Not sure why whole wheat pasta is better

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Replies

  • RonSwanson66
    RonSwanson66 Posts: 1,150 Member
    wite rice is made from bleach as weill as your white breads, flour etc.

    Artist-2061029-bertstare.jpg
  • mmapags
    mmapags Posts: 8,934 Member
    Not sure why everyone has to make this so much harder than it really is.
    Ignorance and self-sabotage

    That or avoidance of responsibility. It's easier to think that you can blame the magic formula that didn't work right than to take responsibility for the results through hard work and self discipline. A very great man I know, and I think it was YOU, said in thread yesterday that it's all som much easier when we just take responsibility for our own outcomes.
  • SweetSammie
    SweetSammie Posts: 391 Member
    I like the Barilla whole grain (they use a variety of whole grains and legumes) I think the texture is better than whole wheat. My husband and I both feel like it is more filling, which equals feeling full with less calories.
    We've been eating it for a couple of years, so it's just normal to us. We don't really think of it as "whole grain pasta" anymore, it's just pasta.
  • fiveohmike
    fiveohmike Posts: 1,297 Member
    Not sure why everyone has to make this so much harder than it really is.
    Ignorance and self-sabotage

    That or avoidance of responsibility. It's easier to think that you can blame the magic formula that didn't work right than to take responsibility for the results through hard work and self discipline. A very great man I know, and I think it was YOU, said in thread yesterday that it's all som much easier when we just take responsibility for our own outcomes.

    Wait you telling me its my fault for being fat? Damnt!
  • mikek333
    mikek333 Posts: 78 Member
    wite rice is made from bleach as weill as your white breads, flour etc. that is why most go with whole wheat and why they say it's better for you.

    That's true, this is from Wiki:
    Bleached flour is a white flour treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and to give it more gluten-producing potential. Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. A similar effect can be achieved by letting the flour oxidize with oxygen in the air ("natural aging") for approximately 10 days; however, this process is more expensive due to the time required. Flour bleached with benzoyl peroxide has been prohibited in the UK since 1997.[2]

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