Dear Lynn:

From all I gather, pasta or bread made from white, refined flour has no nutritional value since the wheat has been stripped of all nutrients to give it an indefinite shelf life. Those products add to your weight without satisfying your nutritional needs. So, my question is, would pasta made from organically farmed durum wheat be nutritionally beneficial as well as a tasty alternative to white-flour pastas? Should whole-wheat pasta be organic? Or does all pasta have to be scrapped? How about white rice?

Lisa

Dear Lisa:

I think that saying pasta is "stripped of all nutrients" is a bit too harsh. It is true that in processing, many of the natural nutrients in the grain are removed. However, most pasta is enriched or fortified, so it does contain some essential nutrients. The same holds true for brown vs. white rice.

Whole-wheat pastas are less processed and therefore contain more of the natural nutrition found in the grain. Many people dislike their stronger taste, but with the right type of sauce (typically highly flavored), or even mixing white pasta with whole wheat, you'll enjoy the flavor just as much.

As far as organic products go, this is an extremely emotional topic. Nutrient-wise, there really isn't enough of a difference to make a clear call. People tend to choose organic foods if they really want to avoid as much pesticide as possible. Others feel that pesticides are well controlled and that our overall food supply is safe. The call here is truly up to each individual.

Including pasta or rice in your meals is fine. Try to use whole-grain products as much as possible, and don't overdo the portion sizes (that's where the weight gain may come in).

Lynn Grieger, RD, CDE

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