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Re: [IP] Back to the Drawing Board

On 18 Jan 2001, at 7:42, email @ redacted wrote:

> 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. 

Humalog begins to peter out around the 3 hour mark, doesn't it?

> 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.

That's why I decided I needed a longer square wave (4 hours and a 
little extra insulin) for spaghetti.  Mine was doing exactly the same 
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