Freshly cooked pasta from maida or durum wheat is one of the most popular dishes in the world. However, it has low food scores due to its high content of simple carbohydrates that can cause a spike in blood glucose levels, leading to hyperglycemia. Highly processed simple sugars in maida or durum wheat further aggravate this condition. This raises questions about the association between fresh pasta consumption and glucose metabolism and its potential health risks.
Optimising fresh pasta (cooked) consumption
• Try using alternative flour options such as almond or low-carb flour to prepare fresh pasta, which can help lower the overall glycemic index and reduce glucose fluctuations.
• Consider replacing regular pasta with Shirataki noodles, which are low in carbohydrates and calories.
• You may want to add protein, such as cottage cheese or chicken, to your fresh pasta meals to help slow down glucose absorption.
• Incorporate high-fibre vegetables such as broccoli, zucchini or spinach into your pasta dish to help slow down glucose absorption and add extra nutrients.
When we eat foods high in simple carbohydrates, like fresh pasta made from refined flour, our body breaks them down quickly into glucose, leading to a sudden rise in blood sugar levels. In response, our pancreas releases insulin to help regulate the glucose, which can result in glucose fluctuations and increased insulin resistance over time, potentially leading to type 2 diabetes.
