How to Eat Pasta for Lowering Cholesterol Without Increasing Glucose
In the case of pasta glycemic index is 40, however the pasta made with white flour have a GI of 50. The pasta has a lower glycemic index and therefore, its absorption is slower. This results in reduced glucose metabolism and cholesterol.
While this is the theoretical explanation, it must be remembered that the pastas are eaten with sauces or dressings usually accompanied by other foods such as meats. These circumstances also increase the glycemic index, which will be reflected in the value of postprandial glycaemia (blood glucose value after eating).
For all this if you choose those insulin-dependent diabetic pasta made with whole grains served with vegetables and seasoned with olive oil or free fatty homemade sauces such as butter, margarine or cooking oil-modified. Such recipes are ideal preparations for cholesterol and diabetes.