pasta question: whole wheat or regular ?

[masking_agent]

so I've been recently eating whole wheat spaghetti and fettucine and absolutely hate the flavour. My coach insists on the whole wheat but as I mentioned, it tastes awful. I have gone back to eating regular spaghetti simply because of the taste.

What are most cyclists, (amateur and pros) eating , whole wheat or regular ?

 

[maxlite]

Whole wheat, everytime

 

[Vegan Dave]

Heya - i'm a big advocate for whole foods, and i'd say most people should opt for the w/w pasta. Most people do not get enough fiber.

I do however make an exception personally with pasta.. It's generally my post-ride meal, and given that my goal is to get carbs in as quickly as possible, i go with white rather than w/w (which would slow down absorption).

I think for most athletes this is acceptable and useful... Sedentary people, however, don't really have an excuse.. White really is less than ideal, but it serves an athlete well under some circumstances, imo.

I eat loads of fiber the rest of the time (again, mainly whole foods, including tons of greens), so i feel comfortable making this exception.

 

[Boeing]

Heya - i'm a big advocate for whole foods, and i'd say most people should opt for the w/w pasta. Most people do not get enough fiber.

I do however make an exception personally with pasta.. It's generally my post-ride meal, and given that my goal is to get carbs in as quickly as possible, i go with white rather than w/w (which would slow down absorption).

I think for most athletes this is acceptable and useful... Sedentary people, however, don't really have an excuse.. White really is less than ideal, but it serves an athlete well under some circumstances, imo.

I eat loads of fiber the rest of the time (again, mainly whole foods, including tons of greens), so i feel comfortable making this exception.

interesting take on absorption post ride. would you go with W/W for pre-ride night before meal to slow absorption?

 

[JackRabbitSlims]

WW

I go whole wheat with both pasta and bread when I can.

Try and eat foods in their most natural state - avoid highly processed & refined sources of food that have been loaded with salt, sugar and god knows what else.

I would encourage you to find something that you enjoy eating or drinking post ride as your recovery - trying to force some thing down that you don't like is not a good idea.
My post ride drink is Sanitarium Up & Go - Vanilla Ice Ice Baby. Then I make sure I have a solid feed within 30 mins of the ride.

 

[garrito]

I tried to eat whole wheat for a while but because my wife doesn't like it can make cooking difficult. I buy white now and honestly I don't notice much of a difference. I eat pretty healthy overall and if you do that I don't think this white vs wheat for pasta alone will make a huge difference.

 

[Race Radio]

I love Ancient Harvest Quinoa Gluten-Free Spaghetti. You have to stir it a lot while it is cooking or it sticks but it tastes great and absorbs sauce well. Great stuff.

 

[broken chain]

I'd rather eat regular pasta but I eat w/w only.More fiber benefits.
I eat w/w with my sauce.Smother it with sauce to hide the taste.

 

[DirtyWorks]

Pasta Anecdotes

1. Whole wheat pasta is not favored by many. It has a distinct flavor and texture that some people like, most don't.

2. I noticed a big difference in my energy switching from gluten-based pasta to gluten free. Ancient Harvest Quinoa works great for us. Similar texture to traditional pasta, very good mouth feel. Prep is slightly different in that it takes longer to boil and have the olive oil ready to pour as soon as it's drained to minimize sticking. Not lots of olive oil, maybe 2 tablespoons per box prepped.

3. I recommend switching up the carbs a little. Quinoa is a good first-timers alternative. It cooks like rice. Later on, barley, amaranth and spelt are good to try. I have had substantial improvements in my energy level eating less gluten-based grain and switching to mostly goat's milk. I recommend mixing up the proteins too. Bison, goat, lamb cuts are great.

Fair warning: most of the manufactured gluten free products (cookies, breads, frozen meals) just aren't good replacements for the traditional American fare. The pasta recommended is a rare exception. Make simple things yourself and I think the average person will have a much better experience with some of these alternatives.

 

[Polyarmour]

I like eating the wholewheat pasta, I don't really notice the difference. However I have trouble convincing the rest of the family that this is the way it is supposed to taste. That is, the way it tasted before we invented coal fired power stations.

 

[usedtobefast]

i find wholewheat pasta has lot more grainy taste.(makes sense,right?)
the 'normal' style is better with sauce,as it doesn't get in the way of the
added flavor,but enhances it.
the wholewheat lends itself to other more organic flavors.imo.

 

[lostintime]

We humans are funny. If our first and only taste of pasta was whole wheat, we may think white pasta tasted odd too. We get accustomed to brands and tastes, then anything that deviates from it .... whoa .... on guard! Time to defend my preference.

I think of eating as three parts. Taste, digestion in the body, and how I feel after it's gone through me. If I can't stomach it from the taste, as in getting sick, I don't eat it. If it doesn't agree with my body, I don't eat it. If I feel run down or weak afterward, I may change how or when I eat it or stop.

Is there that much difference in taste between WW and white pasta? I think not. You say "absolutely hate the flavor" ..... It sounds more like resistance to change.

 

[Vegan Dave]

interesting take on absorption post ride. would you go with W/W for pre-ride night before meal to slow absorption?

Sure, i eat whole grains like 99% of the time otherwise. Post-ride is a different requirement, imo.

 

[Boeing]

Sure, i eat whole grains like 99% of the time otherwise. Post-ride is a different requirement, imo.

absolutely

 

[rhubroma]

There is only one type of pasta worth eating and it is any brand that is made in Italia.

Although, it must be said, I know Barilla has a manufacturing plant in Wisconson, though it is the same quality as that made in The Boot.

Pasta in Italy is culture. The Italian pros eat regular pasta. And they have been doing just fine (doping jokes aside) and would never eat something disgusting. Why would they, when their traditional stuff tastes great and provides all the necessary energy?

 

[craig1985]

Yeah, I've had Pasta dishes in Rome and in Firenze and it blew my mind away how good it was.

 

[WonderLance]

There is only one type of pasta worth eating and it is any brand that is made in Italia.

Although, it must be said, I know Barilla has a manufacturing plant in Wisconson, though it is the same quality as that made in The Boot.

Pasta in Italy is culture. The Italian pros eat regular pasta. And they have been doing just fine (doping jokes aside) and would never eat something disgusting. Why would they, when their traditional stuff tastes great and provides all the necessary energy?

Barilla, even the Italian made stuff is stodge. find a brand called "San Remo" and buy their egg pasta. Its a Ausie company that exports pasta to italy!

 

[JackRabbitSlims]

Make your own...

Or...if you have the time and a bit of spare $$ - get a pasta rolling machine and make your own stuff.

The recipe is actually very basic and with a bit of practice and some one to show you how, rolling the pasta out and cutting it is quite simple....and fun!

or buy the packet stuff and ride more -

 

[krebs303]

I prefer whole grain breads and brown rice but when it comes pasta no. rhubroma is correct Italian pasta is best I use De Cecco brand. I can remember my grandfather contracted diabetes in his 80's and the doctor recommended WW pasta for him. My mother bought some and served it to him. He took one bite and very vocally insisted that my father throw her out of the house and get a divorce.

 

[gingerwallaceafro]

White pasta, white bread, white rice on the day. Wholewheat pasta, bread/rice day before.

 

[rhubroma]

Barilla, even the Italian made stuff is stodge. find a brand called "San Remo" and buy their egg pasta. Its a Ausie company that exports pasta to italy!

Wundarpunk, you are full of sheet.

 

[usedtobefast]

Wundarpunk, you are full of sheet.

whatever "stodge" is, full of sheet for sure.

 

[durianrider]

Whole foods work better but like Dave said though, its what you eat with your pasta or in everyday situations that really adds up. Someone could add fatty cream sauce to their pasta and fattening up on that and be worried about wholemeal vs refined pasta...Its a bit like wondering if one should ride a supersonic or a GP4000 and they are still riding a huffy.

http://www.organicathlete.org has a great free ebook worth reading with a full menu planner that makes being a healthy and satisfied athlete real easy.

 

[chas5131]

Was coughing, sneezing, gagging. Quit wheat products. Now I am much better.
Wheat is the 10th most common allergy.
Now I eat:
Corn totillas
Polenta
Gluten free bread and cornbread I make in a machine from a mix
Rice
Rice pasta
Will be looking for the quinoa pasta
Potatoes

One pro team, I think Garmim, is cutting out wheat during the racing season.
Breathing is better for many without it.
I certainly breathe better, and feel better about everything without it.

 

[For The World]

Or...if you have the time and a bit of spare $$ - get a pasta rolling machine and make your own stuff.

The recipe is actually very basic and with a bit of practice and some one to show you how, rolling the pasta out and cutting it is quite simple....and fun!

This.

My fiancee and I actually enjoy cooking together. One thing we enjoy doing is making pasta, but I REALLY enjoy making gnocchi. Homemade gnocchi with a homemade tomato based sauce (we grow our own tomatoes, chives and soon basil and parsley) kicks the pants off of anything. Plus, even after a day in the fridge, the gnocchi tastes fantastic, and still only has 3 ingredients in it - potato, flour and egg. Salt to taste of course.

Otherwise... to be strictly on topic, whole wheat I think is fine, but white is quite nice.