Alice Faber wrote:
> 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.

I had a "normal" serving with meat sauce.
BG was 104 prior to the meal.
110 at 1 hr, 124 at 2 hrs. It's now 4.5 hrs and I'm 107.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org