Finance management Business development Business strategy Business operations Business management Business growth Business analysis Industry trends Financial analysis Industry insights Industry challenges Manufacturing process Manufacturing industry Manufacturing technologies Parenting Family Journalism Lifestyle blog Current events Breaking news Media coverage Educational trends Scientific community STEM (Science, Technology, Engineering, and Mathematics) Legal support team Legal regulations compliance Intellectual property laws Career success Education software Online learning platforms Civil rights protection Corporate legal compliance Legal guidance blog Cybersecurity Social media marketing Digital transformation Network infrastructure Internet of Things (IoT) Web development Software maintenance Software engineering Mobile apps E-commerce platforms User experience (UX) design User interface (UI) design Responsive web design Artificial intelligence (AI) Car accessories Automotive engineering Car maintenance Adventure travel Car technology Vehicle Automotive trends Automotive industry analysis Car brands Healthy lifestyle Nutrition and wellness Dermatology services Cosmetic procedures Plastic surgery Alternative medicine Fitness exercises Mental health Yoga and meditation Oral health Fashion Women's fashion Skincare routine Wedding flowers Fashion accessories Online fashion community Online shopping Fashion tips Pet Health Services Veterinary Care Shelter and Rescue Home renovation ideas Interior design inspiration Home decor trends mart home technology Real estate market trends Rental property management Gardening and landscaping tips Home remodeling and renovations Moving and packing services Professional home cleaning furniture and accessories Art and design workshops Art and culture events Art festivals and fairs Visual arts and crafts Outdoor adventures Sports events sports Gaming community Outdoor family activities Gastronomy Food tourism Food exploration Vacation Holiday Tourist Attractions Travel destinations Leisure activities Weekend getaway Travel experiences News reporting Residential services Big Data Real estate agent selection Parenting Guides Pool maintenance and cleaning Fashion industry news health shop Data analytics Community Press release zoom news info Health and wellness tips data macau travel Medical treatments school trips plus uk Legal assistance Parenting Tips puppy love pets uk Automotive manufacturing Exterior home improvement Travel tips Headlines Food culture Automotive industryCriminal Law Healthcare services school Trip sports Equipment dental Beauty Education International
November 30, 2023

NIKE-TRAINERSUK

Always Be Healthy

How Al Dente Pasta Can Assist Weight Loss

4 min read

Unlike Americans, many of whom were raised on squishy canned spaghetti, Italians insist that their pasta be cooked al dente, or “to the tooth,” a consistency at which it still retains some substance. It may be slightly firm at the center. The pasta is chewier this way (perhaps a little chewier than most Americans like it.) But this is a good thing. Not only does it give you something to sink your teeth into so that you enjoy the exquisite pleasure and sensation of eating something. But it’s also better for your health — and better for your weight.

Italians like to eat pasta, not pablum!

They believe that eating pasta al dente is healthier for the digestive system than squishy, overcooked mush that sits heavy in the abdomen and makes you feel sluggish. When pasta is overcooked, it means it has absorbed its maximum amount of liquid. Pasta cooked al dente, on the other hand, can still absorb more during the digestive process and therefore digests more easily.

Al dente pasta also has a lower glycemic index than overcooked pasta, so it has less of an impact on your blood sugar levels. High-quality pasta made of hard durum wheat semolina (the kind Italians like) and whole grain pastas have staying power. Their low glycemic indices mean that they give you a slow, steady supply of fuel while allowing your blood sugar levels to stay constant, which helps protect you from getting hungry between meals.

When I made pasta (with a little bit of extra virgin olive oil) a regular part of my diet, I lost the desire to snack between meals. I didn’t need to. I wasn’t hungry! It has become a cornerstone in helping me maintain my weight without having to put much effort into it. But how do you achieve that magical consistency known as al dente? It’s as simple as one-two-three!

First, you have to cook your pasta in plenty of water. Most Americans don’t use enough. Figure at least one quart of water for every quarter pound of pasta, or four quarts for a pound (the weight of a typical package of spaghetti.) All I can say is use a big pot with lots of water! This is important because you want the water to return to a boil as quickly as possible after you add your pasta, otherwise it takes forever to cook it and timing can become a problem.

Copious amounts of water also give the pasta plenty of room to move around and cook evenly. Plentiful water also prevents the separate pieces from sticking together. You also need a lot of water because the pasta is going to double in size by absorbing it as it cooks. Now for the salt. Don’t add it until after the water has started boiling. They say that if you add it before that, it could pit your cookware before it dissolves. How much salt should you use? I like what Sophia Loren says in one of her cookbooks. Use a “large pinch.” Too little leaves the pasta bland, but too much will overpower it.

I usually just pour some in my hand and take a nice pinch. You can always adjust it if it’s not right. After a while, you’ll just know. You’ll be like an Italian cook, who goes by instinct. How do you know when the pasta is done? You can follow directions on the package, but those are just approximations. You really have to taste it to know for sure. That doesn’t sound too bad!

Whatever you do, don’t go throwing a piece against the wall to see if it sticks. That’s pasta abuse! And fun as it sounds, that’s not the Italian way, because it’s not accurate. If your pasta sticks to the wall, you’re in trouble. It’s overdone. Here’s what I do. I boil a very large pot of water. I add the pasta and a little salt, then give it a swirl and set the timer according to directions on the package. But I always check before the timer goes off. The pasta should be just a little tougher than you like it, because it will continue to cook as it drains in a colander.

As for portions, in general, think of what I was told in Tuscany: nothing bigger than your fist. Typically Italians eat two, maybe three ounces of pasta as part of a meal that also includes vegetables and maybe a small amount of lean protein. And remember, go easy on the sauce. Think of it as dressing your pasta in a light summer wrap, rather than a heavy winter overcoat. A light drizzle of a thin sauce or one or two tablespoons of a chunky sauce is all you need. And even less for pesto.

A dab will do you!

Related Posts