Why is white pasta banished by the health experts? Our explanation of this health phenomenon! You are a **pasta **lover and you are able to eat them in tons of different ways? What if instead of changing the sauce, we changed the type of pasta?
You probably already know the classical pasta, but do you know the different types of whole-wheat pasta? Yes, there are several of them!
Classical or whole-wheat pasta?
To start, one must understand why the « white » pasta (and the white starches in general) are banished by the health experts.
Today, everyone agrees to say that it is better to eat wholemeal or multigrain bread instead of white bread. And more and more people are changing their habits to follow the advice. But it seems more complicated when it comes to pasta, although it is the same dilemma. The white pasta brings only a few interesting nutrients compared to whole-wheat pasta.
Indeed, the flours that are used to make “plain” pastas are richer in nutrients and can be, for example, gluten-free. They will give you a longer feeling of satiety, and the impact on your blood sugar level will be better.
The important nutrients
In concrete terms, at a nutritional point of view, the difference is particularly noticeable on the level of fibres and proteins that the flours contain.
The nutritive fibres are almost not absorbed by the digestive system : they are not stocked, and eventually eliminated. However, they are the reason why the impact on the blood sugar level will be less important. In order for you to see the difference, here are some figures to compare:
· Pasta with red lentils (at Kazidomi): 5.1g of fibres/100g of pasta
· Pasta with chick peas (at Kazidomi): 12.1g/100g of pasta
· Classical pasta in a supermarket: 0.9g/100g of pasta
But that’s not all, the comparison is also valid for the proteins!
The proteins are fondamental elements of our body. Indeed, they are the core component of muscles, bones, nails, hair, skin….
· Pasta with red lentils (at Kazidomi): 26.2g of proteins/100g of pasta
· Pasta with chick peas (at Kazidomi): 19.3g/100g of pasta
· Classical pasta in a supermarket: 5.5g/100g of pasta
One more time, traditionnal pasta don’t stand the comparison with more elaborated pasta.
What about taste?
At Kazidomi, we decided to propose a large range of whole-wheat pasta, so that everyone can find something they like. For example, the quinoa pasta tastes pretty much like the white pasta, but you can also try the penne with buckwheat, the organic tagliatelle with spirulina or the whole grain spelt spirelli.