White rice? No problem. Don't really care for what I consider a pretty tasteless filler food anyway. Brown rice does nicely when I absolutely have to have it.
Smaller flour tortillas work well as a substitute for larger ones for me but, so far, the hardest has been pasta.
Like many, I love pasta. Tortellini, ravioli, lasagna, spaghetti...it's all so good and makes an easy meal when you're short on time or ideas.
Unfortunately, everytime I have it, no matter how I balance it out with other fats or proteins, it spikes my blood sugar by about 90 points.
Last night, I had a lovely beef tendon noodle soup at one of my favorite Chinese restaurants. I even left half of the noodles in the bowl. Started dinner at a nice reading of 105. Two hours and ten minutes later, it's at 197.
That's not good.
Looking up pasta substitutes for diabetics suggests whole wheat or fortified (with protein) pasta. I will need to try that. Quinoa (can't stand it) and spaghetti squash (it's still not spaghetti) are also mentioned.
Ugh!
I've decided that the next bowl of soup I have, I'll ask them to put in more spinach and leave out the noodles to see if that helps.
For now, pasta has to go on the very rarely list.
Darryl
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