Boiling water, Timer activated, al dente or well cooked? When it comes to pastaeveryone has a method of preparation and their own food preferences. The way we eat it “can influence our body”reported a British newspaper quoting a scientific experiment. Research has shown that “eating cooled pasta carried to lower blood glucose levels Compared to the consumption of freshly cooked pasta, while that heated It even made halving the glycemic peak. How do you explain? Everything would depend on the stone structurea complex carbohydrate consisting of long chains of glucose (sugar) present in our famous tagliatelle.
