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Old 11-26-2013, 07:21 PM   #21
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I'm not aware of any known health benefits of eating whole wheat pasta over white pasta, so I would just eat whatever you think taste the best.
Lots of articles noting benefits associated with whole wheat pasta FWIW. Just one...

Whole-Grain Pasta vs. Regular Pasta | Healthy Eating | SF Gate
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Old 11-26-2013, 07:37 PM   #22
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I don't mind whole wheat pasta, though when I use eat the stuff it is usually a 50/50 mixture with regular pasta.
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Old 11-26-2013, 07:37 PM   #23
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Lots of articles noting benefits associated with whole wheat pasta FWIW. Just one...

Whole-Grain Pasta vs. Regular Pasta | Healthy Eating | SF Gate
They seem to focus on the fact that whole wheat pasta has more fiber than white flour pasta. But whole wheat pasta is still loaded with gluten, a substance that we are seeing more and more evidence associated with obesity, heart disease, and high blood pressure. And the carbs in whole wheat pasta will spike your blood sugar just as much as a snickers bar. So if the only benefit you are getting is a few extra vitamins and a little extra fiber, I still say eat whatever you enjoy, and take a few teaspoons of fiber if you need it, or eat a handful or raw nuts. Either way you will get more fiber than an entire portion of whole wheat pasta.

Food companies tend to hype the benefits of whole wheat pasta by pointing out relatively obscure things that may be slightly better than white flour pasta, while ignoring the fact that it is still very high in calories, and generally not a very nutritious food. It's more or less a treat to be enjoyed from time to time...much like a snickers bar.
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Old 11-26-2013, 08:27 PM   #24
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I'm a dinosaur when it comes to things like that.

Actually, I'm not keen on anything whole wheat, including bread. We have two different breads in the house, white for me and WW for DW.

I conceded to go from whole milk to 2% and now to 1% but that is as far as I'm going. I have no interest in "white water".
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Old 11-26-2013, 08:50 PM   #25
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I mix WW pasta 50/50 with "Dreamfields" pasta. Works for me.
Aldi's brand of whole grain pasta (the "Fit and Healthy" line in a white box, or whatever its' called) is 51% whole wheat, and 49% 'regular processed' wheat. The appearance and taste are fairly similar, so perhaps you would like that far more than the 100% ww, while still getting some of the benefits of more whole grains in your diet....
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Old 11-26-2013, 08:58 PM   #26
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It's an abomination.
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Old 11-26-2013, 09:11 PM   #27
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Linguini in white clam sauce using whole wheat pasta truly is an abomination.
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Old 11-26-2013, 09:20 PM   #28
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I'll never forget the lecture I had one time from a Naval Aviation Physiologist when on active duty. He was covering foods we should eat (and not, like cabbage just before a long flight) to maintain our health. At the end of the lecture he said that given the choice of having a Big Mac and a chocolate shake now and then and dieing 5 months earlier than if only eating WW bread and baked chicken, he'd go with the Big Mac any day! It's the only time I ever witnessed a lecture room of Aviators stand and cheer a "Doc"
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Old 11-26-2013, 09:21 PM   #29
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Linguini in white clam sauce using whole wheat pasta truly is an abomination.
+++++++1

Julia Childs couldn't agree more. . . .
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Old 11-26-2013, 09:25 PM   #30
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I have been using whole wheat or multigrain pasta, and multigrain in pretty much anywhere else I can get it for several years now.
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Old 11-26-2013, 09:34 PM   #31
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I'm a dinosaur when it comes to things like that.

Actually, I'm not keen on anything whole wheat, including bread. We have two different breads in the house, white for me and WW for DW.

I conceded to go from whole milk to 2% and now to 1% but that is as far as I'm going. I have no interest in "white water".
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I am with you pb4uski!
I do not like all of the foo-foo, supposedly good for me stuff (WW, low-fat, low-sugar etc.).
Do not like the WW pasta at all, in any form that I have had it so far.
Gimme a loaf of Wonder Bread, Miracle Whip, real bologna and 100% full fat processed cheese.
The only concession is that I have let my wife force me onto skim milk as you sometimes have to lose a battle to win the war!
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Old 11-26-2013, 09:53 PM   #32
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I really like WW pasta. DW does not. We eat white pasta.

We both like WW bread better than white. We generally eat WW unless We have houseguests who don't like WW.

We use a lot of whole wheat flour in other things as well, such as pancakes, cookies, etc. I grind my own WW flour.

Some years ago, we switched to 1% milk. Then we went to Japan, where we did not have that option. When I retired and we came back to the states, we went back to 1%, but it tasted too watery, so we went to 2%, and have found a brand we really like.
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Old 11-26-2013, 10:00 PM   #33
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I even quit eating wheat bread because of the salt content.

You want to eat something nasty, eat Ezekiel's no salt bread.
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Old 11-27-2013, 04:33 AM   #34
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DW insists on skim milk, but I agree it tastes like 'white water.' Surprisingly it has more sugar than X% milks, I tried to change DW 's mind on that basis, no sale. I had cereal with whole milk once last summer, of course it tasted like cream to me...sigh. The only good thing about skim, it doesn't spoil nearly as fast as X% milk.

Organic milk tastes noticeably better than 'regular milk' of the same % fat too. Worth the premium IMO.
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Old 11-27-2013, 05:13 AM   #35
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We've been eating whole wheat pasta since DH became diabetic. Little pasta, lots of meat sauce, tossed salad, no garlic bread. We eat a lot of whole grains now - takes longer to digest and doesn't spike blood sugar as much. By trial and error we've learned a lot of tricks to keep the A1c low.
We both like the taste as well as regular pasta.
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Old 11-27-2013, 06:49 AM   #36
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We tried WW pasta earlier this year with low expectations and were surprised to find how much we liked it... even the kids liked it! So that's about all we eat for pasta these days, unless we're having something unusual like a recipe with Japanese pan noodles.
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Old 11-27-2013, 09:23 AM   #37
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From some of the comments here I guess I'm lucky that I gave up eating pasta about the time WW pasta started becoming common.
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Old 11-27-2013, 09:34 AM   #38
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I actually do like it. I prefer it over white pasta. If it's undercooked it's gritty, so you have to get it just right al dente.
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Old 11-27-2013, 09:36 AM   #39
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DW insists on skim milk, but I agree it tastes like 'white water.' Surprisingly it has more sugar than X% milks, I tried to change DW 's mind on that basis, no sale. I had cereal with whole milk once last summer, of course it tasted like cream to me...sigh. The only good thing about skim, it doesn't spoil nearly as fast as X% milk.

Organic milk tastes noticeably better than 'regular milk' of the same % fat too. Worth the premium IMO.
1% is pretty good.

I only drink organic. Mainly because it avoids the bovine growth hormones allowed in "regular" cattle. But yes, it does taste better.
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Old 11-27-2013, 10:12 AM   #40
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My big problem with WW pasta and other WW products is that like white flour products, are made with pulverized flour that spikes insulin. In my case, that leads to weight gain and a certain lethargy about 45 minutes after eating. And worse than WW pasta is low-carb pasta. Absolutely awful.

Oh, when I eat pasta I cover it with a tomato sauce made with spicy Italian sausage (pork not chicken) and lots of garlic!
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