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Re: [IPk] CHO v UNITS OF INSULIN



Hi Heather
Well as far as I'm aware pasta doesn't gain or lose carbs when cooked.
So just measure the amount of dry pasta and calculate the carbs.
The weight of the pasta will be different after cooking, and the relative 
carb value will differ, but the absolute value will stay the same.
Di

On Thursday 23 January 2003 15:30, you wrote:
> Michael,
>
> This was some time ago but I've just been sorting through. Excuse me for
> being dense but what calculation do you do for measuring by volume?
> I know the dry weight carbohydrate content and short of cooking my son's
> weighed pasta separately I'm confused....
>
> Heather
>
>
>
>
>
>
> From: "Michael" <email @ redacted>
>
> >Reply-To: email @ redacted
> >To: email @ redacted
> >Subject: Re: [IPk] CHO v UNITS OF INSULIN
> >Date: Mon, 25 Nov 2002 10:37:08 -0800
> >
> > > Hi
> > >
> > > I do try to weigh quite a bit of food but difficult to weigh say
> > > rice and pasta if I'm cooking for others as well.
> >
> >Rice and pasta can be measured by volume after cooking. this is more
> >accurate since the weight after cooking will vary greatly depending
> >on the water absorbed during the cooking process. All pasta is pretty
> >much the same as is all rice and cooked potatoes.
> >
> >Michael
> >email @ redacted
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