Studies show that only one is required to have balanced nutrition and health that also means to eat with pleasure. Eliminate the time of carbohydrates, as currently many diets suggest, however, only encouraged the emergence of males as heads-of-pain, irritation, physical and mental fatigue. . The pasta is a healthy and affordable source of energy.

Contrary to what most people think, not the pasta fattening. Scientific studies show that the masses can and should enter the daily meals of any person. The ideal amount of carbohydrates (pasta, cereals, breads) is 6 to 11 servings a day.

100 grams of cooked pasta provides a relatively low amount of calories, about 110 kcal (for pasta meal) and 96 kcal (with egg noodles) with sauce.

The formulation of basic pasta is made of wheat flour and water, but may make some variants as the addition of dehydrated vegetables, eggs, vitamins and fiber. The type of wheat used and the manufacturing process affect the final nutritional value.

The pasta is part of a group of food energy, being rich in carbohydrates and is part of the base of the food pyramid.

As mentioned above, the pasta is part of a group of food energy, or much of their nutritional value comes from carbohydrates. Much is said that the carbohydrates from pasta are common villains of healthy eating and should be avoided, but little is known about what the fund is its role in feeding Brazilians, like the absorption in the human body and to what extent their consumption is indicated.

The carbohydrates from the macaroni is called complex, but the fact that it is refined it to an energy source readily available. This slower digestion is maintaining a prolonged satiety. This name comes from its chemical structure more and more complex where the digestion is slower due to the size of the molecule when ingested causing a gradual increase in blood glucose. Unlike the simple carbohydrates that have low chemical structure and are absorbed quickly by the body, such as from sucrose, honey, corn and other food. These cause less satiety resulting higher consumption of foods so unnecessary.

Within the complex carbohydrates are the foods made with whole grains. Brazil has some noodles made with whole grain of wheat. These have shown the consumption of many nutritionists and doctors, as are fibers from the husk of the grain. The fibers give greater feeling of satiety, and act in the gastrointestinal tract, serving as substrate for the microflora naturally present in the large intestine, whose maintenance is beneficial to health. Furthermore, the fibers modulate the speed of digestion and absorption of nutrients, which is even slower than the digestion of products made with refined grains. The use of whole grains helps promote a normal intestinal transit, helping in the prevention of some diseases such as cancer, diabetes, diverticular disease of the colon, among others.

Iron deficiency in Brazil is currently one of the major nutritional problems. If the nutrient is consumed in inadequate quantities, cause a type of anemia known as "anemia." This type of anemia reaches today the Brazilian population, especially children and adolescents, and adults, its lack causes fatigue. The World Health Organization recommends that all women of reproductive age increase consumption of folic acid.

Fortification of products of great consumption was one of the strategies adopted to improve the nutritional status of the Brazilian population.

Since the publication of Resolution - RDC ANVISA No. 344.02, has become a mandatory fortification of wheat flour with iron and folic acid. For this resolution each 100g of wheat flour to provide at least 4.2 mg (four point two milligrams) of iron and 150 mcg (one hundred and fifty micrograms) of folic acid. All products of wheat flour (bread, pasta and cakes) must be made from wheat flour fortified with micronutrients and these two must have information on the product's label on the item in their respective amounts in the table and Nutrition Mandatory list of ingredients.

If the addition of these two compounds is technologically feasible (causing some implication that affects the final quality of the product), the fort may be suspended. However, in the manufacture of all types of pasta to fortification did not affect the characteristics of final products and today you can find iron and folic acid in amounts that safe food is easy to access and pleasant taste.

This material, Pasta for All - for health, taste and convenience, explains the accumulation of consistent evidence in the science of nutrition for the health of the masses and the flour pasta.

Pasta for All is for consumers around the world. And now it's available here, the site of Abima

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