Avoid standard gluten-free options
“Whether gluten is something you actively eliminate from your diet due to an allergy or intolerance, or if it’s simply personal preference, look past the obvious gluten-free substitutes in the supermarket and learn about the ingredients that are tastiest and most delicious. more nutritionally rich. Gluten-free aisles in the supermarket tend to be full of ultra-processed, nutritionally poor foods that don’t contribute to good health.” – Darcy Lawler, nutritional therapist at Eagle
Start with red lentil pasta
“If you’re looking for the most authentic pasta taste and texture, red lentil pasta comes pretty close to the original. Also, red lentil pasta is higher in protein than regular pasta, which is a bonus. Protein is important for many reasons, from supporting the immune system to maintaining bone density to preventing hair loss. I see a lot of women in my clinic who don’t get enough protein, so swapping pasta for a plant-based alternative is an easy way to increase your protein intake.” – Sophie Trotman, Nutritionist
Consider the varieties of spelled
“Spelt is a variety of wheat, so it contains gluten, which means it should be avoided if you have a gluten allergy or intolerance, but studies suggest it is easier to digest than regular pasta. Also, because it’s a whole grain and not refined, it will have less of an impact on blood sugar than white pasta.” -Sophie
