When it comes to grains, nutrition experts advise that we opt for brown over white. And American spending habits suggest that we’re listening: According to a recent report from Mintel, 89% of consumers are buying wheat bread, while 75% are buying white. That’s because most bread shoppers believe that breads made with whole grains are healthier and tastier, the report notes. More from Prevention: Diabetes-Friendly Pasta Recipes The same seems to be true for gluten-free food: By the end of the year, the gluten-free market is expected to grow into a whopping $7 billion industry, according to Mintel. In part, that’s because more Americans now appear to be suffering from celiac disease (an autoimmune reaction to gluten) or at least coping with gluten sensitivity. Not to mention that plenty of people say they simply feel healthier with less gluten in their diets. Assuming you’re not suffering from a gluten intolerance, does it make sense to consider a gluten-free pasta instead of a whole wheat option? We decided to find out, and pitted whole wheat spaghetti against a rice-based gluten-free spaghetti in our latest Health Food Face-Off. You might be surprised to find out which one noodled its way to the top.
