Hi all,
I'm not writing this to argue or to impose my opinion on others, but
before making a decision to eat pasta, please read the following and
research more on your own. In my own opinion, bought pasta is not
compatible with the protocol. Dr. Budwig recommended to eat fresh,
electron-rich foods. She also insisted in not eating left-over foods,
regardless of what it is. To me, factory-made pasta, which takes hours
to be made, is not fresh food but is more like left-over food in
regards of the timing between being made and being consumed. In the
cookbook there is only one recipe resembling "noodles", and the recipe
asks for making the fresh dough (recipe 85, page 85). I would say, the
more someone wants to stretch this protocol, the more risk is taken.
So, read and decide for yourself:
From:
About Factory-made pasta:
The dough is shaped by pushing it through perforated dies, which
ideally are bronze and usually are Teflon. The shapes must then be
allowed to dry completely before being packaged. Great factory-made
pasta takes a very long time to make: the dough is kneaded at length,
then it is pushed slowly through the dies, then it is allowed to dry
in its own good time.
From:
About Soba, 100% Buckwheat
Soba, 100% BuckwheatEDEN 100% Buckwheat Soba is a rich and warming
food made using ancient, traditional methods. It is a delicious and
convenient way to enjoy the flavor and exceptional health benefit of
buckwheat. Soba is Japanese for buckwheat. In Japan, 100 Percent
Buckwheat Soba is called 'kiko uchi' meaning 'pure soba'.
Whole buckwheat is small batch, stone ground into flour then added to
a slow moving mixer with pure water to form a dough. This slow mixing
process ensures the best texture and flavor. A series of rollers
gradually presses the dough into thin sheets. Another roller with
blades cuts the sheets of dough into long strands. The long strands
are hung on poles in a drying room with fans an allowed to dry for
about 40 hours. The noodles are hand cut to length and allowed to
finish air drying before packaging.
From:
"Since January 1, 1998, new Food and Drug Administration rules have
required food manufacturers to fortify grain-based foods such as pasta
with folic acid, an important B vitamin. Folic acid, also known as
folate and folacin, plays an important role in the body's central
nervous system. FDA has determined that diets adequate in folic acid
may reduce a woman's risk of having a child with brain or spinal cord
defects. Under the new rules, a 2 oz. serving of dry pasta will supply
the equivalent of about 100 micrograms a day of folic acid or 25
percent of the recommended daily intake (RDI).
An article in the February 1998 issue of The Journal of the American
Medical Association (JAMA), reveals that increasing intake of folate
and vitamin B6 above current recommended levels may help protect women
from developing coronary heart disease (CHD). Apparently, folate and
B6 play an important role in metabolism, reducing homecysteine levels.
A study of 80,082 women found that those with the highest intakes of
both folate and vitamin B6 had a 45 percent reduced risk of CH
A Message From Mary Jo Feeney, MS, RD, FADA
Pasta has always been a top nutrition "player" in our diets, and now,
this delicious food provides even more health benefits.
Why?
Pasta is fortified with folic acid (the synthetic form of naturally
occurring folate), due to Food and Drug Administration (FDA)
regulations that require enriched grain products to contain this
essential vitamin."
Much health to all,
Georgeta
