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[IP] Pasta



I don't have any trouble with whole wheat pasta (42g carbs - 5g
fiber/Serving). Even regular pasta is ok when I make it myself and if I
count it right. But, if I eat pasta at an Italian Restaurant, I get a
delayed High BG - I don't know if it's the sauce or how they cook the pasta
or what.


on 1/19/01 12:24 AM, email @ redacted at email @ redacted wrote:

> Barbara,
> 
> What are these new pastas made of or from that makes their carb counts so
> low.  Are we talking about more checmicals that may, in the long run, prove
> to be more harmful than good??!!!
> 
> Sylvia
> mom to Joshua
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> send a DONATION http://www.Insulin-Pumpers.org/donate.shtml


Peter
Type I - 1972
MM508 - 5/2000
----------------------------------------------------------
for HELP or to subscribe/unsubscribe, contact: HELP@insulin-pumpers.org
send a DONATION http://www.Insulin-Pumpers.org/donate.shtml