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Noodle on this . . .

Battling the MSG Myth » "Help! I Have a Question" » Noodle on this . . . « Previous Next »

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Unregistered guest
Posted on Tuesday, October 20, 2009 - 6:35 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

What would be a safer bet (any maybe both are fine):

1. Dry white rice noodle purchased at Asian Grocery Store; package says ingredients: rice flour, water. Everything in Chinese, so can't can the mfg with questions.

2. Wheat pasta purchased at whole foods.

Would either have any issues with free glutamic acid?

Unregistered guest
Posted on Wednesday, October 28, 2009 - 7:19 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Wheat is higher in glutamates. Rice pasta seems fine (though we don't have super sensitivities).

Generally I'm suspicious of whole wheat anything because it often contains malted barley flour which is an issue. (So does white flour).
Unregistered guest
Posted on Saturday, October 31, 2009 - 7:23 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Wheat pasta is bad for me. Occasionally I eat rice pasta, but sometimes I have a reaction to it. However, I just found spaghetti squash and it is delicious! Just bake it and use the insides instead of spaghetti noodles.
Deb A.
Unregistered guest
Posted on Wednesday, November 10, 2010 - 5:05 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

I like brown rice pasta, but be sure not to overcook it. I've had luck with some Asian rice noodles...give it a try...sometimes we have to take a chance. I do okay with most pasta imported from Italy. I try to go easy with the amount of wheat I eat.

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