Great grains

Whole grains are healthier to eat than are refined flours, but does that mean giving up a comfort food like pasta? Instead, try the new wave of tasty whole grain pastas that has hit the market shelves in recent years. Made from ingredients like whole wheat, spelt, Kamut, quinoa, rye, brown rice, and buckwheat, these noodles are more healthful than refined-flour versions.

Whole grains tend to be rich in fibre, which is good for reducing the risk of coronary heart disease. And whole grains are full of important nutrients, including B vitamins, the minerals magnesium and selenium, and phytochemicals. People sensitive to gluten can get these benefits, too; whole grain pastas from buckwheat, brown rice, and quinoa are gluten free.But don’t think of whole grain pasta as a health food substitute for the pasta you remember. Just as tofu is better appreciated on its own terms rather than as a stand-in for meat, whole grain pasta dishes aren’t going to taste the same as your a good hearty plate of macaroni and cheese. Whole grain pastas are sturdier and earthier tasting than their more processed counterparts, so play up their unique flavors and textures with toppings that complement them. Pastas made from flavorful grains like rye and buckwheat stand up well to assertive toppings like a robust tomato sauce or sautéed peppers and a grating of sharp cheese, Others, like those made of quinoa or Kamut, work best with more delicate toppings. Experiment and have a little bit of kitchen fun.

What’s options do you have?

WHOLE WHEAT, SPELT

Mild, nutty good introduction to less refined grain varieties

MULTIGRAIN PASTA

Wide range of grain combinations. Contains  thiamin, riboflavin,

BROWN RICE PASTA

Contains potassium and thiamin

QUINOA PASTA

Rich in protein

BUCKWHEAT NOODLES

Gluten free made from 100 percent buckwheat. Contains protein and B-complex.