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Re: [IP] Back to the Drawing Board

email @ redacted wrote:
> 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.

Well, mine was pretty much al dente!  But the  problem for me wasn't how
many carbs, but the fact that my BGs stayed in a reasonable range for PP
UNTIL  3 hours had passed and THEN shot up. 

It happened after dinner too, although the rise wasn't as dramatic. But
it's still not right to run 90's for 3 hours after eating and THEN go up
to 138.

I'm just not sure what I should do.
 ._c- ._c- ._c- ._c- ._c- ._c- ._c- ._c- ._c- ._c- ._c- ._c- ._c- 
 Natalie A. Sera, with all her ducks in a row!
 Type Weird, pumping!
 mailto:email @ redacted
 ._c- ._c- ._c- ._c- ._c- ._c- ._c- ._c-._c- ._c- ._(` ._c- ._c- 
 Can YOU find the ugly duckling? (Hint: it ain't the pumperduck!)
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