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Question
Posted by: Stacey | 2012/04/18

Pasta

Hi

Please can you clear this up for me .

I have read that one should eat whole wheat pasta, but i have also read that one should eat durum wheat pasta , i used to assume this was the same thing , until i read ingrediants for normal pasta and the first ingrediant is durum wheat.

Price wise normal pasta is cheaper .

Whats is the Gi difference between the two pastas?
Also please tell me where 2 min noodles sits on the Gi as well

Thanks

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Our expert says:
Expert ImageDietDoc

Dear Stacey
According to the SA Glycemic Index & Load Guide, cooked Durum pasta has a low GI of 40. No value is listed for wholewheat pasta, but cooked, homemade pasta made with wheat/cake flour has a high GI of 70. Two Minute Noodles are listed with a high GI of 70.
It is important not to confuse wholewheat products with low-GI products. Wholewheat bread for example, has the same high GI as white bread, namely approx. 70. On the other hand, most of the low-GI breads with added soy protein and seeds, have a low GI of about 55. We eat wholewheat products for their high dietary fibre and their vitamin B contents, to ensure regularity and a healthy nervous system and efficient metabolism. And we eat low-GI foods to ensure that our blood glucose and insulin levels remain steady and as low as possible.
Best regards
DietDoc

The information provided does not constitute a diagnosis of your condition. You should consult a medical practitioner or other appropriate health care professional for a physical exmanication, diagnosis and formal advice. Health24 and the expert accept no responsibility or liability for any damage or personal harm you may suffer resulting from making use of this content.

1
Our users say:
Posted by: DietDoc | 2012/04/19

Dear Stacey
According to the SA Glycemic Index & Load Guide, cooked Durum pasta has a low GI of 40. No value is listed for wholewheat pasta, but cooked, homemade pasta made with wheat/cake flour has a high GI of 70. Two Minute Noodles are listed with a high GI of 70.
It is important not to confuse wholewheat products with low-GI products. Wholewheat bread for example, has the same high GI as white bread, namely approx. 70. On the other hand, most of the low-GI breads with added soy protein and seeds, have a low GI of about 55. We eat wholewheat products for their high dietary fibre and their vitamin B contents, to ensure regularity and a healthy nervous system and efficient metabolism. And we eat low-GI foods to ensure that our blood glucose and insulin levels remain steady and as low as possible.
Best regards
DietDoc

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