I weighed out 56 grams/2 oz. (approx. 1/2c.) dry gemelli pasta, according to the nutri label, it is 42 carbs. Which is carb factor .75. I cooked the pasta, reweighed at 120 grams (approx. 1c.). I then entered 'dry pasta cooked' into my Salter scale, it came up with 33 carbs. This does fit with a .28 carb factor. So what one do I go with? I get the cooked weight vs. uncooked weight. But cooked or uncooked, aren't the carbs supposed to be the same? Does cooking reduce the carb count and if so why? So if Joey's Mom weighs before cooked, bolues based off 42 carbs, and Lucy's Dad weighs after cooked , bolues based off 33 carbs, who's Bg will be low/high?