On Tuesday, 2 June 2015 03:59:31 UTC+1, Paul M. Cook wrote:
> "Nancy Young" <replyto@inemail> wrote in message
> ...
> > On 6/1/2015 9:32 PM, Paul M. Cook wrote:
> >> "Nancy Young" <replyto@inemail> wrote
> >
> >>> 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.
> >
> > I see that the process is called retrogradation.
> >
> > Another thing I've learned over the years, on this newsgroup,
> > is nothing is black and white when it comes to how people
> > react to foods, what works for one person doesn't for the next.
> > I'm sure not trying to convince you or anyone else. People have
> > to monitor their own blood sugar to see how foods affect them.
>
> That may be true for many foods but pasta is just plain bad for diabetics.
> No ifs ands or buts. It is a super glycemic carb, amongst the highest next
> to pure sugar. It is converted to glucose in the gut within seconds of
> intake. Diabetics can eat pasta so long as they measure it carefully and
> have insulin on hand to cover the spike. Don't get me wrong - losing pasta
> was worse than losing my first love. I got over her.
> ---

Pasta like everything else is only bad if you eat too much of it in one sitting.

Cherry