Truth about white pasta

leahcim

Hi,

I dont know much about the science of nutrition but I try to keep myself informed as much as possible.

One of the things that keeps getting mentioned is that people should switch to whole wheat pasta and whole grain rice because they release energy more slowly and make you feel full for longer.

Lately I hear more and more people and blogs saying that the benefit of whole wheat/grain varieties over the more common stuff is overstated.

Something about the way foods in the meal combine. A common example given is the when you eat chicken (or some other slow energy release food) with white pasta it has the effect of making the white pasta release its energy slowly therefore negating the need to using the whole wheat pasta.

Here is a blog entry explaining the arguments.

Can some of the nutrition gurus on this forum give me their feelings on this topic?

samsamson

Wholegrain pasta/rice is less processed than white pasta/rice.

I'm by no means a guru, but I'm quite sure that the pro wholegrain thing isn't just a myth.

His point seems to be that white pasta DOES have some nutritional benefits, and while I'm sure it does have SOME I'd be inclined to believe that a less refined alternative would have more.

Also he's selling a book, so I'd take his advice with a grain of salt compared to independent nutritionists who encourage wholegrain consumption and aren't going to profit by selling a diet book based on "mediterasian" eating habits.

ApeXaviour

Pasta in general is just cac

leahcim

Pasta in general is just cac

In that you think it tastes like sh1t or its bad for you.

BTW I an interested in the nutritional value of pasta as part of a balanced diet, I know plenty of people would be anti pasta because they believe in a low carb diet.

dudara

leahcim wrote: »

Something about the way foods in the meal combine. A common example given is the when you eat chicken (or some other slow energy release food) with white pasta it has the effect of making the white pasta release its energy slowly therefore negating the need to using the whole wheat pasta.

This is a principal of the GI way of eating. Adding low-GI food to higher GI foods can have a balancing effect.

TBH though, white pasta is still doughy and made with refined flour.

ApeXaviour

leahcim wrote: »

In that you think it tastes like sh1t or its bad for you.

Real pasta, with parmeson, pesto, butter, olive oil, and a pinch of salt, or in a creamy sauce with grilled chicken... to die for. But chocolate is also delicious, so are haribo sweets.

leahcim wrote: »

because they believe in a low carb diet.

I believe in moderate carbs, say 40% of your calories (favourable fat and protein making up 30% and 30%, so carbohydrates actually making up the majority). The consumption of high density carbohydrates pushes this % way up, and is nutritionally empty when compared to other sources of carbohydrate such as fruit or especially vegetables. Which are also a better source of the modern day north american led obsession... fibre. Small amounts are fine, even good. The problem is people eat entire meals of it. If I was to garnish a bowl of oil for you would you eat it? Similarly if I served you a big plate of meat with a sprinkle of oats on it you'd likely think I was mad. So why do people eat such excessive amounts of what is basically pure (albeit in a slightly more complex form) sugar?

I'll tell you why, genetic programming. When fruits came about our ancestors would likely have gorged, fattening themselves up for winter. Trouble is since the invention of the lightbulb and sugary processed foods our bodies are in summer mode all the time... well that's actually debatable. I'm going to stop this rant before it gets out of hand.

jj1310

Carrots very high ie bad on GI diet
Ice Cream is low ie good on GI diet????

Do a search on GL(glycemic loading) as opposed to GI.

Just a thought