# Re: [IPk] Counting carbs

```Hi Louis
I would calculate the carbs based on dry weight, because it's far easier to
weigh dried pasta than cooked pasta! But actually I never weigh my food. The
only time I use my kitchen scales is when making things like pastry when I
really need to weigh the dry ingredients! And that's nothing to do with carb
counting. I just eyeball my pasta and estimate the carbs. Not very
scientific, but I can't be bothered to weigh stuff!

The point is that you either look at the amount of carbs per dry weight, and
weigh the stuff dry, OR you look at the amount of carbs per cooked weight,
and weigh the stuff cooked. It doesn't matter which way round you do it, as
long as you don't mix the two! Or you just eyeball either the dry or cooked
pasta and estimate the carbs, as I do. Make sense?
Di
----- Original Message -----
From: "Louis Anson" <email @ redacted>
To: <email @ redacted>
Sent: Saturday, January 25, 2003 2:04 AM
Subject: [IPk] Counting carbs

> Di,
>
> apologies for being rather dim here....
>
> For 100g cooked pasta, the literature tells me this has 25g carbohydrate
> (which I give 2.5u bolus for, 10:1 ratio...)
>
> Do you calculate the carbs based on dry weight?  because it seems that
most
> of the 'counting' books calculate for cooked weight.
>
> Regards..... Louis
>
> (100g of dry pasta = 220g cooked pasta for me, so large difference)
>
>
> Hi Heather
> Well as far as I'm aware pasta doesn't gain or lose carbs when cooked.
> So just measure the amount od 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
>
>
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```