Pasta can be healthy – but only if you cook it in a specific way: ‘more chewing and soluble’

When people think of eating a healthy dies, a bowl full of pasta is not the first thing that comes to your mind.

However, experts say cooking pasta a specific way can actually be better for you nutritional.

To serrate – cooked pasta, but still has a strong part for it – is the favorite way to cook and enjoy it among the Italians.

And not only does it enjoy it better, but according to Michelle Hauser, an Associate Professor of Surgery at Stanford Health Care, for dent pasta is “more chewing and soluble,” she told Stanford News Center.

“Our digestive sat down, as well as the absorption of glucose contained in the star: the result is a low index of glycemia,” the international pasta organization said.

When the pasta will tooth, it has “a low glycemic index than when cooking is soft”, according to the US and world report.

“A lower GI can help keep blood sugar levels steady, so you will still have full.”

On the other hand, overloaded pasta is not just mushrooms and gross – it also “has a greater impact on blood sugar levels than on dent pasta,” explained the hauser, which leads to a rapid release of blood flow glucose.

“Your body will react to rising glucose by producing more insulin to metabolize it. However, insulin acceleration will impoverish that blood glucose within the next two hours …” explains Harvard Medical School.

“And you will probably want a high snack of glycemia, which certainly gained help in weight loss.”

Moreover, overload pasta causes the stars’ grains to swell and explode, which then release its B vitamins and folates in the cooking water.

The next time you want to delete a fast plate of pasta, but you want to cook your pasta to declare perfection, salty water in a pot and bring it to a boil. Add pasta and set a timer according to the box instructions, as different forms of pasta and brands cook at different times. Stir often so that the pasta does not accumulate together.

When your timer turns off, enjoy the pasta and if there is little for it – quickly remove your pot from the heat and drain the pasta in order to stop cooking immediately.

In addition to cooking properly, if you are wondering what makes a quality pasta, Italian chef Francesco Mattana said the pasta surface should be tough and dark.

If your pasta is bright yellow – this is a red flag because the color indicates that the pasta was placed through a “violent” drying process, which is not ideal.