2 years, 3 months ago-
Posts
-
-
Member Question:
When it comes to pasta, is it better to have rice pasta instead of whole wheat or doesn’t it matter as much as fiber content?
My Answer:
For pasta, the most important consideration for weight loss (in non-celiac individuals) is serving size (over type of grain).For visual, this is 1/3 of a tight fist or 1/3 of a cup cooked pasta (per 1 serving of carbohydrate in the Fruits, Roots, and Grains section of our CARE plates).
The real opportunity for fiber then comes from the produce servings on the rest of the plate vs the pasta. Find types/shapes that work well in dishes where you can enjoy in smaller portions. If those are higher fiber varieties – great! Higher fiber varieties are also good for the rest of your family that might not be ready to adhere to smaller portion sizes.
I know smaller portions, 1/3 cup (1C) – 2/3 cup (2C) cooked, almost feels like ‘why bother’ but overtime you do adjust and come to appreciate the smaller amounts when served with enough veggies and protein.
With this all being said, I will add the note that if you know your meal will have more than the 1/3-2/3 cups (greater than 1-2 carbohydrate servings) then I do recommend prioritizing fiber-rich pasta to help with the possibly lost fiber from produce.
-
-
@On my household, we switched to multi grain non-wheat pastas about a year ago (to help my spouse with FODMAP/ stacking-of-wheat servings). It’s RONZONI Gluten Free, made of white rice, brown ricw, corn, and quinoa. The gluten aspect, is incidental, for us. Admittedly, it’s still carbs, but at least we’re getting other grains than wheat.
-
-
- You must be logged in to reply to this topic.