Whole Wheat Pasta
Lyadeia
Posts: 4,603 Member
I'm going to be honest with you, I simply cringe when someone tells me I should be eating whole wheat pasta. I can't stand the stuff!
But I do have a question about it though.
I was under the impression that whole wheat pasta had more fiber than regular pasta which is why it is more nutritious and better to eat. But, when I looked at the nutrition labels for some brands of whole wheat versus the regular stuff, they weren't any different when it came to calories, carbs, or fiber!
So is there another reason that people say to eat the stuff?
I personally enjoy the Barilla Plus which is not a whole wheat pasta, but it adds extra protein to the mix for about the same amount of total calories.
Just curious why I've been told whole wheat pasta is better when after reading nutrition labels they appear to be almost identical.
(Not talking breads, though...I can definitely see a difference in those labels! Just pasta)
But I do have a question about it though.
I was under the impression that whole wheat pasta had more fiber than regular pasta which is why it is more nutritious and better to eat. But, when I looked at the nutrition labels for some brands of whole wheat versus the regular stuff, they weren't any different when it came to calories, carbs, or fiber!
So is there another reason that people say to eat the stuff?
I personally enjoy the Barilla Plus which is not a whole wheat pasta, but it adds extra protein to the mix for about the same amount of total calories.
Just curious why I've been told whole wheat pasta is better when after reading nutrition labels they appear to be almost identical.
(Not talking breads, though...I can definitely see a difference in those labels! Just pasta)
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I am really eager for replies also. bump!0
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I don't eat whole wheat pasta or bread or brown rice or anything for two reasons: I don't like the taste of any of it, and all the brands I've seen are actually HIGHER calorie than the "white" options. Eat whatever you like. A calorie is a calorie.0
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You know what, I really don't know. LOL maybe just for the taste difference? :shrug:
I personally get whole wheat, but I do like the taste.0 -
Whole-wheat pasta is generally known to be better for you because whole-wheat pasta contains the entire grain seed. Whole-wheat pasta contains vitamins, minerals and fiber, some of which are lost in the refining process when pasta is made from refined and processed flour.
Yes, the labels say one thing, but you have to know the law on labeling. Even some things that say 0 cals have them just lower than the law requires.0 -
Whole wheat flour is a powdery substance derived by grinding or mashing the wheat's whole grain. It is used in baking but typically added to other "white" flours to give nutrition, texture, fiber, and body to the finished product. Usually, whole wheat flour is not the main ingredients of baked goods, as it adds a certain "heaviness" which prevents them from rising as well as white flours. This adds to the cost per volume of the baked item as it requires more flour to obtain the same volume, due to the fewer and smaller air pockets trapped in the raised goods.
Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat bread, so long as one increases the water content of the dough (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough. Some bakers let the dough rise twice before shaping. The addition of fats, such as butter or oil, and milk products (fresh milk, powdered milk, buttermilk, yogurt, etc.) can also greatly assist the rise.
The word "whole" refers to the fact that all of the grain (bran, germ, and endosperm) is used and nothing is lost in the process of making the flour. This is in contrast to white, processed flours, which contain only the endosperm. Because the whole flour contains the remains of all of the grain, it has a textured, brownish appearance.
Whole wheat flour has a shorter shelf life than white flour, as the higher oil content leads to rancidification. It is also more expensive.
"Brown" bread made from whole wheat flour is more nutritious than "white" bread made from white, refined flour, even though nutrients are added back to the white flour. This is because whole wheat bread is less refined, and retains more of the naturally-occurring vitamins and minerals. However, many brown breads do, in fact, contain a certain amount of white flour.
Wheat is a good source of calcium,Iron,fiber and other minerals like selenium.
So, yes, whole wheat pasta is better for you.
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I don't eat whole wheat pasta or bread or brown rice or anything for two reasons: I don't like the taste of any of it, and all the brands I've seen are actually HIGHER calorie than the "white" options. Eat whatever you like. A calorie is a calorie.
not entirely true.
if you had 400 calories worth of candy versus 400 calories worth of vegetables it's completely different calories.
To me calories are bull$*&%.
It's what the calories are made up of and what TYPE of calories your putting in your body.0 -
Yes, the labels say one thing, but you have to know the law on labeling. Even some things that say 0 cals have them just lower than the law requires.
LOL, I was wondering that with the 0 calorie pickles!0 -
Answer.....absorbs more slowly into the blood system...[complex carbhydrate], because of the fiber keeps you fuller longer, also regular pasta has NO fiber....might want to google...complex carbohydrate to get more detailed information! I bet if you didn't know you were eating whole wheat pasta and told you were eating reg pasta wouldn't notice[mind is funny that way.:huh:0
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I make both so maybe I can help answer your question
Whole wheat comes from ground wheat berries...or the berry right out of the chaff from the field. Grind that up raw and you've got whole wheat. Sometimes it's not ground up enough and there seems to be things floating around in the water or gritty things. That may be what you don't like. If I add a cup of raw spinach that I pureed in the food processor the texture changes. It's the favorite in my house!
The white pasta comes from semolina flour or durum. It has to do with the processing it's been through and loses nutrients in that process. If you google your question, you'll find some nice debates and good information about the matter.
The less processed the better for you.0 -
Have you ever tried Quinoa pasta? It is a complete protein and gluten free. You can definitely find it at Trader Joes, Sprouts, Henry's, or Whole Foods but I have even seen it at Bashas or Fry's. It usually costs more than regular pasta but unforuntately that is kind of how it goes in our society. (Choosing to make something healthy costs more than the 99 cent menu at fast food kind of a thing)
Anyways, just thought you might want to research it as an option. Best Wishes:happy:0 -
Great post. Ive always wanted to know why whole wheat pasta was better bc they typically have the same calories.0
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Great comments! There is also something about whole wheat and brown rice helping your insulin to rise and lower gradually. Good thing for diabetics perhaps.0
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I think it tastes better than white pasta myself, much like whole-wheat bread tastes better to me than white bread. The white version of either, for me, requires some fat (butter, sauce, etc.) to be palatable, but I enjoy whole-wheat bread completely naked (the bread, not me [usually not me]) and whole-wheat pasta with a little salt and pepper.0
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If you dont like wheat pasta you may want to try brown rice pasta its located in the health/whole food section of your grocery store or in the Gluten-Free section. The brown rice pasta has the same nutritional value as described for the wheat pasta.0
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I have hated and thrown away about ten different boxes of whole wheat pasta, but the healthy harvest brand is pretty good.0
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Whole wheat pasta can go right where I sent the turkey bacon........the trash. I am a firm believer in moderation for everything, pasta alone isn't the reason anyone is fat and if you eat it in a portion size ( a cup) along with a meatball and some salad it is actually a pretty big meal. I have tried teh barilla plus and the only one I can stomach is the angel hair. I'm sorry, I was raised by a sicilian and there is no substitute for good homemade pasta with gravy. I can get my whole grains and fiber from too many other sources to ruin a good meal with crappy pasta. :drinker:0
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Thanks for all the great responses everyone! :flowerforyou:0
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I don't eat whole wheat pasta or bread or brown rice or anything for two reasons: I don't like the taste of any of it, and all the brands I've seen are actually HIGHER calorie than the "white" options. Eat whatever you like. A calorie is a calorie.
1400 calories of Snicker's, M&M's, and Skittles is going to make you feel different than 1400 calories of lean meats, whole grains, fruits and veggies. But yeah, eat whatever you like.0 -
Whole wheat pasta can go right where I sent the turkey bacon........the trash. I am a firm believer in moderation for everything, pasta alone isn't the reason anyone is fat and if you eat it in a portion size ( a cup) along with a meatball and some salad it is actually a pretty big meal. I have tried teh barilla plus and the only one I can stomach is the angel hair. I'm sorry, I was raised by a sicilian and there is no substitute for good homemade pasta with gravy. I can get my whole grains and fiber from too many other sources to ruin a good meal with crappy pasta. :drinker:
Exactly!! If you are going to eat pasta, you might as well enjoy it, so you don't splurge later one.
I was wondering the same thing about the pasta, and I looked at the backs of some in Walmart (don't remember the specifics). The only difference I saw was that the wheat pasta had a teeny bit more fiber. It's just not worth it to me. I'd rather eat the white pasta and enjoy it.0 -
I am really eager for replies also. bump!
I like this answer. I can't stand the grittiness of whole wheat pasta.0 -
It all comes down to simple and complex carbs. Regular pasta is a simple and whole grain is complex btw. Complex carbohydrates or starch are simply sugars bonded together to form a chain. digestive enzymes have to work much harder to access the bonds to break the chain into individual sugars for absorption through the intestines.
For this reason digestion of complex carbohydrates takes longer. The slow absorption of sugars provides us with a steady supply of energy and limits the amount of sugar converted into fat and stored! It also helps you feel fuller longer and and grains contain phytochemicals!!! Which is a good thing.
Simple carbs are digested quickly because the individual sugars are ready to be absorbed immediately plus digestive enzymes have easy access to the bonds in the paired molecules. You could say most of the work has been done!
Their rapid absorption increases the chances of sugar converting to fat but only if there is an abundance of energy absorbed. Foods like cake, pastry, biscuits, chocolate and too much table sugar to name a few contain lots of "empty" calories. Because our cells usually do not require that amount of energy at that time, the sugar must either be converted to glycogen ( sugar storage within cells ) or converted to fat. The cell can only store a limited amount of glycogen so in many cases simple carbohydrate loaded foods may contribute to body fat store!0 -
ps.
STOP READING INTO NUTRITION LABELS!!
Pay attention to the ingredients list. If you can not pronounce have the stuff on there then it is bad! The first ingredient listed is the most abundant and should be a whole grain if it isn't there then it's refined.fyi. So if you do happen to eat a whole grain anything make sure it says so on the ingredients list.
back to pasta...
Truth be told, some 100% whole-grain pastas are more than a tad gritty. Try the wrong brand and you may never try another.
That's why you want to start with Whole Foods 365 Organic Whole Wheat Elbows, Fusilli, Linguine, Penne, Shells, or Spaghetti. You can barely tell them apart from refined pasta. And 365 is Whole Foods' store brand, so you won't need a loan to pay for it.
If Whole Foods isn't on your shopping route, try Barilla Whole Grain pasta. While it's only 51 percent whole grain, at least the label says so. The Linguine, Medium Shells, Penne, Rotini, Spaghetti, and Thin Spaghetti are all dead ringers for refined pasta. Bionaturae 100% Whole Wheat Spaghetti is another winner. Look for it in your supermarket's health food aisle.0 -
Yes, the Barilla brand is what we purchase most of the time.0
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Yes, the Barilla brand is what we purchase most of the time.
Barilla has a whole wheat plus brand that is excellent. It has additional Omega3 as well as additional fiber.0
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