# Scrambled Eggs: I Thought these were”Free”, but, AGAIN, I’m learning I might be Wrong **URL:** \ **Category:** Type 1 & LADA\ **Created:** [August 15, 2018, 12:36pm UTC](https://forum.fudiabetes.org/t/scrambled-eggs-i-thought-these-were-free-but-again-i-m-learning-i-might-be-wrong/4741 "2018-08-15T12:36:26Z")\ **Posts on this page:** 1\ **Showing post:** 18
**Author:** ![TravelingOn](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/travelingon/32/1583_2.png) [@TravelingOn](https://forum.fudiabetes.org/u/TravelingOn)\ **Post date:** [August 15, 2018, 9:10pm UTC](https://forum.fudiabetes.org/t/scrambled-eggs-i-thought-these-were-free-but-again-i-m-learning-i-might-be-wrong/4741/18 "2018-08-15T21:10:23Z")
> [@CatLady](#): > > So last night I ate twice as many potatoes as I had bolused for…and still went low! No reason to account for that strange outcome such as exercise. Were they cold? Or reheated? I remember @Pianoplayer7008 once saying that if the food was cold and then reheated it was less of a carb bomb. I can’t find that post of course, but I did find this about resistant starch: > [@"Pasta doesn't raise blood sugars" writes Reader's Digest](https://forum.fudiabetes.org/t/pasta-doesnt-raise-blood-sugars-writes-readers-digest/1682/11): > > 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 tho… --- _[View the full topic](https://forum.fudiabetes.org/t/scrambled-eggs-i-thought-these-were-free-but-again-i-m-learning-i-might-be-wrong/4741)._