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Re: [IP] glycemic index and carb counting



Sara,

The short answer is yes, exactly!

email @ redacted wrote:

> i know y'all were deliberating on pasta for 20 digests or so, but i had a
> question - in a recent Diabetes Interview article they discuss the glycemic
> index of food, which i understand...but what threw me was that pasta cooked
> for FIVE minutes had a LOWER glycemic index than the same about of pasta
> cooked for FIFTEEN minutes.
>
> So since i like my pasta mushy, can I expect my blood sugars to rise FASTER
> than some one who eats it "al dente?"  Could this explain why we, as a
> collective, seem to have so much problem in determining an accurate ratio for
> pasta?
>
> If 1 unit of insulin takes care of 15 CHO of mushy pasta that raises my blood
> sugar quickly, should I expect that 1 unit of insulin will take care of the
> same 15 CHO of firm pasta?  Would HUmalog be better to use for mushy pasta
> rather than Velosulin??
>
> Should I freak or change my insulin dosage, if one night I eat mushy pasta
> and one night I eat the undercooked kind?
>
> too many variables...I wanna go back to vacation and eat nothing but ice
> cream and chef boyardee all day...
>
> Sara
> ----------------------------------------------------------
> Insulin Pumpers website http://www.insulin-pumpers.org/
> for mail subscription assistance, contact: HELP@insulin-pumpers.org

----------------------------------------------------------
Insulin Pumpers website http://www.insulin-pumpers.org/
for mail subscription assistance, contact: HELP@insulin-pumpers.org