You guys, I found pasta that's GASP....HEALTHY!
Replies
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Thank you for the recommendation. I do eat *regular* pasta about half the time but also eat the protein plus pasta by Barilla or lentil pasta if I have it. Anything to increase fiber in the diet is good with me.2
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I pretty much think soy is poison and should be avoided at all costs so that doesn't sound very healthy to me.0
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I don't care about soy since I rarely eat it even as an additive or filler, and I do not adopt food "theories." I just eat what I want.
But, "soy is poison" is not a completely goofy idea. In fact, books, scholarly articles, nutrition related blogs and an awful lot of commentators have made this statement. And, it seems that the fact "more than 90% of US produced soy is GMO" is not really contested. That alone would make "soy is poison" a reasonable observation for some people if not taken literally.
For my part, GMO is alright with me as long as it is not Chinese scientists that are doing the "M" part of the acronym since they have proven themselves to be unconcerned with food safety.7 -
wilson10102018 wrote: »I don't care about soy since I rarely eat it even as an additive or filler, and I do not adopt food "theories." I just eat what I want.
But, "soy is poison" is not a completely goofy idea. In fact, books, scholarly articles, nutrition related blogs and an awful lot of commentators have made this statement. And, it seems that the fact "more than 90% of US produced soy is GMO" is not really contested. That alone would make "soy is poison" a reasonable observation for some people if not taken literally.
For my part, GMO is alright with me as long as it is not Chinese scientists that are doing the "M" part of the acronym since they have proven themselves to be unconcerned with food safety.
If one really believes that GMO soy is poison, then they should be more concerned with the fact that it is mainly given to the animals in our food supply and not with the tiny fraction of soy that is diverted into soy pasta.
Yet we never really see people jumping into threads about beef or dairy to warn about this "danger." Really makes you think.18 -
it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - most of the time 2(ish) servings (as it fits my cals)1
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wilson10102018 wrote: »I don't care about soy since I rarely eat it even as an additive or filler, and I do not adopt food "theories." I just eat what I want.
But, "soy is poison" is not a completely goofy idea. In fact, books, scholarly articles, nutrition related blogs and an awful lot of commentators have made this statement. And, it seems that the fact "more than 90% of US produced soy is GMO" is not really contested. That alone would make "soy is poison" a reasonable observation for some people if not taken literally.
For my part, GMO is alright with me as long as it is not Chinese scientists that are doing the "M" part of the acronym since they have proven themselves to be unconcerned with food safety.
I've never seen a scholarly article say "soy is poison." Do you have an example? Maybe we simply have different understandings of "scholarly."
As for "books...nutrition related blogs and an awful lot of commentators" -- I can think of a lot of ridiculous statements about which this would be true.
I am not personally concerned about GMOs (and what Jane says above), but worth noting that the product this thread is about (and that the quoted comment referred to) is labeled "organic," which means under the labeling requirements it cannot be GMO anyway.12 -
wilson10102018 wrote: »I don't care about soy since I rarely eat it even as an additive or filler, and I do not adopt food "theories." I just eat what I want.
But, "soy is poison" is not a completely goofy idea. In fact, books, scholarly articles, nutrition related blogs and an awful lot of commentators have made this statement. And, it seems that the fact "more than 90% of US produced soy is GMO" is not really contested. That alone would make "soy is poison" a reasonable observation for some people if not taken literally.
For my part, GMO is alright with me as long as it is not Chinese scientists that are doing the "M" part of the acronym since they have proven themselves to be unconcerned with food safety.
I've never seen a scholarly article say "soy is poison." Do you have an example? Maybe we simply have different understandings of "scholarly."
As for "books...nutrition related blogs and an awful lot of commentators" -- I can think of a lot of ridiculous statements about which this would be true.
I am not personally concerned about GMOs (and what Jane says above), but worth noting that the product this thread is about (and that the quoted comment referred to) is labeled "organic," which means under the labeling requirements it cannot be GMO anyway.
That's a good point, the whole GMO thing is moot due to the nature of this particular product. It's like jumping into a thread about organic beef jerky with concerns about sub-therapeutic antibiotic usage in cows.5 -
deannalfisher wrote: »it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - most of the time 2(ish) servings (as it fits my cals)
You're already ded. 😋3 -
nutmegoreo wrote: »deannalfisher wrote: »it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - most of the time 2(ish) servings (as it fits my cals)
You're already ded. 😋
Does that mean she can eat as much pasta as she wants?4 -
nutmegoreo wrote: »deannalfisher wrote: »it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - most of the time 2(ish) servings (as it fits my cals)
You're already ded. 😋
Does that mean she can eat as much pasta as she wants?
Of course! Can't get any worse.3 -
nutmegoreo wrote: »nutmegoreo wrote: »deannalfisher wrote: »it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - most of the time 2(ish) servings (as it fits my cals)
You're already ded. 😋
Does that mean she can eat as much pasta as she wants?
Of course! Can't get any worse.
I'd like 2 pasta please.2 -
I pretty much think soy is poison and should be avoided at all costs so that doesn't sound very healthy to me.
No... just no. Soy is not poison to the vast majority of humanity.
It is poison to me, but that is because I have developed an allergy to it and my body swiftly rejects anything made with soy protein, soy flour, or other wonderful soy products. It is not fun. Happened to me yesterday when I didn't read the ingredients on something close enough (damn you soy protein isolate!).
But I miss tofu. And soy sauce. And edamame. And not having to look at every single ingredient on every single item because so much is made with some sort of soy product that it is sort of stupid.11 -
I eat a lot of soy and pasta it's all good feeling healthy. I have tried chickpea pasta but I prefer regular wholewheat. Plus I'm on a budget and cant aford fancy pasta for 31
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nutmegoreo wrote: »deannalfisher wrote: »it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - most of the time 2(ish) servings (as it fits my cals)
You're already ded. 😋
I am on the inside... lol5 -
I have been eating pasta my entire life and *gasp* it was never unhealthy.9
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psychod787 wrote: »nutmegoreo wrote: »deannalfisher wrote: »it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - most of the time 2(ish) servings (as it fits my cals)
You're already ded. 😋
I am on the inside... lol
You'd have to be. I saw you post about eating kale. :sick:4 -
nutmegoreo wrote: »psychod787 wrote: »nutmegoreo wrote: »deannalfisher wrote: »it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - most of the time 2(ish) servings (as it fits my cals)
You're already ded. 😋
I am on the inside... lol
You'd have to be. I saw you post about eating kale. :sick:
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I have to limit wheat because something other than gluten in it causes me trouble if I eat too much or too often, so I like to have a variety of non-wheat pastas available as well. Some people buy shoes, I buy different kinds of pasta.
Wheat is not junk food for me, however. It has a lot of protein and the whole grain has a lot of fiber also. Ditto for wheat bread, white or whole grain. I only like really sturdy white bread, though, such as French or Italian. White bread does have a good amount of soluble fiber, which can be helpful if you have sensitive innards. Otherwise, I prefer whole grain pitas and sliced bread. Dave's Killer 21 Grain bread is my pricey favorite.
Spelt pasta and kamut pasta are older varieties of wheat - both very tasty, but different from the taste of modern wheat. I used to make bread from either spelt or kamut flour for variety. Einkorn pasta is also available- another ancient form of wheat.
Some people with wheat intolerances or allergies don't have the same problem with the older varieties. But wheat problems may actually be due to pesticide residues for very sensitive people - some people find European wheat tolerable when US wheat is not. Pesticides are heavily used throughout the growing cycle for our wheat. Europeans seem to use less or just different ones. A way around it is to look for organically grown wheat products.
Pastas are handy for me because I like to have them in cold salads. I like the bean-based ones for the convenience. No need to open a can of beans and then package up the remainder for the freezer...
I don't go for soybean-based pasta because it just isn't the tastiest bean around to me. Maybe the ones based on the green soybean (edamame) would be better, since I do like roasted edamame.
My favorite is not bean-based, though: Orgran's 80% buckwheat/20% rice pasta although it's pricey. Got it from Amazon. Good brown rice pastas are made by Lundberg and by Tinkyada. Just rice and rice bran, but hold together well and are quite tasty.
Thrive Market online has done nice sales on non-wheat pasta and has a variety of brands, so I stock up during those. Cybele has some nice legume/veg based pastas, for example. Really different veg added so interesting colors. Likewise for the Tolerant brand.
Ancient Harvest pasta is now in my local grocery store and it has always been good. They blend things like corn, rice, quinoa. Try anything with amaranth in it - it tastes so good. When I baked wheat bread, sometimes I substituted 1 cup of amaranth flour for 1 cup of wheat flour. The result was fantastic.
Good corn pastas include Mrs. Leeper's and DeBole's. I think amazon has those. BiAGlut has a very nice corn/lupine (a legume)/potato blend. Found it at The Gluten-Free Mall. It's from Italy, which is a source of many tasty gluten-free pastas because celiac disease has been a growing problem there.1 -
I've never noticed non-wheat pastas being different from wheat pastas regarding calories. They are all about 200 calories for the recommended serving size of 56 grams (2 ounces). That's a lot of pasta, especially since I'm adding a lot of veg. Sometimes I eat less.
The non-wheat pastas can be lower than wheat pastas in protein and (when compared with whole wheat pasta) fiber. The bean-based ones are typically much higher in protein and fiber.0 -
nutmegoreo wrote: »psychod787 wrote: »nutmegoreo wrote: »deannalfisher wrote: »it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - mosut of the time 2(ish) servings (as it fits my cals)
You're already ded. 😋
I am on the inside... lol
You'd have to be. I saw you post about eating kale. :sick:
With my intake of fruit and vegetable intake... some "free" kale wouldn't do much.... I mean... well....
https://youtu.be/WCSiFIHtpGM 1 -
Pasta, Rice..ect are fine foods. I don't eat regular pasta because of Celiac disease but for 99% of folks there's nothing wrong with eating an appropriate sized portion for your carb for that meal. Granted, the nutrient profile OP mentions is superior to regular pasta so it's a way to up your game if you like the way it tastes.1
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On the menu for tonight, Penne (traditional semolina pasta secca) with sausage, broccolini, garlic, EVOO and basil. 3 oz for me, 2 oz for my bride. And washed down with a glass or 2 of red wine. All fits in my calories thanks to almost 5 miles walking and a 1 hour weight training session. Yum!! And pretty healthy too. Protein, veggies with fiber and a tasty starch. (red wine is a fruit, isn't it?? ) 9
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I don't care how "free" it is!psychod787 wrote: »nutmegoreo wrote: »psychod787 wrote: »nutmegoreo wrote: »deannalfisher wrote: »it would be a sad day is pasta was really poisonous...i eat it probably at least 3-4 times a week, if not daily - mosut of the time 2(ish) servings (as it fits my cals)
You're already ded. 😋
I am on the inside... lol
You'd have to be. I saw you post about eating kale. :sick:
With my intake of fruit and vegetable intake... some "free" kale wouldn't do much.... I mean... well....https://youtu.be/WCSiFIHtpGM
:laugh: :laugh: :laugh:7 -
Tonight’s dinner - 2 servings pasta (right now I’m using veggie plus but it varies); 7oz shrimp with an avocado sauce and a sprinkle of cheese1
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Tomorrow night I'm trying an ATK version of Pasta Bolognese from their "Cook it in Your Dutch Oven" cookbook, which I am test-driving from the library. I've made the JOC version a few times and was not wowed by it; fingers crossed that I will like this version.
I'm using Whole Foods organic fettuccine.
I'm amused that the recipe is called "Weeknight Pasta Bolognese" and the total time is listed as 90 minutes, which means closer to 2 hours, and who has time for that on a work night?2 -
90 minutes to make spaghetti bolognaise??
from pre-made store pasta?? or do you make your own pasta as part of the recipe? ( i admit I have no idea how long that would take as have never made my own pasta)
But I can make home made spaghetti bolognaise in 2o minutes (which really is 20 minutes
) 0
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