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Experiments with Pasta

Teddybear May 1, 2013 07:09 AM

Believe me, I had no expectations that I could continue to eat boatloads of pasta as was my habit before learning of my pre-D condition. But I did want to see what a reasonable portion might do. Starting at a 73 bg level before dinner, I was at 108 2 hrs in; crossed my fingers, but jumped to 118 at 3hrs, down to 116 at 3.5. Then I had to go to bed. Woke up at 99, so I don't think I did too much damage. At least I hope not.

I guess I will cope in the future with meatballs. I don't think zucchini strips will cut it for an Italian American . . . Sigh.

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  1. m
    MRS RE: Teddybear May 1, 2013 07:22 AM

    I really feel your pain. When I had gestational diabetes, I was on very strict numbers and had to be on top of my eating. Sadly that limited pasta for me. I did order a particular peeler that turns firm veggies into thin julienne ribbons and I found that if you sautee the zucchini ( or whatever veggie) in olive oil, salt, pepper and garlic and have a really delicious sauce, its not that bad. Actually rather good. I had to be 90 or below waking and 120 or under post-meal. Good luck!

    1 Reply
    1. re: MRS
      Teddybear RE: MRS May 2, 2013 08:02 AM

      Thanks -- I don't doubt that it's tasty and I will certainly give it a try. But to borrow Calvin Trillin's phrase: It's good, but it's not barbeque.

      I haven't really missed rice or potatoes or bread but pasta is another story.

    2. mcf RE: Teddybear May 3, 2013 09:10 AM

      The only thing that troubles me about what you've posted is not the numbers, which aren't bad, but the lateness and length of the rise. It suggests gastric slowing, unless that was Dreamfields or another fiber protected pasta.

      The other issue is that even though the spike isn't to huge abnormal number, the size of the spike from 73 is *very* informative.

      Both the low and the high are kind of low; have you tested your meter with control solution?

      1 Reply
      1. re: mcf
        Teddybear RE: mcf May 3, 2013 09:43 AM

        I haven't tested the meter, but I guess I should. Thanks for that advice. It was regular pasta, not Dreamfields.

        Generally my numbers run reasonably low as long as I watch what I eat. For instance, last night before dinner I was at 78; after a dinner of turkey, veggies, a little yogurt with some flax meal mixed in, I was 86 at 2 hrs.

        But I will test the meter to make sure I'm not in dreamland.

      2. s
        sparrowgrass RE: Teddybear May 3, 2013 09:14 AM

        I am not an Italian American, but I feel your pain. I too use zucchini or patty pan squash, sliced thin and sauteed for a minute or two. I like it. It is not pasta, but it is good. And lasagna made this way is excellent.

        5 Replies
        1. re: sparrowgrass
          Teddybear RE: sparrowgrass May 3, 2013 09:41 AM

          Thanks -- I am thinking that a lasagna with eggplant instead of noodles would be good. So far, I've done very well on eggplant parmigiana, knock wood.

          1. re: sparrowgrass
            gembellina RE: sparrowgrass May 3, 2013 10:08 AM

            I tried this the other day and though I was happy with the taste, I didn't like the amount of water that was released into the pasta sauce. That said, it was microwaved for a minute or so rather than sauteed so maybe that would make a difference to the wateriness - is that something you've noticed?

            1. re: gembellina
              Teddybear RE: gembellina May 3, 2013 01:22 PM

              I haven't tried it yet, so can't say. But I expect I will fry them first.

              Did you salt and dry the eggplant slices before microwaving? I usually slice them and let them dry a couple of hours before using. I don't salt them, though, as my husband is strictly no-added salt. (We are quite the pair! ) But my mother always salted and dried them.

              1. re: Teddybear
                mcf RE: Teddybear May 3, 2013 01:23 PM

                I slice and flour lightly with white carbalose flour after lightly brushing with olive oil. Then bake on high heat at the very bottom of the oven, turning once.

                1. re: mcf
                  Teddybear RE: mcf May 3, 2013 01:55 PM

                  Thanks -- I did not know about carbalose flour but will check it out.

          2. pinehurst RE: Teddybear May 3, 2013 10:14 AM

            Hi Teddybear,

            Continue to test, test test.

            I grew up cooking a lot of Italian stuff as my dad's whole family was from Naples. My (Irish American) husband has Type II diabetes, but LOVES pasta (and potatoes :-) ).

            I still cook a lot of red sauce dishes, but we do braciole, chicken/veal parm, eggplant parm, with a side of sauteed spinach and garlic usually. If we do lasagna, it's got a layer and a half of the Barilla noodles (hint from mcf I stole)...the rest is veggie thinly sliced (zucc, eggplant). You can do it!

            2 Replies
            1. re: pinehurst
              Teddybear RE: pinehurst May 3, 2013 11:15 AM

              Thanks -- those are good suggestions.
              I'm not wavering -- in fact I kind of like the challenge of eating well without grains/starch. But it is a real shift for me -- I was the original whole grain girl, mistakenly thinking I was eating a healthful diet. And slim though I have always been, I did eat a lot more food for dinner than I am eating now!

              1. re: Teddybear
                pinehurst RE: Teddybear May 3, 2013 11:24 AM

                Teddybear, believe me I know, girl. I'm not gonna beat this to death since I've said it elsewhere, but my H was told at least ten times "whole grain, whole grain" as a "healthy" course oof action for his Type II D, and he. cannot. do. it without spiking his bg. It's not healthful for everyone. You're doing great!

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