Nutritional and Dietary Research

Health Benefits of Our Fresh Pasta

Research on carbohydrate foods shows that pasta has a significant lower glycemic index than bread and so has less of an impact on blood sugar. The reason is that digestive enzymes take longer to get to the starch in pasta because it is more compact than bread, which offers much greater surface area for enzymatic action. For those who are carbohydrate sensitive, that means they can enjoy pasta in moderation, even if we ought to minimize consumption of bread. The glycemic index of pasta is still lower when it is cooked al dente, and so even more resistant to quick digestion.