We are told to stay away from white pastas and breads and choosing whole wheat varieties instead; but why is whole wheat pasta better than white? Read on my friends, read on!

1. Why is Whole Wheat Pasta Better than White?
We are told to stay away from white pastas and breads and choosing whole wheat
varieties instead; but why is whole wheat pasta better than white? Read on my friends,
read on!
Processing, processing, processing! The main difference between white and whole
wheat pastas and breads is that they are processed differently. While whole wheat
contains 3 very healthy and important parts of the grain- the bran, germ, and endosperm,
white only ends up with the the endosperm. After being processed, meaning the wheat is
heated until the germ and bran fall off, white pasta is left with endosperm only.
So? We know that the white pasta loses the bran and the germ, but so what?
Well, the reason this is even being done is to give flour, and therefore pastas, a longer
shelf-life and to make it more bug resistant. Basically what it comes down to is money
(surprise surprise!). But in the meantime the wheat loses a lot of it’s nutritional value and
we are left with the starchy part which really does nothing but increase our calorie intake.
Why would we want to be eating something that is stripped of its nutritional content and
left with the calories? Not I! Yes, white pasta is therefore cheaper, but I’m willing to
spend the extra few cents, thank you.
Why are the bran and germ important? Nutritionally speaking, whole wheat pasta
beats white hands down as it is chock full of fiber, contains vitamin E, B6, zinc, and folic
acid. Fiber is super important, as you should know if you’re trying to eat healthy because
it helps keep you from overeating (because it keeps you feeling full for a long time),
helps with controlling blood glucose levels, and finally, helps with regulating bowel
movements (trust me, you want to avoid feeling bloated from constipation).
But my white pasta and bread are enriched with nutrients! Food corporations do try
to add some of the nutrients they originally stripped away back into the white flour.
However, the problem with this is that the amount of these vitamins, minerals, and fiber
that they add back does not equal to even close the amount that was in there naturally to
begin with!

2. So remember, stick to the whole wheat pasta, even if you don’t like the price or taste.
Trust me, it will pay off as you’ll be consuming something that is naturally packed with
important vitamins and minerals as opposed to something that is only packed with starch
and calories (and a pinch of vitamins and minerals that are unnaturally added to the end
result). While I wasn’t a huge fan of whole wheat pasta when I first began eating it, I
quickly got used to the flavor, and now enjoy it way more than white! If you’re just
starting off with whole wheat pastas, I suggest you make it with a strong sauce so that
you don’t notice the difference in taste as much (although I know a ton of people,
including my boyfriend, don’t even notice the difference!).
For more great advice on staying fit and healthy, visit my website Why is Whole Wheat
Pasta Better and get in better shape today.