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It depends I guess. In terms of your blood sugar, a small plate of white pasta is better than a large plate of whole wheat pasta. And replacing a refined grain with a moderate whole grain alternative offers a slight nutritional upgrade but nowhere near as big an upgrade as replacing it with an extra serving of vegetables, which are the most nutrient-dense foods out there. So I eat a green salad everyday for lunch, snack on bananas, apples and pineapples and finish the day off with veggies and chicken over rice. :)

Bananas may not be a good choice for those who are on a low-carb diet:

Carbs in banana

In descending order there are:

35 carbs in one extra large banana (over 9" long)

31 carbs in one large banana (8" to 9" long)

27 carbs in one medium banana (7" to 8" long)

23 carbs in one small banana (6" long)

19 carbs in one extra small banana (less than 6" long)

6½ carbs in each ounce or 28g of banana

51 carbs in one cup of mashed bananas

34 carbohydrates in one cup of sliced bananas

Glycemic Index for Bananas

The glycemic index (GI) of bananas varies depending upon how ripe the bananas are. This is because a lot of the carbohydrate in green bananas is in the form of a kind of resistant starch which we lack the enzyme to digest. As the fruit ripens, the starch is converted into readily available sugars. One study of "under-ripe" bananas came up with a glycemic index of 30. One of "slightly under-ripe bananas" that were "yellow with green sections" produced a GI of 42, while another of "over-ripe" bananas was 52. However, most studies of bananas haven't specified the ripeness, and have come up with GIs ranging from 46 to 70. An average of 52 is usually assigned to bananas.

source: Google search

Real simple ~ if it's made out of wheat, barley or rye I can't eat it ~ that includes 100% of the more common pasta products as well as most all breads, beers, and crackers.

Brown rice pasta and quinoa are it, unless it's corn or a corn byproduct.

My favorite substitute for all that stuff is made of whole white corn in the form of a tortilla, unless it's a cornbread I've made myself. With a light sprinking of a few crushed red pepper seeds that tortilla tastes like bread. i can use those tortillas to make pieshells as well.

Best ones are made with lard, but most of them on sale these days are made with oils and not lard.