Quinoa Pasta - SBD friendly?

  •   #1  
    oevans's Avataroevans , 09-20-2005 06:51 PM
    Does anyone know if Quinoa pasta is SBD friendly for phase 2 and/or what the GL might be. I see some here http://www.quinoa.net/Quinoa_Pasta/quinoa_pasta.html with a food label and it does have 3 g's of sugar which isnt ideal. But it also has fiber and protien.
  •   #2  
    Ruthxxx's AvatarRuthxxx , 09-20-2005 06:56 PM
    Here are the nutrition facts:
    Quote:
    Nutrition Facts: Serving Size 1/4 cup dry (42g)
    Calories 166 Calories from Fat 28
    Total Fat 3 g Saturated Fat 0g
    Cholesterol 0 mg
    Sodium 5 mg
    Carbohydrate 30 g
    Dietary Fiber 3 g
    Sugars 1 g
    Protein 5 g
    Glycemic Index: 35
    I see only 1 gram of sugar. Go for it - it's a good carb! GI is good too! I have a quinoa pilaf which I must try and will post if it's good! Quinoa is definitely on the Phase II Food List in the FAQ section.
  •   #3  
    beachgal's Avatarbeachgal , 09-21-2005 06:12 AM
    oevans, Ruth is definitely on the right track here. I'd definitely go for it! I'd think any pasta made with an SBD safe grain (provided nothing odd was added in) would be fine.

    Quinoa (pronounced KEEN-wah) is amazing stuff! It has TONS of protein! Let us know how the pasta turns out!
  •   #4  
    oevans's Avataroevans , 09-21-2005 06:56 AM
    Thanks for the reply. I have actually had a bag of Quinoa for a few weeks and had been meaning to try it. Had it last night with dinner and was surprised how much I liked it... so was looking around online for recipes and saw that info for quinoa pasta.

    thanks,
    O
  •   #5  
    pearshape's Avatarpearshape , 09-21-2005 08:49 AM
    I just checked the ingredients and it has corn flour listed as the first ingredient. Isn't that just corn starch? It says it's a "blend of corn and quinoa flours". Maybe the extra protein in the quinoa counteracts the higher GI of the corn?

    Another good pasta alternative is spelt pasta. It's really good and has a lighter texture and flavor than ww pasta. Just be sure to check the label to make sure it's 100% whole grain spelt. They have refined spelt pasta too.

    I've got a bag of quinoa in the cupboard but haven't used it yet. I've got this Quinoa Porridge recipe that I'd like to try for b'fast one morning when I feel like a starchy b'fast.
  •   #6  
    sarahyu's Avatarsarahyu , 09-21-2005 09:54 AM
    I actually had to go research it. In Europe, our cornstarch is called corn flour.

    http://www.wholehealthmd.com/refshel...23,303,00.html

    Corn flour: This is made from whole cornmeal, ground to a floury consistency. You can make corn flour from cornmeal by processing it in a blender.

    Cornstarch: This silky ingredient is made from only the endosperm (starchy part) of the corn kernel. It is used to thicken sauces and to create baked goods with a particularly fine texture.
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