Is Pasta Good for You? The Pastas to Eat and the Ones to Avoid

Posted July 25, 2007. There have been 7 comments

Pasta may be a quick and tasty meal, but it's not always great for your health and digestion! Body Ecology offers delicious alternatives to this classic meal that don't feed bad bacteria.

Do you love a plate full of spaghetti but wonder what it does to your waistline and your wellness?

Pasta Perception

The low-carb craze demonized all kinds of pastas and convinced people to give up traditional (and tasty) pasta dishes.

You might still think of pasta as a "bad" food, and in terms of your digestive health and immunity, that's not so far off. But some noodles are actually healthy! Read on to learn which pastas to avoid, and which ones are actually good for you.

What's Wrong With Pasta?

Much of the pasta on the market today is made from durum wheat flour, a special kind of wheat with a high protein content and strong gluten. Pasta may seem fairly nutritious, but it is still a refined and processed food!

One Italian study even linked an increased risk of cancer to pasta and rice consumption.1

From the Body Ecology perspective, conventional pastas feed pathogenic yeast and bacteria in your intestines. They disturb the growth of good microflora, and can lower your immunity. Candida, a systemic fungal infection, especially thrives on the natural complex sugars in pasta that can ferment in your gut and encourage candida overgrowth.

Pasta is NOT on the Body Ecology program because most pasta:

  • Is made from processed flour
  • Contains gluten
  • Is difficult for many people to digest
  • Creates a sticky "sludge" in your digestive tract
  • Encourages the growth of pathogenic bacteria and yeast (microflora) in your gut

If you want to build your inner ecosystem with beneficial microflora, then most pastas are NOT for you.

Here's a list of common pastas that can feed pathogenic bacteria and yeast:

  • Wheat pasta
  • Durum wheat pasta (macaroni pasta)
  • Spinach and artichoke pasta (made with wheat flour)
  • Semolina pasta
  • Couscous (this is a wheat pasta, not a grain)
  • Spelt and sprouted grain pastas

Pass the Healthy Pasta Please!

Pasta is a filling, cheap, and easy meal that also tastes great! But it's not always the most nutritious way to nourish your body.

So what's a pasta lover to do?

Fortunately, new choices for healthy pasta make it easy to enjoy the occasional plate of noodles without worrying about harming your digestive health. Read on to learn about new varieties of pasta that are actually healthy!

Buckwheat Soba Noodles

Buckwheat soba noodles are a decent alternative to wheat-based pasta, but make sure the label reads 100% buckwheat and that no other flours (like wheat, corn, or rice) are used in addition to the buckwheat.

Since buckwheat noodles are made of flour, they are best as an occasional treat and not as a staple in your diet.

Top your buckwheat soba noodles with some extra virgin olive oil fresh basil and a dash of Celtic Sea Salt and you have a delicious, quick meal that complements a spring mix salad and your favorite ocean vegetable.

Konjaku Noodles

Healthy pasta is NOT too good to be true! Konjaku noodles taste great, fill you up, are gluten-free, calorie-free, and carb-free. Try konjaku noodles with your favorite toppings for a quick meal tonight!

If you want pasta more often, then try Konjaku (or shirataki) noodles, our top recommended alternative to pasta! These excellent noodles are low calorie, low carb, gluten free, full of fiber and act as a prebiotic (food for healthy microflora).

Topped with vegetables and a tasty Body Ecology sauce, they make a complete, filling and delicious meal. You won't even miss your old pasta with cream sauce!

These noodles are made from the yam flour of the Japanese konnyaku imo tuber. This special flour is a powerful prebiotic because it is full of fiber that does not feed bad bacteria.

Pass on Unhealthy Pasta

After some time on the Body Ecology system for healing, you might find that your body will no longer want the wheat pastas of your past.

At Body Ecology, we are always looking for delicious alternatives to unhealthy favorites. After all, we deserve to love what we eat and yet, we want to eat what makes us feel good for the long term. See how your body feels as you ditch your old pasta choices and try konjanku noodles and buckwheat soba noodles.

Your body AND your tastebuds will thank you!

Source:

"Eating Bread 'raises cancer risk," BBC News, 20 Oct 2006.
http://news.bbc.co.uk/1/hi/health/6067908.stm

Post Categories: Candida Gluten Sensitivity Probiotics

7 Comments

  • I love durum wheat pasta, specifically farfalle. I love a big bowl with olive oil, black olives and artichoke hearts.

    I think at times certain foods are promoted by outing other food products. Gluten products are getting a huge hit, wheat is bad, pasta is made of wheat so it must be bad for you.

    The gluten free products are made of this and that, who knows what to replace the wheat...they get promoted...the sobu noodles, like above get promoted and suddenly the customer starts to see these new items all over the place. Please note however, the amount of pasta products available on the shelves....many! Because it is delicious and if one takes care of themselves, incorporating pasta and wheat products in their diet they can maintain a healthy lifestyle.

    Pizza has never been more popular than now...it doesn't mean it is keeping people thin or healthy, that is up to the individual...you can pasta, pizza if you are not gluten intolerant and maintain a thin, healthy body. It is the overall, daily care.

    Posted on Sep 7 at 5:14 pm

  • what part of the body is pasat good for ?????

    Posted on Jun 17 at 4:53 am

  • There is pasta that is made of corn and water, is that ok on the B.E.D.? If its ok, is it classifyed as a none-starchy vegetable so that its ok with tomatoes wit it?

    Best Regards Filip

    Posted on Jun 19 at 1:12 am

  • If tou can not eat it in it's original form it is not good for you. She is making it vert clear pasta is manufactured beyond healthy grain. Rice can be cooked in original state and so can corn. Big difference. There is zero comparisons between pasta and corn ans rice. Zero. Pasta is not ahealthy choice. It's not true to form. Its man made.

    Posted on Feb 10 at 3:23 pm

  • You people don't know what to come up with next. As an Italian, I can attest to (my entire family) being weened and raised on pasta in a miriad of different versions over the years. None of my family are the worse for a diet that consisted of pasta dishes. Nor are the millions of other Italians whose basic staple is derived from wheat. And as far as rice is concerned... try feeding that malarky to the asians and the hispanic who thrive on their "grain of rice" staple.

    Posted on Nov 29 at 5:19 pm

  • Seriously. He's got a point. Are you going to retract that statement or not?

    Seeing as how that was in September and the article still stands as is, your journalistic - information - spiritual credibility is in serious question.

    Sincerely,

    M

    Posted on Apr 20 at 1:23 am

  • A few comments in regards to one particular aspect of this article:

    Specifically "One Italian study even linked an increased risk of cancer to pasta and rice consumption."

    While you have attempted to cite a source the cited source is a news article which itself does readily cite its sources.

    After an extensive search through pubmed I was able to locate a study called "Food groups and renal cell carcinoma: a case-control study from Italy."

    The study was retroactive, the patients had to essentially give an estimation of what they ate and how often/in what portion they ate it over the 2 years previous to their diagnosis with renal cancer (or in the case of the control, lack thereof). This sort of study is nowhere near as conclusive as, for example, a long term study with a large sample group tracking their individual daily intake of food/drink and regularly assessing their health. While the retroactive study does suggest a correlation, long term study is required to actually establish causation.

    Finally I would like to point out the inconsistency of BodyEcology.com in referencing this particular study's conclusions. This inconsistency may stem from the fact that the source cited (BBC) appears to concentrate only on bread and grain based products and completely ignores several other conclusions the study made.

    The following is an excerpt from the papers abstract:

    "A significant direct trend in risk was found for bread (OR = 1.94 for the highest versus the lowest intake quintile), and a modest excess of risk was observed for pasta and rice (OR = 1.29), and milk and yoghurt (OR = 1.27)."

    As you can see, the risk assessment for renal cancer given for pasta and rice is nearly the same as that given for milk and yoghurt.
    If you are going to reference this particular study in regards to it suggesting a correlation between pasta/rice consumption and renal cancer, then you must be equally as eager to reference it in regards to milk/yoghurt consumption. This means that your articles on yoghurt should make reference to the correlation between their consumption and Renal Cell Carcinoma(RCC) and this correlation may need to be factored into any assessment of the health benefits of yoghurts (probiotic or not).

    Otherwise, if it is in your opinion that the correlation between milk/yoghurt products and RCC is not significant enough to be mentioned, then it stands to measure that neither is the correlation between pasta/rice and RCC and therefore it should be struck from all articles that make reference to it.

    Regards,
    B.C.

    Posted on Sep 24 at 4:31 pm

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