On 08 Dec 2003 15:38:08 GMT, erospam (Wmkcross) wrote:

My husband is a newly diagnosed Type 2 Diabetic. I am wondering where in New
Jersey I can get flour and pasta made of whole wheat. He is a pasta nut and
I know he will appreciate it. He misses this the most.

Whole wheat flour has just as many carbs as regular flour.

According to the USDA nutritional database:

In one cup of:
Whole Wheat White All Purpose
Carbs 87.08 95.39
Fiber 14.60 3.4
Impact carbs* 72.48 91.99

(*In Europe, they separate fiber carbs from other carbs and don't consider
them as having an impact. In the US, the FDA does not agree with this
opinion. In my personal experience, the fiber carbs do not raise my BG
signficantly and so I discount them, YMMV which is why I provide both sets
of numbers)

As you can see, white all purpose flour has a lot more total carbs than
whole wheat, and a lot more impact carbs.

The only benefit is the added fiber.

Whole wheat has more nutritional value in the from of trace minerals and
vitamins, as well.

(too much fiber for my taste)

Well that can certainly be true.

There are a fair number of whole wheat pastas out there. I find them
tolerable when I'm using them in a very saucy dish, where their flavour is
masked somewhat, but if I'm relying on the pasta tasting good, it's worth a
smaller portion to get good stuff.

Also, there are many very low carb pastas out there. I find I don't care
for the mouth feel of those at all (they tend to replace flour with
proteins), and they can be sorta rubbery. We just don't waste our money on
them any more, but I do encourage people to at least give them a try once
to see if it works for them.

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com