The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot). cooled and reheated. Blood glucose concentrations were assessed before. https://www.roneverhart.com/Clos-Pegase-Cabernet-Sauvignon-Hommage-Tenma-Vineyard-Napa-Valley-2014/