In Italy, it took around hundred years to build the current Italian gastronomy, with influence from various bordering nations. Current day Italy figured on the globe map around a century back and is a combination of cuisines from various regions such as Calabria, Liguria, Sicily, Milan. The current Italian cuisine can be separated between Northern and Southern Italy, the primevariation is in the usage of various seasonings.
As we know Italian gastronomy is primarily composed of pizzas and pastas, but ever observed that Italians are not obese people and they live a much longer life as well. Peculiar thing right? Let's try to make everything clear by talking about some inevitable products of Italian cuisine.
Health experts are arguing about the inclusion of pasta in a balanced and healthy meal. A lot of people avidly contest it. Pasta is accused that it contributes to obesity, contains "empty" calories and is in general useless. And yet this product does not disappear from the table of athletes, including bodybuilders.
Essentially as other flour products, pasta is a major source of carbohydrates. Most of them are starch, having a glycemic index of medium to high. However, the value depends strongly on the structure of pasta, varieties used for making flour and cooking regime. Adding protein and especially eggs dramatically reduce the glycemic index, and slow down absorption of starch and reduce the increment in insulin levels. Alas, there is no fiber in pasta, with the exemption of products made from durum wheat flour.
Different varieties of pasta can contain up to 12 percent protein. Alas, this is largely inferior vegetable protein, deficient in lysine. But, by supplementing pasta with eggs supplements its nutritional value. Obviously, noodles made from other varieties of grains contain tailored degrees of amino acid.
The content of fat in the pasta is usually low. Exemption - Chinese Kuksa or its analogues, produced in Vietnam. The energy worth in pasta is quite elevated. In addition, various additives can optimize the composition of the diet. This highlights the different varieties of pasta required for different purposes. For athletes are suitable mainly those sorts of pasta, in which there are protein supplements.Also, it makes sense to use products made from flour of the lower grades with a high content of fiber.
A different and well-known Italian product- olive oil, can be absorbed by the body completely. First, olive oil is an outstanding natural remedy for prevention of cardiovascular diseases. The oil also consist of an intriguing mixture of vitamins A,D,E and monounsaturated fatty acids.. This can further help in bringing down the index of dangerous cholesterol. Secondary benefit of this oil is due to the fact that it contains vitamin E which can prevent premature fading. And welcome, both internal and external use it. Third, the oil helps to make well stomach ulcers and duodenal ulcers, improves the activity of the stomach, intestines, pancreas and liver.
As we know Italian gastronomy is primarily composed of pizzas and pastas, but ever observed that Italians are not obese people and they live a much longer life as well. Peculiar thing right? Let's try to make everything clear by talking about some inevitable products of Italian cuisine.
Health experts are arguing about the inclusion of pasta in a balanced and healthy meal. A lot of people avidly contest it. Pasta is accused that it contributes to obesity, contains "empty" calories and is in general useless. And yet this product does not disappear from the table of athletes, including bodybuilders.
Essentially as other flour products, pasta is a major source of carbohydrates. Most of them are starch, having a glycemic index of medium to high. However, the value depends strongly on the structure of pasta, varieties used for making flour and cooking regime. Adding protein and especially eggs dramatically reduce the glycemic index, and slow down absorption of starch and reduce the increment in insulin levels. Alas, there is no fiber in pasta, with the exemption of products made from durum wheat flour.
Different varieties of pasta can contain up to 12 percent protein. Alas, this is largely inferior vegetable protein, deficient in lysine. But, by supplementing pasta with eggs supplements its nutritional value. Obviously, noodles made from other varieties of grains contain tailored degrees of amino acid.
The content of fat in the pasta is usually low. Exemption - Chinese Kuksa or its analogues, produced in Vietnam. The energy worth in pasta is quite elevated. In addition, various additives can optimize the composition of the diet. This highlights the different varieties of pasta required for different purposes. For athletes are suitable mainly those sorts of pasta, in which there are protein supplements.Also, it makes sense to use products made from flour of the lower grades with a high content of fiber.
A different and well-known Italian product- olive oil, can be absorbed by the body completely. First, olive oil is an outstanding natural remedy for prevention of cardiovascular diseases. The oil also consist of an intriguing mixture of vitamins A,D,E and monounsaturated fatty acids.. This can further help in bringing down the index of dangerous cholesterol. Secondary benefit of this oil is due to the fact that it contains vitamin E which can prevent premature fading. And welcome, both internal and external use it. Third, the oil helps to make well stomach ulcers and duodenal ulcers, improves the activity of the stomach, intestines, pancreas and liver.
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