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Love your stuff, I changed where I wear my CGM because of you!! Also, please check out the T1 Grit group. They are working hard to educate in this direction. They follow Dr. Bernstein for the most part (not as extreme with kids). But their Glucose Control is AMAZING. Finally, the Shirataki Noodles... OMG. I am just a low-carb person. That's become my GOTO. I do nothing else. We have a MEAT sauce. (Imagine 2lbs of hamburger + 1lb of pork added to the Marinara, Like a beanless chilli!) This gives me plenty of Protein/Fat. Much fewer carbs. My CGM runs a pretty straight line. Excellent Video. Well done. Very informative. (Have you tried the Shirataki Rice?)
Hi, How do you deal with the perpetual hunger and sugar cravings? Small portions means feeling hungry again and again. Also, many times one feels hungry and craves sugar immediately after eating. How to deal with all of this?
@@gagswag Eat more fat. Far more fat and meat. There is a book by Dr. Bernstein he recommends going low-carb. Learn to bolus better. And if you do... You lose the sugar cravings. There is a group Type 1 Grit. They teach this approach. People with Amazing glucose control.
It's worth researching the effects of refrigerating cooked pasta, cooked white rice, and breads. Refrigeration causes some of the natural starches to convert to resistant starch. You can heat up the pasta, rice, or bread the next day and even after reheating the pasta, bread, or rice, it is still partially resistant starch. Resistant starch (starch that is not readily digested) causes much less blood spikes.
Simple: stay away from any foods that are "enriched." Enriched foods can cause weight gain. The germ is removed from the grain and replaced with synthetic nutrients such as niacin, thiamine, folic acid, etc. Our bodies do not break down these synthetics which leds to weight gain. He is right about looking at your ingredients. Look at the ingredients in Rao's pasta: "Durum Wheat Semolia." Now look at the ingredients in enriched pasta. See the difference? Healthy eating folks!
That’s great for non diabetics but diabetes should not eat any kind of pasta no matter how you prepare it. On this chart he has, every pasta except that shatarki pasta is to high in carbs. I eat not more than 40 carbs a week to control my blood sugar
@@obamasgirl787I'm sorry for asking, but what does your weekly meal plan look like for you to be able to eat only 40 carbs a week? That's how much I'll eat in a day!
This is not true. Not sure why people continue to spread this dangerous lie about refrigerating starches. If you want to take this risk on yourself try it out and monitor your blood sugar, it will tell you the truth that refrigerating cooked past, potatoes, whatever, doesn't do anything to the natural starches but make them cold :D
apparently works with rice too. Especially if you cook it with coconut milk, that is the recipe they used in the research back in like 2013 which is when I first heard of this. Makes it resistant starch. Make your first trial a test since everything can affect everyone to a different degree. And as Type One Talks mentioned, small portion. Not the huge plateful that was likely too much for anyone who wasn't going out to plow the lower 40 acres behind a horse-drawn plow. 😄.
Yes, putting any starchy food in the fridge for about 24 hours helps develop resistant starch which lowers the glycemic load so slows down blood sugar spikes! I do that with potatoes, corn, etc. I also keep low carb tortillas and low carb bread in the fridge. It helps, but it is still not a good idea to eat starchy foods very often as a diabetic, it lowers the glycemic index some, but doesn't put it in the "safe" column.. So I eat them sparingly, but I do let them sit in the fridge overnight when I do.
"Wow, this is such a helpful discovery! As someone with diabetes, finding pasta that fits into my diet without spiking blood sugar is a game changer. I’m excited to try this out and see how it works for me. Thanks for sharing this great find - I’m sure many people will benefit from it!"
I just learned I have prediabetes and have been searching for information online about how to change my lifestyle - your videos are the best!! You provide important information in a clear and easy to understand way, unlike other videos I have watched. I am now a subscriber. Thank you so much for creating these lifesaving videos.
@@starrynight8007 I was pre-diabetic 3 years ago. Today I have an ac1 of 4.5 and a resting glucose of 84. There are no essential carbs or sugars, you can get everything you need from meat and fat.
12:16 I undertook the cook and cool method works best if you cook pasta, potato's the day before refrigerate overnight. And reheating does not convert the resistance starch back, once it is resistance starch it says. I cut spuds up boil let them dry completely then freeze them individually on a baking sheet, once frozen vacuum seal into portions. Freeze on the sheet so they don't stick togethers in the bag after. I completely reversed my Type 2 over a two year period eating Mediterranean style. Complex carbs.
@@TypeOneTalks Most welcome. 😊🙏 I Enjoy your informative vids, the challenge now is to not reverse the reversal, any syndrome of this kind requires work and diligence. Also mention I found a bread I used for awhile, not sourdough, however it is whole grain, very thin, one slice is half the thickness of any other bread,.. So two slices is 40 g serving, carb19g, fiber 5g, proteins 7g called Silver Hills little big bread I believe. Not to get political but when trump started making headway I cashed in my USA currency to CA, bought a Condo in BC Canada. Made quite a profit with the exchange rate actually. Off track, point is I got the bread in Canada last trip. 😁
@@DIDYOUSEETHAT172 Natures Own brand has a keto bread that has 11 total carbs a slice, but only 4 net carbs. It is a bit chewier than normal white bread, but scratches that itch. I am on a 60 carbs a days diet so it is a game changer(I only eat one slice per meal when I eat it). It's more expensive, but almost everything keto friendly is though. You might try Magicspoon brand cereal as a breakfast option as well. It has about 10 carbs for a cup, but just 4 net carbs as well. Add a protein and you have a nice breakfast. Thanks for the tip on the Silver Hills.
Another little tip, Oikos triple zero yogurt. It has 7 carbs for a serving. Can be put through an ice cream maker when you thin it a little with some kind of cream/low carb milk and some artificial sweetener and you have an ice cream like desert that is much lower than sugar free ice cream that is store bought. It doesn't have a chocolate version that I know of, but you can get the vanilla and add a flavored protein powder(make sure to get lowest carb you can find) and you have whatever flavor you like. It's a bit pricey to do that way, but it works.
I started making my own pasta using carbalose flour, which is like regular AP flour with a lot of the gluten and carbs stripped out and protein added. It tastes very similar to AP flour. It has 48 carbs per cup, but 29 carbs of fiber and 31 carbs of protein. It doesn't spike my blood sugar and it tastes similar to normal pasta and has a similar texture. Can also make a cake with it that would absolutely fool a non-diabetic. It has an identical texture to sponge cake when you bake cake with it, but there is a learning curve involved with baking with it, you have to adjust the amount of leavening, eggs and moisture in the recipe and bake at a slightly lower temp. But well worth it once you figure it out.
@@shahinmsh the cake? This was an Italian Cream Cake I adapted, I turned it into cupcakes for my brother's birthday. 1 cup + 3 tbls carbalose flour 1/4 tsp salt 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp cream of tartar 1/3 cup oil + 1/4 cup oil (that was the only way I could break down the conversion LOL) 1 cup Splenda (or preferred sugar substitute) 6 eggs (separated) 1/4 tsp vanilla 1/2 tsp coconut extract 1/2 tsp almond extract 1/2 cup sour cream 1/4 to 1/2 cup coconut milk start with 1/4 then after folding in egg whites add more if needed to thin batter) 3/4 cup toasted coconut 3/4 cup toasted pecans toast coconut and pecans for approximately 7 minutes Preheat oven to 325 Whisk flour, salt, baking soda, baking power and cream of tartar together, set aside. In separate bowl whip egg whites to stiff peaks, set aside. In a separate bowl cream sugar, splenda and oil, add extracts and blend well. Alternate adding egg yolks and flour into creamed mixture ending with flour, mix until just combined do not overmix. fold in 1/2 cup each pecans and coconut, reserve rest for topping the icing. Fold in egg whites in 3 batches just until blended. If batter seems too thick add up to 1/4 cup more milk, 1 tbls at a time. Place into approx. 20 tall cupcake liners (petal type) with large cupcake scoop. Bake at 325 for approx 18 to 21 minutes or until a toothpick comes out clean. (middles may sink just slightly since there is less starch in carbalose, but I carve the middles out anyway and fill with either low carb pastry cream or sugar free pudding.) Frost with low carb cream cheese icing (just sub low carb sweetener for sugar in any cream cheese icing recipe, since it is just cream cheese, butter, extract, whipping cream and sweetener) Top with reserved toasted coconut and pecans.
@@shahinmsh for the low carb pasta. 1 cup of Carbalose Flour pinch of salt 1 egg 1 tbls olive oil 1 tbls water (for a slightly more sturdy pasta can add 1/8 tsp xanthan gum - optional) Instructions: Mix together Carbalose Flour and salt. Make a well in the middle of the flour mixture and drop the egg in the middle. Using a fork, gently incorporate the egg into the flour. Add olive oil and water, and stir with a fork until you've created a dough ball. Sprinkle some Carbalose flour on a flat surface and place the dough ball on top. Knead the dough for 5 - 8 minutes until the dough is elastic. Cover with a dish towel and let rest for 10 minutes. Divide the dough into 4 portions. Roll out the dough until thin. Cut to the type of pasta shape you want. You may have to add some Carbalose Flour on the pasta as you roll it out so it doesn't stick. Cook for approximately 1 - 2 minutes.
I use spaghetti squash. My family really likes it too, we don't miss pasta. It's easy to bake ahead of time, let cool, scrape out the strands, they are like noodles. Keep a container of it in the fridge . I will use it for a few meals in a row - i just throw a portion in a saucepan to heat, and season it just like pasta. Fabulous with marinara & Parmesan.
I like buckwheat noodles. The Japanese have a dish called "Zaru Soba" made with these noodles, served in a light both either cold or hot. It is a very good dish and it shouldn't spike blood sugar much.
Buckwheat noodles and buckwheat pancakes are both *_better_* options. Many buckwheat flours are made with half wheat flour, so be aware of that. Spikes are more controlled. When you cook buckwheat noodles, the water remains amazingly clear: that suggests that there's little starch.
My goodness! You did such a fantastic job with this!! After 50 years as a T1, your sharing is like seeing my inner experiences brought to life! Thank you so much for all the wonderful detail! For myself, I haven't eaten pasta in probably 15 or 20 years although I did try the Konjac noodles and Lupini pasta. Definitely staying away from the added sugar sauces. I usually make my own anyway 😁
Try adding beans to your pasta its called pasta fazool. It will lower the insulin spike by adding fiber to it. You can use different types of beans from cannellni to chic peas to pintos.
You can lower the glycemic index of most starchy foods by cooking, then cooling them in the refrigerator overnight. This works with potatoes, rice and yes, pasta.
I understand that adding Olive oil, butter, etc., to the meal, also has a positive effect on blood sugar and if you eat slowly that also has a benefit!
Thanks Tom, I am coeliac (Italian living in Switzerland). Gluten free pasta has historicalky been based on high GI alternatives (corn, rice, potato flours) and has been hard for me to deal with, no matter the amount of pre bolusing and the loop profile adjustments (I have been on openaps for 7 years). Two years ago i discovered lentils and chickpeas alternatives and they make a huge difference. Must try Edamame now thanks for the tip!
The healthiest without exception is a low carb meal, say less than 20g per meal. Only that way you can consistently all the time remain in range after a meal (in range is below 8mmol/l, 140mg/dl). Anything more is a compromise. And that's fine, we've got to enjoy life, but it's still a compromise.
I have not found any RUclips station that really breaks down basic diabetic concept. Spiking . I found out when your blood sugar spikes the main issue is how long it stays spike for. If it spikes and is down in 2- 3 hours not so bad. But if it spikes and you stay in that Range all day . Then major problem
White bread.. don't touch that crap! 😂 Well said. Personally I have started making my own simple pasta using Lupin Flour. I like the taste and realistic texture. Cooking takes some timing precision, as it can be ruined by over-cooking. Simple recipe, great results. Combine that with willpower to just not select real pasta dishes in a restaurant and blood glucose levels stay nicely balanced. Really enjoy your postings.
Regular pastas (or any carb dish) can be made less glycemic by the addition of soluble fiber. Just mix some psyllium husk in with it. You can minimize the "slime"-like texture by mixing it in dry, for example maybe mixing it in with parmesan cheese. It's the slimey soluble fiber that is what inhibits rapid carbohydrate absorption, - just have it slime up in your stomach rather than your mouth.
This was an excellent and informative video. I would also recommend looking into lupini flour based pasta. Low GI and high protein. Tastes really good..just a bit on the pricey side.
I make pasta and pastry with Lupin flour, it’s really good, needs slightly longer to cook, but it’s the closest so far and it you make it with eggs and oat fibre it’s ultra low in carbs and didn’t spike my blood sugars
Like you I’ve been looking for a pasta substitute and I found it finally. I bought Kaizen Fusilli, according to its nutrition facts it has 35.7gr of Protein, 6.3gr of fat, 10.7gr of Carbs, 1.8gr of sugars, 26.8gr of fibre per 100gr. The ingredients are: Lupini flour, Fava Bean protein, Tapioca Starch and Xanthan Gum, before eating with a Neapolitan sauce my Glucose was 6.0mmol/L and 2 hours later I rose to 6.4mmol/L.
Scarpetta is almost sacred in Italy when it comes to pasta e pomodoro (or pasta asciutta). The trick with pasta is like you said: small portions (50-60 grams raw, which once cooked it's not so small) and lots of vegetables and some proteins/fat in the same meal - if possible as first course - to slow down the glucose spikes. I don't know if a good old espresso after the meal - very typical in Italy - is relevant in influencing glucose spikes.
Thanks for this very informative video! My sister and I are both T1s and we’ve been curious about some of the other pastas you showed. Thanks for testing them out for us!!😅
I love your videos Tom! I've been on a "starvation diet" just because I'm so afraid of anything with sugar. But with videos like yours, I'm able to eat many of the foods that I previously could not. I also checked out the Shirataki, and it's relatively inexpensive at our SuperMarket (Safeway: $2.99/8oz pack). THANKS SO MUCH!!!
Very interested in what you're starvation diet looked like. Low carb, medium carb, high carb, all fine and dandy, but none of those have to be "starvation" diets if done correctly. I'm on a zero carb diet for two years now and don't feel like I'm starving 😂
@@DutchCarnivore Hey. I'm mostly a low carb guy, although inch'ing up to mid level! I don't eat meat/fish, so it's a challenge to get foods that i enjoy. If i never see another salad again, I'll be a happy man! You carnivores have much more to choose from. Cheers.
Cook it then put in refrigerator to cool it for a day and then reheat then eat. The starches will be broken down. Look it into the process also great with rice.
👏👏👏👍….i am new to IR and have enjoyed my past food changes that have lowered my scores. Your video is even more helpful to me….to know the ‘whys and wherefore’ of these foods. So grateful! I subscribed. Ahna
"Miracle noodles" are the best as they have no affect on blood sugar as they are made from konjac mushrooms. I eat those the most. They are more durable even when cooked or heated up so make sure you chew them up really good. Its easy to slurp up a big ball of them noodles 😏👍
This made me laugh. My collies would be asking you whats wrong with cardboard and paper. We have to be very careful around here as they are always on the look out for those things and love to rip them up and then eat it.
@DutchCarnivore - Because food should taste good. And a lack of knowledge often prevents those on restricted diets from making tasty food. My kid is a celiac. Without proper knowledge, her diet would be bland and repetitive. Its the same with diabetes. Knowledge of how carbs react allows people to have a wider range of options.
@@christines2787 I agree, but that's all within the context of an at least medium carb diet. My point is that carbs are not required to avoid the cardboard experience. It needs some practicing of course because it's not what we learned at home.
@DutchCarnivore - Unfortunately, we live in a time where people don't know what they are eating. You and I know that 2oz dry pasta could fit into a diet with moderate carbohydrates. You might be surprised at how many diabetics are not given basic education from medical staff. And, there is a lot of conflicting information. I had a school teacher give my kid white bread because they didn't know it had wheat. I have no idea what they thought it was made from. I taught my kid to read labels early.
I started eating different brands of the Konjac noodles and find them more than tolerable. They make it worth while to allow one with blood sugar issues to consume a pasta product without worry. Try it.
Hi Tom, have you tried Lupini pasta? Thank you for all your research on how to reduce the impact of diabetes. You are doing a great work and really helping the diabetes community by providing these actionable insights on how to manage this disease.
Thank you for taking the time to research this. I've been using the Edamame #8 as my go to. I think the Shiraitaki will go great with stir fry. I will have to pass on the Mancini.
After not having pasta since I was diagnosed with type 2, 5 years ago, I recently discovered edemame and black bean pasta and shikataki (not my favorite), so I now enjoy pasta once a week or so. Yes, the taste and texture is different to traditional pasta, but one thing I've learnt to embrace on this food journey is that as long as the food tastes good (& is nutritious and doesn't spike my blood sugar), it doesn't matter to me if it doesn't.
Recently found some cauliflower pasta, very inexpensive too. Can you find and test some of it for your viewers? Appreciate this video, experiments worth doing and sharing.❤
You really should add Banza to your tests. It's greatest tasting chickpea pasta, a Costco favorite. Under-cooking a bit will greatly lower it's glycemic score and also the total glycemic load, If you can cut it with a fork, it's cooked enough. I test all foods in smaller quantities without insulin, at least twice and at the same time after eating. This eliminating several variables.
Awesome video. Great information. My problem is that I have difficulty with portion control, especially when it comes to carbs, which I love. So I avoid them as much as possible. Pasta is my favorite, but I have eaten too much of it in the past.
I think that you should do a video on the really low types of pasta alternatives, I make spaghetti, squash, pasta, and also zucchini pasta. Both of those barely raised my blood sugar at all, and when you fry them in season them and put spaghetti sauce on top of it. It taste pretty good. I know that a lot of people only want real pasta, but if they’re really serious about keeping their blood sugar really low, I would recommend doing a video on the zucchini, pasta, butternut squash, and spaghetti squash pasta.
In my non-stick wok I first sauté a little onions 🧅 diced with diced garlic 🧄. Next I add the herbs 🌿 I want to use. Then I add a little of the tomato 🍅 sauce I like. Then a small amount of water. 💧. Now the Shirataki noodles can be added. My favorite for taste and overall texture is the Skinny brand. This cooking method works beautifully with this brand. Do not precook the noodles, just let them heat up in the sauce. You should drain them as well as possible first. Very yummy technique.
I started making zucchini noodles last summer, we had a bumper crop. They are typically 6g carbs, 2g fiber, and 2g Protein for a medium sized zucchini. I toss them in a skillet and saute them in butter to draw out the liquids...then I put in some grilled chicken chunks, a few sliced mushrooms, a bit of garlic, and a splash of heavy cream. Once plated I add some dried red pepper flakes, and a bit of parmesan cheese. Low calorie, low carb...add more chicken for more protein.
I have not seen sorghum pasta but they carry sorghum pancake mix in my local store It has a lower glycemic index than regular pancake mix and has a nutty flavor
I don't know if you can get this where you live, but there is a hybrid shirataki called Dried Shirataki by Liviva. It's texture on the tooth is way better and the carb count is very low. They have a spaghetti, noodle and a rice which are amazing in taste but they are made using a hybrid of konjac powder and other flours.
I love red lentil pasta, although I found I have to read the label because some brands mix in rice flour so they are higher in carbs. I like Barilla red lentil rotini because it only has red lentils.
1) I prefer my pasta at room temperature but 2) whenever I know I'm having a carb-rich meal, a half-an-hour before I start drinking water mixed with a tablespoon or two of apple cider vinegar. Consuming apple cider vinegar before meals may help improve insulin sensitivity and lower postprandial blood glucose levels, especially when consumed with carbohydrate-rich meals. This could be beneficial for individuals looking to manage blood sugar levels, particularly those with type 2 diabetes.
If you eat your pasta with some meat and a salad that contains a bit of shredded cabbage, cucumber and radishes, there is almost no spike in your blood sugar levels. I cook my own spaghetti Bolognese, with bacon lardons and minced beef. I prepare my own tomato sauce, I add a bit of garlic and mushrooms. I use durum whole wheat semolina spaghetti. Very tasty. Always the secret is in the combination you eat! I love your videos, I learned a lot from them.
Hello sir. Not only is your video excellent, your comment section has good suggestions. Thank you for your work and sharing with the rest of the world. God[Bible] Bless your home and all good endeavors.
You are right about the mild marinara sauce easily being overpowered by alternative pastas. I tried shiritaki, spaghetti squash and an assortment of other types of "pasta" and all of them were not good with mild sauces. I found that making a ground beef tex-mex chili was best to conceal the odd tastes of all the alternative pastas. There is one recipe left, that I have to make myself that looks promising. It's got only 7.5 net carbs per serving, 7.5g fiber and 33.5g protein. It claims to taste and feel like regular pasta but has very specific cooking instructions to prevent it from overcooking. I'll let you know if it really tastes like normal pasta.
If you get a chance (and it’s available to you) give Dreamlands pasta a try. Back when I was eating pasta, that was my staple. It didn’t raise my BS as much as “normal” pasta and it tastes great. I’ve tried Shiritaki pasta several times and I just can’t get over the texture. I’m looking forward to trying the Edamame pasta, that looks promising.
Great video. Would you consider using different noises or no noise when showing the nutritional facts and your ratings in future videos? The current noise is very high pitched.
when I make tomato pasta sauce I add a sofrito of carrots, onion and celery. When the sauce starts simmering I use a hand blender to blender all ingredients and voila? Plenty of fiber!
I like the Edame pasta.. I wish I had not thrown them away… now I know I can use the black bean pasta and Edame pasta,.. I like the taste better than all… thank you..
I like spaghetti squash as a pasta replacement. Or sometimes I will mix it with some pasta, so it is mostly squash, and 1/3 pasta. I might try mixing whole grain pasta.
If I stick with the 2 ounce dry serving of DREAMIELDS PASTA it doesn't jack my sugar! It's the best pasta you will ever eat. I like it better than most- it re-heats well due to the fiber content has a nice firm al dente tooth. Doesn't make you bloated either. It's available in the USA- hope you could find in Europe- very very good! Thanks for you videos!
I have type 1, like you. I've tested some types of pasta, and I ended up having one that you didn't test here, it's rice pasta. For me and my daughter, it has a lower glycemic impact than traditional pasta and it has very good, neutral flavor. Maybe you'd like to test it out.
Interesting. I'm type 2, and white rice (not noodles) makes my blood sugar skyrocket. Perhaps the water used in the manufacturing process washes out the faster starches/sugars? Whereas water added to make rice is just absorbed(?)
Buckwheat pasta could be a good test for you. Also, I have not tested for myself, but a lot of Type 2 guru are telling me that if you cook pasta, potato (starches), but place them in the fridge overnight, the overnight cooling allows the starch molecules to become more resistant, they digest slower and consume them, they do NOT spike your blood sugar very much. They're telling me it works for them in their trials. Obviously, chilling overnight and the starch molecules change to resistant..., the next question begs what happens if you next, take those chilled resistant starches and reheat them? I need to test these things !
Great video! It looks like if you eat pasta the day after you will have a much lower spike. So what I am doing is to cook a regular dish of spaghetti for my boys and then I save some for me for the next meal. I sautéed the left overs with a bit of olive oil and it tastes as good as a fresh one. Please try this method and see if it is valid. Thanks, and thank you for these very informative videos.
Zaru Soba ... Japanese cold noodles (or sometimes served hot) are made with buckwheat flour, are really tasty. I would bet that they could also be a good choice for the diabetic. Why not give that a try?
Thank you for the video. It surely helped me .i heard from a dr if i eat wallnuts it will curve my spike .i have stage 3 kidney so i have to eat lower potasium foods so thus the wall nuts . Thanks again
@@Here4TheHeckOfItmost all red wines have a positive effect on A1C. Pinot Noir has more anti oxidants and seems to have the best effect on stabilizing/lowering A1C.
@@candykane4271 most all red wines have a positive effect on A1C. Pinot Noir has more anti oxidants and seems to have the best effect on stabilizing/lowering A1C
Immi brand is technically a "ramen". But it makes for a great pasta alternative. You just need to cook it for longer than the directions. And only 6 net carbs.
Personally, I would give the chickpea pasta a higher flavor score. I really like its taste. I don't cook my pasta the traditional way. I use low sodium broth or stock. This gives more flavor to the pasta. I use just enough to plump up the pasta. I don't drain any extra liquid. I add chia seeds or a mixture of chia, flax, and hemp seeds to thicken the liquid. These seeds add extra fiber and protein as well. I like shiratake noodles shaped like rice. I cook riced cauliflower, add the shiratake the last 2 minutes of cooking time, and use that instead of rice with oriental dishes. Occasionally, I will mix in a small amount (1/4 to 1/3 cup) of cooked brown rice to the shiratake/cauliflower mixture. I add mushrooms to my pasta sauce to bulk it up and help get in my vegetables for the day. A teaspoon will let you scoop up any sauce remaining on your plate, no bread needed. Mission makes Carb Balance tortillas. They have high fiber and protein. They come in white, whole wheat, spinach, and tomato basil versions. I especially like to spread cream cheese or peanut butter on them and roll them up for a quick and easy sandwich.
When camping, I've turned canned chicken, bouillon and Carb Balance tortillas thinky sliced into "noodles" into a satisfying bowl of soup. Just add the strips of tortilla toward the end and remove the pot when they taste ready. I've seen numerous videos of those tortillas being tested and there's usually a higher glucose response than I would expect. The pattern is a generally reasonable spike followed by a higher spike later. As the secret to the low carb tortillas is in the way the ingredients are formed, it appears the glucose pattern might be due to those ingredients taking longer to unravel after being eaten. If those tortillas are going to be used as noodles in a hot soup, I would expect the breakdown to occur much quicker, resulting in a higher immediate spike. Worth being aware of.
I started using KAIZEN brand LUPINI FLOUR pasta. The hv ready made but I also buy the flour & now make my own. High protein, very low carb, minimal PP blood glucose spike.
Here's the secret -- Whatever you eat do not drink any water. Your gut needs water to process the carbs. Without sufficient water your glucose will rise more gently. In my case (type 2), with spaghetti, my blood sugar goes up to 150, or even less, but must have meat sauce. Now, you watch for your blood sugar to go down to 135 or so. Now you drink 4oz of water and you will see your blood sugar go up, which proves my point. Wait for it to come down again, and drink a cup of water. Finally, drink as much water as you feel. Next comes a 15g of carbs snack, and when your blood sugar goes down from your snack, you're ready for your next meal. Obviously, if you are in hot weather, or are sweating a lot, it would not be safe to do this. In that case just keep eating 15g carb snacks and drink plenty of water. Another answer would be to increase your consumption of slow carbs like vegetables with some protein. This last part I am not as diligent as I should be. As for spaghetti, I weigh out 150g cooked, and add 250g of meat sauce. My blood sugar stays very stable for a long time, up to four hours.
@@jeanettejamison1045 For me (type 2), spaghetti and meat sauce keeps my blood sugar very stable for four hours. It works for me because there is a lot of protein because of the meat. On the other hand, rice, including rice noodles, is the worst thing for my blood sugar.
@@trumanburbank6899 1 tablespoon in a glass of water twice a day. Make sure you drink through glass or stainless steel straw. I'm not diabetic but this info is what I gathered from listening to various podcasts/health videos. I forgot to also mention Ginger " Ginger has antidiabetic properties and studies have shown ginger to control hyperinsulinemia in patients with T2DM. Ginger also has potential effects in preventing or reducing diabetic complications such as micro-vascular retinopathy."
I use Dreamfields pasta and then what I do is I get a really great cheese sauce like Rios or pasta Queen and then I add 25 mg of protein to the sauce and that is unflavored protein powder to the sauce when I'm cooking the sauce cuz I cook it separately and then I let it cook and then I add it to my pasta and then believe it or not there's very little spiking going on at all and it tastes very very good
If you liked this video watch this one next (I'm sure you will love it): The Best Bread For Diabetes ruclips.net/video/xyrMY7hT8D4/видео.htmlsi=8ILS1dQ2qz8xqqh3
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Love your stuff, I changed where I wear my CGM because of you!!
Also, please check out the T1 Grit group. They are working hard to educate in this direction.
They follow Dr. Bernstein for the most part (not as extreme with kids). But their Glucose Control is AMAZING.
Finally, the Shirataki Noodles... OMG. I am just a low-carb person. That's become my GOTO. I do nothing else.
We have a MEAT sauce. (Imagine 2lbs of hamburger + 1lb of pork added to the Marinara, Like a beanless chilli!)
This gives me plenty of Protein/Fat. Much fewer carbs. My CGM runs a pretty straight line.
Excellent Video. Well done. Very informative. (Have you tried the Shirataki Rice?)
Ever try Spaghetti squash? I dont mind it for misc pasta dishes.
@@johnb1567 still a bit carby, but it works. I've enjoyed it a few times.
Hi, How do you deal with the perpetual hunger and sugar cravings? Small portions means feeling hungry again and again. Also, many times one feels hungry and craves sugar immediately after eating. How to deal with all of this?
@@gagswag Eat more fat. Far more fat and meat. There is a book by Dr. Bernstein he recommends going low-carb. Learn to bolus better. And if you do... You lose the sugar cravings. There is a group Type 1 Grit. They teach this approach. People with Amazing glucose control.
Very Informative. Thank You for taking the time to make this video.
It's worth researching the effects of refrigerating cooked pasta, cooked white rice, and breads. Refrigeration causes some of the natural starches to convert to resistant starch. You can heat up the pasta, rice, or bread the next day and even after reheating the pasta, bread, or rice, it is still partially resistant starch. Resistant starch (starch that is not readily digested) causes much less blood spikes.
That's a great point, Thank you for sharing!
Simple: stay away from any foods that are "enriched." Enriched foods can cause weight gain. The germ is removed from the grain and replaced with synthetic nutrients such as niacin, thiamine, folic acid, etc. Our bodies do not break down these synthetics which leds to weight gain. He is right about looking at your ingredients. Look at the ingredients in Rao's pasta: "Durum Wheat Semolia." Now look at the ingredients in enriched pasta. See the difference? Healthy eating folks!
That’s great for non diabetics but diabetes should not eat any kind of pasta no matter how you prepare it. On this chart he has, every pasta except that shatarki pasta is to high in carbs. I eat not more than 40 carbs a week to control my blood sugar
@@obamasgirl787I'm sorry for asking, but what does your weekly meal plan look like for you to be able to eat only 40 carbs a week? That's how much I'll eat in a day!
This is not true. Not sure why people continue to spread this dangerous lie about refrigerating starches. If you want to take this risk on yourself try it out and monitor your blood sugar, it will tell you the truth that refrigerating cooked past, potatoes, whatever, doesn't do anything to the natural starches but make them cold :D
I started making my pasta ahead of time, refrigerating it and then reheating it. Massive difference in spikes for me.
They say to cook potatoes the day before for mash. So why not if it works, thankyou.😊
apparently works with rice too. Especially if you cook it with coconut milk, that is the recipe they used in the research back in like 2013 which is when I first heard of this. Makes it resistant starch. Make your first trial a test since everything can affect everyone to a different degree. And as Type One Talks mentioned, small portion. Not the huge plateful that was likely too much for anyone who wasn't going out to plow the lower 40 acres behind a horse-drawn plow. 😄.
I learned that if we freeze white bread before eating it, that it changes something in the bread and stops it from spiking blood sugar.
Yes, putting any starchy food in the fridge for about 24 hours helps develop resistant starch which lowers the glycemic load so slows down blood sugar spikes! I do that with potatoes, corn, etc. I also keep low carb tortillas and low carb bread in the fridge. It helps, but it is still not a good idea to eat starchy foods very often as a diabetic, it lowers the glycemic index some, but doesn't put it in the "safe" column.. So I eat them sparingly, but I do let them sit in the fridge overnight when I do.
@@biddibee3526 it causes it to develop resistant starch, so it lowers the glycemic load some.
You have reaffirmed that I have no business eating pasta.
Mung bean noodles. Check it out 😉
"Wow, this is such a helpful discovery! As someone with diabetes, finding pasta that fits into my diet without spiking blood sugar is a game changer. I’m excited to try this out and see how it works for me. Thanks for sharing this great find - I’m sure many people will benefit from it!"
Thank you for your kind feedback!
I just learned I have prediabetes and have been searching for information online about how to change my lifestyle - your videos are the best!! You provide important information in a clear and easy to understand way, unlike other videos I have watched. I am now a subscriber. Thank you so much for creating these lifesaving videos.
Hi
Check out, Dr. Boz
Annette Bosworth, MD
she is obsessed with keto and intermittent fasting, and she was assistant professor, I think in Nebraska …
@@starrynight8007 I was pre-diabetic 3 years ago. Today I have an ac1 of 4.5 and a resting glucose of 84. There are no essential carbs or sugars, you can get everything you need from meat and fat.
Keto diet.
Thank you so much for your kind words my friend!
@@madeleinehayes4100 keto and you’re cured, it’s that easy
Thanks!
You’re most welcome my friend!
12:16 I undertook the cook and cool method works best if you cook pasta, potato's the day before refrigerate overnight. And reheating does not convert the resistance starch back, once it is resistance starch it says. I cut spuds up boil let them dry completely then freeze them individually on a baking sheet, once frozen vacuum seal into portions. Freeze on the sheet so they don't stick togethers in the bag after. I completely reversed my Type 2 over a two year period eating Mediterranean style. Complex carbs.
Thank you so much for sharing this!
@@TypeOneTalks Most welcome. 😊🙏 I Enjoy your informative vids, the challenge now is to not reverse the reversal, any syndrome of this kind requires work and diligence. Also mention I found a bread I used for awhile, not sourdough, however it is whole grain, very thin, one slice is half the thickness of any other bread,.. So two slices is 40 g serving, carb19g, fiber 5g, proteins 7g called Silver Hills little big bread I believe. Not to get political but when trump started making headway I cashed in my USA currency to CA, bought a Condo in BC Canada. Made quite a profit with the exchange rate actually. Off track, point is I got the bread in Canada last trip. 😁
@@DIDYOUSEETHAT172 Natures Own brand has a keto bread that has 11 total carbs a slice, but only 4 net carbs. It is a bit chewier than normal white bread, but scratches that itch. I am on a 60 carbs a days diet so it is a game changer(I only eat one slice per meal when I eat it). It's more expensive, but almost everything keto friendly is though. You might try Magicspoon brand cereal as a breakfast option as well. It has about 10 carbs for a cup, but just 4 net carbs as well. Add a protein and you have a nice breakfast. Thanks for the tip on the Silver Hills.
Another little tip, Oikos triple zero yogurt. It has 7 carbs for a serving. Can be put through an ice cream maker when you thin it a little with some kind of cream/low carb milk and some artificial sweetener and you have an ice cream like desert that is much lower than sugar free ice cream that is store bought. It doesn't have a chocolate version that I know of, but you can get the vanilla and add a flavored protein powder(make sure to get lowest carb you can find) and you have whatever flavor you like. It's a bit pricey to do that way, but it works.
@@jamesross1003 👍👍
I started making my own pasta using carbalose flour, which is like regular AP flour with a lot of the gluten and carbs stripped out and protein added. It tastes very similar to AP flour. It has 48 carbs per cup, but 29 carbs of fiber and 31 carbs of protein. It doesn't spike my blood sugar and it tastes similar to normal pasta and has a similar texture. Can also make a cake with it that would absolutely fool a non-diabetic. It has an identical texture to sponge cake when you bake cake with it, but there is a learning curve involved with baking with it, you have to adjust the amount of leavening, eggs and moisture in the recipe and bake at a slightly lower temp. But well worth it once you figure it out.
That’s awesome! Thank you for sharing!
Love to know your recipe. Would you care to share them ?
@@shahinmsh the cake? This was an Italian Cream Cake I adapted, I turned it into cupcakes for my brother's birthday.
1 cup + 3 tbls carbalose flour
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cream of tartar
1/3 cup oil + 1/4 cup oil (that was the only way I could break down the conversion LOL)
1 cup Splenda (or preferred sugar substitute)
6 eggs (separated)
1/4 tsp vanilla
1/2 tsp coconut extract
1/2 tsp almond extract
1/2 cup sour cream
1/4 to 1/2 cup coconut milk start with 1/4 then after folding in egg whites add more if needed to thin batter)
3/4 cup toasted coconut
3/4 cup toasted pecans
toast coconut and pecans for approximately 7 minutes
Preheat oven to 325
Whisk flour, salt, baking soda, baking
power and cream of tartar together, set aside.
In separate bowl whip egg whites to stiff peaks, set aside.
In a separate bowl cream sugar, splenda and oil, add extracts and blend well.
Alternate adding egg yolks and flour into creamed mixture ending with flour, mix until just combined do not overmix.
fold in 1/2 cup each pecans and coconut,
reserve rest for topping the icing.
Fold in egg whites in 3 batches just until blended. If batter seems too thick add up to 1/4 cup more milk, 1 tbls at a time.
Place into approx. 20 tall cupcake liners (petal type) with large cupcake scoop.
Bake at 325 for approx 18 to 21 minutes or
until a toothpick comes out clean.
(middles may sink just slightly since there
is less starch in carbalose, but I carve the middles out anyway and fill with either low carb pastry cream or sugar free pudding.)
Frost with low carb cream cheese icing (just sub low carb sweetener for sugar in any cream cheese icing recipe, since it is just cream cheese, butter, extract, whipping cream and sweetener)
Top with reserved toasted coconut and pecans.
@@shahinmsh for the low carb pasta.
1 cup of Carbalose Flour
pinch of salt
1 egg
1 tbls olive oil
1 tbls water
(for a slightly more sturdy pasta can add 1/8 tsp xanthan gum - optional)
Instructions:
Mix together Carbalose Flour and salt. Make a well in the middle of the flour mixture and drop the egg in the middle. Using a fork, gently incorporate the egg into the flour. Add olive oil and water, and stir with a fork until you've created a dough ball.
Sprinkle some Carbalose flour on a flat surface and place the dough ball on top. Knead the dough for 5 - 8 minutes until the dough is elastic. Cover with a dish towel and let rest for 10 minutes.
Divide the dough into 4 portions. Roll out the dough until thin. Cut to the type of pasta shape you want. You may have to add some Carbalose Flour on the pasta as you roll it out so it doesn't stick.
Cook for approximately 1 - 2 minutes.
@@Someone-vn9ce Thank you for sharing. God[Bible] Bless.
I use spaghetti squash. My family really likes it too, we don't miss pasta. It's easy to bake ahead of time, let cool, scrape out the strands, they are like noodles. Keep a container of it in the fridge . I will use it for a few meals in a row - i just throw a portion in a saucepan to heat, and season it just like pasta. Fabulous with marinara & Parmesan.
S. S. is my choice too, no sauce required, just cheese of choice only
Not the same.
I like buckwheat noodles. The Japanese have a dish called "Zaru Soba" made with these noodles, served in a light both either cold or hot. It is a very good dish and it shouldn't spike blood sugar much.
Thanks for the tip!
Buckwheat noodles and buckwheat pancakes are both *_better_* options. Many buckwheat flours are made with half wheat flour, so be aware of that. Spikes are more controlled. When you cook buckwheat noodles, the water remains amazingly clear: that suggests that there's little starch.
Thank you my friend and happy new year 🎄
My goodness! You did such a fantastic job with this!! After 50 years as a T1, your sharing is like seeing my inner experiences brought to life! Thank you so much for all the wonderful detail! For myself, I haven't eaten pasta in probably 15 or 20 years although I did try the Konjac noodles and Lupini pasta. Definitely staying away from the added sugar sauces. I usually make my own anyway 😁
Thank you so much my friend!
Try adding beans to your pasta its called pasta fazool. It will lower the insulin spike by adding fiber to it. You can use different types of beans from cannellni to chic peas to pintos.
Thanks for the tip!
It's surprising what you shared I didn't know before. thank you
I like Banza chickpea pasta, doesn’t hardly spike my blood sugar at all, and tastes like real pasta.
Thats our favorite and we noticed the same effect cooking it ahead of time and chilling it, much less spiking & delicious taste.
Chickpea pasta tastes awful.
Absolutely, with garlic and oil is fantastic.
@@tinam2696 That's personal but aren't the comparators, the affect on one's blood sugar?
You can lower the glycemic index of most starchy foods by cooking, then cooling them in the refrigerator overnight. This works with potatoes, rice and yes, pasta.
I understand that adding Olive oil, butter, etc., to the meal, also has a positive effect on blood sugar and if you eat slowly that also has a benefit!
Yes, I've read this too. ❤
Thanks Tom, I am coeliac (Italian living in Switzerland). Gluten free pasta has historicalky been based on high GI alternatives (corn, rice, potato flours) and has been hard for me to deal with, no matter the amount of pre bolusing and the loop profile adjustments (I have been on openaps for 7 years). Two years ago i discovered lentils and chickpeas alternatives and they make a huge difference. Must try Edamame now thanks for the tip!
Thank you my husband is diabetic your test tells me I’m doing well cooking a healthy meal . 😊
The healthiest without exception is a low carb meal, say less than 20g per meal. Only that way you can consistently all the time remain in range after a meal (in range is below 8mmol/l, 140mg/dl). Anything more is a compromise. And that's fine, we've got to enjoy life, but it's still a compromise.
Thanks for the great information you provided for different types of pasta.
Glad it was helpful!
I have not found any RUclips station that really breaks down basic diabetic concept. Spiking . I found out when your blood sugar spikes the main issue is how long it stays spike for. If it spikes and is down in 2- 3 hours not so bad. But if it spikes and you stay in that Range all day . Then major problem
Great video, keep up the great work man! 🙌🏻
Thank you!
...excellent information as always!
White bread.. don't touch that crap! 😂
Well said. Personally I have started making my own simple pasta using Lupin Flour. I like the taste and realistic texture. Cooking takes some timing precision, as it can be ruined by over-cooking. Simple recipe, great results. Combine that with willpower to just not select real pasta dishes in a restaurant and blood glucose levels stay nicely balanced. Really enjoy your postings.
Ooo please share the recipe. Does it spike blood sugar still?
Regular pastas (or any carb dish) can be made less glycemic by the addition of soluble fiber. Just mix some psyllium husk in with it. You can minimize the "slime"-like texture by mixing it in dry, for example maybe mixing it in with parmesan cheese. It's the slimey soluble fiber that is what inhibits rapid carbohydrate absorption, - just have it slime up in your stomach rather than your mouth.
This was an excellent and informative video. I would also recommend looking into lupini flour based pasta. Low GI and high protein. Tastes really good..just a bit on the pricey side.
I make pasta and pastry with Lupin flour, it’s really good, needs slightly longer to cook, but it’s the closest so far and it you make it with eggs and oat fibre it’s ultra low in carbs and didn’t spike my blood sugars
Thank you!
Another excellent video. Keep up the good work!
Like you I’ve been looking for a pasta substitute and I found it finally. I bought Kaizen Fusilli, according to its nutrition facts it has 35.7gr of Protein, 6.3gr of fat, 10.7gr of Carbs, 1.8gr of sugars, 26.8gr of fibre per 100gr. The ingredients are: Lupini flour, Fava Bean protein, Tapioca Starch and Xanthan Gum, before eating with a Neapolitan sauce my Glucose was 6.0mmol/L and 2 hours later I rose to 6.4mmol/L.
But what does it taste like?
Scarpetta is almost sacred in Italy when it comes to pasta e pomodoro (or pasta asciutta).
The trick with pasta is like you said: small portions (50-60 grams raw, which once cooked it's not so small) and lots of vegetables and some proteins/fat in the same meal - if possible as first course - to slow down the glucose spikes.
I don't know if a good old espresso after the meal - very typical in Italy - is relevant in influencing glucose spikes.
ArgoBeats,
Caffeine spikes insulin response!
Oh yes! Scarpetta! The coffein in espresso can have impact but my experience is that after a pasta meal the additional effect of coffee is marginal.
@@TypeOneTalks 👍
Thanks for this very informative video! My sister and I are both T1s and we’ve been curious about some of the other pastas you showed. Thanks for testing them out for us!!😅
I love your videos Tom! I've been on a "starvation diet" just because I'm so afraid of anything with sugar. But with videos like yours, I'm able to eat many of the foods that I previously could not. I also checked out the Shirataki, and it's relatively inexpensive at our SuperMarket (Safeway: $2.99/8oz pack). THANKS SO MUCH!!!
Thank you. I’m happy to hear these videos are helping you!
Very interested in what you're starvation diet looked like. Low carb, medium carb, high carb, all fine and dandy, but none of those have to be "starvation" diets if done correctly. I'm on a zero carb diet for two years now and don't feel like I'm starving 😂
@@DutchCarnivore Hey. I'm mostly a low carb guy, although inch'ing up to mid level! I don't eat meat/fish, so it's a challenge to get foods that i enjoy. If i never see another salad again, I'll be a happy man! You carnivores have much more to choose from. Cheers.
Barilla has a plant based pasta in a yellow box. It is delicious
Cook it then put in refrigerator to cool it for a day and then reheat then eat. The starches will be broken down. Look it into the process also great with rice.
Resistant starch forms and your body can't fully digest that
to be careful about carbs, I researched and went over to cauliflower pasta... it's pretty darn good, and guilt-free.
a FANTASTIC VIDEO FULL OF GREAT ADVICE THANK YOU FOR THIS VALUED VIDEO.
Excellent review...Thank you so much. I truly enjoy your reviews as related to Diabetes. .
Thank you Ron!
👏👏👏👍….i am new to IR and have enjoyed my past food changes that have lowered my scores. Your video is even more helpful to me….to know the ‘whys and wherefore’ of these foods. So grateful! I subscribed. Ahna
Thank you this really helps my hubby out
"Miracle noodles" are the best as they have no affect on blood sugar as they are made from konjac mushrooms. I eat those the most. They are more durable even when cooked or heated up so make sure you chew them up really good. Its easy to slurp up a big ball of them noodles 😏👍
Always informative. I was crossing all carbs off my menu. Your videos are saving masses of diabetics from a diet of cardboard and paper!
This made me laugh. My collies would be asking you whats wrong with cardboard and paper. We have to be very careful around here as they are always on the look out for those things and love to rip them up and then eat it.
Seriously? How is a diet low or moderate in carbs equal to cardboard and paper?
@DutchCarnivore - Because food should taste good. And a lack of knowledge often prevents those on restricted diets from making tasty food.
My kid is a celiac. Without proper knowledge, her diet would be bland and repetitive. Its the same with diabetes. Knowledge of how carbs react allows people to have a wider range of options.
@@christines2787 I agree, but that's all within the context of an at least medium carb diet. My point is that carbs are not required to avoid the cardboard experience. It needs some practicing of course because it's not what we learned at home.
@DutchCarnivore - Unfortunately, we live in a time where people don't know what they are eating.
You and I know that 2oz dry pasta could fit into a diet with moderate carbohydrates. You might be surprised at how many diabetics are not given basic education from medical staff. And, there is a lot of conflicting information.
I had a school teacher give my kid white bread because they didn't know it had wheat. I have no idea what they thought it was made from. I taught my kid to read labels early.
Thank you for your detailed testing
Good on you matey. Doing it for the team! From Australia 🌏🦘
I love macaroni and cheese with Banza macaroni that is made from chik peas. Tastes just like regular macaroni.
I love your low tech charts! You should try carbe diem.
I started eating different brands of the Konjac noodles and find them more than tolerable. They make it worth while to allow one with blood sugar issues to consume a pasta product without worry. Try it.
Hi Tom, have you tried Lupini pasta? Thank you for all your research on how to reduce the impact of diabetes. You are doing a great work and really helping the diabetes community by providing these actionable insights on how to manage this disease.
Thank you for taking the time to research this. I've been using the Edamame #8 as my go to. I think the Shiraitaki will go great with stir fry. I will have to pass on the Mancini.
Thank you for this video my daughter and I were just talking about this
After not having pasta since I was diagnosed with type 2, 5 years ago, I recently discovered edemame and black bean pasta and shikataki (not my favorite), so I now enjoy pasta once a week or so. Yes, the taste and texture is different to traditional pasta, but one thing I've learnt to embrace on this food journey is that as long as the food tastes good (& is nutritious and doesn't spike my blood sugar), it doesn't matter to me if it doesn't.
Recently found some cauliflower pasta, very inexpensive too. Can you find and test some of it for your viewers? Appreciate this video, experiments worth doing and sharing.❤
You really should add Banza to your tests. It's greatest tasting chickpea pasta, a Costco favorite. Under-cooking a bit will greatly lower it's glycemic score and also the total glycemic load, If you can cut it with a fork, it's cooked enough. I test all foods in smaller quantities without insulin, at least twice and at the same time after eating. This eliminating several variables.
Awesome video. Great information. My problem is that I have difficulty with portion control, especially when it comes to carbs, which I love. So I avoid them as much as possible. Pasta is my favorite, but I have eaten too much of it in the past.
So, too much pasta in the past uh?
Great info. Thanks!
Thank you!
I think that you should do a video on the really low types of pasta alternatives, I make spaghetti, squash, pasta, and also zucchini pasta. Both of those barely raised my blood sugar at all, and when you fry them in season them and put spaghetti sauce on top of it. It taste pretty good. I know that a lot of people only want real pasta, but if they’re really serious about keeping their blood sugar really low, I would recommend doing a video on the zucchini, pasta, butternut squash, and spaghetti squash pasta.
In my non-stick wok I first sauté a little onions 🧅 diced with diced garlic 🧄. Next I add the herbs 🌿 I want to use. Then I add a little of the tomato 🍅 sauce I like. Then a small amount of water. 💧. Now the Shirataki noodles can be added. My favorite for taste and overall texture is the Skinny brand. This cooking method works beautifully with this brand. Do not precook the noodles, just let them heat up in the sauce. You should drain them as well as possible first. Very yummy technique.
I started making zucchini noodles last summer, we had a bumper crop. They are typically 6g carbs, 2g fiber, and 2g Protein for a medium sized zucchini. I toss them in a skillet and saute them in butter to draw out the liquids...then I put in some grilled chicken chunks, a few sliced mushrooms, a bit of garlic, and a splash of heavy cream. Once plated I add some dried red pepper flakes, and a bit of parmesan cheese. Low calorie, low carb...add more chicken for more protein.
Thanks for sharing!
I use Sorghum Pasta which is made with Millet and Psyllium husks.
I have not seen sorghum pasta but they carry sorghum pancake mix in my local store
It has a lower glycemic index than regular pancake mix and has a nutty flavor
Thanks for the tip!
What brand is it and where from?
LOVE YOU!!!!!!!! Just want to add to your list, Jovial gluten free capellini - made from organic brown rice. Tastes great.
Thank you!
I use Fiber Gourmet pastas. They have the taste and texture of regular pastas.
Thank for the tip!
I don't know if you can get this where you live, but there is a hybrid shirataki called Dried Shirataki by Liviva. It's texture on the tooth is way better and the carb count is very low.
They have a spaghetti, noodle and a rice which are amazing in taste but they are made using a hybrid of konjac powder and other flours.
Kaizan pasta would be a great one to review for this.
I love red lentil pasta, although I found I have to read the label because some brands mix in rice flour so they are higher in carbs. I like Barilla red lentil rotini because it only has red lentils.
1) I prefer my pasta at room temperature but 2) whenever I know I'm having a carb-rich meal, a half-an-hour before I start drinking water mixed with a tablespoon or two of apple cider vinegar. Consuming apple cider vinegar before meals may help improve insulin sensitivity and lower postprandial blood glucose levels, especially when consumed with carbohydrate-rich meals. This could be beneficial for individuals looking to manage blood sugar levels, particularly those with type 2 diabetes.
If you eat your pasta with some meat and a salad that contains a bit of shredded cabbage, cucumber and radishes, there is almost no spike in your blood sugar levels. I cook my own spaghetti Bolognese, with bacon lardons and minced beef. I prepare my own tomato sauce, I add a bit of garlic and mushrooms. I use durum whole wheat semolina spaghetti. Very tasty. Always the secret is in the combination you eat! I love your videos, I learned a lot from them.
Hello sir. Not only is your video excellent, your comment section has good suggestions. Thank you for your work and sharing with the rest of the world. God[Bible] Bless your home and all good endeavors.
You are right about the mild marinara sauce easily being overpowered by alternative pastas. I tried shiritaki, spaghetti squash and an assortment of other types of "pasta" and all of them were not good with mild sauces. I found that making a ground beef tex-mex chili was best to conceal the odd tastes of all the alternative pastas. There is one recipe left, that I have to make myself that looks promising. It's got only 7.5 net carbs per serving, 7.5g fiber and 33.5g protein. It claims to taste and feel like regular pasta but has very specific cooking instructions to prevent it from overcooking. I'll let you know if it really tastes like normal pasta.
I really like the edamame pasta. I occasionally add shirataki noodles to stir-fry.
Try Kaizen Pasta made from lupin flour I bet you will like it l😊, Thanks for sharing your videos
If you get a chance (and it’s available to you) give Dreamlands pasta a try. Back when I was eating pasta, that was my staple. It didn’t raise my BS as much as “normal” pasta and it tastes great. I’ve tried Shiritaki pasta several times and I just can’t get over the texture. I’m looking forward to trying the Edamame pasta, that looks promising.
Thank you!
Try a mix and match between whole wheat pasta and white wheat pasta. In this way you stay healthy and not compromise the taste.
Great video. Would you consider using different noises or no noise when showing the nutritional facts and your ratings in future videos? The current noise is very high pitched.
when I make tomato pasta sauce I add a sofrito of carrots, onion and celery. When the sauce starts simmering I use a hand blender to blender all ingredients and voila? Plenty of fiber!
I wonder if adding 1 teaspoon of ground flax seed to the sauce would help flatten out the insulin spike as it slows digestion?
I like the Edame pasta.. I wish I had not thrown them away… now I know I can use the black bean pasta and Edame pasta,.. I like the taste better than all… thank you..
Thanks ; I love pasta but have type 2 Diabetes.
You did not try Lupin flour pasta Babe. I have read up on it but haven't tried it yet. Thanks for all the info, all very interesting and helpful. ❤
I like spaghetti squash as a pasta replacement. Or sometimes I will mix it with some pasta, so it is mostly squash, and 1/3 pasta. I might try mixing whole grain pasta.
There’s a pasta called Carb Nada from a company in Michigan that is lower carb and it’s not bad at all
Thank you.Very interesting.but where does rice noodles and egg noodles fare.please.R
If I stick with the 2 ounce dry serving of DREAMIELDS PASTA it doesn't jack my sugar! It's the best pasta you will ever eat. I like it better than most- it re-heats well due to the fiber content has a nice firm al dente tooth. Doesn't make you bloated either. It's available in the USA- hope you could find in Europe- very very good! Thanks for you videos!
I have type 1, like you. I've tested some types of pasta, and I ended up having one that you didn't test here, it's rice pasta. For me and my daughter, it has a lower glycemic impact than traditional pasta and it has very good, neutral flavor. Maybe you'd like to test it out.
Interesting. I'm type 2, and white rice (not noodles) makes my blood sugar skyrocket. Perhaps the water used in the manufacturing process washes out the faster starches/sugars? Whereas water added to make rice is just absorbed(?)
I'm not sure, because I guess rice also absorbs the water in the process of cooking it
Thank you for sharing!
@@TypeOneTalks no, thank you for these contents, they're very useful!
Buckwheat pasta could be a good test for you.
Also, I have not tested for myself, but a lot of Type 2 guru are telling me that if you cook pasta, potato (starches), but place them in the fridge overnight, the overnight cooling allows the starch molecules to become more resistant, they digest slower and consume them, they do NOT spike your blood sugar very much. They're telling me it works for them in their trials.
Obviously, chilling overnight and the starch molecules change to resistant..., the next question begs what happens if you next, take those chilled resistant starches and reheat them?
I need to test these things !
It is actually reported that it increases the resistance, Google it. I think there is literature to confirm
Good video , good reminders😊
Thank you! 🙂
Great video! It looks like if you eat pasta the day after you will have a much lower spike. So what I am doing is to cook a regular dish of spaghetti for my boys and then I save some for me for the next meal. I sautéed the left overs with a bit of olive oil and it tastes as good as a fresh one. Please try this method and see if it is valid. Thanks, and thank you for these very informative videos.
Zaru Soba ... Japanese cold noodles (or sometimes served hot) are made with buckwheat flour, are really tasty. I would bet that they could also be a good choice for the diabetic. Why not give that a try?
Very helpful
Thank you for the video. It surely helped me .i heard from a dr if i eat wallnuts it will curve my spike .i have stage 3 kidney so i have to eat lower potasium foods so thus the wall nuts . Thanks again
A glass of pinot noir wine with your meal will stabilize and even lower blood sugar spikes! I was truly amazed when I discovered this.
Why pinot noir?
@ Any red wine works but, for some reason, pinot noir has the greatest effect. Google it
??? Any other wines? I’d love to give my brain cancer patient this for a treat.
@@Here4TheHeckOfItmost all red wines have a positive effect on A1C. Pinot Noir has more anti oxidants and seems to have the best effect on stabilizing/lowering A1C.
@@candykane4271 most all red wines have a positive effect on A1C. Pinot Noir has more anti oxidants and seems to have the best effect on stabilizing/lowering A1C
Immi brand is technically a "ramen". But it makes for a great pasta alternative. You just need to cook it for longer than the directions. And only 6 net carbs.
Personally, I would give the chickpea pasta a higher flavor score. I really like its taste.
I don't cook my pasta the traditional way. I use low sodium broth or stock. This gives more flavor to the pasta. I use just enough to plump up the pasta. I don't drain any extra liquid. I add chia seeds or a mixture of chia, flax, and hemp seeds to thicken the liquid. These seeds add extra fiber and protein as well.
I like shiratake noodles shaped like rice. I cook riced cauliflower, add the shiratake the last 2 minutes of cooking time, and use that instead of rice with oriental dishes. Occasionally, I will mix in a small amount (1/4 to 1/3 cup) of cooked brown rice to the shiratake/cauliflower mixture.
I add mushrooms to my pasta sauce to bulk it up and help get in my vegetables for the day. A teaspoon will let you scoop up any sauce remaining on your plate, no bread needed.
Mission makes Carb Balance tortillas. They have high fiber and protein. They come in white, whole wheat, spinach, and tomato basil versions. I especially like to spread cream cheese or peanut butter on them and roll them up for a quick and easy sandwich.
Be carful of the sugar amount in peanut butter!
@@catfishm.1361 I buy peanut butter with no added sugar. When I can find it, I buy it with no added salt as well.
When camping, I've turned canned chicken, bouillon and Carb Balance tortillas thinky sliced into "noodles" into a satisfying bowl of soup. Just add the strips of tortilla toward the end and remove the pot when they taste ready.
I've seen numerous videos of those tortillas being tested and there's usually a higher glucose response than I would expect. The pattern is a generally reasonable spike followed by a higher spike later. As the secret to the low carb tortillas is in the way the ingredients are formed, it appears the glucose pattern might be due to those ingredients taking longer to unravel after being eaten. If those tortillas are going to be used as noodles in a hot soup, I would expect the breakdown to occur much quicker, resulting in a higher immediate spike. Worth being aware of.
I started using KAIZEN brand LUPINI FLOUR pasta. The hv ready made but I also buy the flour & now make my own. High protein, very low carb, minimal PP blood glucose spike.
Please try yellow pea pasta. Zenb.
Good stuff.
Here's the secret -- Whatever you eat do not drink any water. Your gut needs water to process the carbs. Without sufficient water your glucose will rise more gently. In my case (type 2), with spaghetti, my blood sugar goes up to 150, or even less, but must have meat sauce. Now, you watch for your blood sugar to go down to 135 or so. Now you drink 4oz of water and you will see your blood sugar go up, which proves my point. Wait for it to come down again, and drink a cup of water. Finally, drink as much water as you feel. Next comes a 15g of carbs snack, and when your blood sugar goes down from your snack, you're ready for your next meal. Obviously, if you are in hot weather, or are sweating a lot, it would not be safe to do this. In that case just keep eating 15g carb snacks and drink plenty of water. Another answer would be to increase your consumption of slow carbs like vegetables with some protein. This last part I am not as diligent as I should be. As for spaghetti, I weigh out 150g cooked, and add 250g of meat sauce. My blood sugar stays very stable for a long time, up to four hours.
No paste period!!! 😔
@@jeanettejamison1045 For me (type 2), spaghetti and meat sauce keeps my blood sugar very stable for four hours. It works for me because there is a lot of protein because of the meat. On the other hand, rice, including rice noodles, is the worst thing for my blood sugar.
Having proteins with your carbs, as well as fermented veg, live natural yogurt and apple cider water after meal also greatly helps.
@@sunshineseaandvitamind8620 Thanks. How much vinegar to how much water?
@@trumanburbank6899 1 tablespoon in a glass of water twice a day. Make sure you drink through glass or stainless steel straw. I'm not diabetic but this info is what I gathered from listening to various podcasts/health videos. I forgot to also mention Ginger "
Ginger has antidiabetic properties and studies have shown ginger to control hyperinsulinemia in patients with T2DM. Ginger also has potential effects in preventing or reducing diabetic complications such as micro-vascular retinopathy."
I use the Konjac noodles and rice.
I use Dreamfields pasta and then what I do is I get a really great cheese sauce like Rios or pasta Queen and then I add 25 mg of protein to the sauce and that is unflavored protein powder to the sauce when I'm cooking the sauce cuz I cook it separately and then I let it cook and then I add it to my pasta and then believe it or not there's very little spiking going on at all and it tastes very very good
This is helpful