• Please Remember: Members are only permitted to share their own experiences. Members are not qualified to give medical advice. Additionally, everyone manages their health differently. Please be respectful of other people's opinions about their own diabetes management.
  • We seem to be having technical difficulties with new user accounts. If you are trying to register please check your Spam or Junk folder for your confirmation email. If you still haven't received a confirmation email, please reach out to our support inbox: support.forum@diabetes.org.uk

Carbs and pasta... wait and see.

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
S

Sharron1

Well-Known Member
Relationship to Diabetes
Type 2
After eschewing pasta for nearly three years I thought I would have a go with the stuff today, for absolutely no reason whatsoever. Lunch of pasta stuffed with aubergine .Have to say it wasn't as great as I remembered it to be so won't be doing this again. Taste buds have changed with the diet. But am interested to see what the damage is, so 2 hours later will test.
 
What were you before?
 
5.2... i knew the pasta would be bad but thought i would give it a go... as I said itch scratched
 
Always worth giving it a go @Sharron1, you never know. I can eat a very small portion of pasta these days with no spike, but white bread...😱 Thank goodness for blood monitors! 🙂
 
I’d try it again with more cheese, fat slows down the absorption so can smooth out the bgs
 
Vonny said:
Always worth giving it a go @Sharron1, you never know. I can eat a very small portion of pasta these days with no spike, but white bread...😱 Thank goodness for blood monitors! 🙂
Click to expand...
The thing is, it wasn't even as tasty as i thought it would be .A disappointment.
 
Lucyr said:
I’d try it again with more cheese, fat slows down the absorption so can smooth out the bgs
Click to expand...
Good idea. I will leave that food experiment for another day.
 
Sharron1 said:
5.2... i knew the pasta would be bad but thought i would give it a go... as I said itch scratched
Click to expand...

Keep testing @Sharron1 - just to see what happens.

When I was learning about my T2 when I tried pasta I found my rise wasn't extreme, but it did last ages.

In the meantime, I have had to go gluten-free, and deliberately don't seek out substitutions, so haven't had pasta in years. I don't miss it one little bit.

It's good to experiment sometimes, even if nly to know you don't want to rerun that particular experiment again.
 
AndBreathe said:
Keep testing @Sharron1 - just to see what happens.

When I was learning about my T2 when I tried pasta I found my rise wasn't extreme, but it did last ages.

In the meantime, I have had to go gluten-free, and deliberately don't seek out substitutions, so haven't had pasta in years. I don't miss it one little bit.

It's good to experiment sometimes, even if nly to know you don't want to rerun that particular experiment again.
Click to expand...
Had the safe poached salmon and steamed veg for supper which returned a very respectable 4.2 on testing. I have learnt my lesson no more experiments for me!!!
 
I'm guessing you are normally low carb and the pasta was out of the blue to you with those numbers?
 
travellor said:
I'm guessing you are normally low carb and the pasta was out of the blue to you with those numbers?
Click to expand...
Exactly. Normal numbers between 5.6 and 6.6. I sort of knew the pasta would do for me, but I was interested. I have between 100-120 carbs a day usually at the lower end. tbh have stopped counting them and stick to same meals testing every now snd then.
 
Low carb suppresses insulin response.
To get a real idea of how your body responds to carbs now you really need to eat a normal amount of carbs for the usually suggested three days, and see what readings you get after that
 
Martin.A said:
That's why we do pre- and post-meal testing, to see what does what. Did you try the "cook it, cool it, reheat it" thing with the pasta or did you cook it and eat it right away, and did you have a normal portion?

I switched to chickpea pasta a while back as it's much lower carb and a half-portion doesn't give me a problem.
Click to expand...
Cook, eat straight away and regular portion size not a mound. However, I think I will leave well alone
 
travellor said:
Low carb suppresses insulin response.
To get a real idea of how your body responds to carbs now you really need to eat a normal amount of carbs for the usually suggested three days, and see what readings you get after tha
Click to expand...

travellor said:
Low carb suppresses insulin response.
To get a real idea of how your body responds to carbs now you really need to eat a normal amount of carbs for the usually suggested three days, and see what readings you get after that
Click to expand...
Think i will call it a day on the pasta testing.
 
travellor said:
Low carb suppresses insulin response.
To get a real idea of how your body responds to carbs now you really need to eat a normal amount of carbs for the usually suggested three days, and see what readings you get after that
Click to expand...

Interesting, have you any references to any papers that demonstrate this? I'd be interested in reading them.

I did a bit of an experiment today - walked to the city centre, had an omelette and some chips then walked home (Stopping off for a coffee on the way!). Blood was 5.3 before eating, and two hours later it was 5. I think the walk helped (At the hour mark, while stopped for coffee, I took a reading and it was 6.5.)
 
travellor said:
Low carb suppresses insulin response.
Click to expand...
My experience was kind of consistent with that. I increased carbs steadily after getting my glucose regulation normalised via weight loss, witjh maybe a bit of short-term impact on post prandial BG along the way. But things always quickly settled down & now I eat > 180g net carbs most days, with completely normal BG profile and HbA1c.

Which is great. I hated having to cut melon, fruit etc back at the time of my DX.
 
Eddy Edson said:
My experience was kind of consistent with that. I increased carbs steadily after getting my glucose regulation normalised via weight loss, witjh maybe a bit of short-term impact on post prandial BG along the way. But things always quickly settled down & now I eat > 180g net carbs most days, with completely normal BG profile and HbA1c.

Which is great. I hated having to cut melon, fruit etc back at the time of my DX.
Click to expand...
Me too. I slowly slowly reintroduced fruit back in my diet but not in the Everest portions I used to eat. But it was so good to have them back.
 
My lovely husband always used to treat me like an extra child where apples are concerned so he'd halve the apple and core it, then divide the flesh up into 'segments' same as he did for both his daughters when they were both at home - so we had an apple between us, cos I'd have difficulty eating a whole one to myself (unless it was a small Cox's) anyway. Must start going to a greengrocers again instead of getting f & v in the supermarket, prepacked and boring.
 
I’m fine with 120gm portions (cooked weight) wholewheat pasta. I cook a batch till al dente and freeze the portions separately. A couple of minutes in constant boiling water and it’s good to go. Recently I bought some of the yellow bean pasta that’s advertised everywhere, but it’s very expensive and the jury’s out on the advantages, carbs wise.
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top