For lack of time or by habit, you tend to favor packets of pasta and rice promising “ultra-fast cooking”. But did you know that this time saving was harming your health (and your blood sugar)? Alexandra Retion, dietician-nutritionist, alerts us to the risks associated with this cooking.
Modified pasta for reduced cooking time
“”Faster and always so tasty!“, This is the” catchy slogans appearing on these famous pasta packages. A striking promise, which has enough to seduce the most pressed French: yes, it would be possible to prepare pasta in 3 minutes chrono, shows in hand. But at what price? Before judging, let’s try to understand what hides this accelerated cooking. On paper, said pasta (shells, macaroni, spaghetti …) do not really seem to have changed.
“”A few millimeters in thickness of dough less, and cooking becomes faster, without changing anything in the list of ingredients“, Ensures Panzani to our colleagues from Actu.fr.
However, the process of manufacturing pasta (or rice) would differentiate. “”The food is changed chemically or physically, in an industrial way, so that it can be rehydrated faster and the cooking time is reduced”Explains Alexandra Murcier to Marie Claire.
Result: the pasta would have a higher glycemic index, which could make them less satisfying …
Ultra-fast cooking: beware of glycemic peaks!
“It is a bit as if the foods were already partially digested or precious: with only three minutes of cooking, the glycemic index flies away. We are dealing with ultra-transformed products, whose carbohydrates-whether pasta or rice-are absorbed very quickly by the body. Result: blood sugar levels very quickly”, Prevents our nutrition expert, Alexandra Retion.
In diabetic people, this can cause significant glycemic peaks. “”And for those who are not diabetics, these pasta can cause a rapid feeling of hunger – sometimes from the time depending on the meal “, warns the dietician. With a risk of snacking and weight gain.
To limit the glycemic index of food, it is therefore better to comply with the recommended cooking times and favor unprocessed products, such as conventional pasta or rice with long cooking.
“Opture for complete or semi-complete versions is also a good reflex, because they again allow to reduce the glycemic index”, concludes the expert.