Glycemic load:Why pasta is high

[Wuzzy]

Also as discussed here many times in the past week, Walter
Willett probably the leader in understanding how populations
work, also a person who understands glycemic index as noted by
his constant reference to it,

also recommends removing pasta, and rice from the diet.

of course he does encourage whole grain rice. He seems to be
coming from way left field on that one. I agree with removing
pasta though as well as adding whole grains.

[Johan Van]

Wuzzy wrote:

> Also as discussed here many times in the past week, Walter
> Willett probably the leader in understanding how populations
> work, also a person who understands glycemic index as noted
> by his constant reference to it,
>
> also recommends removing pasta, and rice from the diet.
>
> of course he does encourage whole grain rice. He seems to be
> coming from way left field on that one. I agree with
> removing pasta though as well as adding whole grains.

What about whole grain pasta?

--
Johan Van Gompel http://johanvg.dyndns.org Debian GNU/Linux
2.4.17 on Athlon 1400/512 MB

[Jay Tanzma]

Johan Van Gompel wrote:
>
> Wuzzy wrote:
>
> > Also as discussed here many times in the past week, Walter
> > Willett probably the leader in understanding how
> > populations work, also a person who understands glycemic
> > index as noted by his constant reference to it,
> >
> > also recommends removing pasta, and rice from the diet.
> >
> > of course he does encourage whole grain rice. He seems to
> > be coming from way left field on that one. I agree with
> > removing pasta though as well as adding whole grains.
>
> What about whole grain pasta?

What about al dente pasta?

-Jay

[Paul Roger]

"Jay Tanzman" <jtanzman@sph.llu.edu> wrote in message
news:3C5AEDD6.E46D87DB@sph.llu.edu...
>
>
> Johan Van Gompel wrote:
> >
> > Wuzzy wrote:
> >
> > > Also as discussed here many times in the past week,
> > > Walter Willett probably the leader in understanding how
> > > populations work, also a person who understands glycemic
> > > index as noted by his constant reference to it,
> > >
> > > also recommends removing pasta, and rice from the diet.
> > >
> > > of course he does encourage whole grain rice. He seems
> > > to be coming from way left field on that one. I agree
> > > with removing pasta though as well as adding whole
> > > grains.
> >
> > What about whole grain pasta?
>
> What about al dente pasta?

what about fasta pasta?

PR

[Jay Tanzma]

Paul Rogers wrote:
>
> "Jay Tanzman" <jtanzman@sph.llu.edu> wrote in message
> news:3C5AEDD6.E46D87DB@sph.llu.edu...
> >
> >
> > Johan Van Gompel wrote:
> > >
> > > Wuzzy wrote:
> > >
> > > > Also as discussed here many times in the past week,
> > > > Walter Willett probably the leader in understanding
> > > > how populations work, also a person who understands
> > > > glycemic index as noted by his constant reference to
> > > > it,
> > > >
> > > > also recommends removing pasta, and rice from the
> > > > diet.
> > > >
> > > > of course he does encourage whole grain rice. He seems
> > > > to be coming from way left field on that one. I agree
> > > > with removing pasta though as well as adding whole
> > > > grains.
> > >
> > > What about whole grain pasta?
> >
> > What about al dente pasta?
>
> what about fasta pasta?

Actually, my question was serious. I've heard that the
glycemic index is low for al dente and high for mushy pasta.

-Jay

[Paul Roger]

"Jay Tanzman" <jtanzman@sph.llu.edu> wrote in message
news:3C5AFDA4.1F83E92D@sph.llu.edu...
>
>
> Paul Rogers wrote:
> >
> > "Jay Tanzman" <jtanzman@sph.llu.edu> wrote in message
> > news:3C5AEDD6.E46D87DB@sph.llu.edu...
> > >
> > >
> > > Johan Van Gompel wrote:
> > > >
> > > > Wuzzy wrote:
> > > >
> > > > > Also as discussed here many times in the past week,
> > > > > Walter Willett probably the leader in understanding
> > > > > how populations work, also a person who understands
> > > > > glycemic index as noted by his constant reference to
> > > > > it,
> > > > >
> > > > > also recommends removing pasta, and rice from the
> > > > > diet.
> > > > >
> > > > > of course he does encourage whole grain rice. He
> > > > > seems to be coming from way left field on that one.
> > > > > I agree with removing pasta though as well as adding
> > > > > whole grains.
> > > >
> > > > What about whole grain pasta?
> > >
> > > What about al dente pasta?
> >
> > what about fasta pasta?
>
> Actually, my question was serious. I've heard that the
> glycemic index is
low
> for al dente and high for mushy pasta.

<g> and so was mine. The high protein durum wheat pastas are
apparently low GI. The softer wheats produce high GI pasta
(fasta pasta). Most canned pasta is high GI as I
understand it -- but maybe this is because it is
overcooked and not because of wheat type -- don't know.

PR

[John 'The]

x-no-archive: yes

OSU Nutrition Snobs be gone!

Once upon a time, our fellow Jay Tanzman rambled on about "Re:
Glycemic load:Why pasta is high." Our champion being bored in
sci.med.nutrition retorts, thusly ...

>> > > What about whole grain pasta?

>> > What about al dente pasta?

>> what about fasta pasta?

>Actually, my question was serious. I've heard that the
>glycemic index is low for al dente and high for mushy
>pasta. -Jay

Poor Jay? Nobody is taking you seriously?

I have been over this before with Ron Roth. The GI of pasta is
a function of how long the past was cooked.
--
John Gohde, Achieving good health is an Art, NOT a Science!

The www.NaturalHealthPerspective.com website is a
cross-browser, cross-platform friendly site.

[Paul Roger]

"John 'the Man'" <DeMan@JustSayNo.com> wrote in message
news:bpem5uc738stmhpqiabcjc37cc6513ucg0@4ax.com...
> x-no-archive: yes
>
> OSU Nutrition Snobs be gone!
>
> Once upon a time, our fellow Jay Tanzman rambled on about
> "Re: Glycemic load:Why pasta is high." Our champion being
> bored in sci.med.nutrition retorts, thusly ...
>
> >> > > What about whole grain pasta?
>
> >> > What about al dente pasta?
>
> >> what about fasta pasta?
>
> >Actually, my question was serious. I've heard that the
> >glycemic index is
low
> >for al dente and high for mushy pasta. -Jay
>
> Poor Jay? Nobody is taking you seriously?
>
> I have been over this before with Ron Roth. The GI of pasta
> is a function of how long the past was cooked.

Not necessarily. Here is a description of pastas and wheat:

"The flour used in the production of pasta very much depends
upon what is being made. Soft wheat flour for instance is used
to make fresh pastas such as tagliatelle, tagliolini,
fettuccine, or stuffed pastas like ravioli or tortelloni, for
lasagne and cannelloni. Then at other times it is made from
semolina which is used for the dry hard wheat pastas such as
spaghetti, spaghettoni and spaghettini depending upon their
diameter, vermicelli ziti, maccheroni, penne, fusilli, the
list is almost endless."

As I understand it, the hard wheat pastas are of lower GI than
the soft wheat (less protein) pastas. This may account for
some of Wuzzy pasta and glycemic load correlations. Not all
pasta is low GI.

Paul R

[John 'The]

x-no-archive: yes

OSU Nutrition Snobs be gone!

Once upon a time, our fellow Paul Rogers rambled on about "Re:
Glycemic load:Why pasta is high." Our champion being bored in
sci.med.nutrition retorts, thusly ...

>"John 'the Man'" <DeMan@JustSayNo.com> wrote in message
>news:bpem5uc738stmhpqiabcjc37cc6513ucg0@4ax.com...
>> x-no-archive: yes
>>
>> OSU Nutrition Snobs be gone!
>>
>> Once upon a time, our fellow Jay Tanzman rambled on about
>> "Re: Glycemic load:Why pasta is high." Our champion being
>> bored in sci.med.nutrition retorts, thusly ...
>>
>> >> > > What about whole grain pasta?
>>
>> >> > What about al dente pasta?
>>
>> >> what about fasta pasta?
>>
>> >Actually, my question was serious. I've heard that the
>> >glycemic index is
>low
>> >for al dente and high for mushy pasta. -Jay
>>
>> Poor Jay? Nobody is taking you seriously?
>>
>> I have been over this before with Ron Roth. The GI of pasta
>> is a function of how long the past was cooked.
>
>Not necessarily. Here is a description of pastas and wheat:
>
>"The flour used in the production of pasta very much depends
>upon what is being made. Soft wheat flour for instance is
>used to make fresh pastas such as tagliatelle, tagliolini,
>fettuccine, or stuffed pastas like ravioli or tortelloni, for
>lasagne and cannelloni. Then at other times it is made from
>semolina which is used for the dry hard wheat pastas such as
>spaghetti, spaghettoni and spaghettini depending upon their
>diameter, vermicelli ziti, maccheroni, penne, fusilli, the
>list is almost endless."
>
>As I understand it, the hard wheat pastas are of lower GI
>than the soft wheat (less protein) pastas. This may account
>for some of Wuzzy pasta and glycemic load correlations. Not
>all pasta is low GI.
>
>Paul R

You do *not* answer a question by introducing a new variable.

Given a specific pasta, its GI will depend on how long you
boil it. You can boil the same "hard wheat pasta" for 3
minutes and for 30 minutes. The GI for the "hard wheat pasta"
cooked 30 minutes will be higher than for the "hard wheat
pasta" cooked only 3 minutes.
--
John Gohde, Achieving good health is an Art, NOT a Science!

The www.NaturalHealthPerspective.com website is a
cross-browser, cross-platform friendly site.

[Jay Tanzma]

Paul Rogers wrote:
>
> "John 'the Man'" <DeMan@JustSayNo.com> wrote in message
> news:bpem5uc738stmhpqiabcjc37cc6513ucg0@4ax.com...
> > x-no-archive: yes
> >
> > OSU Nutrition Snobs be gone!
> >
> > Once upon a time, our fellow Jay Tanzman rambled on about
> > "Re: Glycemic load:Why pasta is high." Our champion being
> > bored in sci.med.nutrition retorts, thusly ...
> >
> > >> > > What about whole grain pasta?
> >
> > >> > What about al dente pasta?
> >
> > >> what about fasta pasta?
> >
> > >Actually, my question was serious. I've heard that the
> > >glycemic index is
> low
> > >for al dente and high for mushy pasta. -Jay
> >
> > Poor Jay? Nobody is taking you seriously?
> >
> > I have been over this before with Ron Roth. The GI of
> > pasta is a function of how long the past was cooked.
>
> Not necessarily. Here is a description of pastas and wheat:
>
> "The flour used in the production of pasta very much depends
> upon what is being made. Soft wheat flour for instance is
> used to make fresh pastas such as tagliatelle, tagliolini,
> fettuccine, or stuffed pastas like ravioli or tortelloni,
> for lasagne and cannelloni. Then at other times it is made
> from semolina which is used for the dry hard wheat pastas
> such as spaghetti, spaghettoni and spaghettini depending
> upon their diameter, vermicelli ziti, maccheroni, penne,
> fusilli, the list is almost endless."

Clearly, Italian taste buds have more ability to discriminate
between types of pasta than mine do. I never realized that
these pastas differed in any way other than their shape.

-Jay

[Paul Roger]

"John 'the Man'" <DeMan@JustSayNo.com> wrote in message
news:a79n5ugravkduv1ud4ij9ldpjt0atdol35@4ax.com...
> x-no-archive: yes
>
> OSU Nutrition Snobs be gone!
>
> Once upon a time, our fellow Paul Rogers rambled on about
> "Re: Glycemic load:Why pasta is high." Our champion being
> bored in sci.med.nutrition retorts, thusly ...
>
> >"John 'the Man'" <DeMan@JustSayNo.com> wrote in message
> >news:bpem5uc738stmhpqiabcjc37cc6513ucg0@4ax.com...
> >> x-no-archive: yes
> >>
> >> OSU Nutrition Snobs be gone!
> >>
> >> Once upon a time, our fellow Jay Tanzman rambled on about
> >> "Re: Glycemic load:Why pasta is high." Our champion being
> >> bored in sci.med.nutrition retorts, thusly ...
> >>
> >> >> > > What about whole grain pasta?
> >>
> >> >> > What about al dente pasta?
> >>
> >> >> what about fasta pasta?
> >>
> >> >Actually, my question was serious. I've heard that the
> >> >glycemic index
is
> >low
> >> >for al dente and high for mushy pasta. -Jay
> >>
> >> Poor Jay? Nobody is taking you seriously?
> >>
> >> I have been over this before with Ron Roth. The GI of
> >> pasta is a function of how long the past was cooked.
> >
> >Not necessarily. Here is a description of pastas and wheat:
> >
> >"The flour used in the production of pasta very much
> >depends upon what is being made. Soft wheat flour for
> >instance is used to make fresh pastas
such
> >as tagliatelle, tagliolini, fettuccine, or stuffed pastas
> >like ravioli or tortelloni, for lasagne and cannelloni.
> >Then at other times it is made
from
> >semolina which is used for the dry hard wheat pastas such
> >as spaghetti, spaghettoni and spaghettini depending upon
> >their diameter, vermicelli
ziti,
> >maccheroni, penne, fusilli, the list is almost endless."
> >
> >As I understand it, the hard wheat pastas are of lower GI
> >than the soft wheat (less protein) pastas. This may account
> >for some of Wuzzy pasta and glycemic load correlations. Not
> >all pasta is low GI.
> >
> >Paul R
>
> You do *not* answer a question by introducing a new
> variable.
>
> Given a specific pasta, its GI will depend on how long you
> boil it. You can boil the same "hard wheat pasta" for 3
> minutes and for 30 minutes. The GI for the "hard wheat
> pasta" cooked 30 minutes will be higher than for the "hard
> wheat pasta" cooked only 3 minutes.

Can't you count?

So there are *two* variables eh? . . . type of wheat in the
pasta and how long you boil it?

Paul R

[John 'The]

x-no-archive: yes

OSU Nutrition Snobs be gone!

Once upon a time, our fellow Paul Rogers rambled on about "Re:
Glycemic load:Why pasta is high." Our champion being bored in
sci.med.nutrition retorts, thusly ...

>So there are *two* variables eh? . . . type of wheat in the
>pasta and how long you boil it?

No! There are more than just two. :-(

In the States, it is very trendy to buy homemade like pasta at
the grocery store. I have read the food labels on them. Just
as I expected, they are made with enriched flour *not* whole
wheat. They are supposedly health foods because they have
vegetables blended in them like spinach to give a green color.

And, how about thickness? Are they thin rounded or fat
rounded? Are they about a quarter inch wide and fat? How about
egg shells?

Also, is the sauce poured on top or do you let the pasta soak
up all the sauce in your cooking pot?
--
John Gohde, Achieving good health is an Art, NOT a Science!

The www.NaturalHealthPerspective.com website is a
cross-browser, cross-platform friendly site.

[Paul Roger]

"John 'the Man'" <DeMan@JustSayNo.com> wrote in message
news:t06o5u4a8ctm0rrd3ai8fuqs09nihs9s5e@4ax.com...
>
> And, how about thickness? Are they thin rounded or fat
> rounded? Are they about a quarter inch wide and fat? How
> about egg shells?

Yep, I heard that the longer the spaghetti strand the
lower the GI.

So you should never break spaghetti in half for cooking; just
get a bigger pot.

PR

[John 'The]

x-no-archive: yes

Once upon a time, our fellow Paul Rogers rambled on about "Re:
Glycemic load:Why pasta is high." Our champion being bored in
sci.med.nutrition retorts, thusly ...

>"John 'the Man'" <DeMan@JustSayNo.com> wrote in message
>news:t06o5u4a8ctm0rrd3ai8fuqs09nihs9s5e@4ax.com...
>>
>> And, how about thickness? Are they thin rounded or fat
>> rounded? Are they about a quarter inch wide and fat? How
>> about egg shells?
>
>Yep, I heard that the longer the spaghetti strand the
>lower the GI.
>
>So you should never break spaghetti in half for cooking; just
>get a bigger pot.

Diameter!!!