Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 Oh, . You really should try spaghetti squash. It makes a very good base for pasta sauce, and it's so easy. Just cut it in half, wrap in plastic wrap, and nuke about 7 minutes. Then scrape the flesh out and enjoy! I had never tried it until I got diagnosed. I was really missing something! Robin G. >From: rachel768@... >Reply-To: diabetes_integroups >To: diabetes_integroups >Subject: Re: Low carb pasta? >Date: Sat, 8 Apr 2000 21:15:35 EDT I know a >lot of people talk about spaghetti squash as being a good base. I am a >little skeptical! I've never tried it though. ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 >Pasta Barilla has the lowest carb count. > Thanks Teri....I will look for it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 >It's still something I eat in small quantities and always >with some protein and green veggie like spinach. > I am getting used to eating the smaller quanities too. Althought I am afraid I used to eat huge servings, my little serving now looks awfully pitiful to me. Now I have more meat in the sauce and usually a salad with it. I know a lot of people talk about spaghetti squash as being a good base. I am a little skeptical! I've never tried it though. A couple of nights ago I made some faux mashed potatoes with cauliflower and they were quite good. You get the satisfaction of the nice creamy texture. Thanks again, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 In a message dated 00-04-08 21:16:43 EDT, you write: << > I am getting used to eating the smaller quanities too. Althought I am afraid I used to eat huge servings, my little serving now looks awfully pitiful to me. Try using a smaller plate! Now I have more meat in the sauce and usually a salad with it. I know a lot of people talk about spaghetti squash as being a good base. I am a little skeptical! I've never tried it though. >> Spaghetti squash has almost no flavor by itself but takes nicely to any sauce ....if you cook it whole, take out the seeds then pull it out using a fork it really does look like spaghetti. Also tastes great with a little butter and cinnammon. Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 , I don't really know about " low-carb, " but of all the brands in the stores here, Pasta Barilla has the lowest carb count. Low carb pasta? > Is there any low carbohydrate pasta? I imagine it is just wishful thinking, > but I think I recall somebody talking about low carb tortillas. > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 You're welcome. It's still something I eat in small quantities and always with some protein and green veggie like spinach. Re: Low carb pasta? > > > > >Pasta Barilla has the lowest carb count. > > > Thanks Teri....I will look for it. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 rachel768@... wrote: > > > > >It's still something I eat in small quantities and always > >with some protein and green veggie like spinach. > > > I am getting used to eating the smaller quanities too. Althought I am afraid > I used to eat huge servings, my little serving now looks awfully pitiful to > me. Now I have more meat in the sauce and usually a salad with it. I know a > lot of people talk about spaghetti squash as being a good base. I am a > little skeptical! I've never tried it though. You really owe it to yourself to try it with spaghetti sauce! It's great! (and I was a skeptic) -- Dave -- Saturday, April 08, 2000 t2 8/98 Glucophage & Aspartame ICQ 10312009 «» DavOr's daily aphorism: Going the speed of light is bad for your age. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2000 Report Share Posted April 9, 2000 I have trouble eating pasta (actually I love it but not the higher bg's) so I've been substitutuing eggplant sliced thin to use as a mock lasagna noodle. I have shredded zucchini and cooked it quickly as a base for sauce, parmesan cheese, etc. I also used it in place of linquini for my portion of clam sauce at Christmas and it was really good. Also in some of the low carb groups they use cabbage leaves to layer or even shred for spaghetti. I have not tried this but it may work. While these are only substitutes, they come in handy and are healthful. I still try to have a very small amount of pasta once in a while (Olive Garden). Kandy ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2000 Report Share Posted April 9, 2000 Vicki has come up with a good description of the spaghetti squash...good source of fiber and it does take on the flavor of spices, etc. My oldest son loves it with a little butter and parmesan cheese...the cinnamon sounds good too! Kandy ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2000 Report Share Posted April 9, 2000 >. I know a lot of people talk about spaghetti squash as being a good base. > ****Let me reiterate: spaghetti squash is really good - especially if you make great spaghetti sauce! Actually, it's yummy all by itself - the squash, that is. Barb -------------- RAINBOW FARM UNLTD. Breeding Premium Oldenburgs, and fancy sport ponies. http://www.rainbowfarm.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2000 Report Share Posted April 9, 2000 Low carb living has the low carb tortillas. http://www.lowcarbliving.com/catalog48239.html I got a few packages after testing the first batch. They are seriously bland, but rolled around cooked chicken, cheese, lettuce, etc., with salsa, they let you make a burrito! Since my husband makes wonderful chicken for burritos, and fajitas, and such, it has let me share those meals again.... And they are low carb -- 6 gms, and 6 gms of fiber, and my blood sugar didn't go up much at all afterwards. Jan =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+= Information Indexing Services http://www.wrightinformation.com Jancw@... =+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+=+= Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2000 Report Share Posted April 11, 2000 In a message dated 00-04-11 08:38:24 EDT, you write: << I figure with 4 g. protein = 16 cal., 27 g. carb = 108 cal., 43 g. fat = 387 cal. Somehow I come up with 511 total carbs so that would need to be divided to get cal per serving? Or am I doing it wrong? >> Hi, Toni...Ron has taught me how to calculate portion size and here it is...my portion (i.e. I'm having 30 grams of something) divided by their portion (all USDA stuff is calculated at 100 grams) and the answer is the number you use to multiply the amount of carbs given in source calculation for portion. (Then if you're using GI you divide, multiply or leave same depending on whether it's high, low or medium). Learning this has really helped me! O yes...subtract fiber grams from carbs before you start this Another refinement is scale down protein using same formula and multiply by 1.2. And add that into final calculation when figuring out dose. As a math impaired person, it's been a big step for me to learn this! Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2000 Report Share Posted April 11, 2000 Toni Fuller apparently wrote (I never got the message): << I figure with 4 g. protein = 16 cal., 27 g. carb = 108 cal., 43 g. fat = 387 cal. Somehow I come up with 511 total carbs so that would need to be divided to get cal per serving? Or am I doing it wrong? >> Toni, you calculated the total calories at 511 (the protein and carbs multiplied by four, and the fat grams multiplied by nine), but then you referred to them as " carbs. " That is your confusion. You did the math correctly. The carbohydrate grams were already computed for you ... 27 grams. Susie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2000 Report Share Posted April 11, 2000 Ok, Vicki, you are now officially sounding like Ron. I think this is a good thing!!! Barb -------------- RAINBOW FARM UNLTD. Breeding Premium Oldenburgs, and fancy sport ponies. http://www.rainbowfarm.com >...my portion (i.e. I'm having 30 grams of something) divided by their >portion (all USDA stuff is calculated at 100 grams) and the answer is the >number you use to multiply the amount of carbs given in source calculation >for portion. (Then if you're using GI you divide, multiply or leave same >depending on whether it's high, low or medium). Learning this has really >helped me! O yes...subtract fiber grams from carbs before you start this >Another refinement is scale down protein using same formula and multiply by >1.2. And add that into final calculation when figuring out dose. As a math >impaired person, it's been a big step for me to learn this! Vicki Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2000 Report Share Posted April 11, 2000 Toni gal, you're still doin' it! You wrote: << Hey Suze! I figure with 4 g. protein = 16 cal., 27 g. carb = 108 cal., 43 g. fat = 387 cal. Somehow I come up with 511 total carbs so that would need to be divided to get cal per serving? Or am I doing it wrong? Help? I'm trying to learn to calculate for myself. >> In that menu, the *carbohydrates* are already computed ... 27 grams. What you are doing, when you multiply protein grams x 4, carbohydrate grams x 4, and fat grams x 9, is calculating CALORIES ... not carbs. What you have computed there is 511 CALORIES. Make sense now? Susie ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 2000 Report Share Posted April 12, 2000 In a message dated 00-04-11 13:23:14 EDT, you write: << Ok, Vicki, you are now officially sounding like Ron. I think this is a good thing!!! >> (big grin) V. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2000 Report Share Posted April 18, 2000 I don't know about low carb pasta but my doctor told me that I could eat whole wheat pasta (which I haven't been able to find). I finally went to the Super Wal-Mart in Livingston yesterday and found whole wheat spaghetti. My cousin called and said that HEB had all kinds of whole wheat pasta at HEB in Tomball. It's a much larger store than we have here and all of the whole wheat products were up on the very top shelf. (No wonder I can't see anything since I have to drive a little scooter and can't see way up there with these doggoned trifocals!) Oh well, maybe this will help you. Love, Tootie Re: Low carb pasta? wrote: << Is there any low carbohydrate pasta? I imagine it is just wishful thinking, but I think I recall somebody talking about low carb tortillas. >> Not that I know of. You can " rice " raw cauliflower in a few seconds in a blender and it makes a good substitute for the higher-carb items. Also, spaghetti squash is low-carb, and does a good job of faking it as the real item. I poke a bunch of holes in one and nuke it in the microwave for 15+ minutes, then halve it, scoop out the seeds, and fill it with meat, cheese, and spaghetti sauce. Susie ------------------------------------------------------------------------ Now the best and coolest websites come right to you based on your unique interests. eTour.com is surfing without searching. And, it's FREE! http://click./1/3013/1/_/529507/_/955393592/ ------------------------------------------------------------------------ Public website for Diabetes International: http://www.msteri.com/diabetes/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2000 Report Share Posted April 18, 2000 Susie, is this because in an attempt to get people to eat these supposedly better for you products, the manufacturer adds extra sugar so the taste is closer to the more highly processed product? Robin G. > Rob and I were looking at >nutrition labels in the store a few days ago, and the whole wheat versions >of many things, including bread, often had more carbs than others ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2000 Report Share Posted April 18, 2000 >I don't know about low carb pasta but my doctor told me that I could eat > >whole wheat pasta (which I haven't been able to find). Thanks Tootie. I will try some and see what it does to my BGs. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2000 Report Share Posted April 18, 2000 Tootie wrote: << I don't know about low carb pasta but my doctor told me that I could eat whole wheat pasta (which I haven't been able to find). I finally went to the Super Wal-Mart in Livingston yesterday and found whole wheat spaghetti. My cousin called and said that HEB had all kinds of whole wheat pasta at HEB in Tomball. It's a much larger store than we have here and all of the whole wheat products were up on the very top shelf. (No wonder I can't see anything since I have to drive a little scooter and can't see way up there with these doggoned trifocals!) Oh well, maybe this will help you. >> Geez, Tootie - I wish you had a better doctor. " Whole wheat " doesn't mean squat when it comes to diabetes. In fact, Rob and I were looking at nutrition labels in the store a few days ago, and the whole wheat versions of many things, including bread, often had more carbs than others. There isn't any pasta that is okay for a diabetic whose pancreas is in serious trouble. That's the sad truth. I wish it weren't so. But nearly every pasta has 35-40 grams of carbs per (ridiculously small) serving! It makes me sad that you have so much trouble with the fine print - and are forced to rely upon a doctor who doesn't have a clue. Hugs, Susie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2000 Report Share Posted April 18, 2000 Robin wrote: << Susie, is this because in an attempt to get people to eat these supposedly better for you products, the manufacturer adds extra sugar so the taste is closer to the more highly processed product? >> We hear so much about " fiber " that we get the impression it pretty much cancels out the impact of carbs. Actually, although fiber is good for us, it's a minor component in most foods, compared to the carbohydrate content. If you check bread labels, you will find carb counts anywhere from 11 to about 30 grams per slice, whereas the fiber grams are 1-2 grams per slice, regardless of variety. (Among the commercials bread brands on the shelf, we have found rye to be near the lower end in the carb count.) The problem is the wheat flour, which is 70-78% carbohydrates (before subtracting for fiber). There are other flours that are lower in carb count ... but that means special-ordering them and baking your own bread ... or finding an outlet for these special breads. So ... that was about bread, but the same applies to rice, pasta ... regardless of what " color " they are, the carb counts are pretty much the same. It's all processed grains. Susie Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.