Pasta is the stable food of the Mediterranean diet and for this reason its use has been the object of numerous studies and repeated checks. Pasta can be characterised as being the food which has appeared most frequently as the accused at the bar: it has been considered responsible for uncontrollable weight increase, of favouring the onset of diabetes and lipid metabolism disorders, and has been eliminated or even prohibited in low-calorie diets or those for subjects suffering from metabolic disorders. Pasta has, however, always bof an infinite variety of dishes which are both healthy and quick to prepare, without increasing calorie intake and still respecting the undeniable and unrenouncable hedonistic value of food.een totally and unconditionally absolved by scientific investigations.
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|Titolo:||The nutritional value of pasta|
|Data di pubblicazione:||2006|
|Appartiene alla tipologia:||01a Articolo in rivista|