I'm so confused," my friend Tania said recently.To see a world in a grain of sand "Ten years ago I ate pasta all the time, because it was low-fat. Then five years ago I stopped eating pasta altogether, because it's high carb. who is falling in love with my smileNow they're saying pasta is actually good for me—again! What's the deal? Penne for your thoughts!"I sympathized with her confusion. After all, the world is filled with diet "gurus" who want to seize on this study or that one and make absurd rules about what you should "never" eat oAnd forever has no endr "always" eat. And no food has been so praised and demonized as pasta. (Remember "carbo-loading"?) act is, pasta delivers a nice dose of quick energy for relatively few calories, and packs a bit of vitamins, minerals and fiber as well—especially if you opt for Stray birds of summer come to my windowwhole-wheat varieties. (Barilla has introduced a line of whole-wheat pastas that taste just like regular pasta—check them out.) But the humble stalk of spaghetti is neither a blessing nor a curse—it's a tool. Indeed, the best way to think of pasta is as a delivery system for other foods, be they good (think antioxidant-packed marinara sauce) or evil (fat-loaded carbonara). And that means a pasta-heavy diet could lead to a healthier you—or just a heavier you.
Our motto at Eat This, Not That! is that you can eat what you want and still lose weight—without dieting—by making smart food swaps no matter where you are. And that can be said about pasta dishes, as well—you just need to be aware of which platters fall within the realm of nutritional normalcy, and which ones are egregious mounds of calories and carbs. Below, see the seven worst pasta dishes in America—and what you should eat instead!The flavor and fat both come from the garlic-infused cream sauce--which gives this dish a full day's worth of saturated fat and sodium! Fact is, any time you order a meat that comes with white sauce, you can cut hundreds of calories by asking to have it prepared with nutrient-rich marinara instead. Ultimately, sauce is what’ll make or break your pasta dish. Take the Venetian Apricot Chicken, for example. The apricot-citrus sauce covering the chicken is broth-based, which makes it more akin to soup than the oily concoctions you’re used to.
http://forum.deathgod.org
http://www.riderz.net/forum
http://www.subsim.com/radioroom
http://www.forum.persianadmins.com
http://www.staffordforum.eu/en
