[Eddy]

Originally Posted by George83

Maybe the rice pasta has something to do with it, it has a Glycemic Index rating of 92, which is at the big end of the scale, any other spaghetti not made from rice will have a lower GI rating so maybe give that a try next time.

I guarantee that's not it. Straight pasta alone is slower... and, even with the newer/faster stuff, I still use nearly 50% NPH for the particular meal.

The rice pasta breaks down quite slowly in me, with fairly even digestion across a five-hour period. That's why I don't even bother looking at GI tables: They just don't jive with what I observe.

Thanks for the suggestion, though. It's funny how different people react so differently to the same stuff.

[Eddy]

Originally Posted by Lizzie G

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.

Well, then... I graduated fall of 1996. Sounds like I actually have _more_ of an excuse than you. I'm off the hook! Woohoo!

Originally Posted by Lizzie G

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).

Good point. Perhaps there's some enzyme that catabolizes complex CHO in acidic environment. (For those not following the thread closely: That's wild speculation.)

Originally Posted by Lizzie G

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...

Never did anything with biochem. I was more organic[1] and computational modeling.

[1] Someone once said, "An organic chemist's favorite product is tar."