It’s awesome. We make it regularly.
What are “whole weather noodles”?
My noodles are spaghetti squash with pasta sauce and nutritional yeast (dairy-free version of parmasan cheese) and recently I’ve also begun using zucchini noodles with the same sauce. I find the most important thing to eating low-carb (or any diet change) is to find replacements for the things that you miss.
Anyone can eat anything they want to eat. The question is whether you want to deal with the resulting high BG.
Carb counting, weighing portions, and assessing the effects on BG (pre-and post-meal) will help you figure out what you can eat. Buy a good quality kirchen scale (if you don’t already have one) and some small bowls for weighing portions (I use glass custard cups). FWIW, I do somwhat better with my husband’s gluten-free pasta than traditional or whole-wheat varieties and with fresh egg-pasta than any other kinds.
Google “zoodles” for recipes made with zucchini noodles. we have a couple recipes here too, in our recipes category
A lot of times when I want a little pasta, I use Barilla mezze rigatoni. each rigatoni is 1 gram of carb. I’ve never found the whole wheat noodles to be any different than the regular pasta (and besides, I don’t like it)
You can also try Shirataki Noodles (or miracle noodles). Some people love 'em, some people hate them, but they’re pretty much all fiber, and not even a lot of that. They are also near zero calories if you eat a standard serving. You can get them at Walmart or most grocery stores (in bags, in the vegetable section or refrigerated). Or order them online.
I would say it depends on if you want to or are able to bolus for foods that require it. There are plenty of so-called T2’s here that do this very successfully … including for yummy noodles in any kind of weather
Another alternative is shirataki noodles. They have 2g of carb per good size serving and make an acceptable substitute - especially in soups.
I think it helps to cook shirataki noodles with the sauce so they take on a little flavor. I’m also a big fan of zoodles
I like the black bean spaghetti noodles - they are relatively low carb. You can get them at Costco or online.
For this diabetic, much depends on quantity. My system, augmented with exogenous insulin and its speed limitations, can handle 20-30g of carbs in a meal without spiking more than 140-150 for an hour (and then getting back down 120 or lower), IF I do all the pre-bolusing and other tricks right.
Most of the time I can get it right, if I pay attention.
That said, 1 cup of generic egg noodle pasta is about 40g. A cup of macaroni, spaghetti, etc., is (to me) a rather large portion.
I regularly will have a 1/2 cup of pasta as the carb portion of my dinner. When combined with fat and protein from other parts of the meal, I don’t get a bad glucose spike.
We’ve tried these but it seems like there are particular ways to prepare it otherwise it has a very fishy smell which we found unpleasant. How do folks make these palatable?
There are also chickpea and lentil pastas. Not super satisfying IMO but still decent if you’re desperate. Personally I’d prefer to eat a smaller portion of legit pasta.
I like the Explore Asian bean noodles, there are several kinds with low carb counts and high fiber content. Sadly my local costco stopped carrying them, but my local grocer does (just not the bix boxes).
I follow the instructions on the package - I rinse the noodles in cold water, microwave them for one minute and then re-rinse before using. This treatment radically reduces the funkiness.
I put them in a colander and rinse till the smell is completely gone
I enjoy Zoodles…Zucchini spiralized…Yummy…
This issue was a great worry my first year after dx. I would prepare small amounts of whole wheat pasta, but I saw that it made my BGL rise more than I wanted.
In time I realized that pasta sauce, with lotza veggies, some shrimp or meat, & cheese was in and of itself satisfying. Today I make that the center of my plate, often with a 1/2 C of barley or beans. I haven’t had a plate of pasta in years.
The glycemic index rating of a particular food is based on how quickly the carbs in that food will be converted to blood sugars. There are things we can do to counter the effects of high GI (quickly converted) carbs from pasta.
Lasagna and fettucini are on the low end of the GI index as far as pasta goes. That means they will take relatively longer to digest and convert to BGs than high GI carbs like spaghettini, noodles, and regular spaghetti.
The longer the pasta is cooked the quicker your body will be able to convert the carbs to blood sugar. The recommended cooking method is al dante, i.e. cooked so the pasta is still firm not mushy. For spaghetti al dante would usually be cooking about seven minutes.
I find that the glycemic impact of a portion of pasta is reduced if I rinse the pasta in a strainer with warm water after cooking. That removes excess starch that is stuck to the exterior of the pasta/
Last but not least fat increases the digestion time of any food it is mixed with. So stirring in a healthy amount of olive oil or butter before serving will result in less chance of those unwanted high bg spikes. Add some seasoning salt, herbs, spices to the mixture and there is no need to include an old fashioned spaghetti sauce.