Lasagne

[bakebeans]

tonight I made lasagne for the first time since May. I used normal lasagne sheets and home made white sauce (only used a little milk and flour and lots of cheese) wasn’t great but was passable. Before bg was 4.4 2 hours after 5.9 had been for a short walk around the supermarket then pottered in the garden watering up 20mins later was 5.4. Heading to bed very soon but do you think it’s possible it will go up again or will that be it now and I can have lasagne again?

 

[belugalad]

Those numbers sound good to me,I wish I could make food like that

 

[Kaylz]

I would test it again but on a day your less active as your activity isn't going to be the same every time you have it, when I was testing new things I'd make sure I never did anything out of the ordinary like go for a walk or anything as I wanted to see the foods true impact xx

 

[bakebeans]

I’ll try it again next week and see what happens. Thinking about the carb content it probably wasn’t to bad the pasta was 60g shared between 2 of us and there was still a quarter left plus the “white sauce” had hardly any flour or milk in it which is why it was quite stodgy next time I won’t cook it for so long so that should cure it

 

[Browser]

I have found wholewheat spaghetti and penne but have never managed to find wholewheat lasagne sheets.

 

[Bruce Stephens]

I have found wholewheat spaghetti and penne but have never managed to find wholewheat lasagne sheets.

A web search suggests that it does exist and has been available from larger supermarkets. (Quite possibly not at your local shops, I guess.)

 

[Browser]

Thanks. Must keep an eye open for it.

 

[Browser]

I found some wholewheat lasagne sheets in Sainsburys so will try them out soon. What I noticed, looking at various types of both white and wholewheat pasta is the apparent wide difference in the carb content. I was quite confused at the information and have come to the conclusion that some retailers give figures based on cooked weight and others on dry weight, although it doesn’t state so on the packaging. Eg, one supplier of white pasta gave 65 gms. carbs. per 100 gms. while another gave 32 gms. carbs. per 100gms.

 

[Drummer]

An alternative to pasta sheets is leek.
cut a good sized one top and bottom, then cut lengthways so as to create sheets - works well and is far lower in carbs. Use the skinny middle chopped up in the mince.

 

[Browser]

An alternative to pasta sheets is leek.
cut a good sized one top and bottom, then cut lengthways so as to create sheets - works well and is far lower in carbs. Use the skinny middle chopped up in the mince.

Sounds good and I believe aubergine serves the same purpose. The thing is tho’, Drummer, your philosophy is to keep carbs to an absolute minimum, which I applaud and which clearly works for you, whereas I’m content to stick to tried and tested tolerable levels of the food I have always eaten. As I’ve said on other occasions, I still enjoy small portions of wholewheat pasta, rice and mashed potato, prepared, portioned and frozen for use as and when required. It really works well for me.

 

[Drummer]

Sounds good and I believe aubergine serves the same purpose. The thing is tho’, Drummer, your philosophy is to keep carbs to an absolute minimum, which I applaud and which clearly works for you, whereas I’m content to stick to tried and tested tolerable levels of the food I have always eaten. As I’ve said on other occasions, I still enjoy small portions of wholewheat pasta, rice and mashed potato, prepared, portioned and frozen for use as and when required. It really works well for me.

Ah it isn't a philosophy - it is my wrecked metabolism - I simply cannot eat even small amounts of high carb foods without seeing quite extended periods of high blood glucose, and even sticking to a maximum of 40 gm of carbs a day and just two meals, I'm at the top edge of normal and find weightloss just isn't happening - though I am losing volume bit by bit.

 

[Browser]

‘Philosophy’ is probably the wrong term to use, but, while we are labelled under one heading,Type 2, it illustrates how we really are all different. One size doesn’t fit all and it emphasises the point that experimenting and finding out what is good for us, individually, is the way to go.