26 Feb Roasted Brussel Spout & Tomato Pasta
Rejoice in comfort food again and feel good about it! I don’t think I have ever met anyone who totally dislikes pasta, but I have met many people that feel guilty after eating pasta. Carbohydrates got a bad reputation in the 1970- 1980’s as being the main culprit for weight gain. This followed with a variety of diet programs of high protein and no carb trends which promise quick weight-loss. Let’s clarify some of these weight myths.
We gain fat by simply consuming more energy (aka calories) than we use and then store it as fat. Excessive fats are stored in the liver and within the fat tissue in our body. Proteins are broken down into amino acids to build tissues in our body, however, an excess can also be converted to carbohydrates and fat in the body and also can be stored as fat. As for carbohydrates? Well, carbohydrates are turned into sugars (glycogen) which are our body’s preferred source of fuel. However, if we consume too many carbohydrates or sugar our body converts it to fat and stores it in our apidose (fat) tissues.
So you can see that an excess of anything (carbs, fats, proteins, sugars) can all be converted and stored as fat. Therefore, labeling carbohydrates as “bad” foods in not necessarily accurate. Quality and quantity of the foods you eat are critical for health and wellness. This pasta recipe uses whole grains, an array of colorful vegetables, and a modest amount of fats that in the serving size provided you can enjoy without the intense after guilt. We want to love the food we eat, have it love us back, and develop a positive relationship with the foods we eat again.