how should i bolus for pasta?

[shabbie6247]

tonight i weighed and cooked 100g of dried pasta shapes, the packet says per 100g dry = 68.5g carb, 2.9g fibre.


do i take the dry weight and calculate my bolus from that, or weigh the cooked product and bolus for that?

:trytofly: :questionm :trytofly:

[Oradev]

how should i bolus for pasta?

...very carefully

J/K. I kind of stay away from pasta. It really takes it toll on my sugars. I calculate the cooked weight.

Adam

[rzrbks]

The cooked weight is the amount I go for. That being said, I KNOW that I'll have to do a correction bolus at 2 hour reading any time I have pasta.

But doing that correction bolus seems to always bring B/G back into line.

Of course, you might be different.

[shabbie6247]

i've new to carb counting and so far so good, but ive been scared to try pasta as i know it sends me high, but i actually bolused for 100g of dried tonight! :eek:

the amount of bolus didnt look out of this world actually as i took a similar amount for chinese last week and still had to correct at bedtime.

[rzrbks]

shabbie6247

the amount of bolus didnt look out of this world actually as i took a similar amount for chinese last week and still had to correct at bedtime.

Good for you. Too many people don't make the attempt to learn their reactions to different foods and what it takes to allow themselves the Right to eat what they want (within reason)

[Gary_W]

Personally, I weigh out 250g of dry pasta which (with salad) feeds 2 adults and 2 kids. Just....

So I figure that I probably have about 100g of dry weight and that is what I bolus for. The thing I find is that the sauce that goes with makes a huge difference to how quickly the pasta absorbs; anything fatty and cheesy slows it down. As does protein. Which is why I guess so many of us have a problem with lasagne as it spikes at least twice.

If it's a homemade tomato sauce, no problems. I find bolusing for the dry weight leaves me about right but maybe I'm just lucky. Oh, and I never overcook pasta. Al dente certainly slows it down. Sloppy pasta is no-ones friend from a culinary point of view and it makes matters worse for the old BG to boot.

Gary

[REDLAN]

for accuracy, I always go with the dried weight. Calculating carbs from the cooked weights can be fraught with problems, as Gary hinted...

the actual weight will depend on the amount of water that the pasta has absorbed - pasta absorbs around 2-3 times it's weight in water when cooked (calculated from the carb counts for cooked and dried).

the other thing to watch for is that pasta is a medium to low GI food - the longer you cook it for the higher the GI - typical GI for spaghetti is 30-40, by comparison boiled potato is around 55 - mix pasta with fat and you can get the pizza problem....

hypo/good BG up to 2 hours, followed by elevated BG for the next 2-3

the new analog insulins with their short durations and faster/higher peaks work well with potatoes, but are rubbish for pasta - I usually run splits when I eat pasta - half my insulin at the start, 2nd half an hour to an hour and half later - helps to prevent the prolonged BG rise.

[Cyborg]

Anyone ever try carb free pasta (http://www.miraclenoodle.com/) (Shirataki Noodles)?

[shabbie6247]

good morning everyone!


well i checked my bg at 3 hours after my meal (novorapid is active for 3 hours, so this gives me an acurate post prandial reading) and it was 8.9 (160)
i prefer my bedtime reading to be around 6 (108) but 1 unit of bolus brings me down 3.5points so i chose not to bolus.

set the alarm and checked bg at 3am and it was 10.5 (189) i didnt bolus at this point either.

when i rose at 7am it was back down to 7.2 (129) my normal morning bg.

how weird is this disease?