Healthy Harvest pasta and semonila (sp?)

juggernaut2005 · 09-16-2005, 08:43 AM

I just bought a box of healthy harvest pasta and them babys taste good. The ingredents list semonila(sp?) and its supposedly like wheat and complex carb.. is this a good alternatie to brown rice? and how safe is this thing that sounds like salmonela

**CowPimp** · 09-16-2005, 08:59 AM

I think most any pasta is good. I love WW pasta. Never tried semolina pasta though. Even white pasta isn't that bad. It is actually more of a moderate GI carbohydrate, but most people assume it's simple.

juggernaut2005 · 09-16-2005, 09:55 AM

Quote:

Originally Posted by CowPimp

I think most any pasta is good. I love WW pasta. Never tried semolina pasta though. Even white pasta isn't that bad. It is actually more of a moderate GI carbohydrate, but most people assume it's simple.

Could have fooled me

Ive always been told to avoid white pasta like the plague. whats WW pasta?

gza · 09-16-2005, 10:45 AM

The GI of white and wheat pasta is considerably lower than just about all other refined grain products because of their unique structure: The glutens (wheat proteins) that bind the flour together densely and give pasta its chewy texture also protect the starch particles from being attacked directly by our digestive machinery. You can ruin that convenient property easily enough, though, by overcooking your pasta.

Note that gluten also binds the flour in bread, which has a high GI. However, the structure of bread is light and airy, with much surface area for enzymes to work, unlike the dense, compact structure of pasta.

juggernaut2005 · 09-16-2005, 10:53 AM

Quote:

Originally Posted by gza

The GI of white and wheat pasta is considerably lower than just about all other refined grain products because of their unique structure: The glutens (wheat proteins) that bind the flour together densely and give pasta its chewy texture also protect the starch particles from being attacked directly by our digestive machinery. You can ruin that convenient property easily enough, though, by overcooking your pasta.

Note that gluten also binds the flour in bread, which has a high GI. However, the structure of bread is light and airy, with much surface area for enzymes to work, unlike the dense, compact structure of pasta.

hmm how do you know you have overcooked the pasta? and whenever I cook pasta I pretty much let the water dry out in the pot so I dont drain. Does this method keep the nutrients etc in the pasta?

**CowPimp** · 09-16-2005, 11:12 AM

Quote:

Originally Posted by juggernaut2005

Could have fooled me

Ive always been told to avoid white pasta like the plague. whats WW pasta?

WW pasta is whole wheat pasta.

ReelBigFish · 09-16-2005, 11:33 AM

reg. or White pasta is made from semolina.

Gordo · 09-16-2005, 01:58 PM

That's overcooked....it should be ideally el dente..."too the tooth"....a little grainy. (The box usually tells you the optimal cooking time) as you go past that point the pasta gets softer.

http://www.askdrsears.com/html/4/T044000.asp

Quote:

Judge the ingredient list for pasta in the same way you judge the ingredients on bread labels. It's hard to find whole wheat pasta without a bit of semolina added (remember, semolina is little more than a nice Italian-sounding word for "enriched white flour"), since the addition of semolina gives the pasta a more acceptable taste and texture.

furion joe · 09-17-2005, 09:47 AM

Rice pasta and buckwheat pasta is also good.

09-16-2005, 08:43 AM	#1
juggernaut2005 The F.u.t.u.r.e Join Date: Sep 2005 Location: MA Posts: 617	Healthy Harvest pasta and semonila (sp?) I just bought a box of healthy harvest pasta and them babys taste good. The ingredents list semonila(sp?) and its supposedly like wheat and complex carb.. is this a good alternatie to brown rice? and how safe is this thing that sounds like salmonela
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09-16-2005, 08:59 AM	#2
CowPimp Fueled by Testosterone Moderator Join Date: Jan 2004 Location: Silver Spring, MD Posts: 15,428	I think most any pasta is good. I love WW pasta. Never tried semolina pasta though. Even white pasta isn't that bad. It is actually more of a moderate GI carbohydrate, but most people assume it's simple.
	The only time it's bad to feel the burn is when you're peeing... CowPimp Picks Up Heavy Shit MySpace YouTube Videos

09-16-2005, 10:45 AM	#4
gza Registered User Join Date: Apr 2004 Posts: 12	The GI of white and wheat pasta is considerably lower than just about all other refined grain products because of their unique structure: The glutens (wheat proteins) that bind the flour together densely and give pasta its chewy texture also protect the starch particles from being attacked directly by our digestive machinery. You can ruin that convenient property easily enough, though, by overcooking your pasta. Note that gluten also binds the flour in bread, which has a high GI. However, the structure of bread is light and airy, with much surface area for enzymes to work, unlike the dense, compact structure of pasta.
gza Registered User Join Date: Apr 2004 Posts: 12

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09-16-2005, 11:33 AM	#7
ReelBigFish Turtle Power! Join Date: Oct 2004 Location: Hot A** Mississippi Posts: 608	reg. or White pasta is made from semolina.

09-17-2005, 09:47 AM	#9
furion joe Registered User Join Date: Jul 2005 Location: next level Posts: 215	Rice pasta and buckwheat pasta is also good.