Italians insist that their pasta be cooked al dente, or "to the tooth," and so should you!
Pasta cooked al dente is better for your health and your weight. That’s because firmer pasta has a lower glycemic index than the overcooked, mushy stuff - and has less of an impact on your blood sugar levels.
It’s also a good idea to avoid the cheap stuff and treat yourself to high-quality pasta made of hard durum wheat semolina and whole grain varieties. Those have staying power and will give you a slow, steady supply of fuel, keep you feeling fuller and help to keep blood sugar levels constant.
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