Brown pasta?

[cmarie44]

I'm trying out new wholegrain foods as I'm getting fed up of eating the same things so I had some brown pasta, with with cooked chicken, peas and corn in a little mayo and my sugar was 8.6 two hours later.

I'm in shock at this as it was quite a big portion. Is that normal for brown pasta as I love pasta so much

 

[Drummer]

I'm trying out new wholegrain foods as I'm getting fed up of eating the same things so I had some brown pasta, with with cooked chicken, peas and corn in a little mayo and my sugar was 8.6 two hours later.

I'm in shock at this as it was quite a big portion. Is that normal for brown pasta as I love pasta so much

We are all different.
I could not eat grain, neither the pasta nor the sweetcorn and not have a BG in the teens - at least when I was measuring such things I could not.
For dinner tonight I had chicken and a half serving of peas, as I can extract almost double the amount of carbs listed for peas and beans.
I do now eat some higher carb foods once in a while, but don't make a habit of it.
I very rarely eat the same thing, though, as I eat a wide variety of meat and fish, and also vary the vegetables and salad, with herbs and spices as additional variants.
Hopefully you will find that you can cope with more carbs if they suit your tastes, but I'd check carefully to make sure that you are still able to cope with them.

 

[Leadinglights]

3 high carb foods pasta, peas and corn is something many would not risk as it would push blood glucose up beyond where they want to be.
There are lower carb pastas, edamame bean or black bean which would not be bad with peas and corn but if you are using normal pasta then a veg like broccoli or courgettes might be better.

 

[LancashireLass]

Everyone reacts differently to different things, so pasta is not necessarily "bad".
Have you tried cooking it, allowing it to cool and then either eating it cold or re-heating it the next day?
I read somewhere a long time ago that cooking and cooling pasta causes changes to it's glycemic index (or something like that I'm no scientist sorry!) but it means it has less effect on the blood sugar than freshly cooked pasta and this certainly works for me.

I cook it in large batches and put it in containers in the fridge to eat with different things depending on what I fancy, it will keep in sealed containers for a good few days and it's less boring when you can have it with different things.

 

[Martin.A]

Have you tried cooking it, allowing it to cool and then either eating it cold or re-heating it the next day?
I read somewhere a long time ago that cooking and cooling pasta causes changes to it's glycemic index (or something like that I'm no scientist sorry!) but it means it has less effect on the blood sugar than freshly cooked pasta and this certainly works for me.

It turns some of the starch into resistant starch, which acts like fibre and isn't digested. Read all about all it all over again, and on this very site:-

Carbs and cooking

Pasta, potatoes and rice... are all carbohydrates that cause a surge in blood glucose levels as they are broken down. For people with diabetes, these surges in glucose can be tricky to manage and cause problems over time. But what if simply changing the way these foods were prepared and cooked...

www.diabetes.org.uk

 

[LancashireLass]

It turns some of the starch into resistant starch, which acts like fibre and isn't digested. Read all about all it all over again, and on this very site:-

Carbs and cooking

Pasta, potatoes and rice... are all carbohydrates that cause a surge in blood glucose levels as they are broken down. For people with diabetes, these surges in glucose can be tricky to manage and cause problems over time. But what if simply changing the way these foods were prepared and cooked...

www.diabetes.org.uk

Ah thankyou! It wasn't this site where I read it I'm sure but it basically says the same thing, so a good refresh!

Like I said, it may not be the answer for everyone but I've tested it with my own finger pricks and it definitely makes a difference to my readings so it's what I do. I love pasta so I had to find a way to still have it in my diet 🙂

 

[Lucyr]

I'm trying out new wholegrain foods as I'm getting fed up of eating the same things so I had some brown pasta, with with cooked chicken, peas and corn in a little mayo and my sugar was 8.6 two hours later.

I'm in shock at this as it was quite a big portion. Is that normal for brown pasta as I love pasta so much

I know others are saying they wouldn’t eat it but everyone is different and it sounds like it worked well for you as 8.6 is fine, target is 8.5 at 2 hrs but meters aren’t that accurate. What are you in shock at - that it worked ok?

 

[cmarie44]

I know others are saying they wouldn’t eat it but everyone is different and it sounds like it worked well for you as 8.6 is fine, target is 8.5 at 2 hrs but meters aren’t that accurate. What are you in shock at - that it worked ok?

Yeah I'm shocked because my sugar didn't spike afterwards as I can't handle white pasta, I even had a sandwich with wholemeal seeded bread and it was normal after 2 hours. I'm just trying to find foods that I'm not eating all the time, I need new ideas as I don't like avocado or olives x

 

[Lucyr]

Yeah I'm shocked because my sugar didn't spike afterwards as I can't handle white pasta, I even had a sandwich with wholemeal seeded bread and it was normal after 2 hours. I'm just trying to find foods that I'm not eating all the time, I need new ideas as I don't like avocado or olives x

Sounds like brown bread and brown pasta work ok in the quantities you’re having them then!

 

[ianf0ster]

Yeah I'm shocked because my sugar didn't spike afterwards as I can't handle white pasta, I even had a sandwich with wholemeal seeded bread and it was normal after 2 hours. I'm just trying to find foods that I'm not eating all the time, I need new ideas as I don't like avocado or olives x

Have you tried Avocado in the form of guacamole? I find avocado's too tricky to get at correct ripeness. But found cartons of a smashed Avocado product (with some chilli in it) also Guacamole - which I previously enjoyed many years ago on holiday in California.

 

[Leadinglights]

Yeah I'm shocked because my sugar didn't spike afterwards as I can't handle white pasta, I even had a sandwich with wholemeal seeded bread and it was normal after 2 hours. I'm just trying to find foods that I'm not eating all the time, I need new ideas as I don't like avocado or olives x

So many good things you can have without having to eat foods you don't like. Cheese, nuts, eggs, cooked meats, fish, meat, veg, salads, berries, yoghurt.

 

[everydayupsanddowns]

So many good things you can have without having to eat foods you don't like. Cheese, nuts, eggs, cooked meats, fish, meat, veg, salads, berries, yoghurt.

But there is also no reason for @cmarie44 to avoid eating pasta, if it’s only giving in-range numbers after eating it 🙂

You might want to double check another time, perhaps with a different sauce @cmarie44 - just to confirm your findings? As you said, you were a little surprised at the result, so it seems prudent to check that you can repeat the experiment?

 

[Dragon queen]

Everyone reacts differently to different things, so pasta is not necessarily "bad".
Have you tried cooking it, allowing it to cool and then either eating it cold or re-heating it the next day?
I read somewhere a long time ago that cooking and cooling pasta causes changes to it's glycemic index (or something like that I'm no scientist sorry!) but it means it has less effect on the blood sugar than freshly cooked pasta and this certainly works for me.

I cook it in large batches and put it in containers in the fridge to eat with different things depending on what I fancy, it will keep in sealed containers for a good few days and it's less boring when you can have it with different things.

That’s really helpful about the pasta I love pasta never thought of doing this thank you