Scientists participating in the Healthy Pasta Meal Scientific Consensus Conference (Milan, Italy, October 25 to 27, 2015, Fifth World Pasta Congress).
To address the ballooning confusion among consumers about pasta, Oldways organized the 2015 Scientific Consensus Conference on the Healthy Pasta Meal, in conjunction with the 5th World Pasta Congress in Milan, Italy last week. This was the third Scientific Consensus Conference on the Healthy Pasta Meal organized by Oldways, with 20 scientists from 9 countries gathering to present the story of the healthfulness of pasta through scientific presentations and discussion about updating the Scientific Consensus Statement on the Healthy Pasta Meal
Here’s what’s “new” in the updated statement – an added emphasis on some timeless truths that match recent research with common sense!
SUSTAINABILITY: Pasta is a simple plant-based food, and has a low environmental impact.
SPORTS: Pasta consumption is especially suitable for people who do physical exercise and particularly in sports. Pasta, as with other cereal foods, provides carbohydrates and is also a source of protein. Pasta may be used alone or lightly seasoned before training or combined with other foods after training, in order to improve physical performance. High protein and low carbohydrate diets are discouraged in active people.
GLUTEN-FREE STATEMENT: The general population can eat pasta and should not choose a gluten-free product if not affected by a gluten-related disorder that has been correctly diagnosed. For those with gluten sensitivities or allergies, or celiac disease, there are gluten-free alternatives.
BENEFICIAL EFFECT OF THE WAY PASTA IS MADE: There is a beneficial effect in the way pasta is made. The process of manufacturing reduces its glycemic response; few people realize pasta has a low glycemic index. Whole grain pasta, which provides more fiber, is also a good choice.
Read more Pasta: Sustainability, Sports, And Statements | Oldways.
