I've looked at several GI Index websites and I still can't find a clear cut answer to whether or not Whole Wheat Durum Flour is truely a low GIcarb source. I've utilized this pasta a few ocassions as a PPWO meal. However I would like to do it more often if in fact it is truely a Low GI food. Anyone have any info on this type of pasta. By the way the brand is Annie's Organic Whole Wheat Pasta. They make great Mac and Cheese too, suitbale for cheat days only of course :frustrate