How come whenever I look at diabetic recipes that list pasta they never recommend wheat pasta?

I have type 1 diabetes and i always choose wheat over white.How come whenever I look at diabetic recipes that list pasta they never recommend wheat pasta?
I don't think there is that much difference in the glycemic load between white pasta and whole wheat pasta, as both are highly refined. There isn't much more, if any more, fiber in the whole wheat pasta than in the white pasta, compare next time you go shopping.





I use Dreamfields Pasta which has net 5 carbs but you have to be diligent in cooking only as directed. Cooked too done and the glycemic load raises. Cooked el dente you only have to count 5 carbs per 2 oz (dry) serving. The calories are all the same, about 200 calories per 2 oz (dry) serving, so you have to be careful in that respect. I find Dreamfields Pasta at the larger grocery store chains or online at http://www6.netrition.com/cgi/prices.cgi鈥?/a>How come whenever I look at diabetic recipes that list pasta they never recommend wheat pasta?
Most diabetic books are written by cook book writers, not diabetics or nutrition experts.





They can also be quite out of date.





Stick with low carb recipes instead of diabetic recipes, they're usually low in carbs and more up to date.





I get most of my recipes from low carb websites and then fine tune them to suit my needs.





I have a couple on my blog.


http://blog.360.yahoo.com/blog-NbDgUzQhf鈥?/a>
This is just a guess... maybe because the person who wrote the recipe isn't diabetic and doesn't have a clue as to what glycemic index is.





Seriously, most dietitians and nutritionists are taught this way. They don't really know that much about how different grains react in our systems. For that matter, many diabetics don't even know this.