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Pasta − Benefits and Harm. Which Is Outweighing?

One of the most common dishes in cooking, are pasta and other flour products of this kind − spaghetti, macaroni shells, and so on. The greatest admirers of pasta and spaghetti are Italians, thanks to their exquisite and incredibly tasty dishes made from this product. And indeed, there are a lot of recipes for making the pasta, and during cooking, but only a few people muse upon whether this food is useful or harmful. 

It would seem that the pasta is such a habitual product that no one will believe in their harm, and will not abandon them. However, in fact, in the pasta there is a benefit, thanks to which, this product is so valuable. Well, now we will bring you all the useful properties of the macaroni and consider their harm. And the final opinion about whether this product is useful or harmful, you will formulate yourself. 


Energy Indicators of Pasta
 

Investigating pasta from a scientific and biological point of view, it was found that this product contains about 70-75% carbohydrates. In addition, these carbohydrates are extremely complex in structure and nature, so their absorption in the organism takes quite a long time. As a consequence − after eating a portion of the pasta, for a long time we do not want to eat anything. Moreover, the level of sugar in the blood does not fall and does not increase, which also makes digestion quite long. 

Often, the pasta is included in the diet of many athletes − they are light athletes and football players, basketball players and so on. However, in this case, they adhere to a certain rational and balanced diet, so they use the pasta only when it is necessary. 

Useful Properties of Pasta 

The pasta, in principle, like the spaghetti (that is, almost all types of flour products from durum wheat), as a rule, have a rather large amount of fibre in its composition. It contributes to the removal of toxic substances and slags from the body (in particular, from the organs of the gastrointestinal tract and intestines) and helps to normalize the metabolism in the body, thereby contributing to the organism's general recovery. Also, in the pasta there are vitamins of group B, which fulfill their functions. For example, they largely help maintain and regulate the emotional and psycho-physiological state of the organism; anesthetize the body against migraines and other unpleasant conditions, in which there can be a person. 

In the pasta there is not too great content of iron or phosphorus, potassium and calcium, magnesium and other substances. However, their chemical structure is arranged in such a way that in the pasta it is much more effective than in other food products. For example, in some cases, the content and degree of assimilation of the phosphorus is much higher than that of some seafood. Among other things, the pasta contains vitamin E − one of the most important elements in the composition of male and female health, natural beauty and normal skin color. 

There is and, so-called, tryptophan present in the pasta. This substance has a positive and restoring influence on the organism, helps cope with metabolic processes, significantly improves the mood and helps finding the strength to continue this or that activity. 

The Right Choice of Pasta 

When choosing pasta, you should pay attention to what the main ingredient is in the composition. In general, there is no difference between pasta made from the hard wheat and macaroni made from the flour of coarse milling. However, there is a slightly difference between the macaroni itself, as well as the pastas. The correct pasta must necessarily be natural, made from hard or soft varieties of wheat. Unfortunately, often the pasta producers resort to trickery, stipulating the ingredients in the pasta, and here almost all the useful properties begin to manifest.  

So, for the right choice of pasta, you need to determine the sorts of wheat from which they will be made, the presence of food additives or dyes, and the presence of other chemical components as few as possible quantity. In the composition of normal pasta, there should be no more than three components. Actually, it is a sort of flour, salt, thickener and so on.

Harmful Properties of Pasta 

There is a fairly common opinion that the macaroni can cause the development of obesity or raising the level of cholesterol in the blood. And in reality it is practically so. However, there is one thing that can simply override this fiction. In fact, eating pasta is several times safer than eating the same amount of fried potatoes. That is, using this product moderately and in the right quantities, you will never remember about extra pounds. 

Otherwise, the pasta today is not just a food product, but also a product of common use, sold in storefronts and in a supermarket. Thus, now you will be able to determine exactly whether the pasta is useful or still harmful, even if after reading this article you are still frightened.

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