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Hey just me and my silly questions (again)

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I can easily believe that al dente pasta has lower GI than overcooked, but in the article it also suggests using leftover pasta. Surely it can't still be al dente if it's been reheated?
 
Radders said:
I can easily believe that al dente pasta has lower GI than overcooked, but in the article it also suggests using leftover pasta. Surely it can't still be al dente if it's been reheated?
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You wouldn't think so, but I have read somewhere else that cooking and cooling pasta, then reheating, slows down its GI.( I think I saw it on Trust me I'm a Doctor, but I have read it elsewhere as well)
 
Robin said:
You wouldn't think so, but I have read somewhere else that cooking and cooling pasta, then reheating, slows down its GI.( I think I saw it on Trust me I'm a Doctor, but I have read it elsewhere as well)
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Oh good! I have a huge dish of lasagne in the freezer. It's Dreamfields pasta which I know is sensitive to being overcooked so I thought maybe freezing and reheating it wasn't a good idea. Perhaps it was a brainwave!
 
I also usually choose spelt pasta or wholegrain pasta that are even better and al dente 🙂 sorry but I'm Italian I can have diabetes but I will still have my pasta (not at dinner)
 
mikeyB said:
Go on then, what's wrong with soft pasta? This could answer my problem with bolusing for conchiglie🙄
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Because soft pasta is awful to eat and could cause abdominal pain and constipation.
Soft pasta has all the starched opened and ready to be transformed in glucose.
Al dente pasta tastes good and requires more time for the starches to be transformed in glucose - so you have a lower GI.

If you like soft pasta and like bolognese sauce, use fresh egg tagliatelle - they're much better than regular spaghetti for the taste with bolognese sauce and the GI is lower than normal pasta.
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