Billy > wrote:
: > Your link didn't work for me, so I don't know how they evaluated the
: > effect on blood glucose levels of various pastas. The only one that
: > doesn't spike me is CarbaNada.
: They didn't have blood glucose levels from various pastas just taste and
: general nutrition.
: Taste: Among whole-grain pastas, the two Very Good choices are store
: brands. (Read more about store brands.) Whole Foods and Trader Joe?s are
: sweet and nutty, with a chewy texture. (That?s a good thing.) Other
: choices lost points for, among other issues, crumbly texture and
: cardboardy flavor. Lowest-rated Hodgson Mill is not only crumbly but
: pasty and very bitter.

: Nutrition: Most of the spaghettis earned a nutrition score of Very Good
: or Good, based on calories per gram, fats, sodium, sugars, iron,
: calcium, and fiber. Almost all have more fiber than regular spaghetti?5
: or 6 grams per 1-cup serving (cooked), vs. about 2 grams. (The
: recommended daily value for fiber is about 25 grams for a person eating
: 2,000 calories per day.) Just keep in mind that 1 cup of pasta isn?t
: much. Scarf down the contents of a big bowl, and you?ll consume far more
: calories than advertised.

: Bottom line. The five recommended spaghettis taste very good, and most
: provide 5 grams of fiber. No pasta is pricey, but whole-wheat and
: added-nutrient types tend to cost a bit more than the regular type.

Remember, for many of us the carb content and the carb absorbtion rate of
these pasta products is the main issue. We use our meters to detirmine
which, if any, we can eat without spiking. All the nutrients, etc are of
no help if our blood sugars are thrown out of kilter. For Susan, , after
testing she has found that only the Carbo-nada works for her and she lets
us know so we can try it for ourselves and see if it woks for us. That is
the diabetes slant on these foods.

Wendy