People with diabetes don’t need to avoid carbohydrate and sugary foods, you just need to know what and how much can be eaten.

Most of us enjoy eating bread and pasta, so let’s have a look at some of the ground rules.

How to choose the right bread

Recognizing the types of bread you eat can optimize your diet

  • Whole grain or 100% whole wheat bread is a better option than white bread
    • It provides a higher amount of fiber, protein, and whole grain
    • This slows the absorption of sugar in your bloodstream to keep blood sugar steady
  • In white bread, fiber, protein, and whole grain are removed during processing

Reading labels – what to check for?

  • Low amount of sugar content
  • High fibers – at least three grams or more per serving.

Checking your blood sugar with Dario two hours before and after eating bread several times will reflect your body’s response to bread (1)

How to choose the right pasta dish?

  • Pay attention to the amount of pasta on your plate; the amount will affect your sugar level. Aim for ¼ of the plate size serving.
  • Select the sauce that has the lowest amount of sugar and the fewest ingredients and add your own favorite seasoning.

Other pasta options for people with diabetes are:

  • Pasta containing at least three grams of dietary fiber and more per serving
  • Consider consuming pasta with lower carbs and higher protein made of brown rice, soy germ, quinoa, and higher content protein ingredients.
  • Start a meal with veggies or protein first followed by carbohydrates (pasta)
  • Cook the pasta “Al dente” (firmer pasta) it can help slow down the absorption of carbohydrates (2)

Even though you have diabetes, you don’t need to feel deprived to enjoy the food you love. By choosing the right ingredients and the right amount, you can enjoy a healthy diet without feeling guilty. Monitoring your sugar with Dario will help you make the right choices (1,2)

¹ https://www.healthline.com/health/ diabetes/best-bread-for-diabetics
² Pasta and Diabetes: 5 Healthy Ways to Eat Pasta/ Marina Chaparro, RD, CDE, MPH

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