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I'm trying to decide what kind of pasta to eat for my upcoming bulking cycle. I was originally gonna go with wheat pasta, b/c it is less refined than white pasta. But how about multi-grain pasta? Would that be a better choice than white pasta? Just as good as wheat?
Something tells me the wheat pasta isn't gonna taste that good. And then I won't be able to eat it for more than a week or two. The multi-grain pasta sounds pretty good. Looks good in the package too.
I personally love wheat pasta man. I know its brown and looks like it wont taste good but it actually does. Make some of it in a recipe that you would normally use white pasta in and I promise you wont hardly be able to tell the difference.
I've heard that it tastes pretty good. But you're right, it doesn't look too good in the package. I guess I will just try it. I'm used to stomaching things that don't taste good. It can't be that bad. If its no good I'll go buy the multi-grain.
Barilla has a pasta that has omega 3, & 6's in it, plus 10 grams of protein per serving, it is by far the best pasta I have ever had---outside of a restaurant
Is it a wheat or a multi? I'll have to look for it, they have it at walmart?
That's the stuff I'm talking about. It says multi-grain pasta enriched with ala & omega 3s. Its Barilla. 10g protein, 38g carbs and 1g fat per serving.Quote:
Originally Posted by Veretta21
hmmm....I'll have to check that out. As far as it being better or worse. Im sorry I dont know the answer to that. As far as quality of carbs is concerned. I just know for a fact that wheat is good, and also know that it tastes good. Hopefully someone that knows the carb structure of the multi-grain will post and give you some help. Im interested to know my self.
That Barilla PLus pasta sounds like a pretty good deal...Packed with protein, omega's, and fiber. This seems like it could very easily be used on a cutting diet as well.
If you are bulking, shit, eat regular white pasta. As long as you don't mix too much fat w/these meals and don't go overboard on the amount of carbs you can utilize at once and over the course of the day, it's not going to make a marked difference at all.
~SC~
I would think the fatty acides get utterly destroied when cooking the pasta. They are extremely heat sensitive. Dont waste money on scam products enrichened that way.Quote:
Originally Posted by Veretta21
Weird that I prefer the taste of whole wheat pasta to regular, I havent had pasta in such a long time....ugh
one davantage to the wheat/whole grain pasta is that fibers lowers cholesterol so for that reason alone I would pic it over regular pasta even if the difference in fat gain isnt that big.
I have been eating the Barilla pasta for the last couple months---once or more a week with some chicken thrown in there and still can't get enough of it--the stuff tastes so good---weird thing is with this pasta is that it fills you up quickly and then in like an hour after I eat it I get starving again---you guys should definitely try it--I want to know if I'm the only one who likes it this much
also I throw some red and green peppers in there with crushed red pepper---stuff tastes so damn good
Is multi-grain pasta and or wheat pasta a comparable carb source as say; brown rice, whole oats, sweet potatos/yams?
This question would be pertaining to a cutting diet and eventually a clean bulking diet.
Does all of this boil down to where it sits on the Glycemic Index? Or is there something I am missing? hehe
Sorry if this throws it off topic. It touches on the same subject so I figured I wouldnt make a new thread.
I think it is---my body responds the same way as if I was eating brown rice or yams
the gi is about the same and I think fiber content is the same. But the pasta probably doesnt have the zink and other minerals that is in brown rice.