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Enjoy noodles bissfest (al dente). So the sugar chains (yes, even pasta in its smallest unit of glucose molecules, ie sugar chips) split much slower. The smallest carbohydrate blocks pass only gradually through the intestinal wall into the blood. Thus, the blood sugar level remains constant for longer than with soft-boiled noodles.
If you are still very good with whole grain pasta, slow down this process once more. Your family does not like whole wheat pasta? Then try the slightly brighter spelled whole-grain noodles, which taste less "wholegrain" than their relatives made of durum wheat semolina. Or use a little trick: cheat one third of whole wheat pasta under the conventional one and gradually increase the proportion. The taste buds will hardly notice it. But the figure and the health. Good Appetite!
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