Comments on: The Truth Behind Multigrain Pasta

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By: Marti Klever

Marti Klever — Sat, 17 Jul 2010 00:58:32 +0000

Just started using multigrain pasta. I’m “sensitive” to white flour pasta, meaning that it triggers me to keep eating it and I’m never satisfied when the meal is over. I also crave it continually. I had a totally different response to the multi-grain, which I got at Fresh & Easy in Las Vegas. It’s called “Spaghetti with Omega 3.” I let it cook for 13-15 min. and I like the slightly grainy texture. It’s delicious. I mix it with a sauce of sauteed onions, garlic tomato sauce, canned tomatoes and fresh sliced mushrooms. Yum. I’m thrilled that I have found a pasta that actually satisfies me. OF COURSE it’s better for you. White flour pasta has no nutritional value whatsoever. This pasta is golden brown in color and contains 9 g. of protein per serving, which really works for a vegetarian like me. That’s a huge amount of protein for a packaged food. I have not been triggered to overeat after a meal of it and I don’t have that usual, bloated feeling I have eating white flour pasta. This one has legume flour, egg white, oat fiber, flaxeed (good for women’s health) whole grain barley and whole grain oat flour as well as enriched semolina. Oh, and sugar content: less than 1 g. We all know how regular pasta turns to sugar in your gut. I’m real happy with it. A half a package: 700 calories. I eat about half of that, and it’s a lot. With tomato sauce you’re eating a moderate calorie meal, and it wouldn’t hurt to have a nice green veggie alongside like asapragus or brocoli, or a salad.

By: Rachel

Rachel — Thu, 17 Sep 2009 15:38:47 +0000

I have gestational diabetes, but Barilla Plus (as well as the generic store-brand version I had last night) does not raise my blood sugar like normal pasta does.

By: MaxMillion

MaxMillion — Wed, 08 Apr 2009 23:30:45 +0000

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By: Matt Di Pasquale

Matt Di Pasquale — Wed, 08 Apr 2009 08:45:32 +0000

Pauline, you know how they tell you to go with your gut?
Well, your gut is correct in this instance: it looks the same because it is virtually the same: lacking in nutrition. As you say in your comment above: “Multigrain is a bit tricky - it is not necessarily made entirely of whole grains.” That is spot on [more discussion - http://www.wisegeek.com/what-is-multigrain-bread.htm. You want to stay away from "enriched" multigrain pasta like this because it is virtually as unhealthy as white pasta. "Enriched" means they take all the grains, strip all the natural fiber, minerals, and vitamins, and "enrich" the end malnutritious result by adding the following minerals and vitamins back: niacin (vit. B3), ferrous lactate (iron), thiamine mononitrate (vit. B1), riboflavin (vit. B2), folic acid (vit. B9). [ingredients -> ]

If you really must stick with Barilla, this is the pasta you want:
http://www.barillaus.com/home/Pages/Barilla_Whole_Grain.aspx
But it’s still only 51% whole grain and not organic, so there are pesticides in it and it is lacking in vitamin B12.

So if you really want to man-up, then you need to go with something 100% whole grain and all organic. For example: http://www.edenfoods.com/store/index.php?cPath=22_34

Finally, tt: wheat is a type of grain. Other grains are barley, quinoa, oats, etc. Whole wheat is usually better than multigrain because, as discussed above, multigrain is often not made of whole grains. But, if you can find multigrain pasta that is made of 100% whole grains, then that’s even better than whole wheat because you want to eat a variety of grains.

As far as weight goes, eating either will cause you to lose weight. They’ve done studies that if you eat a whole plant-based diet as suggested in The China Study, you can eat as much as you want and still lose weight. The Atkins diet will slowly kill you… plus you have to monitor what you eat. Why would you want to worry about all that calorie counting? It’s much easier to worry about ingredients. Well, actually, not that much easier with how corrupt our food industry is now, but it should be much easier. :)

By: Pauline

Pauline — Thu, 14 Jun 2007 16:02:46 +0000

Whole wheat products are supposed to be made with whole-wheat flour, which is wheat kernels all ground up. Whole grain products on the other hand can be made from any variety of grains. Multi-grain is a bit tricky - it is not necessarily made entirely of whole grains.

I can’t tell you which you should buy, but I do think the multi-grain pasta is better than the “regular stuff.” If you’ve never tried it, you might not be used to the taste and texture. My advice for this is start off with mixing the regular stuff with the multi-grain - do a half and half. You won’t even notice the difference.

By: tt

tt — Thu, 14 Jun 2007 11:09:41 +0000

WHAT IS THE DIFFERENCE BETWEEN WHOLE WHEAT & MULTI-GRAIN??????? ACTUALLY MY REAL QUESTION IS WHICH ONE IS BETTER IF YOUR TRYING TO LOOSE WEIGHT??? I HAVE DECIDED THAT THE REGULAR STUFF IS THE DEVIL. SO SHOULD I BUY WHOLE WHEAT OR MULTIGRAIN~SOS~??????????