Pasta is more fattening when eaten without seasoning. This is because the insulin (responsible for the level of sugar in the blood) is maintained at an ideal level when each meal is composed of carbohydrates, fat and proteins. A healthy and balanced diet requires meals containing pasta seasoned with vegetables, which provide minerals, and a drizzle of extra virgin olive oil.
Pasta contains an amino acid called tryptophan which stimulates the production of seratonine, a neurotransmitter that acts on the humor giving a sensation of well-being and contentment.
Among carbohydrates (potato, white bread and sugar) pasta has the lowest glycemic index together with hard wheat bread. It not only gives a full feeling sensation but it helps to keep a low level of C-reactive protein linked to the risk of cardiovascular disease. Furthermore, due to the small amount of sodium it contributes to control blood pressure. Finally, a seasoning made with cooked tomatoes will supply lycopene, a substance that helps prevent cancer.
Pasta contains complex carbohydrates that stimulate the production of serotonine that contributes to good mood and satisfies the palate. It helps give a full feeling and is easily digestible and the glycemic index is relatively low. The secret is the seasoning which should be light, low in fat and should contain vegetables which together with the correct spices will contribute to a rich taste.
Pasta doesn’t contain cholesterol and therefore it can be added to low-fat diets, obviously being careful with the seasoning.
Pasta is rich in carbohydrates that are nothing more but complex carbohydrates that are absorbed slowly by the organism. They produce a progressive increase in glycemia without causing the organism to undergo abrupt and sudden glycemic peaks. This favors good mood.
Because the gluten retains the starch making it possible to be assimilated in a gradual manner and this reduces the gylcemic peaks). Furthermore, the slower and prolonged mastication contributes to initiate the digestive process of the starches right in the mouth because of the ptyline thereby reducing the overload of the digestive system.
Pasta is more fattening when eaten without seasoning. This is because the insulin (responsible for the level of sugar in the blood) is maintained at an ideal level when each meal is composed of carbohydrates, fat and proteins. A healthy and balanced diet requires meals containing pasta seasoned with vegetables, which provide minerals, and a drizzle of extra virgin olive oil.
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Pasta contains an amino acid called tryptophan which stimulates the production of seratonine, a neurotransmitter that acts on the humor giving a sensation of well-being and contentment.
share:
Among carbohydrates (potato, white bread and sugar) pasta has the lowest glycemic index together with hard wheat bread. It not only gives a full feeling sensation but it helps to keep a low level of C-reactive protein linked to the risk of cardiovascular disease. Furthermore, due to the small amount of sodium it contributes to control blood pressure. Finally, a seasoning made with cooked tomatoes will supply lycopene, a substance that helps prevent cancer.
share:
Pasta contains complex carbohydrates that stimulate the production of serotonine that contributes to good mood and satisfies the palate. It helps give a full feeling and is easily digestible and the glycemic index is relatively low. The secret is the seasoning which should be light, low in fat and should contain vegetables which together with the correct spices will contribute to a rich taste.
share:
Pasta doesn’t contain cholesterol and therefore it can be added to low-fat diets, obviously being careful with the seasoning.
share:
Pasta is rich in carbohydrates that are nothing more but complex carbohydrates that are absorbed slowly by the organism. They produce a progressive increase in glycemia without causing the organism to undergo abrupt and sudden glycemic peaks. This favors good mood.
share:
Because the gluten retains the starch making it possible to be assimilated in a gradual manner and this reduces the gylcemic peaks). Furthermore, the slower and prolonged mastication contributes to initiate the digestive process of the starches right in the mouth because of the ptyline thereby reducing the overload of the digestive system.
share: