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More Whole Grain Pastas Are Appearing On Grocery Shelves

October 2, 2015: 12:00 AM EST
Nutritionists, dieticians and other food experts advise against eating white pasta because it’s made with white flour that loses its healthful bran and germ – along with fiber, protein, iron and B vitamins – when it is milled. It ends up as a high-glycemic, quickly digested carbohydrate. Food manufacturers know all this, too, and so have been developing alternative pastas made with whole grains rich in fiber, protein, vitamins and minerals. Shoppers can now find at least six types of whole grain pastas that are more heart healthy: whole wheat, quinoa, sprouted grain, buckwheat noodles, spelt and brown rice.
K. Aleisha Fetters, "The Healthiest Pastas: From Quinoa to Buckwheat Noodles", US News & World Report, October 02, 2015, © U.S. News & World Report LP.
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