What is this about eating pasta al dente rather than well cooked so as not to m!
Question:
What is this about eating pasta al dente rather than well cooked so as not to make it totally "bad" for you?
Answers:
I'm not sure, and I've not heard of this, but it's probably based upon the glycemic index.
The glycemic index is a way of organizing food into groups based upon how rapidly the sugars are put into the blood stream. The more something is cooked, the more rapidly it will be digested (and the more rapidly the sugar will enter the blood).
An example of this characteristic of the glycemic index is potatos. n the glycemic index, it's more advantageous to eat potato salad than it would be a baked or mashed potato -- because the potato salad is hard and lumpy -- the baked or mashed are very soft, mostly already processed, and just have to mixed with gastric juices and pushed onward.
The more processing the food requires, once you put it in you, the better it is, according to the glycemic index.