Comments on: Yes, You Can Eat Pasta Again

By: Doug Dedge

Doug Dedge — Thu, 06 Aug 2009 01:25:48 +0000

You know what’s really pretentious? People who have a need to constantly point out the pretentiousness in others.

Lighten up Francis.

By: Barbara Kedell

Barbara Kedell — Wed, 29 Apr 2009 17:05:30 +0000

I am concerned about my neices eating habits. All she eats everyday is pasta, brown rice, chicken. She
eats very little of anything else. She will eat salads, cheese, rye bread sparingly. She avoids anything sweet. This has gone on for years, she is now 19. What are the effects of this type of eating??

By: DR

DR — Wed, 04 Jun 2008 13:22:39 +0000

Sorry for ruining your day.

By: no

no — Tue, 03 Jun 2008 14:11:39 +0000

I appreciate this will almost certainly be deleted. I’m not going to be helpful here.

Pasta is the carb base. Nothing more or less. Eat healthy, live healthy, good idea. Science of food? Unnecessary jargon! Stupid postulating… (Stupid people)

Whatever the “GI,” however mushy you like or dislike your pasta, just eat more veg or more meat or whatever you need, and you’ll be fine.

Pretentious fools ruin my day once again

By: DR

DR — Fri, 30 May 2008 10:32:30 +0000

The simple answer is that GI is directly related to how quickly a food can be digested.

Picture two pieces of macaroni. 1 al dente and 1 mushy – think beefaroni.

The mushy piece will be physically larger as it has been swollen by the boiling water.

The larger surface area/volume of the mushy piece makes the job of the digestive tract (teeth & salivary in the mouth + acids in the stomach + small intestine) much easier.

The same would hold true for rice crispies v.s boiled rice.

Crissie – reply if you need a more detailed answer

By: crissie

crissie — Fri, 30 May 2008 01:24:11 +0000

why/how would the gi be affected by the cooking time?

By: DR

DR — Thu, 29 May 2008 14:48:08 +0000

Al dente pasta also has a lower glycemic index than the ‘mushy’ stuff.

Pasta has gotten a bad rap ever since the Atkins rebirth and the growth in diets following the glycemic index.

But, the new pasta, with whole wheat flour + fish oils is combined with a tomato sauce and some protein (beef, chicken, fish) the overall glycemic LOAD drops dramatically.

Glycemic load is more important than the glycemic index. Here is some info – http://healthhabits.wordpress.com/2008/05/26/new-research-low-glycemic-diet-reduces-risk-of-diabetes/

Even though fruits and veggies are still going to give you a better glycemic load number than pasta, these new pastas, combined with protein and healthy omega 3 fats, will allow the consumer to eat pasta again without all of the low-carb guilt.

Great post