carba nada noodle question
Has anyone ever had a bad reaction after eating carba nada noodles? I don't mean in terms of blood glucose (although I was hoping to do better on them than I did). I mean in terms of stomach problems -- in my case, akin to food poisoning. Of course I'm not sure it was the noodles, but it was the first time I tried them. I'm just trying to narrow things down.
I never have, nor have they spiked my glucose (I always have them with a protein, too, as a rule, but they didn't spike me when I didn't, either). But I do know a number of folks who had that issue with Dreamfield's and it might be for the same reason... some had severe cramping, some kids had diarrhea.
Both have delayed digestion and that can lead to bad gut reactions. Sorry that happened to you. I can tell you that so far, none of the handful of folks who've tried them on my recommendation have had that reaction. How much did you eat, and what did you eat them with? Have you been very low on wheat products for a significant amount of time before this? Possible confounders.
Yeah I was quite disappointed because they had a great consistency. I ate about a dry cups worth them with cream sauce, veggies, and cheese. Have hardly touched wheat in over a year. Went from 84 to 122 in one hour; 108 in two. Did not try the 3 hr mark. But that seemed like a big enough jump for me.
I certainly don't blame you for the rec -- I appreciate any and all suggestions.
You may have had a reaction like the one I had when I started eating meat and fat again; lack of adequate digestive enzymes for them and I felt sick though not like food poisoning.
That was certainly a big jump in glucose, but not too a terrible number at least. Still, if I had one that big, I'd probably cut the serving in half if I ever tried it again. But not before trying it with protien.
Sounds like you added mostly carbs and fat to it. My guess is the spike would be much lower if you'd had protein, too, like shrimp or sausage or even meat sauce.
If you dare try again. I would, using protein and maybe some digestive enzymes from the store. Took me a few weeks or so, I think, before my body adjusted to higher protein and fats after years off.
I know you're not blaming, I just hate when I make a recco that someone has a bad experience with.
BTW, congrats on your still robust second phase insulin response! I still have mine, too, after all these years. :-) If you went down in the second hour after a spike, it's not likely you had a later spike, IME anyway.
I looked at one of their products and noticed it contained "digestive resistant cornstarch". Resistant starch is a powerful prebiotic which will result in digestive issues for many people that are not adapted to it. The main symptom is gas, which can be painful.
There is a form of naturally occurring resistant cornstarch, but, I'd be afraid such a product would have the man-made variety. The rules for the "natural" label are a joke. They probably used "High Maize" or similar, but, I'm speculating. I assume the worst for lack of better labelling regulations.
Adapting your gut to resistant starch can have some very nice benefits, the main one being production of butyric acid in your colon. Colons love this stuff, and similar short-chained fatty acids (SCFAs), however, they tend to get digested before they reach your colon. But, when you eat resistant starch, the SCFAs are produced by bacteria in your colon. The benefits reportedly include immune regulation, and blunting of blood sugar spikes.
The product likely contains RS2 or RS4 resistant starch, or both. You can become adapted to eating these by introducing them in very small amounts, and increasing over time. It may take patience. It can be thought of as a fiber supplement.
I haven't tested the blood sugar blunting claim, myself, but, I certainly experienced an increase in gas when experimenting with RS2 and RS3 resistant starches. My gut bacteria seemed to adapt rather quickly, and I can eat a fair amount without noticing an increase in gas.
Yeah, food poisoning suggests a pathogenic infection. I don't think this is very likely to come from a dry product that is prepared by boiling for a few minutes. I believe the most likely cause is a vegetable consumed raw. But, some pathogens are pretty resilient, and I suppose they could come from almost anywhere.
FWIW, I'm leaning more toward this product containing RS4 type resistant starch, because, I think RS2 would become digestible during processing and cooking. RS2 must be consumed raw to remain resistant to digestion. It breaks up at a pretty low temperature, like 120-130 deg F.