2024-03-03 10:58:00
Pasta, ah, the eternal question! Can we, yes or no, eat it every day without risking our health taking a nosedive? So, to put an end to all these rumors that accuse them of all evils, I am going to talk to you regarding these spaghetti, penne and other fusilli from a different angle. If we forget for a moment grandma’s stories that eating too much pasta would make us look like a ball of playdough, what is really going on?
The choice of pasta: a matter of quality
For all those who, like me, can’t resist the call of a steaming plate of pasta, good news! According to the National Nutrition and Health Program (PNNS), you can actually consume it every day. But be careful, not just any ones. To maximize the benefits and keep my morello cherry figure (yes, a perhaps greedy figure, right?), I always favor wholemeal or semi-wholemeal pasta. And you know what ? They are seriously high in fiber.
On the other hand, if you opt for “white” pasta, you choose refined starchy foods, produced from flour low in essential nutrients. The observation is clear: poor in fiber, minerals and vitamins. And when we know that fiber consumption in France is close to the level of the Maginot line, including pasta in our diet seems to be a fairly simple way to get back on track.
Accompaniments: vary for better enjoyment
Cooking pasta is a bit like painting a canvas: you have to know how to play with colors! When I prepare pasta, no more butter, ketchup or cheese alone. Ah, when I think of these foods that can transform your health, I can’t help but think of this recipe for homemade tomato sauce with basil. A pure delight for the taste buds and a champion for our well-being.
Starchy foods are essential to our diet: they provide us with the complex carbohydrates necessary for our daily energy. But without good accompaniments, pasta alone is not enough. Which is why I love exploring different ways to serve them. Why not accompany them with fresh vegetables and proteins for a balanced meal?
And then, let’s talk a little regarding cooking. According to dietitian nutritionist Nicolas Aubineau, cooking al dente is key. Overcooked, the dough loses its water-soluble vitamins and sees its glycemic index rise. A little friendly advice: keep an eye on the timer!
Quantity and quality: the secret to healthy consumption
I see you coming: “But Julien, how much pasta can we eat? “. Greedy friends, the golden rule is 100g per person, if it is the main dish. Of course, adjust according to your appetite. As in Bordeaux, where I share my best recipes on “Apéro Bordeaux”, we know how to appreciate good things in moderate quantities. For those who prefer them as a side dish, a portion of 60g per person will be enough.
Allow me a little digression but did you know that bicarbonate, which I often recommend for other little-known uses, can also be used to make your pasta more shiny and tasty? Amazing, right?
Hidden dangers and how to avoid them
Eating pasta is a bit like sailing on the Garonne: you have to know where you are going to avoid pitfalls. Among them, the dangers when reheating food in the microwave or even winter dishes that can sabotage your diet. My philosophy is that knowing the dangers is already half-avoiding them.
Favoring semi-wholemeal or wholemeal pasta, varying the accompaniments and keeping an eye on the portions, this is the recipe for enjoying pasta without risk. If you ask me, I would say that they can even become your best allies in a balanced diet.
Hoping to have enlightened you on the question, I am returning to my stove to prepare a little culinary marvel which, I hope, will inspire you as much as me. Remember: with a little creativity and following these tips, pasta can probably be part of your daily menu without fear of compromising your figure or your health.
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#watch #unsuspected #dangers #avoid
