What brand of pasta is the healthiest?

[Anonymous]

Is there such a thing as healthy pasta? Is Dreamfields better than whole grain?

[Anonymous]

I think Barilla Plus pasta is better than Dreamfields. But if you have normal insulin sensitivity, then I'd just stick with regular pasta, or whole wheat if you prefer.

What exactly are you looking for in a pasta? If you are really low carb, then spaghetti squash is best.

[Anonymous]

Quinoa pasta.

[Anonymous]

I treat pasta like dessert.

[Anonymous]

Lower carb, I think, is best for me. So probably the Dream Fields and absolutely the spaghetti squash. Both are likely better than regular spaghetti for everyone. My family doesn't noticed the difference with the Dreamfields so that is a definite plus. They don't much care for spaghetti squash, though.

The Barilla with Omega 3 doesn't taste right to me for some reason. I haven't seen Quinoa pasta but I can say that I don't care for quinoa (I've tried) so if it has a texture like quinoa that's probably a no go for me.

[Anonymous]

Can you add more protein and fat, or reduce the amount of pasta, rather than switching?

Dreamfields often has unpredictable effects on blood sugar levels, especially several hours after a meal, for example, 4 or 5 hours. At least regular pasta is a known quantity.

[Anonymous]

Anonymous wrote:Can you add more protein and fat, or reduce the amount of pasta, rather than switching?

Dreamfields often has unpredictable effects on blood sugar levels, especially several hours after a meal, for example, 4 or 5 hours. At least regular pasta is a known quantity.

Interesting. I hadn't heard that. I did hear that if you cook it too long and it's soft (not al dente) than more carbs will be absorbed. I hadn't heard about any delayed effect on blood sugar. I'm not a diabetic but I have to watch it.

[Anonymous]

^But, yes, I often eat just a protein/veggie entree.

[Anonymous]

I like Barilla Plus.

[Anonymous]

I don't know if it's the healthiest - I suppose it depends on what you're looking for in a pasta - but at home I use a high fiber pasta from Fiber Gourmet. Insoluable fiber = lower calorie.

[Anonymous]

All the pastas are about the same. We just shake-in our own grains after the pasta is made. We keep it in the fridge, a mix of golden flax seeds, wheat bran, oat bran, wheat germs, etc. We add it to everything: toast, white rice, PBJ, chilli... you get the idea. This way, we get to eat white processed foods, but with grains added back in.