Whole Wheat Pasta!

Most Improved Pasta - New York Times: "

Whole-wheat pasta contains the entire grain seed, usually referred to as the kernel. The kernel has three components: the bran, the germ and the endosperm. The bran and the germ contain a host of vitamins, minerals and fiber, some of which are lost in the refining process. So a two-ounce serving of whole-wheat pasta can contain five to seven grams of fiber, more than a typical serving of old-fashioned oatmeal. Refined pasta has only about two grams.

Food manufacturers of whole-grain foods - think of all the good-tasting whole-grain breads that have recently appeared - are making pasta available in dozens of shapes and sizes, including lasagna, linguine, rotini and fusilli. They are making them not only with whole wheat, but also with spelt, brown rice, buckwheat, kamut and farro."

and

"Consumers are looking for ways to improve their health," Mr. Mendelson ( of Grocery Headquarters Magazine) said. "No. 1 is the taste factor; the other is perceived value in terms of nutrition. They want products that are healthier for them, but if the product doesn't taste good enough, consumers will abandon it."

When the new dietary guidelines for Americans were announced by the federal government in January, recommending at least three ounces of whole grains a day, the public had already begun to abandon low-carb diets because many found they did not work.

"People have decided to go back to carbs," said Bridget Goldschmidt, managing editor of Progressive Grocer, a trade publication for the supermarket industry. "But they are going to what they perceive to be healthier carbs. Whole grains have integrity."