Juicebox Podcast: Type 1 Diabetes

Episode 1715 Bolus 4 – Pasta

Host: Scott Benner | Guest: Jenny Smith
Release Date: December 21, 2025

Episode Overview

This episode dives deep into the practicalities of bolusing for pasta for people with Type 1 Diabetes. Host Scott Benner and frequent guest Jenny Smith use their real-life experiences, humor, and the “MEAL BOLT” bolusing framework to explore how different pastas (and even sauces) can impact blood sugars. The conversation stays approachable and practical, with technical insights explained simply.

Key Discussion Points & Insights

1. Why Pasta is a Diabetes Challenge

• Pasta’s complexity: The hosts acknowledge how notoriously difficult pasta can be for glycemic management due to its variable carbohydrate absorption and glycemic index.
• Personal struggles: Scott references years of “fighting with pasta” for his daughter Arden, highlighting the widespread challenge (00:53).

2. Comparing Pasta Brands: Dreamfields vs. Barilla

• Dreamfields experience:
  • Scott favors Dreamfields pasta, citing its consistently “lower impact” on blood sugars compared to other brands (01:53).
  • Jenny recalls her early exposure to Dreamfields at a dietitians’ conference, her skepticism about “net carbs,” and personal findings:

    "I bolused as it told me to, with net carbs on the package. ... Jenny was not a happy camper. It did not work." (03:08, Jenny)

  • She clarifies that net carbs can be misleading, and the actual impact was “much slower than other pastas.”
• Ingredient explanations:
  • Dreamfields contains inulin, wheat gluten, protein isolate, and more, versus Barilla’s basic wheat composition.
  • Inulin’s role: Jenny explains,

    “Inulin is...an inexpensive fiber source. It comes from chicory root.” (04:01, Jenny)

  • These added fibers/proteins slow digestion and blood sugar spikes.

3. Understanding Pasta Labeling and Carbs

• Serving size confusion:
  • Packages list weight as dry, but most people serve it cooked (05:00-05:20).
  • Example: 56g dry pasta does not equal 56g carbs.
• Fiber breakdowns:
  • Soluble fiber slows down carb absorption, insoluble fiber passes through.

    “Soluble fiber is the kind that...will hit your bloodstream, but it does slow down the carbohydrates.” (06:19, Jenny)

  • Dietary fiber isn’t always broken down in labels, but typically, “about 50% is soluble, 50% insoluble.”

4. Bolus Strategies for Different Pastas

• Dreamfields: Slower impact, no need for extended bolus.
• Barilla/standard pasta: Hits faster and longer; requires pre-bolus and possible extended bolus (08:19-08:55).

  “Barilla is gonna need more of a pre bolus, probably an extended bolus. I’ve never had to use an extended bolus with Dreamfields.” (08:28, Scott)

• Measuring at home:
  • Scott honestly admits to dosing based on average portions, adjusting after eating as needed (08:58-09:14).

5. The Impact of Cooking Methods and Cooking Level

• Al dente cooking: Results in lower glycemic impact versus overcooked "mushy" pasta.
  • Jenny:

    "Pasta in general is considered low glycemic, but that’s also if you cook it the way that it says on the package, to cook it al dente ... that also then slows down the glycemic impact." (09:28)

• Alternative pastas: Chickpea, lentil, or lupini bean-based pastas (like “Kaizen”) have even lower glycemic index but require experimentation (10:20-11:15).

6. Effects of Pasta Sauce on Blood Sugar

• Standard red sauces often contain added sugars, which people may forget to bolus for (12:11-13:09).

  “There’s no way that most people look at a red sauce and are counting carbs for it.” (13:04, Scott; “100% correct” – Jenny)

• Creamy/white sauces: Higher in fat, slower impact, sometimes made with flour which is also often uncounted (13:17-13:23).
• Homemade alternatives: Make your own marinara to avoid added sugars and sneak in veggies (14:33-14:56).

7. Trick: Cooling and Reheating Pasta to Lower Glycemic Impact

• Scott references an internet debate, then scientific confirmation:
  • Cooking and cooling pasta creates "resistant starch," reducing glucose spikes even after reheating (15:45-17:30).

    “Interestingly, if you reheat the refrigerated pasta, much of the resistant starch remains intact.” (16:50, paraphrased summary)

  • It works the same with rice and potatoes.

8. The MEAL BOLT Framework (Recap)

• At episode’s end, Scott reiterates the MEAL BOLT strategy:
  • Measure the meal
  • Evaluate yourself
  • Add the base units (carb count ÷ insulin-to-carb ratio)
  • Layer a correction for high/low BG
  • Build the bolus shape (straight, extended, combo)
  • Offset the timing (pre-bolus, etc.)
  • Look at the CGM (for spikes/trends)
  • Tweak for next time
• Resource: juiceboxpodcast.com/meal-bolt (19:12–end)

Notable Quotes & Memorable Moments

• On net carbs:

  "Net carbs are not something to count, but I did... that was one of those, like, turning point, light bulb. I knew that I knew better.” (03:08, Jenny)

• On ingredient labels:

  “They strip it all out, then they dump it back in again.” (04:45, Scott, on vitamins in pasta)

• On real-life dosing for pasta:

  “Arden puts an amount of pasta in a bowl or on a plate that, like, she’s hungry... Then she rolls up with her average bolus, hits it, and then you hit it again if it looks like you weren’t heavy enough.” (09:04-09:14, Scott)

• On pasta sauces:

  “Sugar in acidic foods... helps with, like, a preservative component to it. Pasta sauces like this, marinara sauce eaten alone, are likely going to have a faster impact than you would expect. In fact, pasta sauces tend to have a higher glycemic than the actual pasta you put it on.” (12:38–13:04, Jenny)

• On cooling and reheating:

  “The reason cooking and then refrigerating pasta lowers its glycemic impact has to do with resistant starch formation... If you reheat the refrigerated pasta, much of the resistant starch remains intact.” (16:05-16:50, Scott [reading summary])

• Light-hearted banter over “beef” as an ingredient and sneaking vegetables into sauce.

  “Thank God, because I was like, I don’t know what beef salt is.” (12:14, Scott) “You can sneak carrots in. There are a whole bunch of things that you can sneak in that nobody knows once it’s all pureed and saucy.” (14:45, Jenny)

Timestamps for Key Segments

• Pasta struggles & intro to Dreamfields – 01:50–03:41
• Fiber, labeling, and ingredient breakdown – 04:01–07:24
• Practical bolusing for pasta: Dreamfields vs Barilla – 08:19–09:28
• Al dente & alternative pastas – 09:28–11:15
• Sauce carbohydrate impact & ingredient chat – 11:35–14:56
• Cooling/reheating pasta and resistant starch – 15:45–17:30
• MEAL BOLT summary – 19:13–end

Takeaways & Practical Tips

• Different pastas require different strategies – Fiber, protein, and even the cooking method affect absorption rate and required insulin approach.
• Label literacy is essential – Know the difference between serving size, actual carbs, and fiber type.
• Play with pre-bolus and extended bolus – Especially for traditional pasta—timing and insulin delivery shape really matter.
• Always count sauce carbs – Even for “just” red sauce.
• Cook, cool, reheat for smaller spikes – Make it part of meal prep to benefit from resistant starch.
• Use the MEAL BOLT as a reliable decision process – Review and tweak after each pasta meal to get closer to “just right.”

This episode is recommended for anyone seeking confidence and evidence-based, practical tips to manage pasta in the real world of Type 1 Diabetes.