The nutritionist has explained if pasta can be unsafe for health. About the cerospovіla nutritionist and endocrinologist Alona Barredo.

At the same time, pasta is divided more importantly into groups A and B. Before the first one, lay " Representatives of group A sprout from durum varieties of wheat, the stench is more safe, the spikes are high in carbohydrates and may have a low glycemic index, and also, do not provoke insulin or glycemic coliving.

Include in the diet a dietary supplement from boroshna, a dietitian for the sake of the bulk of the people from the overworld, the people from the broken carbohydrate metabolism, the people from the blood-diabetes, and those who are suffering from the pre-diabetic state.

Type B macaroni is made with soft varieties of wheat, since cooked stench often becomes soft and can be sticky. The stench of the glycemic index is high, which provokes an increase in glucose levels, changes in the process of exchange of speech, and the lipid profile is also corrected, which in general has a negative effect on the body. It is especially unsafe for the people with diabetes, such a product also causes a rapid gain in weight.

You can’t have pasta in any way you see it in some other way. Berredo calls to look into them for persons with a diagnosis of " With the rest, gluten intolerance.

You can lean less on the virobi, yakі do not avenge the rest. A dietitian also does not please people with diabetes, that with a zayva vaga too much rice lokshina, and even there there are swedes in carbohydrates, so there is an increase in the level of glucose in the blood.

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