In article >,
"Pete Romfh" > wrote:

> I tried some of this tonight and it didn't raise my BG. That's a good thing.
> Made a low-carb marinara and put some browned (drained) ground beef in with
> it.
> About a tablespoon of Parmesan on top. Small glass of red wine rounded out
> the meal.
>
> So here's the question:
> The front of the pasta package says only 5g of "digestible carbs" per
> serving.
> But the nutrition analysis says 42g total carbs and 2g fiber making net
> carbs 40g.
>
> So, WTF is a "digestible carb" and what happens to the other 35
> "indigestible carbs" ?
> Or, more importantly, what are the "indigestible carbs" made of ?

The "undigestible carbs" are encapsulated somehow so that they aren't,
well, digestible.

But, you should be aware that, especially if you cook the pasta beyond
al dente, there might be a delayed BG increase. I don't get a spike
exactly, just a big ol' rolling hill. I mean, it's far better for my BG
than regular pasta would be, but I still tend to make very small
servings. There's at least one alt.support.diabetes poster who gets a
bigger spike from the Dreamfields than from regular pasta. And there are
plenty of folks who don't get even a delayed spike.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball