box of Jack

So over on Kottke, he’s linked to a post in the NY Times (free registration required) about why we should smother our pasta in sauce:

…it’s widely agreed that highly refined grains — a group that includes the semolina flour from which the best-tasting dry pasta is made — do us little nutritional good. From the point of view of the body, there’s little difference between pasta and white bread.

I’m recommending that we exploit our astonishing supply of vegetables (still evident at this time of year), augmented if you like with a bit of meat for seasoning.

And I can’t help but agree when you use arguments along the lines of ‘bad carbs’ and ‘good vegetables’. So what to do now? Go home and investigate!

I’ve got a stash of wholemeal spaghetti at home and it’s weird and coarse. Like when they first started selling recycled paper and it was brown and was about as friendly as a fine-grained sandpaper. That is the perfect candidate for drowning in sauce because I don’t like that taste of it. :P