When it comes to healthy diet, the first thing people think of is definitely not Italian noodles. However, experts say that cooking noodles in a specific way can actually increase their nutritional value.
"Al dente" is the most popular Italian noodles for cooking and enjoyment. Michelle Hauser, associate professor of clinical surgery at Stanford Health Care, said that the noodles cooked until they are "smashed" not only taste better, but are "easier to chew and digest."
International Pasta Organization said: "Our digestion rate will slow down and the absorption of glucose in the powder will slow down, and the result will be lower in the blood sugar index."
By cooking the noodles until they are "shrinkable" with "glycemic index lower than when they are cooked until they are soft."
"When the glycemic index is low, it can help keep your blood sugar levels stable and allow you to maintain a stomachache for longer."
On the other hand, the cooked noodles are not only soft and difficult to eat, but also "has a greater impact on blood sugar levels than dents," Hauser explained, which will cause glucose to be quickly placed into the bloodstream.
"Your body will react to elevated blood sugar, producing more insulin for licensing; however, the surge in insulin will consume your blood sugar in the next few hours," Harvard Medical School explained.
"And, you may want to eat a high-glycemic snack, which is undoubtedly not helpful for weight reduction."
In addition, cooking the noodles will cause the swelling of the pellets to swell and rupture, and then put the vitamin and leaf acid in the noodles into the boiled water.
So, next time you want to cook a tiny noodles, it is recommended that you add some salt to the pot first, then boil the water and add the noodles, and set the beep according to the recommended time on the packaging. Because different types and brands of noodles require different cooking times; then mix them occasionally to prevent the noodles from sticking together.
After the bell, taste the noodles first. If the taste reaches a hard state, quickly move the croquette from the heat and add dry noodles. In this way, the noodles will stop cooking immediately.
Italian chef Francesco Mattana said that in addition to the correct cooking method, the surface of high-quality noodles should be rough and opaque.