Italian mother-in-law: “If the package says “Group A”, then pasta will not harm the figure!” Here’s how to choose a dietary product. Bashny.Net

Macaroni is the most traditional food, although they belong to Italian traditional cuisine. Affordable price, hearty, wide range of dishes... But that's why our residents are getting fat on pasta, and Italians remain slim? In addition, they also increase immunity with this product.



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You’ve probably heard that pasta from hard wheat is not full and is suitable even for those who are on a diet. But only if you do not supplement them with various fatty sauces. Editorial "Site" It will tell you how to choose the right pasta and how to cook them to get the most out of it and a beautiful dish, not a smear.

The glycemic index of pasta from hard wheat varieties is 55 units. To make it easier to understand this figure: boiled potatoes have 65, corn has 70, wild rice has 65, soda has 74, and beer has 110. That is, in such pasta, carbohydrates are broken down slowly, due to which you feel a feeling of satiety for a long time.

But pasta from soft varieties of wheat, that is, lower quality, have a higher index and can provoke jumps in blood sugar, which will lead to the formation of fat deposits.





Good pasta has all the necessary vitamins and minerals. B vitamins strengthen the nervous system, vitamin E preserves our youth, tryptophan helps get rid of nervous tension and insomnia, fiber removes toxins.

Also in pasta there are vital potassium, iron and phosphorus. With the help of dietary fiber, the intestine is actively cleansed of accumulated toxins and toxins. In addition, the difference in price between useful paste and ordinary is not great. The main thing is to know how to choose one that is made from hard wheat.



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By the way, quality paste consists of only two ingredients – water and crushed into grains of solid wheat. So don’t believe the beautiful yellow hue comes from adding eggs. Another important point: pasta After cooking, they do not whiten or change their shape. So the fact that the paste is boiled is not your fault, but the composition of this product.



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Soft varieties of wheat are no worse, they are just designed for another. They make bread and baked bread. But unscrupulous producers are sometimes so contrived that they use flour from grain that is intended for livestock feed. So pamper yourself with pasta is often not worth it, especially in combination with sauces or even ordinary butter.



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So, to choose pasta from hard wheat varieties, pay attention to the packaging. It should be marked "Group A" (1st and 2nd classes of grain for flour) - this is flour from solid wheat. If you see the inscription "Group B", before you products of wheat flour of the highest grade, it is good for the production of bread and buns, but not for pasta. And of course, avoid pasta sold by weight in bags without any labeling and expiration dates.

You can no doubt buy spaghetti and other Italian products, because in Italy it is forbidden to use soft varieties of wheat.



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And remember, in Italy, no one washes pasta after cooking - there is no need for this. They are simply boiled necessarily in salted water. If you are worried that they will somehow stick together, add a tablespoon of olive oil to the water. It is delicious and useful, especially for those on a diet. Combine pasta with fresh or baked vegetables.

Tell us in the comments whether you often eat pasta and on what principle you choose them. Share a useful article with your friends on social networks!

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