The paste can be made with various cereals, but the most common is wheat: soft and hard, if wheat is milled flour is obtained, with which bread is made, while milling durum wheat semolina to get to make pasta. You can just prepare pasta with wheat but would be of lower quality, with high starch content.


Between 60% and 70% They consist of carbohydrates slow absorption (starch), the 12% - 13% are proteins (gluten), provide each 60 grs (ration for one person) 200 kcal, It is almost zero fat intake. They are the fuel of our body, needed to feed the muscles are as burned during exercise and fewer calories than fat.

Pasta provide quick energy for the body and not stored as fat reserves except that the ration ingested exceeds what is necessary, its production, cooking and / or accompaniment is based on fat or not perform physical activity, after ingestion.

Cooking overmuch, adding oil to pasta water to reduce viscosity and if it is added to serve a sauce of meat and / or cream, the highest percentage will be stored as fat deposition in the body and the paste acts like a sponge and absorb the added fat. Instead, the fiber aggregate either in the composition of flour or vegetables / vegetable garnish, will make available carbohydrates as energy many hours a day, satiety causing the same as gluten.

Why it is advisable to eat more rice and pasta at noon, why in this way, we have the afternoon / evening to burn sugar in carbohydrates are transformed, valid only energy source for the brain. But the solution is in the amount. Given that the portion to ingest will depend on the age, weight and level of physical activity.

If you want to eat rice or pasta at dinner, They should be small portions, prioritizing vegetables and vegetables, agregarles avoiding fats.

Pull. Gabriela Tórtolo

Specialist metabolic syndrome

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