I was on glycemicindex.com, and on their FAQ page is says that pasta has a low GI if not fully cooked to the point where it is soft.

"
Why does pasta have a low GI?

Pasta has a low GI because of the physical entrapment of ungelatinised starch granules in a sponge-like network of protein (gluten) molecules in the pasta dough. Pasta is unique in this regard. As a result, pastas of any shape and size have a fairly low GI (30 to 60). Asian noodles such as hokkein, udon and rice vermicelli also have low to intermediate GI values.
Pasta should be cooked al dente ('firm to the bite'). And this is the best way to eat pasta - it's not meant to be soft. It should be slightly firm and offer some resistance when you are chewing it. Overcooking boosts the GI. Although most manufacturers specify a cooking time on the packet, don't take their word for it. Start testing about 2-3 minutes before the indicated cooking time is up. But watch that glucose load. While al dente pasta is a low GI choice, eating too much will have a marked effect on your blood glucose. A cup of al dente pasta combined with plenty of mixed vegetables and herbs can turn into three cups of a pasta-based meal and fits easily into any adult's daily diet."


Does this mean that it will technically have the same effect that, let's say, oats would have? I remember hearing that it would cause an insulin spike, but this seems to differ.


Thanks

I was on glycemicindex.com, and on their FAQ page is says that pasta has a low GI if not fully cooked to the point where it is soft.

"
Why does pasta have a low GI?

Pasta has a low GI because of the physical entrapment of ungelatinised starch granules in a sponge-like network of protein (gluten) molecules in the pasta dough. Pasta is unique in this regard. As a result, pastas of any shape and size have a fairly low GI (30 to 60). Asian noodles such as hokkein, udon and rice vermicelli also have low to intermediate GI values.
Pasta should be cooked al dente ('firm to the bite'). And this is the best way to eat pasta - it's not meant to be soft. It should be slightly firm and offer some resistance when you are chewing it. Overcooking boosts the GI. Although most manufacturers specify a cooking time on the packet, don't take their word for it. Start testing about 2-3 minutes before the indicated cooking time is up. But watch that glucose load. While al dente pasta is a low GI choice, eating too much will have a marked effect on your blood glucose. A cup of al dente pasta combined with plenty of mixed vegetables and herbs can turn into three cups of a pasta-based meal and fits easily into any adult's daily diet."


Does this mean that it will technically have the same effect that, let's say, oats would have? I remember hearing that it would cause an insulin spike, but this seems to differ.


Thanks

GI is far less important than glycemic load. Pasta, whether it's whole wheat or white, cooked al dente or until it's mushy, is going to spike your insulin quite a bit. Oats do too.