Pasta for Diabetics


The pasta it's a product typical Italian; 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 shaping, possible drying. Its nutritional composition is characterized by:

Pasta can be dry (75% of total national consumption) o fresh (25%); the dry one must be composed exclusively of semolina o semolina Of durum wheatwhile the fresh or egg version (having higher acidity and humidity) can contain up to 3% of soft wheat flour.
Pasta industrial (contrary to the artisanal one) is composed exclusively of durum wheat mixed with water, while the addition of other ingredients requires classification in the category of special pastas (with egg [ulteriormente regolamentata]with cuttlefish ink, pastes dietary ecc).


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

Type 1 diabetics have poor or absent insulin production which requires exogenous injection at the end of each meal; it is a disease with autoimmune or idiopathic etiology, or caused by severe pancreatitis, but in any case irreversible. The dose of insulin is estimated on the basis of 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 doses of insulin.

Type 2 diabetics, on the other hand, suffer from chronic hyperglycemia caused by poor peripheral sensitivity to insulin (with hyperinsulinemia = overweight), consequently (in the long term) they develop a reduction in pancreatic secretion leading to definitive insufficiency; it is a disease with multiple etiology, which recognizes risk factors such as genetic predispositions, nutritional imbalance with excess sugar, overweight or obesity, sedentary lifestyle, etc.
Type 2 diabetics are treated pharmacologically with hypoglycemics and more rarely require post-prandial insulin injections.

The gestational diabetic (pregnant female) presents a similar picture to the type 2 diabetic; if not treated, pregnancy diabetes can compromise the development of the unborn child (see macrosomic child) and persist even after birth.

Diabetics, whatever they are, must keep their blood sugar and insulin levels under control.

Nutrition certainly plays an essential role, especially in disorders characterized by peripheral resistance (type 2 and gestational); in this case, an excess of calories and especially carbohydrates, associated with overweight or obesity, in addition to representing an etiological cause of diabetes, can cause its worsening, predisposing the subject to: neuropathies, complications of the micro and macrocirculation, cataracts, dyslipidemias. atherogenesis, metabolic syndrome, myocardial infarction, cerebral stroke and death.

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

What is Pasta for Diabetics?

The pasta for diabetics it is a special pasta and specifically a dietary food.
Pasta for diabetics was created with the aim of compensating for two negative characteristics which make pasta (as well as bread, polenta and all refined cereals) an inadvisable product in case of Diabetes Mellitus:

NB. It should be underlined that, more than the simple use, the diabetic frequently shows a real abuse of pasta, which is why (often) – although the consumption of the food is allowed with due moderation – it is easier to eliminate it from the diet rather than reducing it.

Pasta for diabetics differs from traditional pasta in:

  • Lower glycemic load – 58 g VS 82.8 g of traditional pasta
  • Lower Glycemic Index – 23 GI VS >50 GI of traditional pasta
  • Lower energy intake – 283 kcal VS 356 kcal of traditional pasta
  • More dietary fiber – 15 g VS 2.6 g of traditional pasta

In theory, in addition to guaranteeing a best metabolic impact, pasta for diabetics should allow optimization of slimming therapy, provided that it is inserted in a balanced/low-calorie nutritional context associated with constant and regular physical exercise; in light of these beneficial properties, pasta for diabetics has obtained a Decree from the Ministry of Health for the Nutrition of Diabetics (n.600.12/8114 of 10/12/2001).

How does Diabetic Pasta work?

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

How is it possible?

It's actually very simple; being a special pasta, pasta for diabetics can make use of the addition of one or more ingredients which, if they are able to counteract a certain pathology, attribute to the food dietary properties (see dietary foods). Long story short, the magic ingredient is one and one only… fiber.
The reader might also reiterate… Even wholemeal pasta contains more fiber than normal pasta, does this mean that it has the same therapeutic effects?… unfortunately not!
To dietary fiber added in pasta for diabetics it is inulin, a soluble compound (and not insoluble like wheat bran) which, in addition to being quantitatively superior 50% compared to the wholemeal one and 600% compared to the white one, modulates intestinal transit in a decidedly effective manner.
Pasta for diabetics is nothing more than: pasta with added inulin, a dietary fiber typically found in vegetables and in the fruit.

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


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