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Diabetics Can Eat Carbs Without Blood Sugar Rising

Margaret Minnicks has been an online writer for many years. She researches and shares remedies for using certain products for illnesses.


Diabetics Can Eat Carbohydrates

Most diabetics often shy away from eating carbohydrates for fear of their blood glucose level rising. There is a proven tip that will keep that from happening.

If you cook pasta, white potatoes, and other foods with carbohydrates in them, you can eat them without ever fearing that your blood sugar will be high. In fact, it will be much lower.

The Tip

Cook any carbohydrate dish, but do not eat it on the same day you cook it. Let it sit for one whole day before consuming it. That way, the dish will have fewer carbs because the carbs would have turned into fiber instead of starch.

Carbs always make your blood sugar rise quicker than fiber. Therefore, by eating carbs a day after they have been cooked will help lower your blood sugar instead of causing it to rise.

After you cook carbs, put the dish in the refrigerator and let it stay there an entire day. When you reheat the dish the next day, feel free to eat it then.

This tip really works. Diabetics can eat carbs without fearing there will be a spike in their blood glucose number. Try it and see.

Allow Carbohydrates to Turn to Fiber

Pasta turns to fiber if cooked a day before you eat it. If you eat pasta piking hot, the carbohydrates will make your blood sugar spike.

However, if you eat them a day later, your blood will be lower instead of higher because the carbs would have turned into fiber by then.

Fiber is much better for diabetics than starch.


Why Eat Fiber?

Some carbohydrates have more health benefits than others especially when they provide fiber because fiber keeps you full and helps your digestive system to work properly.

Everyone needs fiber, but most people don't get enough of it. Some experts think people with diabetes should eat more fiber than people without diabetes to help control blood sugar.

Eating lots of fiber can even help to slow the body's absorption of sugar when eaten together with sugar in the same food.

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When you eat pasta a day after it has been cooked, it will act as a fiber instead of a carbohydrate. Cooking pasta and then cooling it down changes the structure of the pasta, turning it into something that is called "resistant starch."

Any starchy food that has been cooked and cooled becomes resistant to the normal enzymes in the body that breaks carbs down and releases glucose and causes blood sugar to rise.

Scientist Dr. Denise Robertson from the University of Surrey explains that if you cook and cool pasta, then your body will treat it much more like fiber than carbs.


Carbohydrates can be part of a healthy diet for those suffering from diabetics and other eaters as well. The body turns carbohydrates into glucose and eating carbs makes blood sugar levels rise.Therefore, diabetics are advised to eat more fiber than carbs in order to have a lower blood sugar reading.

Carbohydrates get into the body different ways.

  1. Through starchy vegetables like potatoes and corn
  2. Through starchy grains, such as rice, bread, and cereals
  3. Through sugars such as fructose, glucose, and lactose

It is a myth to think carbs can't be part of a healthy diet because they can. It is true that the body turns carbohydrates into glucose. Eating carbohydrates makes blood sugar levels rise. That doesn't mean you should avoid carbohydrates if you have diabetes. Carbohydrates are a healthy and important part of a nutritious diet.


Instead of denying yourself carbs, eat them the day after they are cooked instead of eating them the same day. Therefore, leftover pasta is healthier for diabetics than when first cooked. This does not mean you can't eat hot pasta. You can reheat it the day after and it will taste just as good as when you first cooked it. It is healthier because the carbs have turned to fiber instead of starch.

Cook, cool, and reheat pasta for the best benefits on your blood sugar level. This method can help reduce the rise in blood glucose by up to 50 percent. That's because the reheating process makes the pasta an even more "resistant starch."

It is a little-known tip that most people don't know about or refuse to believe before they even try it.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.


Margaret Minnicks (author) from Richmond, VA on March 13, 2018:

Thanks, Erik, for your comment about my article which includes a valuable tip for diabetics when it comes to eating carbs.

Erik Hidayatullah from Indonesia on March 12, 2018:

good post.


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