Low carb pasta

[Snikta63]

I have some low carb pasta that only has 6g of carbs per 46g according to the packet, it does contain wheat gluten and wheat flour. Would this from a diabetes point of view still be ok to eat?

 

[Leadinglights]

I have some low carb pasta that only has 6g of carbs per 46g according to the packet, it does contain wheat gluten and wheat flour. Would this from a diabetes point of view still be ok to eat?

Just be careful whether it is giving the carbs for dry weight of pasta or cooked weight.
But it is the carbs that count regardless of the ingredients. A 46g portion with lots of sauce would be an OK meal. Certainly less than a wheat based pasta.
An alternative is edamame or black bean pasta which is about 15g carbs per 100g dry weight, which is wheat free and 25g cooked is a good portion.

 

[Lucyr]

No one can tell you how your individual body will react to any food, there’s no diabetes rules about carbs. The only individual answer you can get is from your bg meter.

 

[Snikta63]

Just be careful whether it is giving the carbs for dry weight of pasta or cooked weight.
But it is the carbs that count regardless of the ingredients. A 46g portion with lots of sauce would be an OK meal. Certainly less than a wheat based pasta.
An alternative is edamame or black bean pasta which is about 15g carbs per 100g dry weight, which is wheat free and 25g cooked is a good portion.

That’s true didn’t think of that. The carb amount is dry weight

 

[everydayupsanddowns]

Let us know how it works out @Snikta63

Do you have a BG meter you can use to see the difference in your levels between before the meal and 2hrs after the first mouthful? Ideally you’d want to see a meal-rise of 2-3mmol/L or less.