oat bread, that is quite good. It is in all supermarkets now, with the light blue packaging.

Or how about cous cous. Have you ever had that, lovely stuff and so easy to make. All it takes is a bit of boiling water much easier than pasta.

I then would add cherry tomatoes, cucumber, radishes, spring onions, small prawns, peppers (whatever) and halve a lemon and squeeze half in the dish. Then I would chop fresh corriander and mix the the whole lot together. The only big carbs there is the cous cous.

Some people would also count the tomatoes as carbs as well (because they are) but you probably wouldn't have enough to really worry. The sauce is carb and sugar free as you use fresh lemon juice and fresh corriander, delicious. I do that with basmati rice as well, I have it all cold.

🙂

 

[AlisonM]

You might try wholegrain bread instead of white as it has a lower GI.

At diagnosis I was told to cut way down on things like potatoes, bread, pasta and rice. Though I do have a little still, it's usually wholegrain pasta and either brown or wild rice. I now use sweet potato or something like celeriac instead of spuds and quite often have a mixed carrot and neep mash at mealtimes where I would have had mashed tatties before.

I love cous cous as someone has suggested and it makes a great salad ingredient, I soak it in a little hot water and either garlic, lemon or herb flavoured olive oil. Chop up some bell peppers, tomato, onion and a little chilli and serve it with something like rocket. I add a little grilled chicken or some prawns and it makes a good substantial lunch.

 

[Mark T]

Thanks all for the replies.

We are still eating a little bit too much potato. Unfortunately the complication to cutting it out is identifying a replacement that all the family can eat. My wife has IBS and, amongst other things, it is triggered by wholegrain foods, pasta, fruit, fatty foods and some herbs/spices. Experimenting with food can give rather uncomfortable consequences for my wife.

My kitchen is just to small to start preparing individual meals, and yes, I am the one who does the cooking generally. So far it's so far been easier for me to eat less potato and more other veg for evening supper.

I do need to at least get rid of the bread at lunchtimes, so some couscous might be an idea. Don't prawns have a high fat content?

 

[Adrienne]

Thanks all for the replies.

We are still eating a little bit too much potato. Unfortunately the complication to cutting it out is identifying a replacement that all the family can eat. My wife has IBS and, amongst other things, it is triggered by wholegrain foods, pasta, fruit, fatty foods and some herbs/spices. Experimenting with food can give rather uncomfortable consequences for my wife.

My kitchen is just to small to start preparing individual meals, and yes, I am the one who does the cooking generally. So far it's so far been easier for me to eat less potato and more other veg for evening supper.

I do need to at least get rid of the bread at lunchtimes, so some couscous might be an idea. Don't prawns have a high fat content?

No idea, it doesn't seem to affect any blood sugars like normal fat stuff would. You could use ham or chicken instead or no protein at all. 🙂