I am on Asa Andrews anti-inflammation diet due to lymph issues. I do not eat any wheat, but, am not totally gluten free. Some gluten foods do not cause inflammation and I can have them. I prefer rice pasta and use the brand Pasta Joy. My husband, who is a very picky eater, is slowly switching to some of the foods on my diet, and he like the Pasta Joy and The New Hope Brand of Gluten free Chia Seed Pancake and waffle mix. Thanks Spark for a article that helps with ideas for those of us that will not eat wheat
3/25/2013 12:34:53 PM
I found this articule to have very good content. However, I was disappointed by the **misleading** SparkPeople "Subject Title" on my email (Whole-Grain Pastas That Aren't Wheat) which drew me in to reading it. Although the article & it's author are VERY informative, due to the subject title on the received SparkPeople email, I was expecting a focus on specific WHEAT FREE options ALONE. Yet, giving the benefit of the doubt, I suppose an uneducated person might, initially, think that spelt, kamut & couscous aren't actually wheat.
3/25/2013 12:24:33 PM
Very helpful article. However, the botanist in me would like to let people know that corn, wheat, spelt, kamut, rye, and oats are all grasses. Buckwheat is NOT a grass. Buckwheat also has a pretty strong flavor that many might not like.
I have been trying to do Gluten free since I do have a food allergy to wheat. I really liked the corn noodles because they do not get soggy like some of the other grains. I did some research and have read information about GMO's and have read that corn, wheat and soy all are genetically modified. What grain is not a GMO? I am trying Almond and Coconut Flour right now on some recipes.
3/25/2013 11:29:05 AM
If you eat wheat and haven't found Dreamfield's pasta check it out. It is way lower in carbs. No idea why it is never advertised. Cooks and tastes EXACTLY the same as regular white posts. Great for cooking for a crowd without blowing your diet.
3/25/2013 10:57:25 AM
So which pasta is "better for you" and what are the nutritional values????
Good to get this info out...but it seems like the author is the one who hasn't tried them. Rice pasta has a sticky consistency and is mushy and not that great. Corn pasta holds together great and I used it in my soup yesterday! I can get my family to eat some of my corn pasta (I'm the only gluten-intolerant one), but they'll skip the brown rice pasta! I agree that a taste dscription would have been helpful.
Soba noodles are wonderful. They cook quickly. Throw them into broth and you've made your own ramen (minus the fried noodles). Add some chopped bok choy or pea pods and julienned ham or tofu and you have a meal in minutes. Yami!
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