"Paul M. Cook" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Nancy Young" <replyto@inemail> wrote in message
>>> ...
>>>> On 6/1/2015 3:01 PM, sf wrote:
>>>>> On Mon, 01 Jun 2015 14:13:13 -0400, Nancy Young
>>>>> > wrote:
>>>>>
>>>>>> Thanks very much! I've bookmarked that and I'll be sending
>>>>>> it to my sil.
>>>>>
>>>>> YW! Tell her to look up "resistant starch". Does she know about
>>>>> KalynsKitchen.com? It's full of good ideas.
>>>>> https://www.pinterest.com/source/kalynskitchen.com/
>>>>
>>>> Thanks again! Strictly coincidentally, I have a blurb
>>>> I clipped right here about pasta. It says that when
>>>> noodles cool, their molecular structure changes. They
>>>> become a resistant starch, which passes through the body
>>>> as fiber instead of being absorbed as sugar.
>>>>
>>>> So there you have it.
>>>
>>> Nancy, pardon my French - but that is absolute horse hockey. Pasta will
>>> spike your blood sugar worse than white rice. It is one enzyme away
>>> from glucose and is immediately converted in the stomach to sugar. My
>>> love of pasta is what led to my diabetes.
>>
>> Everyone is different Paul. I can eat white rice or pasta with no
>> problems at all, provided that I don't eat too much of it. I can't eat
>> *any* corn, barely or potatoes now. Even a speck causes spike city.
>> Didn't used to be that way for me. She needs to go by what her brother
>> *can* or *can't* eat. Or better still, give him something non-edible.
>
> Pasta is white flour, eggs and a little water., It is primarily a highly
> refined wheat flour. And it is in a form ready to dissolve in the gut
> within seconds and be converted by enzymatic reaction to glucose.

My pasta has no eggs. And I have gastroparesis. So the easier it is to
digest the food, the better for my blood sugar. I prefer the taste of whole
wheat but it sticks around in my stomach for longer and raises my blood
sugar. We are all different.