With more gluten-free diets becoming fashionable, many people have started to question how healthy wheat pasta really is. Rajneesh Bhasin, MD, Borges India says, pasta provides energy and essential nutrients in the form of fiber, vitamins and minerals. While we are frequently cautioned that pastas aren’t healthy, one single meal of pasta (100g) is loaded with 12.5 g protein and 2.5 g fibre while whole wheat pastas are loaded with 3.5 to 4 times the fibre of regular durum wheat pastas.
The research, published in Nutrition and Diabetes, indicates that pasta consumption doesn’t contribute to obesity, and was actually linked to a lower body mass index (BMI) because it known to be a part of a healthy Mediterranean diet people across the globe aspire to adopt. It is important to know that it doesn’t raise cholesterol, contains no unhealthy fats and is good source of the carbohydrates and nutrients.
Bhasin further stated, wheat has been a staple foodstuff for humans for centuries, but of late refined wheat flour (maida) has taken up dominant position in our daily diets in the form of bread, noodles and other products. It is mostly due to its ease in conversion to different shapes, better shelf life and reduced price even though we know that refined flour (maida) is difficult to digest and increases insulin levels in blood over a period of time.
Whole wheat pasta is made up from whole durum wheat semolina which contains all the parts of a wheat grain i.e bran, germ, endosperm unlike refined flours which contains only endosperm which erodes major fibre and protein boosters in the form of bran and germ. In fact, it is the bran which has the major portion of fiber and protein due to the lineage and knowledge about wheat farming and grounding process. And cooking pasta al dente reduces its glycemic index, which cuts out any sugar rush. Several studies have also shown that ½ cup serving of whole wheat pasta can reduce the risk of chronic health conditions like cardiovascular disease, type II diabetes, cancer, digestive issues.
{{/usCountry}}Whole wheat pasta is made up from whole durum wheat semolina which contains all the parts of a wheat grain i.e bran, germ, endosperm unlike refined flours which contains only endosperm which erodes major fibre and protein boosters in the form of bran and germ. In fact, it is the bran which has the major portion of fiber and protein due to the lineage and knowledge about wheat farming and grounding process. And cooking pasta al dente reduces its glycemic index, which cuts out any sugar rush. Several studies have also shown that ½ cup serving of whole wheat pasta can reduce the risk of chronic health conditions like cardiovascular disease, type II diabetes, cancer, digestive issues.
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