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Re: [IP] Back to the Drawing Board

In a message dated 1/17/01 10:59:25 PM US Eastern Standard Time, 
email @ redacted writes:

<< An interesting note about spaghetti:  I have read that if you cook pasta al
 dente, it's less carbohydrates to process for people with diabetes.  Has
 anyone else heard this?

The longer you cook pasta, the fewer carbs it has per volume. That's because 
the longer you cook it, the more water is absorbs. Al dente would have more 
carbs per volume.

Jan and Elvis
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