The new generation of whole-grain pastas boasts hearty, full flavor
and texture closer to that of refined pastas. Moreover,
whole-grain pasta has the
endorsement of the United States Department of Agriculture's current
Dietary Guidelines for Americans.
A mounting body of research finds
whole grains may lower the risk of diabetes, heart disease, cancer, and
obesity. A 2004
study at Tufts University in
Boston, for example, found that people who eat three or more servings of
whole grains a day had
approximately a 30 percent lower
risk of having metabolic syndrome, a condition that increases risk of
diabetes and heart
disease. And according to five
long-term studies in the United States, Finland, and Norway, people who
eat large amounts of
whole grains have significantly
lower rates of heart disease than those who don't.
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