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And the Winner Is -- Pasta! |
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| I know, I know,
pasta gets a bad rap. They say to cut out the pasta and eat rice
its healthier for you.
Pasta gets blamed for all sorts of maladies. Mostly because it routinely gets shoved into the bad carbohydrates category. You know, the "white flour is no good for you carbs" - the ones that cause havoc with your glucose/insulin response. Well, it just so happens that pasta has a low to moderate glycemic index (30-55) that results in a slow, steady release of energy in your body. Pasta made with semolina is made from cracked wheat and not finely ground flour so it would be likely to have a low to moderate glycemic index. Furthermore, pasta is unique in its physical make up. The reason for its slow digestion and slow, steady release of energy is "the physical entrapment of ungelatinized starch granules in a sponge-like network of protein molecules in the pasta dough." You dont need to understand that to get the good news that pasta can be good for your energy. Yippee! But always serve pasta al dente. If you overcook pasta it gets soft and swollen and you have fully "gelatinized" those starch granules and turned pasta into an energy drainer. Almost all kinds of pasta have a lower glycemic index than
most varieties of rice- even brown rice (a glycemic index over 70 is typical
because almost complete "gelatinization" of rice starch takes
place during cooking). And pasta has more protein than rice or potatoes.
Overall semolina pasta is a good energy food and can be part of a high
energy diet. Remember though a serving is just 1/2 cup and keep
variety in your diet by not eating pasta any more that once every four
days. Enjoy. |
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© Copyright 1997 - 2008 by Mary Ann Copson and Evenstar. All rights reserved. About the Author: |
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