Your Thoughts on Pasta

I think everything in moderation:) You have to enjoy pasta once in a while,

sw:252
cw:208
gw:160ish

I just find that pasta does satisfy me like protein and veggies (root vegetables especially). It is a filler that I really don't love. I often love the sauces associated with it. Whenever I want pasta and eat it, I feel full, lethargic and unsatisfied.

If I'm making pasta at home I'll use whole wheat. But, I don't see any reason to be afraid of pasta. Don't have it every night, but its not something to shun.

Anything is fine if you plan for it. They do have whole wheat pasta which is healthier too. I think if you want it you should have it, just have a wise portion. How can anyone stick to a plan that doesn't allow for the foods we love?

I have had pasta about once a week since starting MFP in January and have lost 30 pounds. I eat a cup of angel hair wheat pasta and a 1/2 cup of either Ragu or Prego. I enter this in my diary and as long as I have saved up enough calories/carbs for it, then I have been ok. The one time I made a mistake was having an extra half helping of angel hair and another 1/2 cup of sauce. The sodium from the sauce was off the charts for my sodium intake for the day. I did weigh heavy for 2 days after this meal, but drastically cut my sodium for the rest of the week and still had a loss. Choose wisely is my advise. I will be looking for lower sodium pasta sauce from now on!

Love me some Whole Wheat Pasta (brown rice etc.) & since I'm not "dieting" I don't worry about eating it.


Though I make it a habit not to go face first, but hey, that's just me!:laugh:

As an FYI... There is a tofu pasta out there, it's only 20 calories per serving (and it's a HUGE serving for me!!) plus gives you a little bit of protein... minimal, if any, carbs. I have really enjoyed it... surprisingly enjoyed it, but nevertheless enjoyed it!!

What is it called and where do you buy it? Does it taste as good as whole wheat pasta? Thanks!

i eat it occasionally and only when i have alot of my cals left over. i only have one serving (i think that it is normally like 2oz dry) and I weigh it out so I dont go over. That is all i cook, i dont cook any extra. i also only eat organic whole wheat pasta. i then will have turkey meatballs with it and a salad too and no bread. i dont want to give up EVERYTHING that I love, but I def eat alot less. One serving of pasta is little, i probably had atleast 5 servings before.

I believe dxing had a good idea. Check your portion. Plus others who tell you about picking the healthier made pasta. When you eat the healthier pasta it does....not....run through your system and turn to sugar. That is the huge difference between the words complex and simple.
Here is a great article on the subject. I got it from www.livestrong.com. A good brand of pasta you can find most anywhere is barilla. Look on the back and see what it has in it. They have a line that has bean flour and all kinds of goodies, all the while looking like your every day pasta. Another awesome low glycemic type is quinoa pasta. My picky eater actually loves it the best. On to the carb article.


One of the unpleasant side effects of vigorous exercise is body odor. When you sweat, bacteria on your skin naturally produce that familiar locker room aroma. But during prolonged exercise, you may notice an acid or ammonia odor that is different from your usual armpit fare. That smell is related to the breakdown of amino acids, and may indicate that you need to tweak your nutrition.

Energy Pathways in Human Body
When you exercise, your body's first choice of fuel is carbohydrate, found in the form of glucose in the blood and glycogen in the muscles and liver. As glucose stores become depleted during long-duration, low intensity rhythmic activities, including walking or jogging, your body will gradually draw on fat stores for energy. But because fat is an oxidative fuel, your body cannot use it for prolonged high-intensity activities, and it will begin to break down protein from muscle to satisfy its energy demand.

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Ammonia And Amino Acids
The onset of protein breakdown is often marked by an ammonia odor in the sweat and on the breath. Ammonia, whose chemical structure is NH3, is a metabolic byproduct of the stripping away of the nitrogen molecule from amino acids so the remaining carbon can be converted to glucose. The nitrogen then bonds with hydrogen to form ammonia, a component of urea, and eventually leaves the body via the urine, in sweat and in moisture expired on your breath.

Carbohydrate Intake And Performance
When amino acids are broken down during prolonged exercise, ammonia levels in the central nervous system and the brain increase significantly. In a 2004 study by Lars Nybo, et. al., elevated ammonia levels in the brain during exercise were found to have a correlation with the onset of fatigue, especially in untrained subjects. The researchers suggested that increased carbohydrate consumption would assuage cerebral ammonia accumulation and stave off fatigue during exercise. The implications of this study are significant for individuals wishing to perform at peak levels. Limiting carbohydrate intake can interfere with training and performance.

Importance of Hydration
Another factor contributing to high ammonia levels and resultant fatigue is inadequate hydration. Amino acid breakdown takes place in the liver, and the ammonia byproduct is normally eliminated through the urine. However, if fluid is inadequate to facilitate the flushing of ammonia, it will remain in the body longer and may end up in the central nervous system during exercise,

Getting Most From Workout
Many people skimp on carbohydrates for fear of gaining weight. However, ample carbohydrate consumption and hydration before your workout can enhance and prolong performance, netting you a greater caloric burn while sparing lean mass. Consuming more protein will not spare muscle, and will tax the kidneys. A diet containing an ample balance of complex carbohydrates will give you a leaner, more powerful physique in the long run.

I think I'm going to start eating gluten free pasta instead of the enriched and whole wheat pasta I've been eating. In fact, I think I'm going to try to eat a lot more gluten free things.

But UGH! I love pasta! lol

Go for rice pasta, the corn kind sucks!! My daughter has a wheat allergy so I do a lot of gluten free cooking. It's not bad, with the right sauce it's still very tasty! Calorie wise you aren't saving much, but if you're trying for a gluten free lifestyle then good for you--it's hard work!!

I think I'm going to start eating gluten free pasta instead of the enriched and whole wheat pasta I've been eating. In fact, I think I'm going to try to eat a lot more gluten free things.

But UGH! I love pasta! lol

Go for rice pasta, the corn kind sucks!! My daughter has a wheat allergy so I do a lot of gluten free cooking. It's not bad, with the right sauce it's still very tasty! Calorie wise you aren't saving much, but if you're trying for a gluten free lifestyle then good for you--it's hard work!!

I made spinach lasagna a few days ago with rice pasta. It was good. The noodles were really sticky after I drained & rinsed them, though. But that might be the case with regular pasta, too. Idk. I've never made lasagna with regular noodles before. lol