…so don’t over cook it! Looks like the Italians know what they’re doing.
Tag Archives: pasta
RFF#31 – The glycemic index of pasta varies depending on the shape
First, for anyone doesn’t already know, glycemic index (GI) is a measure of how quickly a food is digested and absorbed.
Ideally you want a food to be:
1) slowly digested (so it stays in your stomach longer, keeping you full for longer), and
2) slowly absorbed (so all of its energy doesn’t rush into your bloodstream which causes a hormonal imbalance [too much insulin] and increases the likelihood that the energy will be stored as fat)
Therefore, foods with a low GI (think low=slow) are better than foods with a high GI.
So, which shape is best? Well, it all has to do with the density and surface area of the pasta. Meaning thick and dense pastas, like rotini and gemelli will have a lower GI compared to pastas with a large surface area, like orzo and fettuccine.
But, in addition to the shape, the way in which the pasta was cooked will also influence the GI. More on that in tomorrow’s post…