The nutritionist told when pasta can be dangerous for health

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Pasta cannot always be considered a useful product, in some cases they pose a threat to health. A nutritionist and an endocrinologist told about this.

Now pasta products are mainly divided into groups A and B. The first ones include “Italian” pasta, the second – “Soviet” pasta. Representatives of group A are produced from durum varieties of wheat, they are safer, because they belong to slow carbohydrates and have a low glycemic index, and therefore do not provoke insulin or glycemic fluctuations.

Include high-grade flour products in the diet nutritionist advises overweight citizens, people with impaired carbohydrate metabolism, people with diabetes or those who are in a pre-diabetic state.

Type B pasta is made using soft varieties of wheat, after cooking they tend to become soft which can stick together. They have a high glycemic index, which provokes an increase in the level of glucose, changes in the metabolism, and also corrects the lipid profile, which in general has a negative effect on the body. There is a special danger for citizens with diabetes, such a product also causes rapid weight gain.

You can not eat pasta in any form and in some other cases. Berredo urges people diagnosed with celiac disease to avoid them. With the latter, gluten intolerance is observed.

You can insist only on products that do not contain the latter. The nutritionist also does not advise people with diabetes and overweight to get too excited about rice noodles, because they contain fast carbohydrates, and the level of glucose in the blood also increases.