Either of you guys Italian or eaten in Italy?
They eat NOTHING near the portions we do here, and there are lighter pastas that are not made for America because we like to get stuffed full.
I could have told the results of this study before it came out.
But ignorance is bliss.
Exactly.
Also, Pasta is not meant to be a heavy dish, but we Americans cook our pasta way too long and let it soak up all that water, so it becomes very heavy and filling.
I have basically cut carbs out for the last month to 6 weeks and I have dropped 17 lbs. with no other changes in my routine. Beef chicken fish...use cauliflower for mashed potatoes, etc.
No pizza, no pasta, no rice except brown, no potatoes, except sweet potatoes.
Feel better, no inflammation, BP down.
Give me that pasta e fagioli. Or as some New Yorkers call it, pasta fazoo.
The comparison to pizza in Napoli is also quite telling. Very thin crust, a pizza that fits inside the average dinner plate, with one or two crushed Roma tomatoes, oil and garlic on top, and three or four bottle-cap sized chunks of real unsalted mozzarella and a basil leaf. And the taste is to die for, especially if cooked in a wood-fired brick oven. There will be little charred burny spots on the bottom. You can buy a 5" square from street vendors to eat for breakfast or lunch. Saporito!