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Nutrient Deficiency In Processed Pasta and Bread vs Whole Wheat

I noticed in Kates success story she mentioned switching to whole wheat bread. This is a nice illustration of what nutrients you give up when you choose white, processed foods.

Compared to whole wheat, bread and pasta are missing:

-62 percent of the zinc
-72 percent of the magnesium
-95 percent of the Vitamin E
-50 percent of the folic acid
-72 percent of the chromium
-78 percent of the Vitamin B 6
-78 percent of the fiber

Food for thought!

Sun. Feb 4, 3:37pm

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I tried some whole wheat gnocchi last night and it was really good. If you choose your ww products well, you will rarely miss the white stuff.

Monday, February 05, 2007, 10:35 AM

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Well, I've certainly gotten burned a few times with WW pasta - some of it has the consistency of 'fluffy cardboard'. So, if anyone has recommendations - I'm on the lookout for some pasta with good texture.

Monday, February 05, 2007, 11:11 AM

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another alternative is quinoa pasta. it is great nutritionally, with a lot of natural protein, and tasty! i only cook this kind of pasta nowadays.

Monday, February 05, 2007, 12:04 PM

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11:11 am poster again - quinoa pasta sounds interesting. Where do you generally purchse it?

Monday, February 05, 2007, 1:33 PM

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There's also vegetable, rice, and corn(maize) pastas. I get mine at the local health food store. These places have loads of neat alternatives, and if you find a good one, be loyal! A knowledgable staff at these places are worth their weight in gold for all the info they can provide.

Monday, February 05, 2007, 1:41 PM

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EITHER AT WHOLE FOODS GROCERS OR (oops!) health food stores, generally. some supermarkets carry it, but it depends on the needs of the neighborhood, i imagine. here is a link to some info on the product i buy. i really like the penne and rotini cuts, too.

Monday, February 05, 2007, 1:43 PM

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duh! the link is below...


Monday, February 05, 2007, 1:44 PM

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As far as pasta goes, I like angel hair. So far I haven't found a whole wheat angel hair pasta I don't like. I think because it's so thin it doesn't seem as chewy. Also, whole wheat couscous is now commonly available. I LOVE couscous!

Tuesday, February 06, 2007, 4:51 PM

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Pasta & WW Flour

Impressed by the comments on this site and agree that pasta should be made
with quinoa or spelt or a combination. Using the Google search engine look up
"antineutrients in grains" and you may be shocked. We make our own bread
and use a sour leavening process to neutralized the antineutrients in the flour.
Think that the same process could be applied to making pasta with WW flour.

Monday, December 29, 2008, 11:39 PM

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I get brown rice pasta and its not bad..made only with brown rice and water

Tuesday, December 30, 2008, 11:39 AM

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