If you don’t have celiac disease or gluten sensitivity, gluten isn’t your enemy. It’s just a protein in wheat that gives pasta its chewy perfection.
Gluten does not raise cholesterol. Zero. Zilch. Nada. So you don’t need to go gluten-free unless a doctor tells you to.
But if you do choose gluten-free pasta, check the label—some of them have more fat or sugar to make up for the missing gluten. It’s like a sneaky little impostor.
Good and Bad Cholesterol Infographic | Infographic Template
The Best Way to Eat Pasta (According to Science—and Me)
First, fill half your plate with non-starchy veggies. Then add a lean protein. Then, and only then, bring on the pasta as the final, glorious quarter of your plate.
Use sauces like pomodoro, basil pesto (watch the cheese), or garlic and olive oil. These are low in saturated fat and high in antioxidants.
And for the love of all things Italian, skip the processed meats like pepperoni and bacon. They’re more dangerous than a bad haircut on a first date.
