Not for me. I started out at 400 pounds, pre-diabetic (insulin resistent). Eliminating sugar / flour / starch caused me to drop weight like it's going out of style.
The Barilla whole grain thin spaghetti is rather good imo, but I was also exposed to whole wheat products at a very young age. My dad is the same way, refuses to eat anything whole wheat. He'd rather die than sacrifice taste. This is also the man who taught me the only way to eat a steak is black and blue and to suck on the bone.
Dreamfields is a diabetic scam, it definitely causes an insulin reaction and their "patent pending starch" and "protected carbs" shit is bullshit (scroll down to the end and another group of researchers find its the same glycemic effects as regular pasta):
I like that you say marginally. Problem with wheat these days is is that it's very addicting and not like how it used to be. Sighz.
That's the only whole grain pasta I can eat. The spaghetti is fucking terrible. Things like shells and rigatoni seem very grainy (like sand). Something about it being thicker makes the whole grain taste like cardboard. And other brands just don't seem to do a very good job at it. Somehow the Barilla thin spaghetti actually tastes decent though.
When I was in my early 20's I used to make a box of tuna helper, and then eat it all. At once.
