Spaghetti..........

last year

This may not be a general interest thread, but given the rising number of people with diabetes, it may be of interest to some. I used to love spaghetti, most often with a traditional tomato/meat sauce, or basil pesto. After being diagnosed with diabetes years ago I stopped eating spaghetti/pasta as it spiked my blood glucose. There are now some pastas made with 100% chick pea or lentil flour, I tried them, they were ok. But recently I tried Barilla protein + spaghetti angel hair and I really like it. It does have semolina, but also has both lentil and chick pea flours added. It tastes like spaghetti.

It is not low calorie, and it is not low carb. But it does seem to be low glycemic, not spiking my blood glucose.

I am happy with the efforts of companies who are making products like these. I did without spaghetti for years, and missed it. Now, I can have an occasional spaghetti dinner without compromising my health.

Featured Answer

laceyvail 6A, WV

last year

I often do that, Toronto Vet, but just to be clear, I think you have to cook the pasta first, refrigerate and then reheat.

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Comments (12)

Annie Deighnaugh
last year
last modified: last year
That's good to know. Glad it's worked for you. We use the barilla pasta+ too. It tastes much better to me than the whole wheat pastas I've tried. One thing to consider is what you eat the pasta with. Some say combining higher fiber foods with the high carb can slow the digestion down and keep the blood sugar from spiking so much. So when I make a pasta sauce, I use lots of veggies...onion, carrot, celery, garlic, pepper, mushrooms... maybe broccoli, french green beans, small white beans ... and either ground beef or I brown up chicken.. and then rao's or I might just crush up whole canned tomatoes into the sauce and jazz it up with Penzey's pasta sprinkles which I love. The heartier the sauce, the less pasta one needs to feel full. But you can still have your pasta.

Another way you might enjoy pasta is to put it in a soup. When I make chicken soup, I make a big pot, again with lots of veggies, but will throw in a 1/2 c of elbows. So I get some pasta but not too much.
User
last year
I haven't tried it. We eat very little pasta....but......I'll give it a try. Thanks for the recommendation.
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Jupidupi
last year
Good to know. Sure beats substituting with that squash.
petalique
last year
Annie wrote:

Some say combining higher fiber foods with the high carb can slow the digestion down and keep the blood sugar from spiking so much.

I have read this many times.
Cherryfizz
last year
I haven't eaten pasta for 2 years now instead use Palmini Hearts of Palm Angel Hair. I love the stuff. You just empty the pouch into a colander, rinse well then add to what ever sauce you are using. I also use Egg Life wraps when I make lasagna. I wouldn't know I am not eating pasta layers Palmini rice is good too. I just made a pot of lemon avgolemono soup using the hearts of palm rice. The other day I sauteed some onion and garlic in olive oil and butter, added diced ham and baby peas and fresh grated Romano cheese. I had planned on eating it hot but I wasn't hungry so ate it cold later. It was so good cold. Peas aren't something I normally eat because they are high carb but this was my only meal for the day so I could fit the carbs in. The Palmini Angel Hair pasta/rice replacement has been a game changer for me.
User
last year
I like Miracle Noodles Angel hair as a pasta substitute
jehanne hansen
last year
I love pasta, the real kind . I would rather eat less than eat any other than real pasta. but I dont have a physical reason to not enjoy it. I remember when covid hit and folks stocked up on pantry items. the only pasta left on the shelfs was that made from chickpeas or whole wheat.

I also love whole wheat in many things but not in pasta!

I prefer DeCecco above all. That is all I buy anymore.

I know folks rave about the spaghetti squash but that is no sub for pasta, at all. It may be fine in it's own right, but not as pasta. You can put sauce on it but that does not make squash into pasta.
wcjo
last year
Dream Fields brand pasta must be similar, low glycemic. I have been using this brand for many years to help control my diabetes. They make 4-5 different forms of pasta. It's best when not over-cooked. I think this brand does taste pretty good. If the local stores don't carry it, it's available on A mazon.
kathyg_in_mi
last year
I too use Dreamfields. It was recommended in a diabetic class i used to go to.

Harder to find now, but have bought from Amazon.
Toronto Veterinarian
last year
I also only use DeCecco pasta, but I (fortunately) do not have diabetes.

Another trick to avoid the glucose spike after eating starches is to refrigerate them beforehand. That changes the structure of the starch into one that is fermented in the lower intestine, slowly, rather than digested in the small intestine, quickly, like starches normally do. They retain that property (mostly to completely, depending on the starch) even after you reheat them. Look up "resistant starch" or "retrograde starch" for more details.

https://www.healthline.com/nutrition/cooling-resistant-starch#TOC_TITLE_HDR_4

https://glycemicindex.com/2021/07/resistant-starch-and-diabetes/
lucillle thanked Toronto Veterinarian
Toronto Veterinarian
last year
" I think you have to cook the pasta first, refrigerate and then reheat. "

Oh, yes! I never thought to mention that. But absolutely: Don't eat raw starches (pasta, rice, potatoes, etc)

Spaghetti..........

laceyvail 6A, WV

Comments (12)

Annie Deighnaugh

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