Diabetic paste

Pasta food

Pasta is a TYPICAL ITALIAN product; it is a food composed of cereal-based flours, water and possibly other ingredients (eggs, fillings, etc.); the production of pasta is carried out through: mixing and processing, fragmentation and forming, possible drying. Its nutritional composition is characterized by:

  • High energy intake
  • High intake of complex carbohydrates

Pasta can be dry (75% of total national consumption) or fresh (25%); the dry one must be composed EXCLUSIVELY of durum wheat semolina or semolina, while the fresh or egg one (having higher acidity and humidity) can contain up to 3% of soft wheat flour.

The industrial pasta (unlike the artisanal one) is composed exclusively of DURO wheat mixed with water, while the addition of other ingredients requires the classification in the category of special pasta (with the egg [further regulated], with cuttlefish ink, dietary pasta etc).


All patients with type 1, type 2 and gestational diabetes mellitus are diabetic.

Type 1 diabetics have little or no insulin production which urges them to be injected exogenously at the end of each meal; it is a disease with autoimmune or idiopathic etiology, or caused by severe pancreatitis, but still IRREVERSIBLE. The insulin dose is estimated based on the quantity and quality of the meal: a greater glycemic load (quantity and quality of carbohydrates in the meal) corresponds to the need for greater insulin doses.

The type 2 diabetic, on the other hand, suffers from chronic hyperglycemia caused by poor peripheral insulin sensitivity (with hyperinsulinemia = overweight), consequently (in the long term) develops a reduction in pancreatic secretion until definitive insufficiency; is a disease with multiple etiology, which recognizes risk factors such as genetic predispositions, nutritional imbalance with excess sugar, overweight or obesity, sedentariness, etc. Type 2 diabetic is treated pharmacologically with hypoglycemic agents and more rarely requires post-prandial insulin injection.

The gestational diabetic (pregnant female) presents a similar picture to the type 2 diabetic; if untreated, gravidic diabetes can compromise the development of the unborn child (see macrosomic child) and persist even after childbirth.

The diabetic, whatever it may be, MUST keep glycemic and insulin levels in check. Certainly nutrition plays an essential role, especially in disorders characterized by peripheral resistance (type 2 and gestational); in this case, an excess of calories and above all of carbohydrates, associated with overweight or obesity, in addition to being an etiological cause of diabetes, can lead to the development of the subject to: neuropathies, complications of micro and macrocirculation, cataracts, dyslipidemia ... • atherogenesis, metabolic syndrome, myocardial infarction, stroke and death.

Essential lifestyle interventions for diabetics (especially those at risk of complications) are:

  • Increased physical and sporting activity
  • Caloric moderation
  • Overweight reduction
  • Reduction of carbohydrates, especially simple ones
  • Sodium, cholesterol and saturated fat reduction
  • PERCENTAGE increase (and not quantitative!) Of unsaturated fats and low glycemic index carbohydrates
  • Increased dietary fiber, essential fats, antioxidants, lecithins, phytosterols and other useful molecules present in food.

What is pasta for diabetics?

Diabetic pasta is a special paste and specifically a diet food.

Diabetic pasta was created with the aim of compensating for the two negative characteristics that make pasta (as well as bread, polenta and all refined grains) a product that cannot be used in the case of Diabetes Mellitus:

  • HIGH Glycemic load
  • HIGH Glycemic Index

NB . It should be stressed that, more than the simple use, the diabetic frequently manifests a real abuse of alimentary pasta, which is why (often) - although the consumption of the food is granted with due moderation - it is easier to ELIMINATE it from diet rather than reduce it.

Diabetic pasta is different from the traditional one for:

  • LOWER glycemic load - 58g VS 82.8g of traditional pasta
  • LOWER Glycemic Index - 23 IG VS> 50 IG of traditional pasta
  • LOWER energy intake - 283 kcal VS 356 kcal of traditional pasta
  • MORE dietary fiber - 15g VS 2.6g of traditional pasta

In theory, in addition to ensuring a better metabolic impact, diabetic pasta should allow the optimization of slimming therapy ... as long as it is included in a balanced / low-calorie nutritional context associated with constant and regular exercise; in light of these beneficial properties, the diabetic paste obtained a Decree of the Ministry of Health for the Feeding of Diabetics (n.600.12 / 8114 of 10/12/2001).

How does pasta for diabetics work?

Diabetic pasta, compared to traditional pasta and if well used, has glycemic moderation and weight loss effects.

How is it possible?

In reality it is very simple; being a special paste, diabetic pasta can use one or more ingredients that, if they are able to counteract a specific disease, attribute dietary properties to the food (see diet foods). In short, the MAGIC ingredient is one and only one ... the FIBER.

The reader could also reiterate ... even the whole wheat pasta contains more fiber than the normal one, which means that it has the same therapeutic effects? ... unfortunately not!

The dietary fiber added in the diabetic paste is the INULIN, a soluble compound (and not INSOLUBLE like wheat bran) which, in addition to being quantitatively 50% higher than the integral and 600% compared to the white one, modulates intestinal transit very effectively.

Pasta for diabetics is nothing more than: pasta added with INULINA, a dietary fiber typically found in vegetables and fruit .

And here is the video recipe for preparing pasta for diabetics at home, with inulin, whole wheat flour and soy lecithin.

Pasta for diabetics - whole wheat pasta with zucchini and ricotta sauce

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