Growing up, spaghetti night was a main staple in my household but these days pasta seems to be on a lot of “do not eat” lists for many diets. Granted, many pastas should be on these lists since they contain white flour that has been stripped of all its nutrients through the milling process, leaving you with a “quick-acting carb, not altogether that different from pure sugar, spiking your blood sugar and resulting in an insulin rollercoaster that sets you up for cravings, weight gain and Type 2 diabetes”, says registered dietitian, Jaime Mass, in a usnews.com article.
But this doesn’t mean that all pastas should get a bad rap. According to the Academy of Nutrition and Dietetics, carbohydrates are the body’s main source of fuel and are necessary to maintain proper cellular function. The type of carbohydrates and portion size are what matter most. So which ones should we reach for when shopping? Here’s a quick list but keep in mind that your nutritionist should be consulted if you have any allergies or sensitivities that need to be addressed.
Brown Rice – This pasta can be a favorite with kids with its subtle, nutty flavor and the light brown color make. Since it’s made from brown rice, it’s also great for people with allergies to wheat or gluten, the protein found in wheat. Avoid overcooking, since the texture can become mushy. Nutritional bonus: A 2-ounce serving has as much fiber as a small apple. Best with: Chunky sauces and soups.
List courtesy in part by realsimple.com
So, let’s not write off pasta just yet! You do ,however, need to be vigilant in reading the labels and ingredients, as in most products. Some companies claim that their product is one thing (for example quinoa pasta), when it really only contains a small portion of that ingredient. However, with all the nutritious varieties available today, you should test some out for yourself and let spaghetti night live on!
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