Yes! IF it’s whole grain pasta cooked al dente (firm, not soft).

Whole grain al dente pasta causes a lower glycemic response than soft cooked refined white pasta. Lower glycemic foods are more slowly absorbed into the bloodstream and don’t create a quick blood sugar rise. This slower absorption helps protect against insulin resistance (a precursor of type 2 diabetes) and metabolic syndrome (a predictor of type 2 diabetes and cardiovascular disease).

In one recent study, published in Diabetes Care, people who ate more whole grains had 37% less prevalence of metabolic syndrome than those who ate processed refined grains. They also had lower levels of protective HDL cholesterol, lower triglycerides, lower blood pressure and less risk of type 2 diabetes and heart disease.

Women who eat whole grains also weigh less. In a study, done at the Harvard Medical School and published in the American Journal of Clinical Nutrition, data collected on 74,000 nurses between the ages of 39 and 63 over a 12 year period showed that women who ate high-fiber, whole grain foods consistently weighed less than women who ate white bread and pasta.

When buying pasta and bread, read the label and make sure it says they’re 100% whole grain or sprouted grains. For example, wheat flour and enriched wheat flour is NOT whole wheat flour and, if it’s not whole grain, you’re simply not going to get the benefits.

So, when eating pasta, if you want to reach and maintain a healthy weight and protect yourself from adult onset type 2 diabetes and cardiovascular disease, make sure you eat only whole grain pasta cooked al dente. And if you really want to be healthy, don’t add extra salt or oil to the water when cooking. It’s not necessary.

Moss Greene makes it easy for you to look and feel better. Visit her site at http://nutrition.bellaonline.com to learn the simple things you can do for yourself right now. Be sure to subscribe to her free newsletter - you don't want to miss a thing!

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