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11-26-2013, 06:21 PM
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#21
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jan 2008
Location: NC
Posts: 21,304
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Quote:
Originally Posted by Ready
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.
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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
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No one agrees with other people's opinions; they merely agree with their own opinions -- expressed by somebody else. Sydney Tremayne
Retired Jun 2011 at age 57
Target AA: 50% equity funds / 45% bonds / 5% cash
Target WR: Approx 1.5% Approx 20% SI (secure income, SS only)
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11-26-2013, 06:37 PM
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#22
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Aug 2011
Location: West of the Mississippi
Posts: 17,263
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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.
__________________
Comparison is the thief of joy
The worst decisions are usually made in times of anger and impatience.
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11-26-2013, 06:37 PM
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#23
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Thinks s/he gets paid by the post
Join Date: Mar 2013
Location: Southern California
Posts: 3,999
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Quote:
Originally Posted by Midpack
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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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11-26-2013, 07:27 PM
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#24
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Nov 2010
Location: Sarasota, FL & Vermont
Posts: 36,373
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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".
__________________
If something cannot endure laughter.... it cannot endure.
Patience is the art of concealing your impatience.
Slow and steady wins the race.
Retired Jan 2012 at age 56
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11-26-2013, 07:50 PM
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#25
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Thinks s/he gets paid by the post
Join Date: Aug 2004
Location: St. Louis
Posts: 2,179
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Quote:
Originally Posted by Bikerdude
I mix WW pasta 50/50 with "Dreamfields" pasta. Works for me.
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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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Dryer sheets Schmyer sheets
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11-26-2013, 07:58 PM
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#26
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Administrator
Join Date: Apr 2006
Posts: 23,038
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It's an abomination.
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Living an analog life in the Digital Age.
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11-26-2013, 08:11 PM
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#27
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Moderator Emeritus
Join Date: Sep 2007
Posts: 17,774
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Linguini in white clam sauce using whole wheat pasta truly is an abomination.
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“Would you like an adventure now, or would you like to have your tea first?” J.M. Barrie, Peter Pan
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11-26-2013, 08:20 PM
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#28
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Thinks s/he gets paid by the post
Join Date: Apr 2011
Location: Madison
Posts: 1,337
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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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Wild Bill shoulda taken more out of his IRA when he could have. . . .
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11-26-2013, 08:21 PM
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#29
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Thinks s/he gets paid by the post
Join Date: Apr 2011
Location: Madison
Posts: 1,337
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Quote:
Originally Posted by Bestwifeever
Linguini in white clam sauce using whole wheat pasta truly is an abomination.
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+++++++1
Julia Childs couldn't agree more. . . .
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Wild Bill shoulda taken more out of his IRA when he could have. . . .
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11-26-2013, 08:25 PM
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#30
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Recycles dryer sheets
Join Date: Mar 2013
Posts: 285
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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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How can you tell when a cat is retired?
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11-26-2013, 08:34 PM
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#31
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Recycles dryer sheets
Join Date: Jul 2013
Location: Cocoa Beach
Posts: 414
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11-26-2013, 08:53 PM
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#32
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Thinks s/he gets paid by the post
Join Date: Jul 2007
Posts: 2,487
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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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Find Joy in the Journey...
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11-26-2013, 09:00 PM
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#33
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Full time employment: Posting here.
Join Date: Dec 2012
Posts: 656
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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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11-27-2013, 03:33 AM
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#34
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jan 2008
Location: NC
Posts: 21,304
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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.
__________________
No one agrees with other people's opinions; they merely agree with their own opinions -- expressed by somebody else. Sydney Tremayne
Retired Jun 2011 at age 57
Target AA: 50% equity funds / 45% bonds / 5% cash
Target WR: Approx 1.5% Approx 20% SI (secure income, SS only)
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11-27-2013, 04:13 AM
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#35
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Recycles dryer sheets
Join Date: Oct 2013
Posts: 67
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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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A year away from work is 26 years of 2 week vacations.
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11-27-2013, 05:49 AM
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#36
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Full time employment: Posting here.
Join Date: Jul 2011
Posts: 723
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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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11-27-2013, 08:23 AM
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#37
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Thinks s/he gets paid by the post
Join Date: Feb 2012
Location: Northern Ohio
Posts: 3,182
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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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11-27-2013, 08:34 AM
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#38
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jan 2006
Location: Rio Grande Valley
Posts: 38,145
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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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Retired since summer 1999.
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11-27-2013, 08:36 AM
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#39
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jan 2006
Location: Rio Grande Valley
Posts: 38,145
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Quote:
Originally Posted by Midpack
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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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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Retired since summer 1999.
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11-27-2013, 09:12 AM
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#40
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Aug 2011
Location: West of the Mississippi
Posts: 17,263
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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!
__________________
Comparison is the thief of joy
The worst decisions are usually made in times of anger and impatience.
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