3
Cheers Fieldgate... What is healthier about cooking in water though than cooking (baking) in an oven?VinnyD - i never said anything about poisonous. I am European, not American, I do not need to fetishize healthy (normal) food that all my health meters would go a-whack.
5
Concering pasta, as with most other foods, the key is, " All things in moderation"; (+especially moderation+).And, if the recipe for a particular pasta dish calls for beef, cook it yourself if possible.
That way you can be reasonably certain that you'll not be eating hamster, hyena, or hippopotamus..
7
Most people in Italy eat it every day,and they would swear that it is healthy ;-)Like #6 says.....it is a good way to put on fat in your later years.Obviously depending on the sauce you eat it with and the quantity you eat as well......
Then...if you don't eat pasta,you will substitute it with other carbs I suppose.So you need to compare it vs (say) bread,rice etc.
9
I have a pasta cookbook that came with an electric pasta maker I was given many years ago. The pasta maker was a dud and has long since gone to a charity shop, but I still have the cookbook. It has a section in the back, ineptly translated from Italian, that makes all sorts of health claims for pasta.The book suggests adding assorted vegetable juices, particularly cabbage, to enhance health effects. Cabbage "soothes the nervous system, which must remain undisturbed in case of heart problems."
For example, pasta made with cabbage, fennel, asparagus or lettuce juice is great for rheumatism, arthritis, and uremia--as long as it does not contain "any stimulating substances, such as pepper, paprika, etc."
Pasta is good for the elderly, because it "can be dressed in various ways, therefore preventing the appetite from getting weaker and also because it can be chewed quite easily."
Nutrax
The plural of anecdote is not data.
12
Buckweed "soba" noodles seem to be the rage among some of our health fanatics friends out in our neck of the woods.Tossed in sautered sliced assorted mushrooms and diced garlic in small dollop of melted butter with a drizzle of truffle infused veg oil.
Garnished with some finely diced dill and chives.
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