The Pasta Component

Weisberg, Karen
October 2006
FoodService Director;10/15/2006, Vol. 19 Issue 10, p40
Trade Publication
The article deals with the popularity of pasta as a food item. The low-carb, no-carb diet fads have come and gone and pasta's popularity appears to be untarnished. Pasta has a low glycemic index and therefore does not cause a spike in blood sugar levels. Customers have become increasingly aware that pasta can be a perfectly fine component of their diets as long as what is added to the dish is healthful, too. Of course, portion size as with all food is a relevant factor, as well. INSET: Bon Appetit Puts Pasta Creativity to the Test.


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