@robbiejmacneil: JUST BECAUSE IT’S HIGH PROTEIN DOESN’T MEAN IT WON’T SPIKE YOU People think adding protein makes a food “safe” It doesn’t Protein can slow the spike But it doesn’t cancel out the carbs This pasta was made from yellow pea flour and chickpea flour Still flour Still a carb heavy meal I started at 95 and hit 162 That’s because your blood sugar responds to the total carb load not just the protein content If you’re pre diabetic or diabetic You can’t rely on labels like “high protein” You need to understand how your body actually responds Small changes matter Food order Pairing with fats and fiber Walking after meals That’s how you reduce spikes and improve insulin sensitivity You’re not broken You’ve just been following the wrong rules Follow me for real world blood sugar tests #bloodsugar #diabetes #insulinresistance #glucose #prediabetes

Robbie

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Region: CA

Thursday 19 March 2026 21:49:23 GMT

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Comments

dustinzuege :

did you try it al dente?

2026-03-19 21:59:02

jeffreynewfood :

I’ve had good success with Banza chickpea flour pasta

2026-03-30 23:27:38

BANIHACHIM :

So the 162 is 2 hours after the meal?

2026-03-21 03:52:31

Motaz :

This is the more better food than it used to be

2026-03-20 01:08:34

JJ MacNeil :

Just because they slap protein on a label, doesn’t make it healthy!

2026-03-19 21:59:43

user8810811797957 :

Thank u darling God bless u

2026-03-20 04:54:22

jules :

try the only bean edamame noodles.

2026-03-19 23:40:46

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