An easy way to enjoy pasta with a 50% low calorie diet, including a single kidney doctor

Some dishes like pasta, arroz or potatoes are basic in many menus from day to day so they are easy and quick to prepare. Sin embargo, many people who want to avoid it are these types of manjars that contain carbohydrates.

Pero, if you declare yourself a fan of the pasta and you don't want to give up on it, quédate leyendo esto. Dr. Karan Rajan, member of the British Health System (NHS), Create a new cambiar form for preparing these foods that can reduce their caloric impact. ¡Sigue leyendo to discover!

The clave is a process that transforms the characteristic tan aluminum into this type of food. As Dr. Rajan explains, cook the pasta in a recurring form, chill it completely (preferably in the refrigerator during varying hours), and then delay it before cooking, ensuring that the almidón turns into where it is known as “almidón resistente”.

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This type of almidón is not easily digested in the intestinal tract, which means that the body absorbs fewer calories. In addition, reheat the pasta without turning it to maintain its modified structure.

The resistant starch You can only reduce the caloric load, if you also increase the sensation of saccharine, so that you can avoid stinging between meals, and you can also stabilize the levels of water in blood when you eat. This is the result that is very useful for those who suffer from diabetes or who can avoid sudden bouts of glucose.

Another benefit is its prebiotic function: nourishes the beneficial bacteria of the intestine, promotes a healthy intestinal flora and improves digestion. It also helps to strengthen the immune system and reduce inflammation.

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To log exit results, it is recommended to use full or semi whole pasta, as it contains more fiber and nutrients. After cooking and cooling, you can heat it in a frying pan or microwave, if combined with healthy ingredients like greens, olive oil or rich proteins.

So yes, it is necessary not to turn the pasta away from the friamiento, it is necessary to reverse the change of the almidón.