Do you eat pasta? Why, or why not?
My dietician told me that durum wheat pasta is low GI, so I can eat it. It turns out that the most popular brands in South Africa are made with durum wheat (Fatti’s & Moni’s, Barilla). She said that one serving (15g) is a quarter of a cup of cooked pasta, so two servings would be half a cup. I was told not to eat instant noodles. I basically avoid pasta unless I know for sure it’s made with durum wheat. I was also told to avoid high fat creamy sauces, but that tomato-based sauces were fine. I’m on low GI though, I guess that would be different for people on Bernstein.