One of the icons of our nation is pasta. On our tables, it may often be found seasoned to our preferences.
Pizza is a kind of pasta that is popular and well-known worldwide. It is among the most popular meals in our nation. Compared to fresh pasta, the usual egg pasta, dried pasta is more often consumed. But how often should you consume it each week?
We often purchase dry pasta (also known as industrial pasta) in plastic or paper bags at the grocery store. Semolina made from durum wheat is the only ingredient. But there are alternative varieties of pasta, such as those made from maize, legumes, or ones particularly designed for patients with celiac disease (these, however, fall into the types of special pasta).
The majority of individuals often seek out and eat pasta as an energy item. Thus, it contains a lot of carbs.
Think about the fact that a single serving of pasta with a tablespoon of oil and some parmesan cheese has more than 400 calories. But as we all know, pasta is often eaten with sauce and other considerably higher calorie toppings. The high calorie content and high glycemic index of pasta prevent it from being the optimal meal for a diet.
The amount of pasta consumed is significantly influenced by lifestyle. However, it is still feasible to eat an 80-gram serving of pasta without gaining weight, especially if you lead a sedentary lifestyle.
Let’s go on to the crucial response.
The recommended intake of pasta would be no more than three times per week and no more than 70 grammes. Additionally, you should only have one serving each day, and it is best to eat it around lunch rather than evening. It is best to choose spices that are high in soluble dietary fibre rather than greasy ones.
Another suggestion is to choose a pasta kind with a lower glycemic index and eat it on days when you exercise more.
Another healthy practise is to eat pasta as a main course rather than with other carbs like bread or potatoes.
Simply adhere to these very basic “rules” to be able to afford eating pasta three times a week, which is affordable for everyone, not just athletes.
But keep in mind that the general practitioner or the dietitian has the ultimate say.