[Lizzie G]

Originally Posted by Eddy

If you forget chemistry, you have an excuse. Once upon a time, I majored in it... so memory lapses make me look bad.



Well, if you're completely wrong, then that makes two of us. My thoughts were the exact same.

Interesting side note: Pre-DX, I noticed that I felt much better after eating acidic foods... which adds to my wondering how long I was undiagnosed. (I'd had the three polys for a while.)

I've used acid (vinegar, orange, lemon) when boiling poultry into broth. Yes, the acid definitely seems to help break down protein; I presume complex CHO is much the same.

I'm just surprised at how little vinegar apparently has a substantial effect on the spaghetti. When one is used to holding a ~25 mg/dL range after eating, and suddenly ends up 60-120 mg/dL off, it catches one's attention...

I hope it's the vinegar. I can't think of anything else that has changed... and I like my spaghetti, and the good postprandial BG numbers that I usually can turn in.

Mich, the bottle claims 2g CHO per tablespoon. Even if I used 1/4 cup (4 Tbsp.), that would be 8 g... which, for an otherwise-300 g batch, amounts to an error of less than 3%. If I could guesstimate portions and insulin dosing with such precision, I'd be very happy indeed.

LOL - my uni degree was in chemistry...but it was so long ago now (graduated 99) and havent done it since - its kind of shameful how little i remember.

i agree its unlikely that the minimal sugar content of the balsamic has anything to do with it.

one thing you just said that makes me think it could be something different than just providing an acidic environment - you said very small quantities have a pronounced effect - this could indicate that something else present is involved as a catalyst (im fairly convinced that my memory serves correctly that minute concentration of catalytic substances do the job).

i have to say, the diagnosis with diabetes does tempt me to dig out some of my old books! currently i take a kind of 'semi scientific' approach but im sure if i went back through a lot of my old biochem and organic chemistry notes it would help...