Our expert says:
The main difference between pastas and their effect on blood sugar and insulin levels (which will affect weightloss in the longterm), is that both white and wholewheat pastas made with so-called Durum wheat have a low glycaemic index (GI) of 40, while white and wholewheat pasta made from non-Durum wheat has a high GI of 70. As regards energy content, according to the SA Food Tables, cooked spaghetti or macaroni made with white flour provides 590 kJ/100g, while cooked spaghetti or macaroni made with wholewheat flour provides 519 kJ/100g. The latter lower energy value is due to the higher fibre content of wholewheat pasta, namely 42.g/100g versus 1.6g/100g for pasta made with white flour.
So using the wholewheat pasta would reduce the energy content moderately, but make sure that the pasta is made with Durum wheat. It is difficult to say if your hubby can tolerate wholewheat pasta if he has IBS. Patients with IBS tend to have individual reactions to foods, so some foods will cause one patient to develop flatulence and pain, while the same foods will not cause any problems in other IBS patients. If your hubby is generally sensitive to wholewheat foods, then he may also react to wholewheat pasta.
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