But what about the diet between these two cooking?

An adage for Italian pasta touted them as “more than a thousand ways to accompany boiling water”. And so, this “natural” rapid tone diet variety – fresh or dry; eggs, spinach, cuttlefish ink or plain; Wheat without its shell and germ, semi-complete or complete – which allow as many preparations all more delicious than one another does not prevent them all have one thing in common: cooking with water boiling. Depending on their size and composition, there are two recommended cooking times: long cooking or shorter cooking, which gives the pasta a slightly firm chew and is appreciated by true lovers: the famous “al dente” cooking.

But what about the diet between these two cooking?
Once again in the kitchen and especially in the field of cooking is again the chemistry that comes into play: the more the pasta is cooked and the more their glycemic index increases, the more your favorite “starch” away from the concept of slow sugar to turn into a quick sugar.

What happens during digestion?
In a very practical way: pasta that has been cooked for a long time arrives in the intestine in the form of a very softened chyle and the enzymes in charge of the digestion besiege them much too quickly. Thus, the glucose that results from this process passes much too quickly in the blood and the muscles – to whom it is intended to offer them the necessary energy – try in vain to store this massive influx. This excess glucose is converted into a fat effect in the heart of the muscle.

On the other hand, the denser nature of the cooked pasta “al dente” – because it makes their assimilation more laborious – allows the glucose to diffuse much more gradually into the circulation and to provide the muscles with energy as they go along. measure of their needs. Each muscle is then able to store this energy without creating fatty tissue.

Some tips to finish
If you still want to lower the glycemic index of your pasta “al dente”, choose them rather semi-complete or complete. As a bonus, so that your pasta “al dente” are succulent and do not stick: a hint of olive oil in the water and, so that they are even more tasty: a cubed broth of vegetables, chicken or beef if you do not have homemade broth or bouquet of your choice on hand.

Not only are pasta “al dente” properly chosen, cooked in the rules of the art and well accommodated are a treat, but they are also a true dietary treasure able to provide your body and especially your muscles all the time. energy they need at the right time.