5 Pasta Myths
Pasta Makes You Gain Weight
This is false because the carbohydrates present are used as fuel for various bodily activities, including heartbeat, blood circulation, breathing, and both mental and physical activities. If you consume the right amount of pasta, the carbohydrates will make your body function better rather than the opposite.
You Should Not Eat Pasta After 6:00 PM
This idea is a myth, as the body continues to function after this time. It doesn’t take a break, we need energy to regenerate during the night. Consuming pasta for dinner can be advantageous, promoting good sleep and a positive mood. Its intake stimulates serotonin production, a neurotransmitter crucial for mood regulation and sleep rhythm.
Pasta is too “Heavy” for Weight Loss
Pasta itself is not hard to digest; it’s the sauce it’s prepared with that can make it “heavy.” However, it’s worth noting that the cooking process can affect its digestibility. Cooking al dente, in fact, aids digestion, unlike overcooked pasta that not only risks losing its properties but can become glue-like in the digestive tract, making the process more challenging.
Removing Carbs Helps You Get Slimmer
Losing weight rapidly through restrictive diets leads to a deterioration of body composition. Studies have shown that a limiting diet is not sustainable and results in gaining the weight back eventually. Specifically, there is a loss of water and lean/muscle mass, resulting in a decreased energy requirement. Our bodies adapt to the low energy intake by slowing down their functions, including metabolic processes.
Gluten-Free Pasta Aids in Weight Loss
False! Gluten-free pasta is suitable for those with celiac disease. This misconception often arises from observing the slim bodies of people with celiac disease. However, this is not linked to the consumption of gluten-free foods but is caused by the atrophy of intestinal villi, leading to reduced nutrient absorption. On the contrary, gluten-free products often contain additives or fats to ensure greater structural integrity when gluten is absent.
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