Many people today believe that wheat bread and other grains used to make industrialized pasta are not properly prepared through soaking, leavening or sprouting. This makes people think that pasta in the supermarket is not healthy to eat on a regular basis (although we all know that there are a lot of benefits in eating pasta). This misconception is widely spread among countries which are huge pasta fans. But that is not entirely true. Just like there are a lot of unhealthy pastas in the market, there are also a number of healthy ones that you can even consume on a daily basis.
So before you place the pasta product inside your cart on your next grocery shopping, consider these facts first so that you can ensure the health of your entire household.
Avoid Teflon shaped pasta
The most modern way of manufacturing pasta is through the use of Teflon, a DuPont brand trademark for a synthetic polymer called polytetrafluoroethylene (PTE), a member of the perfluorinated chemical family of PFCs. The Environmental Working Group (EWG) says that chemicals from this family can cause abnormal thyroid hormone levels, elevated cholesterol, liver inflammation and weakened immune defense against disease, as well as smaller birth weight and size in newborn babies.
Despite its underlying threats to health, manufacturers continue to use Teflon because it is convenient in providing shape for the pasta. They didn’t even consider the greatest health risks that come along with it. With that being said, avoid Teflon shaped pastas from now on.
Choose old-fashioned bronze dies pasta maker
When making homemade pasta, the traditional way is definitely the safest! Fortunately, there are companies today that are trying to bring back the traditional way of making pastas through the use of old-fashioned bronze dies instead of Teflon.
You might wonder how you could spot pasta that is made from bronze dies. Well that’s easy! The indication is that the texture of pasta made from bronze dies is rough. In contrast, Teflon pasta is relatively smooth, shiny, brittle and lightweight.
Pasta made from bronze dies is not only healthy, but also has excellent sauce-gripping ability, allowing for a tastier pasta sauce experience. On the other hand, pasta made from Teflon is feeble for sauce-gripping. In fact, it repels the sauce!
Though considered safe, this old fashion way of pasta-making has a flip side. It absorbs more water in the process and tends to overcook more easily compared to Teflon. The secret there is to watch the pasta closely while it is being cooked so you won’t get a mushy and messy result.
Pick for pasta that is traditionally soaked
People who try to avoid pasta believe that the grains used to make it are not digestible. They think that when pasta is eaten frequently, it can cause damage to intestinal tract, especially among sensitive individuals. Luckily, there are manufacturers today that are using healthy brown rice pasta through a process where they soak the grains for 24 hours before the cooking and shaping of dough takes place.
In the process, both the einkorn and brown rice pasta are dried in a low temperature; therefore, proteins in the grain are not damaged. This minimizes the chances of allergic responses for some quite sensitive consumers.