how long do you need to cook soup to become soup?
In article >,
"W. Baker" > wrote:
> 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
My dietary restrictions are low carbs, low fat, and low salt. I try to
keep my carbs down, but I gotta eat. I went low carb/high fat for
several years, but 5 stents later, I'm trying to let my cardiologist
prove her point. Having read Taubes, though, I have grave doubts.
If I can get my cholesterol where my cardiologist wants it, then I'll
pay more attention to the carbs. I'm trying to walk a tightrope, and I'm
not very good at it. It's all going to end badly in any event.
--
Welcome to the New America.
<http://www.youtube.com/watch?v=hA736oK9FPg>
or
E Pluribus Unum
Next time vote Green Party
|