For the past couple of years I have generally stayed away from pasta, and preferring rice, potatoes and gluten free crepes for my carb sources.
Recently I have been getting more creative with my eating, and pasta is back in my diet.
I have noted that there are many choices available now, including; gluten free pasta, rice pasta, high protein pasta etc.
What is your choice of pasta?? How do the newer types compare to the traditional pasta? Is the protein in “high protein” pasta worth the extra few dollars??
I don’t really have much to add, but I’ve got a gluten intolerant friend. Tried his pasta once and while I can’t speak as to its nutritional value it tasted like cardboard. According to him it was also the best one he’s found.
My only advice would be, don’t overthink it. Just go for your standard, old school pasta and you’ll be fine. I think there’s a reason that almost every athlete I’ve ever known or heard of eats pasta especially on game days. From an athletic performance perspective, I can’t imagine there’d be any advantage of any of the other types you mentioned. Regarding pasta, there’s only one thing you have to remember: if you aren’t eating fresh pasta, the only civilised alternative is the stuff out of a box. Only satanists eat the shit that comes in a plastic bag.
[quote]theBird wrote:
Have you guys seen the pasta that is labelled as high protein??
What is the deal with that?
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Personally, I just get a gluten free type pasta and don’t worry about the protein. I just add a shitload of ground turkey and chopped up veggies to the sauce to get my protein/fiber in.
I’ve tried the high-protein stuff, and can’t say it was delectable. No idea about the usefulness of the protein, but I doubt it hurts or helps much.
I’ve been using the high-fiber stuff for years, and acquired a taste for it. I’m switching to egg/rice noodles once I’m out of the couple boxes I have. Trying to avoid gluten, see if it matters.