It is very likely that you have already heard someone say that eating the noodle al dente is better because it's healthier, but maybe you didn't know why. However, this was not always the case in Italy, where pasta was created.
It used to be boiled long enough to make it feel soft, until the Neapolitans, creators of many iconic Italian recipes (including the Pizza), decided that it was better to prepare the pasta “al dente”, that is, a little less cooked than usual. The reason was just culinary, although it might also be healthier that way. See more about benefits of al dente pasta for our organism.
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Pasta is now made from a variety of sources, including legumes, but the most commercialized is still refined pasta, which is made from durum wheat semolina. It is mainly composed of more than 70% carbohydrates (starch) and 12% protein.
In reality, refined pasta semolina contains only the inner half of the wheat, such as the husk or bran (hard and fibrous layer surrounding the wheat grain) and the germ (the kernel of the grain, rich in antioxidants, vitamins and minerals) are separated.
In this sense, one of the great effects of al dente pasta is that it helps to slow down the entry of glucose into the intestine. This effect is important for health for the reasons that we will list below.
One of the main effects is that it helps prevent blood glucose spikes. And this is beneficial not only for diabetics, but for everyone, as a diet that promotes increased blood glucose increases the risk of type 2 diabetes.
Furthermore, it has been proven that foods that require chewing are consumed more slowly, and also in smaller quantities. The reason for this is that the stomach has time to release the hormones that send the satiety signal to the brain.
Finally, for athletes, al dente pasta gradually releases glucose from the bloodstream, making it an excellent ally for those who practice physical activity and need energy.
