Nutritionist named a way to make pasta healthy

Dietitian Tatiana Zaletova told how to make pasta healthy.

In conversation with aif.ru On Tuesday, March 3, the specialist recommended choosing durum wheat pasta, as their starch is absorbed more slowly, which ensures a smooth increase in blood sugar levels, a prolonged feeling of satiety and the absence of sudden insulin spikes. According to her, such pasta contains more protein, fiber, magnesium and B vitamins, so it is suitable for those who follow their health.

The specialist noted that in the absence of diabetes and serious disorders of carbohydrate metabolism, pasta can be included in the diet two to three times a week. The optimal ready-made portion is about 150-200 g for women and 200-250 g for men.

At the same time, the doctor stressed that what pasta is served with plays an important role: fatty sauces and fried meat make the dish less healthy, while the combination with chicken, seafood, vegetables and a small amount of olive oil allows you to get a balanced meal. She also advised cooking pasta until al dente and be sure to supplement them with vegetables and protein sources, the website writes. kp.ru .

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In December, nutritionist Daria Rusakova said that when properly stored, pasta does not spoil for up to three years. It is necessary to keep food in a cool, dry place, and use airtight containers or other reliable containers, RT clarifies.

In October, nutritionist Victoria Govorushko warned about the dangers of combining meat with potatoes and pasta. The combination of such products often causes bloating and heaviness in some people.

In September last year, nutritionist Lyudmila Denisenko spoke about the benefits of pasta and the correct way to prepare it. According to her, pasta is easily digested and contains useful substances: carbohydrates, proteins, B vitamins and minerals. To get the most out of pasta, it is recommended to cook it until al dente — this way the feeling of fullness lasts longer, the metabolism is maintained and digestion works better, notes 360.ru .

At the same time, nutritionist Antonina Starodubova told the Moscow City News agency that unrefined boiled rice seasoned with a small amount of vegetable oil is a good alternative to boiled potatoes or pasta.

In February last year, nutritionist Eleonora Ovchinnikova advised choosing whole—grain pasta with a simple composition - only wholemeal flour, without additives. Also, particles of grain shells should be visible on the product, according to Moscow 24.

Earlier, nutritionist Elena Solomatina recommended not eating meat with carbohydrates: potatoes, cereals, pasta and bread. The specialist reminded that meat takes longer to digest, and if there is pasta and sweets after it, it can slow down digestion, cause fermentation, intoxication and disrupt the intestinal microflora, which weakens the immune system. According to her, intoxication can provoke nausea and reduce body functions, writes NSN.

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