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So what's your verdict on green banana pasta - Paleo or not, or quasi-Paleo?

Answered on September 12, 2014
Created July 02, 2012 at 8:47 PM

Gluten free pasta made from green bananas (sounds like plantains)

http://www.chicagotribune.com/health/sns-rt-us-menu-green-bananabre85r1j6-20120628,0,4658776.story

8508fec4bae4a580d1e1b807058fee8e

(6259)

on July 03, 2012
at 04:36 PM

I agree - fried or baked plantains are delicious!

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5 Answers

8
9d43f6873107e17ca4d1a5055aa7a2ad

on July 02, 2012
at 08:55 PM

"test pasta made out of flour from dried ground bananas, egg whites, water and guar and xanthan gums, which add firmness and elasticity."

Or you could just skip the additives and make fried plantains or patac??ns. Or eat rice pasta, I suppose I don't miss pasta very much though. I'll take crunchy fried plantains over pasta any day.

8508fec4bae4a580d1e1b807058fee8e

(6259)

on July 03, 2012
at 04:36 PM

I agree - fried or baked plantains are delicious!

4
4ec0fe4b4aab327f7efa2dfb06b032ff

(5145)

on July 02, 2012
at 11:19 PM

I think one of the goals of eating paleo (or in any healthy manner that you choose) should be to limit the amount of processed foods and eat as close to a whole food as possible at all times. This... this ain't that.

3
4781cf8ae1bfcb558dfb056af17bea94

(4359)

on July 02, 2012
at 11:09 PM

Sounds like it will cause more digestive woes than normal wheat pasta. This is because this pasta gets its texture from fructans (guar/xanthan gums and unripe banana fructans) rather than from protein (breads texture comes from amazing texture of the gluten protein). Since most people who think they are gluten intolerant are actually just intolerant to FODMAPs, which happen to be very prevalent in wheat, this pasta is likely to be far worse than normal pasta...

3
7b9b5de13a30c823dae64a971cb14add

on July 02, 2012
at 11:06 PM

spaghetti squash or bust.

0
4781cf8ae1bfcb558dfb056af17bea94

(4359)

on July 02, 2012
at 11:12 PM

Sounds like it will cause more digestive woes than normal wheat pasta. This is because this pasta gets its texture from fructans (guar/xanthan gums and unripe banana fructans) rather than from protein (breads texture comes from amazing texture of the gluten protein). Since most people who think they are gluten intolerant are actually just intolerant to FODMAPs, which happen to be very prevalent in wheat, this pasta is likely to be far worse than normal pasta...

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