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dreaded pasta

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L

lizabetic

Well-Known Member
Relationship to Diabetes
Type 1.5 LADA
I never got 'that pasta problem' before....

Well, thought at 2hrs I was doing well... 9.3
Now at 5 hours, 17 :(

I guess slow releasing etc? It was 'high fibre' pasta, would this make a difference...

Just ate a couple peanuts and some ham cause I figure my pancreas needs to be 'tricked' into creating more insulin as now it is coming down slowly.
 
Pasta can be very confusing. I had some spaghetti a while ago that gave me a late spike so didn't have it for a long time. Had some of the same spaghetti the other night, just slightly reduced the quantity and my levels rose to around 6.0 and stayed there - no spike!🙄 So I'm none the wiser really! I had contemplated splitting my insulin dose (I know this isn't an option open to you :() but decided to just see what would happen with a whole dose up front - worked perfectly! Diabetes, sheesh!
 
I've never cracked pasta, pizza or rice yet ...... doesn't 'hit' until up to 6 hours later ..... and seems to land 'in a lump'.

I cut it all down and limited meself to a max 40g CHO of whatever it was, that seemed to work at first but now it's just as bad as it ever was. Consequently if I fancy one of them, I have it, stay up and wait for the spike, hope that's 'it', correct and go to beddy byes. Sometimes it does catch it all, and sometimes it doesn't and I wake to double figures.

Good luck ......

PS I only correct down to 7.5 at bedtime.
 
Pasta I'm not too bad with, as I'm not a large eater so portion size is about 30-40g's worth.. But I find that making my own pasta doesn't give me the spike later on a slight raise but nothing to worry about,

Good thing about making your own pasta, you can make lasagne sheets a lot thinner, so you can have a larger portion without the impact...

You don't have to invest in a pasta machine, I used to roll my out with a rolling pin, hard work though... But I make it often enough now that I have brought the pasta maker..
 
being 1.5, it must be frustrating, but it could all be down to you pancreas taking a break for a few hours, with nothing much you can do.........


I don't know what the fibre content would do , but with any pasta, the starchy make up probably slows it break down, together with any fat that may have came with it......

I hope you find the answers........
 
The dreaded P's eh Pizza,Pasta and pastry(well for me) I learnt theres no way I could get away with the white kind of pasta and despite hating it to start I now enjoy the wholemeal pastas.

Hope your levels are ok today for you Liz
 
Lasagne

Hi

I got some Jamie Oliver lasagna for a change (and it was reduced) I normally microwave lasagna sheets for a minute in water - on this occasion I used it dry - it absorbed all the fluid from the sauce and became very soggy ? I did not over cook, 30 minutes in the oven from cold.
I will not use that one again!!
 
Pasta is fine provided I remember to split the dose, this counteracts the late spikes associated with pasta and high fat meals.
 
Apparently the pasta sheets in our cupboard are going out of date, so we are having lasagne this weekend rather then throwing it.

I find pasta hits me a lot later, but I don't usually go really high. Perhaps I'll do a bedtime/morning after test for this time.

We are still on white pasta too, since the wholemeal and spinach varieties tend to set off my wife's IBS!
 
Thanks everyone! I never got this problem before... perhaps they changed the pasta as it's freefrom so quite likely.

Woke up at 9am this morning with an 8.3 so pretty happy with that. They start to rise post 7am! So i'm sure it would have came down from last reading of 13 last night.

Do you know if what you put with the pasta makes that much difference? I was told to put pulses in it but then surely that wouldn't make any difference if the spike is coming so much later?
 
lizabetic said:
Thanks everyone! I never got this problem before... perhaps they changed the pasta as it's freefrom so quite likely.

Woke up at 9am this morning with an 8.3 so pretty happy with that. They start to rise post 7am! So i'm sure it would have came down from last reading of 13 last night.

Do you know if what you put with the pasta makes that much difference? I was told to put pulses in it but then surely that wouldn't make any difference if the spike is coming so much later?
Click to expand...

Given that you are not on insulin, perhaps the pulses would slow the digestion sufficiently to smooth blood sugar rises over a very long period. But that's just speculation, I've never tried it!
 
lizabetic said:
...Do you know if what you put with the pasta makes that much difference? I was told to put pulses in it but then surely that wouldn't make any difference if the spike is coming so much later?
Click to expand...
We tend to slow the pasta down with a heavy meat and cheese sauce. But very high in calories! (fortunately don't do it very often)

The sauces for the meat is generally a tin of chopped tomatoes and a couple of oxo cubes (and some other chopped veg, mushrooms, onions). We don't use the jar pasta sauces because the herbs they contain usually set off my wifes IBS. But this also has the benefit that it's much less carby then a jar sauce.

Although that doesn't stop a rise at about +4hours. I'm wondering if I can temper that with a glass of red wine after the meal :D
 
lizabetic said:
Thanks everyone! I never got this problem before... perhaps they changed the pasta as it's freefrom so quite likely.

Woke up at 9am this morning with an 8.3 so pretty happy with that. They start to rise post 7am! So i'm sure it would have came down from last reading of 13 last night.

Do you know if what you put with the pasta makes that much difference? I was told to put pulses in it but then surely that wouldn't make any difference if the spike is coming so much later?
Click to expand...

Pulses come under the heading of resistant starches so that means that your blood sugars will not rise as quickly and not as high as they improve insulin sensitivity. I often use beans as a carbohydrate source of a meal.
http://www.diabetesselfmanagement.com/Blog/Amy-Campbell/resistant_starch_don_t_resist_its_effects/
 
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