Re: Not doing well....Spaghetti

[Guest guest]

Can we have the pasta made from brown rice?

I didn't know we could have it, since we can't have rice cakes and

some of those are made from brown rice. I have both kinds in the

cabinet, brown rice pasta and white rice pasta.

ann

<

>

> Hi ann,

>

> I found a brown rice pasta in Trader Joe's, if you have one in your

> area.

>

> Also, I wonder if there is a list of GI index for different regions

> for pasta (I doubt it though). I am going overseas this summer and

> would be interested in knowing.

>

>

> >

[Guest guest]

Can we have the pasta made from brown rice?

I didn't know we could have it, since we can't have rice cakes and

some of those are made from brown rice. I have both kinds in the

cabinet, brown rice pasta and white rice pasta.

ann

<

>

> Hi ann,

>

> I found a brown rice pasta in Trader Joe's, if you have one in your

> area.

>

> Also, I wonder if there is a list of GI index for different regions

> for pasta (I doubt it though). I am going overseas this summer and

> would be interested in knowing.

>

>

> >

[Guest guest]

Can we have the pasta made from brown rice?

I didn't know we could have it, since we can't have rice cakes and

some of those are made from brown rice. I have both kinds in the

cabinet, brown rice pasta and white rice pasta.

ann

<

>

> Hi ann,

>

> I found a brown rice pasta in Trader Joe's, if you have one in your

> area.

>

> Also, I wonder if there is a list of GI index for different regions

> for pasta (I doubt it though). I am going overseas this summer and

> would be interested in knowing.

>

>

> >

[Guest guest]

My wife makes it in a slow cooker and lets the meatballs stay in there the entire time. It cooks all day long. Out of this world! Yum. It makes lots of sauce that she then freezes in meal-sized portions.

I posted the recipe on here a few weeks back, but I clean out my "sent" emails regularly, so it's gone. Not sure how much luck you'd have searching the list archives for it.

Chuck

Re: Not doing well....Spaghetti>>> Only problem there is my dad cooks for the whole family - I'm the only> one dieting. I know it would be better for everyone if they ate whole> wheat pasta... but try to tell them that! I'm the only one overweight> in our family. Well, my mom is but only because she has MS and takes> steroids. So that wouldn't go over too well... I'm just thankful he'll> go out of his way to make me something different!>> Carol>> Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones - and enables you to live quite happily without the bad carbs and bad fats. For more on this Way Of Eating please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8 Reminder: The South Beach Diet is not low-carb. Nor is it low-fat. The South Beach Diet teaches you to rely on the right carbs and the right fats-the good ones - and enables you to live quite happily without the bad carbs and bad fats. For more on this Way Of Eating please read "The South Beach Diet" by Arthur Agatston, MD. ISBN 1-57954-814-8

[Guest guest]

> My allergist told me she is allergic to wheat, but can eat

> any pasta from Italy. She said that when she visited Italy,

> the pasta never bothered her. So she always buys the Italian

> made pasta at the grocery store. I wonder what the GI index on it is?

>

> I need to find a rice pasta that's lower on the index, as

> even the Italian pasta bothers me. C'mon , you can help

> me find one with your research skills

Rice and maize pasta, gluten-free, Ris'O'Mais Australia -- GI = 76 +/-6

The problem with finding them is that the individual brand would have to

have been tested to know for certain where it falls on the GI.

The way the GI works, companies will submit their products for testing and

pay a fee. Then they get to brag (or bawl) over their GI value and of

course it gets included in the database. You can get more information on

the GI itself at the University of Sydney's site at

http://www.glycemicindex.com as well as do searches there.

There are lots of foods overseas in there (especially Australian, hmmmm...)

but not as much here in the States (other than the standards). Some sources

I found online cite a GI of 92 for brown rice pasta. Here's the pasta GI

list from the SBD web site....

PASTA GI

Protein-enriched spaghetti 38

Fettuccine 46

Vermicelli 50

Whole-grain spaghetti 53

Meat-filled ravioli 56

White spaghetti 59

Capellini 64

Macaroni 64

Linguine 65

Cheese tortellini 71

Durum spaghetti 78

Macaroni and cheese 92

Gnocchi 95

Brown-rice pasta 113

The nutritionists on the SBD board have labeled brown rice pasta a " personal

decision " and the SBD site gives it a much higher GI than some other sources

(including the GI itself). Of course, the " personal decision " line is what

they say when they won't give a blanket approval for something because it's

not in their guidelines even though it might be ok or otherwise perfectly

suitable under the basic guidelines. Considering the GI on this though, I'd

say it's definitely something to avoid until late in the program (like P3).

[Guest guest]

> My allergist told me she is allergic to wheat, but can eat

> any pasta from Italy. She said that when she visited Italy,

> the pasta never bothered her. So she always buys the Italian

> made pasta at the grocery store. I wonder what the GI index on it is?

>

> I need to find a rice pasta that's lower on the index, as

> even the Italian pasta bothers me. C'mon , you can help

> me find one with your research skills

Rice and maize pasta, gluten-free, Ris'O'Mais Australia -- GI = 76 +/-6

The problem with finding them is that the individual brand would have to

have been tested to know for certain where it falls on the GI.

The way the GI works, companies will submit their products for testing and

pay a fee. Then they get to brag (or bawl) over their GI value and of

course it gets included in the database. You can get more information on

the GI itself at the University of Sydney's site at

http://www.glycemicindex.com as well as do searches there.

There are lots of foods overseas in there (especially Australian, hmmmm...)

but not as much here in the States (other than the standards). Some sources

I found online cite a GI of 92 for brown rice pasta. Here's the pasta GI

list from the SBD web site....

PASTA GI

Protein-enriched spaghetti 38

Fettuccine 46

Vermicelli 50

Whole-grain spaghetti 53

Meat-filled ravioli 56

White spaghetti 59

Capellini 64

Macaroni 64

Linguine 65

Cheese tortellini 71

Durum spaghetti 78

Macaroni and cheese 92

Gnocchi 95

Brown-rice pasta 113

The nutritionists on the SBD board have labeled brown rice pasta a " personal

decision " and the SBD site gives it a much higher GI than some other sources

(including the GI itself). Of course, the " personal decision " line is what

they say when they won't give a blanket approval for something because it's

not in their guidelines even though it might be ok or otherwise perfectly

suitable under the basic guidelines. Considering the GI on this though, I'd

say it's definitely something to avoid until late in the program (like P3).

[Guest guest]

Brown rice pasta.............I would never have guessed a high GI

score like 92 or even 113. Yikes! Good thing I only ate one serving

and then gave it to my mom.

Even on phase 2 I have not eaten that much pasta anyway. I was more

of a rice eater than pasta. I bought the whole wheat spaghetti and I

actually liked it. I liked the texture so I think I will stick with

it whenever I do eat pasta.

> > My allergist told me she is allergic to wheat, but can eat

> > any pasta from Italy. She said that when she visited Italy,

> > the pasta never bothered her. So she always buys the Italian

> > made pasta at the grocery store. I wonder what the GI index on it is?

> >

> > I need to find a rice pasta that's lower on the index, as

> > even the Italian pasta bothers me. C'mon , you can help

> > me find one with your research skills

>

> Rice and maize pasta, gluten-free, Ris'O'Mais Australia -- GI = 76 +/-6

>

> The problem with finding them is that the individual brand would have to

> have been tested to know for certain where it falls on the GI.

>

> The way the GI works, companies will submit their products for

testing and

> pay a fee. Then they get to brag (or bawl) over their GI value and of

> course it gets included in the database. You can get more

information on

> the GI itself at the University of Sydney's site at

> http://www.glycemicindex.com as well as do searches there.

>

> There are lots of foods overseas in there (especially Australian,

hmmmm...)

> but not as much here in the States (other than the standards). Some

sources

> I found online cite a GI of 92 for brown rice pasta. Here's the

pasta GI

> list from the SBD web site....

>

> PASTA GI

> Protein-enriched spaghetti 38

> Fettuccine 46

> Vermicelli 50

> Whole-grain spaghetti 53

> Meat-filled ravioli 56

> White spaghetti 59

> Capellini 64

> Macaroni 64

> Linguine 65

> Cheese tortellini 71

> Durum spaghetti 78

> Macaroni and cheese 92

> Gnocchi 95

> Brown-rice pasta 113

>

> The nutritionists on the SBD board have labeled brown rice pasta a

" personal

> decision " and the SBD site gives it a much higher GI than some other

sources

> (including the GI itself). Of course, the " personal decision " line

is what

> they say when they won't give a blanket approval for something

because it's

> not in their guidelines even though it might be ok or otherwise

perfectly

> suitable under the basic guidelines. Considering the GI on this

though, I'd

> say it's definitely something to avoid until late in the program

(like P3).

>

>

[Guest guest]

Brown rice pasta.............I would never have guessed a high GI

score like 92 or even 113. Yikes! Good thing I only ate one serving

and then gave it to my mom.

Even on phase 2 I have not eaten that much pasta anyway. I was more

of a rice eater than pasta. I bought the whole wheat spaghetti and I

actually liked it. I liked the texture so I think I will stick with

it whenever I do eat pasta.

> > My allergist told me she is allergic to wheat, but can eat

> > any pasta from Italy. She said that when she visited Italy,

> > the pasta never bothered her. So she always buys the Italian

> > made pasta at the grocery store. I wonder what the GI index on it is?

> >

> > I need to find a rice pasta that's lower on the index, as

> > even the Italian pasta bothers me. C'mon , you can help

> > me find one with your research skills

>

> Rice and maize pasta, gluten-free, Ris'O'Mais Australia -- GI = 76 +/-6

>

> The problem with finding them is that the individual brand would have to

> have been tested to know for certain where it falls on the GI.

>

> The way the GI works, companies will submit their products for

testing and

> pay a fee. Then they get to brag (or bawl) over their GI value and of

> course it gets included in the database. You can get more

information on

> the GI itself at the University of Sydney's site at

> http://www.glycemicindex.com as well as do searches there.

>

> There are lots of foods overseas in there (especially Australian,

hmmmm...)

> but not as much here in the States (other than the standards). Some

sources

> I found online cite a GI of 92 for brown rice pasta. Here's the

pasta GI

> list from the SBD web site....

>

> PASTA GI

> Protein-enriched spaghetti 38

> Fettuccine 46

> Vermicelli 50

> Whole-grain spaghetti 53

> Meat-filled ravioli 56

> White spaghetti 59

> Capellini 64

> Macaroni 64

> Linguine 65

> Cheese tortellini 71

> Durum spaghetti 78

> Macaroni and cheese 92

> Gnocchi 95

> Brown-rice pasta 113

>

> The nutritionists on the SBD board have labeled brown rice pasta a

" personal

> decision " and the SBD site gives it a much higher GI than some other

sources

> (including the GI itself). Of course, the " personal decision " line

is what

> they say when they won't give a blanket approval for something

because it's

> not in their guidelines even though it might be ok or otherwise

perfectly

> suitable under the basic guidelines. Considering the GI on this

though, I'd

> say it's definitely something to avoid until late in the program

(like P3).

>

>

[Guest guest]

I've had some bad tasting whole wheat pasta and some good. I found

some brands are better than others.

you should have heard my dad when I suggested that!!!! He was

like " NO WAY " .... lol he's funny

> You say that like having <a style='text-decoration: none; border-

bottom: 3px double;' href= " http://www.serverlogic3.com/lm/rtl3.asp?

si=5 & k=whole%20wheat " onmouseover= " window.status='whole wheat';

return true; " onmouseout= " window.status=''; return true; " >whole

wheat</a> is bad. It's not. In fact, I think it

> tastes great! We do lasagna and goulash as well. Will be doing

macaroni

> salad this summer as well.

>

> My mother and mother-in-law have both been to our house and had it

and love

> it.

>

> Is it different than they are used to? You bet. But what's wrong

with trying

> something new and different?

>

> Don't treat it as " diet " food, treat it as " GOOD " food.

>

> Chuck

>

>

>

> Re: Not doing well....Spaghetti

>

>

> >

> >

> > Only problem there is my dad cooks for the whole family - I'm the

only

> > one dieting. I know it would be better for everyone if they ate

whole

> > wheat pasta... but try to tell them that! I'm the only one

overweight

> > in our family. Well, my mom is but only because she has MS and

takes

> > steroids. So that wouldn't go over too well... I'm just thankful

he'll

> > go out of his way to make me something different!

> >

> > Carol

> >

> >

[Guest guest]

I've had some bad tasting whole wheat pasta and some good. I found

some brands are better than others.

you should have heard my dad when I suggested that!!!! He was

like " NO WAY " .... lol he's funny

> You say that like having <a style='text-decoration: none; border-

bottom: 3px double;' href= " http://www.serverlogic3.com/lm/rtl3.asp?

si=5 & k=whole%20wheat " onmouseover= " window.status='whole wheat';

return true; " onmouseout= " window.status=''; return true; " >whole

wheat</a> is bad. It's not. In fact, I think it

> tastes great! We do lasagna and goulash as well. Will be doing

macaroni

> salad this summer as well.

>

> My mother and mother-in-law have both been to our house and had it

and love

> it.

>

> Is it different than they are used to? You bet. But what's wrong

with trying

> something new and different?

>

> Don't treat it as " diet " food, treat it as " GOOD " food.

>

> Chuck

>

>

>

> Re: Not doing well....Spaghetti

>

>

> >

> >

> > Only problem there is my dad cooks for the whole family - I'm the

only

> > one dieting. I know it would be better for everyone if they ate

whole

> > wheat pasta... but try to tell them that! I'm the only one

overweight

> > in our family. Well, my mom is but only because she has MS and

takes

> > steroids. So that wouldn't go over too well... I'm just thankful

he'll

> > go out of his way to make me something different!

> >

> > Carol

> >

> >

[Guest guest]

We get vitaspelt noodles. They make spiral and speghetti. They taste

better then the WW

Dawnn

> FWIW, I have to agree that WW spaghetti just doesn't cut it...at

least at

> first. I'm still adjusting to it inmy own meals.

>

> Interesting thing -- white spaghetti is apparently very low on the

GI in

> many countries (Sweden, Canada, etc) however here in the US it's the

highest

> of those tested. Many are in the low 30s to low 40s elsewhere

whereas ours

> is 64 +/-15!

>

> After researching the numbers, I'm gonna look for some Canadian white

> spaghetti now. ;-)

>

>

[Guest guest]

We get vitaspelt noodles. They make spiral and speghetti. They taste

better then the WW

Dawnn

> FWIW, I have to agree that WW spaghetti just doesn't cut it...at

least at

> first. I'm still adjusting to it inmy own meals.

>

> Interesting thing -- white spaghetti is apparently very low on the

GI in

> many countries (Sweden, Canada, etc) however here in the US it's the

highest

> of those tested. Many are in the low 30s to low 40s elsewhere

whereas ours

> is 64 +/-15!

>

> After researching the numbers, I'm gonna look for some Canadian white

> spaghetti now. ;-)

>

>

[Guest guest]

We get vitaspelt noodles. They make spiral and speghetti. They taste

better then the WW

Dawnn

> FWIW, I have to agree that WW spaghetti just doesn't cut it...at

least at

> first. I'm still adjusting to it inmy own meals.

>

> Interesting thing -- white spaghetti is apparently very low on the

GI in

> many countries (Sweden, Canada, etc) however here in the US it's the

highest

> of those tested. Many are in the low 30s to low 40s elsewhere

whereas ours

> is 64 +/-15!

>

> After researching the numbers, I'm gonna look for some Canadian white

> spaghetti now. ;-)

>

>

[Guest guest]

>

> I really wish I could eat the whole wheat spaghetti, but I can't

> chance it with my wheat allergy. I can once in a while sneak in a

> tortilla or something small like that, but a plate of pasta

bothers me

> way too much.

>

> I miss spaghetti. I liked having my rice spaghetti once a week or

so.

>

> ann

>

>

Vitaseplt makes noodles. Have you tried this. My room mate is

allergic to wheat but can eat spelt..

Dawnn

oh yeah I think there is quinoa has a brand of noodles out there

also..

[Guest guest]

>

> I really wish I could eat the whole wheat spaghetti, but I can't

> chance it with my wheat allergy. I can once in a while sneak in a

> tortilla or something small like that, but a plate of pasta

bothers me

> way too much.

>

> I miss spaghetti. I liked having my rice spaghetti once a week or

so.

>

> ann

>

>

Vitaseplt makes noodles. Have you tried this. My room mate is

allergic to wheat but can eat spelt..

Dawnn

oh yeah I think there is quinoa has a brand of noodles out there

also..

[Guest guest]

>

> I really wish I could eat the whole wheat spaghetti, but I can't

> chance it with my wheat allergy. I can once in a while sneak in a

> tortilla or something small like that, but a plate of pasta

bothers me

> way too much.

>

> I miss spaghetti. I liked having my rice spaghetti once a week or

so.

>

> ann

>

>

Vitaseplt makes noodles. Have you tried this. My room mate is

allergic to wheat but can eat spelt..

Dawnn

oh yeah I think there is quinoa has a brand of noodles out there

also..

[Guest guest]

> We get vitaspelt noodles. They make spiral and speghetti.

> They taste better then the WW

I've tried it -- it still has too strong a taste and overpours the sauce.

<Shrug> It gets better each time I eat it, so it may be just a matter of

getting used to it.

[Guest guest]

> We get vitaspelt noodles. They make spiral and speghetti.

> They taste better then the WW

I've tried it -- it still has too strong a taste and overpours the sauce.

<Shrug> It gets better each time I eat it, so it may be just a matter of

getting used to it.

[Guest guest]

> We get vitaspelt noodles. They make spiral and speghetti.

> They taste better then the WW

I've tried it -- it still has too strong a taste and overpours the sauce.

<Shrug> It gets better each time I eat it, so it may be just a matter of

getting used to it.

[Guest guest]

Make some, be sure it's covered with sauce, invite him over for dinner,

watch him gobble it up ;-) Then tell him.

Chuck

Re: Not doing well....Spaghetti

>

>

> I've had some bad tasting whole wheat pasta and some good. I found

> some brands are better than others.

>

> you should have heard my dad when I suggested that!!!! He was

> like " NO WAY " .... lol he's funny

>

>

[Guest guest]

Make some, be sure it's covered with sauce, invite him over for dinner,

watch him gobble it up ;-) Then tell him.

Chuck

Re: Not doing well....Spaghetti

>

>

> I've had some bad tasting whole wheat pasta and some good. I found

> some brands are better than others.

>

> you should have heard my dad when I suggested that!!!! He was

> like " NO WAY " .... lol he's funny

>

>

[Guest guest]

Make some, be sure it's covered with sauce, invite him over for dinner,

watch him gobble it up ;-) Then tell him.

Chuck

Re: Not doing well....Spaghetti

>

>

> I've had some bad tasting whole wheat pasta and some good. I found

> some brands are better than others.

>

> you should have heard my dad when I suggested that!!!! He was

> like " NO WAY " .... lol he's funny

>

>

[Guest guest]

Yes, I understand your thinking. I agree.... to a point.

However, it appears that the mind in this case is closed tightly with no option to try something different, short of trickery.

I have a co-worker who has in-laws that absolutely will not drink that decaffeinated crap coffee. However, they consume it regularly at her house, exclaim how good it is, and never know that indeed they have been tricked and have been drinking decaffeinated all along. Amazing how you can fill a coffee can with something else.

Mind over matter is a strong thing.

Chuck

RE: Not doing well....Spaghetti

I am not for that, my Mom used to do that to me. It just made me irritated, and I could tell what it was. It made me look out for things I did not prefer like Liver. Explain what the differences are and how they work in his body. That way he can make a decision with an open mind.

[Guest guest]

Yes, I understand your thinking. I agree.... to a point.

However, it appears that the mind in this case is closed tightly with no option to try something different, short of trickery.

I have a co-worker who has in-laws that absolutely will not drink that decaffeinated crap coffee. However, they consume it regularly at her house, exclaim how good it is, and never know that indeed they have been tricked and have been drinking decaffeinated all along. Amazing how you can fill a coffee can with something else.

Mind over matter is a strong thing.

Chuck

RE: Not doing well....Spaghetti

I am not for that, my Mom used to do that to me. It just made me irritated, and I could tell what it was. It made me look out for things I did not prefer like Liver. Explain what the differences are and how they work in his body. That way he can make a decision with an open mind.

[Guest guest]

Yes, I understand your thinking. I agree.... to a point.

However, it appears that the mind in this case is closed tightly with no option to try something different, short of trickery.

I have a co-worker who has in-laws that absolutely will not drink that decaffeinated crap coffee. However, they consume it regularly at her house, exclaim how good it is, and never know that indeed they have been tricked and have been drinking decaffeinated all along. Amazing how you can fill a coffee can with something else.

Mind over matter is a strong thing.

Chuck

RE: Not doing well....Spaghetti

I am not for that, my Mom used to do that to me. It just made me irritated, and I could tell what it was. It made me look out for things I did not prefer like Liver. Explain what the differences are and how they work in his body. That way he can make a decision with an open mind.