Ok, I am eating myself sick to death of spaghetti squash. My sister (who is lucky enough not to have inhertited the gene) told me that cooking pasta "al dente" or somewhat hard, makes it go from a simple carb to a complex carb. Is this true? If so, how much does it lower the glucose load? Anyone have any ideas on this?
I can't imagine that that is true, unfortunately... You are still consuming the same amount of pasta, if not more (it's smaller under cooked), and the only thing that really changes when you boil the pasta is that it absorbs water. That will often work for veggies. For example, tomatoes raw have negligible carbs, but cooked down, the carb count skyrockets (ie. tomato sauce). There are some weirdo pastas that are "low glycemic index" but I think that is because they are not able to be digested. Whole grain pasta is higher in carbs, but is a more complex carb because of the fiber. Sorry
I believe pasta that is cooked to the al dente stage will not raise your blood sugar as much because it is less digestible. Have you tried Dreamfields pasta? Very few of the cabs in it are digestible. It also tastes like regular spaghetti.
Yes, she was referring to the harder it being, the harder it is to digest. I have tried dreamfields, and found it to raise my sugar too much as well. I may try it again though, as I found a pretty low carb sauce now.
The first time I used Dreamfields, it raised my blood sugar quite a bit (over 155) and kept it there for 3 hours. The next time I used it, I had a 129 at two hours. I keep checking it and it has not raised my BS like it did the first time. It did get a bit higher the last time, but I think I had a bigger serving. I am still not totally convinced that it works.
I'm not either to be honest, which is why I started eating the spaghetti squash. While it is good, it just isn't the same as pasta. It's amazing how used to childhood habits we get. When I eat the spaghetti squash and the low carb (6g/serving) sp. sauce, I will be about 118 2hrs after.