Quote:
Originally Posted by Riverj  Have you tried it yourself?
Whole wheat pasta is as refined as white pasta.
Pasta is made from flour durum bound with water.
Flour is already an as refined as it get food which is quickly absorbed. Giving it the shape of pasta doens't change much the fact that it has an high impact on blood sugar. Whole flour and white flour have an identical impact on blood glucose, because grounding a seed makes it easily and quickly absorbable. The difference is so little to be negligeable.
In this table you can see that whole bread has an higher GI and GL than white bread. Glycemic Load Table
(GL is multiplied by 10) |
On that same page, white pasta has a higher GI than whole wheat. Regardless, GI is notoriously inconsistent (according to Taubes in 'Good Calories, Bad Calories') and it varies tremendously from source to source. On
this page,
this page, and
this page, white bread has a higher GI than whole wheat.
The difference may be negligible, but excess fiber is proven to slow absorption to some extent. You claimed that whole grains spike your glucose
more than refined. This seems pretty unlikely.
Also, the fact that flour is turned into a pasta shape isn't the important point. Boxed pasta is dried, and the duration of the cooking time is what affects its digestibility. The rawer the pasta's center is, the longer it takes digestive enzymes to do their work.