On Tuesday, 2 June 2015 02:32:41 UTC+1, Paul M. Cook wrote:
> "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.
> ---

Nancy is absolutely right. Sorry, but your way of thinking is old, new things are being discovered all the time, update yourself. Oh, and rice is definitely worse that pasta.

Cherry