Can you eat pasta every day?

Most people agree that there is nothing better than pasta. They go so well with all sauces, from Bolognese to Carbonara to the famous pesto. Some people will also be happy to adopt the Italian diet seven days a week. But can we really use it every day without danger to the body? General physician and nutritionist Faiza Bossi answers us.

Main starchy foods, source of energy

Classic dry pasta found in stores is traditionally made from white durum wheat flour and water. Like bread, rice or even legumes, they belong to the starch family and therefore should be included in the daily diet, like proteins and vegetables that make up a balanced plate, affirms Dr. Faiza Bossi. As such, we can use it every day. In addition, “from a nutritional point of view, pasta, like other starchy foods, is very interesting; they are rich in vitamin B and magnesium,” adds the doctor. When boiled in water, they form carbohydrates, which are an important source of energy.

Pay attention to quantities and accompaniments

Although it is completely possible to consume shellfish every day, it is still necessary to control their amount. Packages often recommend 100 grams of pasta per person. Wrong dosage according to the nutritionist. “It is suitable for a person weighing 70 kilograms, but amounts below this weight should be revised downwards,” he corrects. In practice, your doctor recommends using your hand rather than a scale to quantify your consumption. “And a little edgy is more than enough,” she says.

What you add to your pasta is also very important. “Ideally, a balanced plate should contain one-third of starchy foods, one-third of protein and one or even two-thirds of vegetables,” concludes the nutritionist. Also tomato, cream or cheese based sauces, especially industrial ones, should be used occasionally. “They’re too greasy, too sweet and too salty. Excess or lack of physical activity can lead to high blood pressure, weight gain and digestive disorders,” says Dr. Faiza Bossi.

Ideally, a balanced plate should contain one-third starchy foods, one-third protein, and one or even two-thirds vegetables.

Faiza Bossi, General Practitioner and Nutritionist

To slow the use of the sauce, you can use vegetable oils such as olive or flaxseed, vegetable oils rich in fatty acids (omega-3 and omega-6), lemon or even spices that can enhance the sauce. Respecting the taste of pasta, the rules of a balanced diet.

Differentiate between pleasures

And if we really want to be good learners when it comes to food, the doctor recommends different types of pasta. Some are actually less refined than others during their industrial processing and contain more fiber. This applies to whole and semi-finished pasta. “This nutritional richness promotes better transit and gives them a more moderate glycemic index when cooked than white flour pasta, meaning that the effect on blood sugar (blood sugar levels, editor’s note) will be weaker,” comments Dr. Faiza Bossi. As a reminder, cooking al dente It should be preferred in all cases so that carbohydrates are not quickly converted into sugar and absorbed by the body.

Another novelty from the supermarkets: pasta with legumes (chickpeas, lentils or even split peas). “Their taste is different, sweeter, but they have the advantage of being rich in vegetable proteins,” says the nutritionist. This also applies to fresh pasta, which is a source of protein (animals this time, editor’s note) due to the eggs they contain. The key word in the daily menu is variety.