Whole-grain Pasta – the Healthy Alternative

The whole grain pasta has rich nut taste, it is sating and a rich source of carbohydrates. As its name suggests, the whole-grain pasta is made from whole-grain flour. In this process, the three layers of the grain are also retained (core, bran and endosperm), and the pasta, made from such flour contains more natural fibers, proteins and micronutrients.
 
Here are some additional facts. It is known that the whole-grain pasta has the following effects on the health:
- it provides energy - the pasta is an excellent source of complex carbohydrates that provide a slow and gradual release of energy as opposed to simple sugars.
- it is a rich source of fibers – the fibers maintain the digestive system healthy, stimulate the regular bowel movements and thus help to control the weight and to reduce the blood sugar and cholesterol levels in the blood
- it reduces the risk of cancer – according to a report of the Harvard School of Public Health, the whole-grain foods contain compounds called phytoestrogens that help to reduce the risk of certain types of cancer
- it contains low glycemic index – it does not cause a rapid rise in blood sugar and this makes it suitable food for diabetics
- it reduces blood triglycerides – thus helps to regulate cholesterol
- it protects the arteries – the regular intake of refined types of flour increases the likelihood of developing plaques in the arteries. Switching to whole-grain pasta products helps to prevent this phenomenon.
 
And the best part is that this pasta combines perfectly with vegetables and vegetable-based sauces such as coconut milk or rice cream that recently is offered in bio shops.
 

 

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