Reheated pasta has less carbs!

October 18, 2014 21:17

wigworld DAFNE Graduate
Hull University Teaching Hospitals NHS Trust 19 posts

Reheated pasta has less carbs than fresh pasta? Interesting (but makes carb counting even more fiddly)!

http://www.bbc.co.uk/news/magazine-29629761

October 19, 2014 07:39

Stew B DAFNE Graduate
Norfolk and Norwich University Hospital 125 posts

I hadn't seen this - thanks wigworld.

I don't think it's saying less carbs, rather that the cooking /cooling / re-heating process has a significant impact on how the body deals with it. Is this effectively turning it from high to low GI (or the other way round - I can never get my head round all that)?!

For me, it raises the possibility of understanding the inconsistent BG results I get when eating pasta, but it also raises questions. Is there a difference between dried and fresh pasta? What about tinned or frozen ready-meals with pasta in them - do you treat them as cooled and re-heated?

Stew

October 19, 2014 08:11

wigworld DAFNE Graduate
Hull University Teaching Hospitals NHS Trust 19 posts

I read it as saying you still get the same carbs, they're just released more slowly, so it would be like eating wholemeal pasta rather than regular pasta. I guess it would give you an after-meal curve, rather than an after-meal spike. I think you'd still need the same QA insulin, but you might not need the 'after-dinner nap' from having such a spike in blood glucose.

October 18, 2014 21:17 wigworld DAFNE Graduate Hull University Teaching Hospitals NHS Trust 19 posts	Reheated pasta has less carbs than fresh pasta? Interesting (but makes carb counting even more fiddly)! http://www.bbc.co.uk/news/magazine-29629761
October 19, 2014 07:39 Stew B DAFNE Graduate Norfolk and Norwich University Hospital 125 posts	I hadn't seen this - thanks wigworld. I don't think it's saying less carbs, rather that the cooking /cooling / re-heating process has a significant impact on how the body deals with it. Is this effectively turning it from high to low GI (or the other way round - I can never get my head round all that)?! For me, it raises the possibility of understanding the inconsistent BG results I get when eating pasta, but it also raises questions. Is there a difference between dried and fresh pasta? What about tinned or frozen ready-meals with pasta in them - do you treat them as cooled and re-heated? Stew
October 19, 2014 08:11 wigworld DAFNE Graduate Hull University Teaching Hospitals NHS Trust 19 posts	I read it as saying you still get the same carbs, they're just released more slowly, so it would be like eating wholemeal pasta rather than regular pasta. I guess it would give you an after-meal curve, rather than an after-meal spike. I think you'd still need the same QA insulin, but you might not need the 'after-dinner nap' from having such a spike in blood glucose.