But he still uses insulin with pasta, I presume?
We find regular pasta to be demanding in insulin, in particular with heavy sauces. We are able to avoid the big spikes by switching to bean pasta (or other exotic pastas). But even then we still use plenty of insulin 
I seem to do somewhat better with fresh pasta than dried pasta and also better than with rice.
he uses insulin but a lot less than you’d expect. So for instance, for 37 grams of pasta, with an I:C of 1:23, he uses 0.6 units up front, and then maybe another 0.6 units over the course of a few hours after. So less than his total I:C would predict. We actually only eat whole-wheat pasta at home though.
That’s interesting: we found that we also use less insulin with whole wheat pasta than with regular enriched pasta products.
That’s the surprising thing for me - I have celiac disease, so I generally eat corn-based pasta, and still need less insulin. I’d think the simple carbs would require at least normal dosing if not a little more, but that’s not the case.
Resistant starches are only present in cold pasta (not reheated—the heating kills them again), but they might make some difference in cold/room-temp pasta, potatoes, and rice (all of which form resistant starch after being heated and cooled, and then lose it when re-heated). I’m not convinced that for me, as a T1, they make a huge difference, but I haven’t done enough careful experimentation with those foods to be sure. Would be an interesting experiment for some of you folks who like to do those things
Have you tried the Red or Green Lentil Pasta? Add some Mama Lucia (gluten free) meatballs.
Lentil Pasta - 2 ounce dry serving size (some boxes might use 3 ounces - whatever works)
Carb - 35g
Protein - 14g
Fat - 1g
Meatballs (GF) - 3 ounce (6 bite sized meatballs)
Carb - 5g
Protein - 13g
Fat - 12g
Plus sauce, cheese maybe milk and skip the bread on the side.
Quick and tasty and gluten free. Protein and Fat are high enough relative to the carbs that we use the total approach, ie, 100% carbs, 50% protein, 10% fat. Carbs bolus up front, and protein/fat extended bolus over 3 hrs (0%/100%).
Admittedly we did not take the shape of the pasta into account per the Reader’s Digest suggestion. Clearly our bad.
Well now you are just being Fusilli.
Hey, I don’t like the Rigatoni of your voice young man…
That’s mighty Bigoli of you to admit.
I really shouldn’t write this because I created this tag - but I must say that every time I look at the main page I have to smile at the “horsecrap” tag under the “Pasta doesn’t raise blood sugars” thread title.
It’s no longer serious, but it has become a lot of Funghini.
I picked some up today to try when my sister is in town (also celiac), because she currently can’t have corn or rice flours. We’ll see how it goes! I’m still on MDI + Afrezza, so an extended bolus isn’t an option. I’ll admit I generally stick to the corn pastas because they’re cheaper. Eating as a celiac is expensive enough without throwing additional food issues + diabetes into the mix!
Sure you should write it. It makes me chuckle when I see it.
This is another case where the writer (or editor) has no idea what the scientific basis is, so a valid concept is turned into unintelligible garble.
First thing wrong is that this has nothing to do with being extruded - that is simply a red herring.
Second thing wrong is that they don’t distinguish between T1 and T2 diabetics. It is true that pasta will tend to have a lower glycemic index than other flour-based foods since it will be digested more slowly. For a T1 that makes little difference, since we will need to cover the same number of carbs with the same amount of injected insulin and our BG will eventually increase the same amount. On the other hand, for a T2 with poor phase 1 insulin response but otherwise good insulin production , eating a slower digesting carb can prevent the BG rise if it delays the rise enough that their secondary insulin production has time to respond. So for them, it may be possible that “Pasta doesn’t raise blood sugar” (if eaten in an appropriate amount). In the case of a LADA like PianoPlayer who presumably still produces some of her own insulin, a similar effect could cause her to require less injected insulin as her endogenous insulin takes more of the load.
Why is pasta digested more slowly? It has nothing to do with being extruded, but has to do with the fact that we swallow chunks of pasta that maintain shape for some time in our stomachs, and those chunks take longer to break down than do most other flour-based foods like bread, cake etc, which essentially turn into a paste when chewed and swallowed. If you look at glycemic index tables you will indeed see that pasta has a lower glycemic index than other flour-based foods (check out GI database here: http://www.glycemicindex.com/foodSearch.php
For the same reason, over-cooked pasta which falls apart and doesn’t stay in chunks will have a higher glycemic index.
The glycemic index not-withstanding, over cooked pasta is a mortal (as opposed to venial) sin.
So the lentil pasta was pretty good, though IMO not as good as the Barilla corn pasta we’ve been using (and it is quite a bit more expensive for the lentil pasta here!). The lentil noodles are thicker, which was kind of odd to me. It had my toddler telling me when I made (corn) pasta again this week, “Not the new pasta. The OLD pasta.” Soooo I guess we’ll keep eating corn pasta. 
Interestingly, I had a normal rise with the lentil pasta, but I stay flat or even drop when I eat the corn pasta, which is weird to me.
