The Dominion Post 28/10/14 had an article about the effects of reheating pasta on its Glycaemic Index (GI). It is well known that when pasta is cooled it gives a lower spike of blood sugar (i.e. lower GI). It was assumed that when it is reheated that the pasta would revert to producing high blood sugar. This reheating theory was tested by 5:2diet author Dr Micheal Mosley and Trust Me, I’m a Doctor, Chris van Tulleken from University College London. The results of this research is groundbreaking – not only did the reheated pasta not revert to its origin higher
More
Archives for pasta
Gluten-Free – a Growing Business
“Don’t be fooled….just because it’s gluten-free doesn’t mean it’s healthy. The majority of gluten-free products are just highly processed junk foods with clever marketing designs. Breads, cereals, cookies, muffins, pastas, etc. labeled gluten-free typically replace wheat with rice & corn (flour) starch, potato starch, soy flour, tapioca starch & sorghum, which quickly metabolize into sugar, spike insulin, increase cravings and inflammation” comment from Paula Owens, Nutritionist on LinkedIn While some people may be gluten sensitive, very few are coeliacs who are truly gluten intolerant. There are plenty of good food choices out there without gluten in them but the burgeoning
More