Hi all, new to this and happy to be removing starchy carbs from my diet. I have discovered a really delicious, green pasta made from pea flour. I was just wondering if anyone had any advice on whether this was a suitable alternative to regular starchy carbs or whether it was still turned into sugar quickly? Helen 🙂

Hi Nellie270177

Welcome aboard and to starting the BSD way of life. Hope you are getting on okay with the new way of eating, it can take a while to settle into both mentally and physically, but it will become easier as time passes.

I had a look at the nutritional value of the green pea pasta I found online and I would say if you are planning to follow a low carb regime, this pasta at 24g carbs per 100g is still too high in carbs, especially given that a portion size would probably be more than 100g. Most of us aim for 50g of carbs per day, so you can see that this pasta would be a huge chunk out of that kind of daily allowance.

Why not try spiralised courgette or cauliflower rice or finely shredded cabbage, as a substitute for the rice/pasta element? They are much lower in carbs and more nutritious too. Some people occasionally use konjac noodles or rice too as these are almost zero carbs. However, I personally find that extra leafy veg works fine and I don’t miss the carb element in meals now at all.

Hope some of this helps, but I’m sure others will offer advise too. Shout if you need support or have a question, someone on the forum will respond. Don’t forget to let us know the results of your weigh-in, we love to know how people are progressing.