Protein pasta, whole-grain pasta, high-fiber pasta... do they really make a difference if you don't have specific dietary needs?
Traditional pasta, a beloved staple in many a weeknight dinner, sometimes gets a bad rap on the health front, maligned with other simple carbohydrates like bread and pizza. As a result, a host of “healthy” pasta options have sprung up on store shelves: P
Take all of the following information with this caveat: Specific dietary needs should always dictate which choices are best for you. Folks with a gluten intolerance, gluten sensitivity or wheat allergy already know they can’t eat regular pasta and can benefit from the list of alternatives at the grocery store. Swap out or add in higher-fiber or protein-powered options if you have pre-diabetes, diabetes or polycystic ovary syndrome, suggests registered nutritionist Sue-Ellen Anderson-Haynes.
Lentil and chickpea pastas have only about 11 or 12 grams of protein and slightly more fiber per serving, about twice as much as regular wheat pasta. Looking to bulk up the meal? Add protein like ground beef and fiber like tomatoes, carrots and celery, though you’re likely already doing that.Many of us have swapped our white bread for whole wheat, and dietitians say it’s a good idea to do the same for pasta. Frankeny explained, “Whole-wheat pasta kicks fiber, protein and nutrients up a notch.
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