Useless media for the plebs tows the standard – comfortable yet
stupid ignorant – line yet again:
To the rescue: our good-for-you versions of down-home classics, such as spaghetti and meatballs, which knock the nutritional socks off traditional recipes.
Lets get it straight; there is no serious fat-loss program whereby you can eat pasta, no matter how healthily it is supposed to be compared to your average macaroni and cheese. (Except for on your once-a-week cheat day of course – in which case I wouldn’t be overly concerned about how healthy or otherwise it was.)
Pasta is an extremely fast absorbed starchy carb (i.e. your body breaks it down very quickly, shooting your blood sugar levels up, and thereby your insulin levels, and thereby your fat stores).
Thing is with starchy carbs, you can’t just calorie count them, because regardless of how many calories your portion of pasta have, you have to also factor in the way your body is now going to process anything else you consume for the rest of the day. Came across this rather succinct article on how it all works, with my favourite paragraph about half-way down:
Not only do increased insulin levels tell the body to store carbohydrates as fat, they also tell it not to release any stored fat. This makes it impossible for you to use your own stored body fat for energy. So the excess carbohydrates in your diet not only make you fat, they make sure you stay fat. It’s a double whammy…
This is all explained in depth in the 4 Hour Body, as per my previous post. (No, I have no financial interest in the book – I just want there to be less fat people).