2 – Pasta
Source: Unsplash
Why consider replacing it?
A distinction must be made between whole-grain and refined pasta. Whole-grain contains a good amount of fibre, manganese and selenium. Refined pasta is higher in calories, carbohydrates, B vitamins and iron, but lower in fibre and most other micronutrients.
The starch in the past can result in a rush of insulin and increase blood sugar, which results in cravings for more refined carbohydrates (not the good kind of carbs).
Change for non-flour pasta to cut down the carbs and feel fuller for longer. You can create your own pasta and ditch the flour by spiralizing a cucumber, zucchini or even sweet potatoes. One downside is that fresh vegetable pasta cannot be stored for long.
If you do not have time, or patience, to make your own pasta from fresh vegetables, you can also buy bean-based pasta in the supermarkets. Chickpeas, lentils, or black beans pasta have more protein and fibre than regular pasta and have a longer shelf life.
Image Sources
- Rice and quinoa: Unsplash