This creates a smaller glucose spike (resulting in better blood sugar control), helps to feed the good bacteria in the gut and also means you absorb fewer calories from the same quantity of pasta.Įven more surprising, when the leftover pasta in the study was reheated it became even richer in resistant starch, reducing the rise in blood glucose by an impressive 50%. As its name suggests this starch is resistant to our digestive enzymes, which are responsible for breaking them down to release glucose – this normally causes an increase in blood sugar.Īccording to scientist Dr Denise Robertson, from the University of Surrey, cooked-then-cooled pasta acts more like fibre in the body. Recent research found that cooking pasta and then cooling it changes its carbohydrate structure, and increases a type of starch called 'resistant starch'. Wholegrain pasta is lower in calories and contributes more vitamins and minerals than the white, refined equivalent, making it a healthier choice. That said if you prefer white pasta, fresh pasta, which has a higher protein content, has less of an impact on blood sugar levels than the equivalent portion of another popular carb, white rice. Wholewheat pasta is a better option, thanks to its higher fibre content – this will help to fill you up, support digestive health and lower the risk of the aforementioned conditions.
These include heart disease, stroke and type 2 diabetes.
Refined white pasta is most popular, however, eating too many refined carbs has been associated with an increased risk of a number of conditions. Wholemeal pasta contains almost 50% more fibre than white, with just one serving providing about a third of the recommended daily amount of fibre for adults. A 230g portion of dried white pasta (boiled) provides:
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