Pasta belong to often used products in many families, however not all know about their influence on an organism. Today we will talk about advantage and harm of macaroni products, a possibility of their use at pregnancy, weight loss and other situations and also about with what food they are well combined.
Advantage and harm of pasta for health of an organism
The advantage and harm of pasta directly depend on from what flour they prepared. Let's consider in more detail products from firm and soft grades of wheat, spelled and also rye, buckwheat and corn products.
Read also about that than amarantovy, corn and linen flour is useful.
From firm grades of wheat
Among useful properties of such macaroni products it is possible to note the following:
- contain phosphorus, iron, potassium, calcium and vitamins of group B in the structure;
- well transfer heat treatment and do not boil soft;
- are well acquired by an organism;
- nonsaturated fat brings benefit to skin thanks to what it becomes smooth and elastic;
- contain a large amount of proteins and carbohydrates;
- include the cellulose which is positively influencing digestive system.
From soft grades of wheat
As a part of this pasta there are fast carbohydrates which promote bad assimilation by an organism of this product. After their use the sense of fulness quickly passes, and a part of plain carbohydrates is laid in subcutaneous fat. They boil soft and have high caloric content.
From spelled
The type of pasta is made of wholegrain raw materials and recognized as a wonderful dietary product. It differs in such features:
- lack of synthetic additives;
- high content of cellulose;
- small amount of gluten in structure;
- useful minerals and vitamins.
The use of such products will be useful to digestion, increases immunity and positively influences work of nervous system.
Important! All types of pasta need to be put only in the boiling water, otherwise after cooking you risk to receive a bound together lump without taste and useful properties.
Rye
This pasta differs in taste from wheat a little. For their production there is a coarse flour which contains iron, vitamins and calcium. Rye pasta are considered as more useful, than wheat.
Buckwheat
In these products the minimum quantity of fats that, undoubtedly, is advantage. Useful vitamins and minerals in their structure positively influence skin, hair and nails. But, at the same time, you should not forget that such pasta very much kaloriyna therefore you should not use them more often than 2-3 times a week.
Corn
On appearance they are similar to wheat, but it is possible to distinguish them on saturated yellow color. Vitamins, minerals and amino acids in their structure interfere with aging of fabrics, reduce pressure and stimulate growth of muscle bulk. Also they have the dietary properties allowing to use them to people with various diseases of digestive tract.
Whether you know? In 2005 Bobbie Henderson thought up religion Pastafarianism which main deity is the Flying Macaroni Monster.
Whether it is possible to eat pasta
Precisely to decide on influence of pasta on an organism, it is necessary to consider their use under below-mentioned conditions.
At pregnancy and GV
Pasta is not forbidden pregnant women, however the quality product from firm grades of wheat is worth using. They enrich an organism with necessary enzymes and load it with energy. On late terms the doctors recommend to refrain from any pasta as there is a high probability of locks.
At a lactation it is also possible to use pasta, but it is necessary to enter into a diet them in the small portions, no more than 50-60 grams a day.
At weight loss
Many ask a question whether they get fat from pasta, whether they are harmful to a figure and what products can be eaten without risk to gather extra kilos. Nutritionists recommend to treat with extreme care this product at a diet, as a part of pasta fast carbohydrates contain that can affect weight.
In small amounts only products from firm grades of wheat are recommended. Also it is necessary to remember that you should not use the considered product together with fat sauces: such combination will prevent the procedure of weight loss.
Important! It is not recommended to cover pasta when cooking, otherwise they will stick together.
At pancreatitis, gastritis, cholecystitis
At gastritis, pancreatitis and cholecystitis the described product is not forbidden, however it is necessary to choose products from firm grades of wheat as in them there is no fat and there are albumens of plant origin. At its preparation in these cases it is worth refraining from harmful additives, sour or hot spices.
At stomach ulcer
On a question whether it is possible to eat this product at stomach ulcer, affirmative answer, however it is necessary to exclude firm grades of wheat from a diet. Not to do to an organism harm, it is worth meeting a number of conditions of the consumption of pasta:
- they have to be enough razvarena before the use in food;
- it is forbidden to add to them seasonings, sauces, spices and oil in a large number;
- they cannot be eaten hot or cold.
At diabetes
For patients with diabetes it is important to be defined what pasta they can use. Pasta in which production soft grades of wheat are used are not suitable for diabetics. Pasta with bran in structure should be used as seldom as possible as they can cause differences of glucose in blood. Pasta from firm grades of wheat will be suitable for patients only.
Whether you know? In the world there are more than 400 types of pasta.
At diabetes of different types also conditions of the consumption of this food product differ:
- type 1 diabetes does not limit pasta in a diet, but in connection with the carbohydrates coming to an organism the correction of dosages of insulin is required;
- at type 2 diabetes the amount of pasta in a diet is limited — they have to be entered into an organism in strictly dosed volume.
At a diarrhea, a lock, poisoning
At a lock, diarrhea or food poisoning the macaroni products are forbidden as are capable to strengthen disease symptoms.
At atopic dermatitis
During exacerbation of atopic dermatitis pasta is completely excluded from the patient's diet. When weakening symptoms this type of a product can be included in the menu, however it is worth limiting its quantity.
At atopic dermatitis also use peanut butter.
At gout
At gout it is possible to use pasta from firm grades of wheat — day norm are no more than 80 grams of a product. Excess of this norm can result in completeness, and the people having tendency to obesity should reduce the use of macaroni dishes twice.
At a rotavirus
At a rotavirus it is necessary to keep to a strict diet which completely excludes pasta as components in their structure can aggravate a course of disease from a diet.
At an allergy
At allergic reactions it is worth approaching the use of the considered product carefully. Its quantity in a diet has to be limited and agreed with the attending physician.
What tasty it is also useful to eat pasta with
For the maximum advantage it is necessary to pack pasta with the correct products among which:
- They are rich with cellulose therefore carbohydrates of wheaten products will be well acquired.
- In them high content of protein, at the same time they are low-calorie.
- The forcemeat fried with tomato sauce. Addition in such dish of greens will strengthen vessels and will awaken appetite.
- They are rich with iodine and are useful to a thyroid gland.
- Hard cheeses. This product will impact to a dish excellent relish.
Pasta — a widespread type of food, however at their use it is worth paying attention to from what flour they are made. Possessing information on in what cases it is possible to use pasta and in what it is worth refusing them, you will be able to avoid possible harm for an organism, receiving exclusively useful properties from this product.