Ahhh thanks Tracy!! What is nice about the Low GI way is even if you have a bad day, it sure makes it easier to get back on track the next day. :)
For the pasta, the books say if you cook al dente and have a (2oz dry) is actually a low GI food, the longer and softer the pasta is the higher the GI goes.
I went to my sons house for dinner yesterday and they had pasta, they cook the pasta until it is very very soft, so I asked to cook a little al denti, so that worked out well..would I rather not have pasta sure, makes me feel fat..but if we must eat, eat it to where is had a tough texture to it.
This was in a book:
Pasta. A food to be eaten as often as desired - just remember to moderate portions. Fresh or dried, the preparation is easy. Simply boil in water until just tender or al dente, drain, toss with pesto, a tomato sauce, or sprinkle of Parmesan, pepper and olive oil. Pasta is a carbohydrate rich in B Vitamins.
Another book said, different from white bread as pasta is made from semolina which is more coarsely ground. Second the starch in pasta is less gelatinized than the starch in most breads.
Sorry for the long response on pasta...just didn't want you to feel too bad about it.
Some people, like me definitely feel fatter afterwards.
The thing I changed now is I don't sit there will a huge bowl, of softly cooked pasta the way I like it..so now I have whole wheat cooked al dente and a measured portion of 2oz dry.
And here's to the future!!
|94 Days since: Embracing No S