Do you want to lose weight and ask if you should eliminate the sacrosanct pasta? It actually depends on your consumption. Let’s take stock.
Pasta do not make you fat in itself
The pasta, whether white, complete or based on legumes, mainly bring complex carbohydrates. “These constitute the first source of energy of our organism: they nourish our muscles, our brain and help us to remain active” Recalls Julie Boët. Delete them completely exposes us to fatigue, frustration and promotes snacks. “The key mainly amounts to finding the right balance rather than eliminating them”. Okay, but which they favor?
White pasta: to be consumed in moderation
Very widespread, white pasta is made from refined flour. “”Their disadvantage is that they contain little fiber and lead to a faster increase in blood sugar, especially if they are too cooked “.
On the other hand, they can quite find their place in a balanced setting: “CUites al dente, accompanied by vegetables in quantity and a source of protein, they satisfy correctly while avoiding peaks of blood sugar “.
Complete or semi-complete pasta: the slimming ally
Complete pasta are those that Julie Boët most often recommends losing weight.
“Indeed, they are more interesting especially in a situation of weight loss because they are rich in fibers, vitamins and minerals. They slow down the absorption of sugars, bring more satiety and promote better transit.”
For those who find their taste too pronounced, semi-complete pasta constitute an excellent alternative: a good compromise between digestibility and nutritional value.
Legume pasta: an interesting alternative
Made from lentils, chickpeas or broken peas, legume pasta, have several advantages.
“Their particularity is to bring both carbohydrates, but also a beautiful amount of vegetable proteins and fibers.” Result: better satiety and more stable energy. “They can be particularly useful in a light meal where you don’t necessarily want to add a large portion of meat or fish”.
Konjac pasta: a slimming lure?
On the other hand, Konjac pasta, are often highlighted as the “zero calorie” option. An error according to our expert: “In reality, they bring almost no energy, very few nutrients, and their texture remains special. Their only interest is to fill the stomach with very few calories. This can help out occasionally, but they should not replace the real energy sources that our body needs to function”.
Without fuel, no vitality or lasting weight loss!
What ideal plate to lose weight?
Thus, the secret does not reside in the type of pasta only, but in the composition of the meal. Julie Boët advises to compose the plate as follows:
- ½ of vegetables;
- ¼ protein;
- ¼ starchy foods (pasta, complete, semi-complete or legumes).
“”The quantities must be adapted to the pace of life, the habits and individual needs. For lasting and frustration weight loss, personalized follow -up with a professional is recommended“Concludes Julie Boët.