• 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

Pasta - losing the plot

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
oh wait the water does add more wight to it but it wouldn't add more carbs to it? as water doesn't have carbs in.
I think there are all sorts of complexities, cooked dried pasta is likely to be different to the 'fresh' pasta in the chilled cabinet at the supermarket and different to homemade pasta if you are so inclined to make it from pasta flour and eggs etc.
 
I think there are all sorts of complexities, cooked dried pasta is likely to be different to the 'fresh' pasta in the chilled cabinet at the supermarket and different to homemade pasta if you are so inclined to make it from pasta flour and eggs etc.
yes but y pointed was water wuldnt add carbs to died pata
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Back
Top