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Medical Forum / Diseases and Disorders / Diabetes / August 2007An entirely satisfactory pasta experiment
I was home alone, unsupervised for dinner tonight (Tom out golfing), and had a yen for pasta, something I never eat or want. I've had this box of Nutrition Kitchen Whole Soybean Pasta in my cabinet for a year and decided to try a serving for dinner with a few oz. of mozzarella cheese, pesto and a small campari tomato. A serving is 2 oz. dry. At 1 hour and 15 minutes post prandial (I forgot to test earlier), my bg was 95. The pasta is not gritty like a lot of soy stuff. I cooked it for about 4 /12 minutes, considerably less than the directions called for. If you like whole wheat pasta, this may be for you. It's very much like it in texture and taste; a little grainy, a little dark. All in all, it wasn't a bad substitute at all. Next I'll try making Chinese sesame noodles with it, cold. Here's the nutrition info: Serving size: 2 oz Calories: 200 Total fat 2.5 grams Sat fat 1 gram Cholesterol 0 mg Sodium 10 mg Total carb 22 gram fiber 11 gram Sugars 3 gram Protein 23 grams 10% of a day's calcium 60% of a day's iron Susan > x-no-archive: yes > [quoted text clipped - 32 lines] > > Susan Sounds very interesting and promising. I may have to try this. Does it come in various shapes? (i.e., rotatelli, rigatoni, spaghetti etc.?) If so, it might be good for my friend and I to try if the spaghetti squash doesn't work out--or if we need a different shape, for say, a veggie lasagna or something... Well, I'm off to go make dinner--a non-breaded chicken parmesean of sorts, a green salad, some green beans and an ear of fresh corn. (The corn is partly why I'm skipping the breading on the chicken. I like learning new ways of doing things to make them low carb, because then I can add carbs in other parts of my meal. I could handle real chicken parmesesean with the breading, but then I'd either have to skip the corn or inject more insulin than I want to). Emily > Sounds very interesting and promising. I may have to try this. Does it > come in various shapes? (i.e., rotatelli, rigatoni, spaghetti etc.?) Emily, I don't know, I can't remember where I bought it even! My package is linguini shaped after cooking/expanding. Didn't look that way in the box, it looked like thin spaghetti. If > so, it might be good for my friend and I to try if the spaghetti squash > doesn't work out--or if we need a different shape, for say, a veggie > lasagna or something... It's a lot more like pasta than spaghetti squash is, but like Priscilla, I've found French style string beans to be a good pasta sub, too. > Well, I'm off to go make dinner--a non-breaded chicken parmesean of > sorts, a green salad, some green beans and an ear of fresh corn. (The [quoted text clipped - 3 lines] > parmesesean with the breading, but then I'd either have to skip the corn > or inject more insulin than I want to). Some folks "bread" stuff with grated parmesan cheese. I use nut flour or CarbSense bake mix. Enjoy your dinner! Susan > > x-no-archive: yes > [quoted text clipped - 38 lines] > doesn't work out--or if we need a different shape, for say, a veggie > lasagna or something... Hi Emily, I also love pasta and have used cabbage instead of the noodles. You can either chunk the cabbage or shred it into longer pieces to resemble spaghetti noodles and boil it up. Then drain well and add some spaghetti sauce and I also add some low fat cottage cheese and nuke it for a minute or two. This works for me, but then I like boiled cabbage. Sally Susan, where did you buy this pasta. Which stores in New York sell it. I like the whole wheat pasta so I am willing to give this a try Loretta > Susan, where did you buy this pasta. Which stores in New York sell it. > I like the whole wheat pasta so I am willing to give this a try > > Loretta Loretta, I haven't a cluse where I got it, but it may've been Fairway. Here's a link to it on netrition.com: http://www17.netrition.com/cgi/prices.cgi?manu_id=279 I had the golden one. Susan > x-no-archive: yes > [quoted text clipped - 12 lines] > > Susan Thanks for the link Susan. Looks like it only comes in angel hair, but I can have a choice of three different colors! Personally, I'd rather have one color, but a choice of shapes... Emily > Thanks for the link Susan. Looks like it only comes in angel hair, but I > can have a choice of three different colors! Personally, I'd rather > have one color, but a choice of shapes... Emily, I didn't like the black soybean one. The angel hair cooks up flat like linguini, completely morphs in cooking. Susan Hi Susan: > x-no-archive: yes > [quoted text clipped - 4 lines] > Emily, I didn't like the black soybean one. The angel hair cooks up > flat like linguini, completely morphs in cooking. The soybean pasta also comes in 5.5 pound bags. One comment I came across: "I made a brilliant Asian noodle salad with the first half of my first box of black soybean pasta and American spaghetti with the other half. My suggestion is that Asian pasta salads be eaten immediately. They are delicious. A very spicy winey intense pasta sauce with meat and/or mushrooms should be employed AND the soybean pasta tossed in sauce should be refrigerated 24 hours to marinate in the sauce for the Italo-American dinner. I sauted garlic, ground sirloin, peeled diced red bell peppers, then added a jar of imported pasta sauce plus a glass of Pinot Grigio. The soybean pasta gets better and better as it marinates in the refrigerator. 48 hour "Italian" pasta is better than 24 hour pasta. I'm ordering the blond variety next for soups and Japanese pickled noodles. Great for diabetics and the Weight Watchers crowd." In case you want your local store to order it: Nutrition Kitchen Inc 7469 West Lake Mead Boulevard Las Vegas, NV 89128 1-702-360-2834 Frank thanks susan for the link. I was away and didnt see it till now. Loretta |
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