Cooking your pasta this way could be better for your health

Your support helps us tell the story

From reproductive rights to climate change to great technology, it is independent of the field when the story is developing. Whether exploring the Finance of the Elon’s Pro-Trump PAC or produce our latest documentaries, “word”, which bright light of the American woman fighting for reproductive rights, know how important it is to develop the facts from messages.

In such a critical moment in American history, we need journalists on the field. Your donation allows us to preserve that we send journalists to talk on both sides of the story.

Independent Americans believe in the entire political spectrum. And unlike many other quality qualities, we decide that Americans do not conclude from our reporting and analysis with Paywalls. We believe quality journalism should be available to everyone, paid to those who can afford it.

Your support makes all the differences.

Cooking test It may often seem to be art instead of science – but there is one way of nutritionists to get them out the most from a meal.

It turns out that cooking problems is not advisable for too long. Starch in covered pasta can Release nutrients into cooking waterincluding proteins, carbohydrates and fibers.

In general, experts say that “Al Dente” is a way, which means that pasta is still firm when you bite, the king of King.

The problem with the undercooling pasta is in the blood. Pasta that is overheated could spoil blood sugar, Rising risk for heart diseaseStroke and other complications.

“Interrupted pasta has a greater impact on al Dentene pasta sugar levels,” Michelle Hauser, Clinical Associate Professor in Health Care Stanford, Explained UA statement.

Pasta has been cooked al denta travelers are more often and digestible.

“Our variation slows down, as well as the absorption of glucose located in starch: the result is a lower glycemic index” Said an international pasta organization.

The glycemic index is a measure of how fast food can make blood sugar or glucose, an increase. Only food containing carbohydrates have a glycemic index. Lower ranked foods are pasta, oatmeal, carrots, walnuts, fruits and much more. The food that is higher involves watermelon, potatoes, processed cereals and white bread. The scale goes from 0 to 100, indicating pure glucose.

Lower glycemic index It means that the blood sugar level is slowly increasing in the body, while the high index increases quickly. For people with diabetes, a high-index food can make it difficult to control your blood sugar. Eating food with a larger glycemic index can potentially leave dinner hunger and tired after eating.

“Your body will react to boost glucose by creating more insulin. However, insulin will exhaust that blood glucose in the next few hours. You will even shiver and hoze the glucose too fast, a state called hypoglycemia” Explains Harvard Medical School. “And you’ll probably crave a highly glisemic snack, which certainly won’t help in weight loss.”