Low GI pasta?
I'm posting this here as a favor to my father, who is trying to make a Low Glycemic Index pasta.
The science --> When you have glucose intolerance or diabetes, your stomach can empty too quickly, which makes your blood sugar go high, and that makes your pancreas make extra insulin, which causes you ultimately to gain weight faster than a normal person.For more information, here's wikipedia: http://en.wikipedia.org/wiki/Glycemic...
My question to you all is do you know of any types of pasta (or recipes for that matter) that are catered around people with glucose issues?
He also mentioned something about "Guar gum", but I know very little about low GI foods period. Any and all advice is quite welcome!
Pearl barley is said to be low GI, as is millet.
You might also look into quinoa, which is a grain-like "pseudocereal" related to spinach and tumbleweeds but not to actual grain.
Another extremely low GI one is Amaranth. This I believe is one of the lowest.
As far as the pasta spending more time in the stomach ... when you ingest anything with fat it closes the pyloric valve at the bottom of the stomach, slowing the speed with which the stomach contents enter the small intestine (and making you feel fuller longer as well). So including a healthy dose of fat in the pasta (such as using egg yolk in the manufacture like you do with egg noodles) would help that.
The previous suggestion of fiber is one to consider ... as is the idea of eating pasta only al-dente to reduce the available starch for digestion.
I've also watching my consumption of high GI foods because of health concerns, so I've been reading up on the topic. From what I understand, all crushed grains are high GI, and even whole, uncrushed grains are still mid-GI. From what I've read, one can lower a meal's glycemic load by eating a higher GI food (like pasta) with lower GI foods (like protein).
Thanks for the advice! I shared what everyone said here with my dad. Unfortunately, it seems he's looking for a low GI pasta that isn't Dreamfields. Here's what he said:
"Can you post that Dreamfields was tested and found to raise blood glucose just as quickly as regular pasta; they made a claim, but there is no proof that it is not low GI, and there is some data that their claim is all just marketing."
Anyone have an alternative?
I don't know a whole lot about GI myself. With that said,
I only have a passing knowledge about Dreamfields pasta; their packaging advertises "net" carbs, which sounds peculiar. A little snooping and it seems the pasta has added fiber and apparently the fiber helps "cancel" out some carb content.
Theoretically this sounds good, especially for people simply trying to lose weight with a low-carb diet.
I'm wondering if this added fiber and "cancelling out" (lowering) of the "net" carb content is effective for diabetic concerns.
I'm not saying it is or it isn't, just wondering is all.
If I remember correctly there may be a concern of the Dreamfield pasta losing its "low carb properties" if overcooked.
It is effective. My husband is diabetic, and I accompanied him to a consultation with a registered dietitian when he was diagnosed. She explained that you can subtract the grams of fiber from the grams of carbohydrates, and that the result is the carbohydrate amount that you have to account for.
It also works in practice. He monitors his blood sugar and gets good results using this method. He can eat quite a generous portion of Dreamfields or multi-grain pasta with no problem, but ordinary pasta will put his blood sugar in the bad zone.