# Re: [IPk] CHO v UNITS OF INSULIN

```Sorry Di, what I mean is that I cook for eg 350 eg of dry weight pasta with
a CHO of 260g I then divide it by 5 (for 5 young children - 3 of which are
mine!). By the time I've then weighed Sam's portion and calculated the
proportion of the weight of the remainder, the stuff is going cold. Maths
never was a favourtie subject but there must, surely be an easier way. I
know it's not an exact measurement but I do struggle to 'see' a plate of
pasta and be able to approximate the carbs. (Maybe not after Elizabeth's
demo on Saturday though).

>From: Diana Maynard <email @ redacted>
>To: email @ redacted
>Subject: Re: [IPk] CHO v UNITS OF INSULIN
>Date: Thu, 23 Jan 2003 15:56:22 +0000
>
>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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