Because it is practical, tasty and ready in record time, pies and pizzaq are among these great weekday classics. However, not all pastas are equal. Some are not even recommended for your health, according to Dr. Jean-Michel Cohen, nutritionist. In his new “Buying guide to eating well”, he reveals the 4 worst pastas to avoid.
Herta thin, rectangular pizza dough
If this pastry attracts with its ultra-friendly format – to be cut into small squares for an aperitif – it disappoints with its composition.
“This dough is thin and rectangular of course, but the recipe is also different from the thick and round version. Here, no olive oil, but rapeseed oil, an addition of gluten and more salt. Too bad!”, regrets the specialist.
Puff gold tart -30% from MG Herta
Wheat flour, water, vegetable oils (palm, rapeseed), alcohol, wheat gluten, concentrated lemon juice… If the recipe has some good points, it is not perfect, as Dr Jean-Michel Cohen shows.
“A 30% reduction in fat, but a choice in fat quality which still does not appeal to us, just like the addition of wheat gluten”, he emphasizes.
Gluten-free puff pastry crusty pastry
A selling point, the gluten-free mention here hides a very disappointing composition.
“Offering gluten-free should not be done, to this extent, at the expense of quality. Water is the first ingredient, starch is mainly used instead of real flours and finally, we notice the presence of palm oil, a flavor and a number of additives”, remarks the doctor.
Organic shortcrust pastry Monique Ranou
The term “organic”, once again, gives consumers confidence… even though the composition of this product is far from perfect.
“Going organic is often a choice that we associate with quality. Yet here, the selection of fats is not ideal, nor is the addition of gluten and sugar. As for the fact that the flour is not French… Far from short circuits, it’s not very eco-friendly! All this for a higher price per kilo”, warns the nutrition specialist.
What alternatives should you turn to?
If the pasta references offered in the supermarket are often much too rich – or full of additives – good news: some pasta stands out for its good composition (good quality lipids, French wheat, no added additives, etc.). These are the following products:
- 2 Picard pure butter puff pastries;
- shortcrust pastry golden tart without palm oil Herta;
- Fund forflammekueche tarte flambée Pierre Schmidt;
- Croustipate XXL thin and rectangular pizza dough.
And if you are in doubt about the choice of garnish, choose seasonal vegetables (mushrooms, squash, carrots, endives, etc.) and a homemade tomato sauce, always healthier and more interesting than its comrades on the shelf.
Finally, since the carbohydrate intake of this meal remains very high, don’t forget to accompany it with a green salad or another portion of vegetables. Your body will thank you!