True or False: Having Your Pasta 'Al Dente' Reduces The Postprandial Glucose Surge. Plus: Do Spaghetti Really Produce a 50% Lower Glycemic Response Than Macaroni?
Is Pasta OK, if it's al dente? Sounds legit, right? How legit does it sound, if I tell you that pasta is ok, anyway? I am pretty sure you've heard some self-proclaimed expert state: "You know why the Italians ain't fat, although they eat tons of pasta all day, bro? I can tell, ya! It's 'cause they eat them al dente... that means "for the teeth", bro - you know?" I guess you don't mind if I discard the subsequent excursion into Italian cuisine, do I? No? Fine! Bro or not: The reasoning behind the recommendation to eat your pasta "al dente" [=cooked so as to be firm but not hard] doesn't sound that flawed, does it? I mean, aside from the fact that I have to say that the Italians are not as lean as you Americans apparently believe (31.8 % are overweight and 8.9 % are obese) it sounds legit that the hard pasta will take longer to digest. This would (or should I write "should?") reduce its GI and that in turn should h...