the 6 most harmful according to 60 million consumers

Which pasta to choose at the supermarket?

The French eat on average 7 kg of pasta each year. Classic pasta, whatever its shape, is made from refined durum wheat, water, salt and sometimes eggs. Asian noodles are commonly made from soft wheat (wheat) – the same that is used for bread and pastries. This characteristic makes them slightly richer in starch, and therefore stickier when cooked. Fresh pasta is also likely to be made from soft wheat.

Dried pasta is prepared by extrusion. The dough, made from durum wheat semolina, passes through different nozzles giving it the characteristic shape of its name (coquillette, spaghetti, farfalle, penne, etc.). The pasta is then dried. Their shape has no direct impact on nutritional values. However, the smaller the size, the less chewing the product requires, which is nevertheless important in terms of satiety.

From a nutritional point of view, it is a carbohydrate food from the starchy family, which provides almost 30 g of carbohydrates (per 100 g of cooked pasta) and around 5 g of protein – a little more for egg pasta. We consider that 100 g of cooked pasta provides approximately 150 kcal.

It is interesting to eat pasta enriched with fiber (complete or whole). In addition to the positive impact on transit, the presence of fiber makes the assimilation of carbohydrates slower, which promotes satiety. These also provide a significant quantity of vegetable proteins (13%) and are slightly richer in lipids (2.5%) from wheat germ, namely essentially good quality polyunsaturated fatty acids.

Pasta has many advantages: they are economical foods that are easy to storebecause they are dehydrated, and which are easy and quick to cook. In addition, starchy foods provide a supply of complex carbohydrates (starch) and are therefore an important source of energy.

Gnocchi sold in supermarkets: the references to ban according to 60 million consumers!

We know that gnocchi, these gems of Italian cuisine, are little wonders that melt in your mouth. Their light and soft texture evokes a cloud of pleasure, while their delicate taste instantly transports you to Italy. Made from only three ingredients — potatoes, flour and eggs — their preparation is extremely simpleallowing everyone to make this delicacy at home. However, for ease, we succumb to purchasing them in supermarkets; not necessarily a good idea!
Indeed, in the case of industrial versions the situation is differentaccording to the association 60 Million consumers. There are dehydrated potato flakes, potato starch, emulsifiers, preservatives and acidity correctors… Suffice to say that we are far from the traditional recipe. The association’s experts even point out that « gnocchi with cheese, bacon or tomato-mozza have endless lists of ingredients. »
Prices for these products can quickly reach new heights. For example, mozzarella-tomato gnocchi Lustucru sell for 11.96 euros per kilo, while the mozzarella-pesto version can reach up to 13.04 euros. As chef Valentin Marro recalls, interviewed by 60 Million consumers, « Exceeding 10 euros per kilo is exorbitant for a dish which, when homemade, costs no more than 1 euro per kilo! ».

Excess salt, sugar and fat

Another concern is the excessive amount of salt, sugar and fat in industrial gnocchi. For example, Rummo’s recipe includes up to 1.4g of salt per 100g of gnocchi. L’World Health Organization recommends not exceeding 5 g of salt per day for an adult and 2 g for a child. The same goes for sugar. According to experts, « Monoprix’s frozen gorgonzola and spinach gnocchi contain 8.2 g of sugar per 100 g of product, which is equivalent to the amount of sugar in a donut or fritter. »

Industrial gnocchi: a cocktail of fats that encourages you to switch to homemade

« Also pay attention to the amounts of fat, and more particularly the levels of saturated fatty acids, which promote cholesterol deposits in the arteries and increase the risk of cardiovascular disease. » Monoprix’s gorgonzola and spinach gnocchi stand out with 6.5 g of saturated fatty acids per 100 g of product. Lustucru’s cheddar-bacon frying pans contain 3.2 g, while Bonini’s gnocchi are limited to 0.2 g. Enough to motivate you to prepare your own gnocchi at home!

Pasta in the supermarket: pitfalls to avoid!

• Avoid Doypacks (flexible stand-up bag) for pasta, the selling price is multiplied by ten or fifteen by manufacturers, compared to dry products.
• So-called “vegetable” pasta does not in any way replace a portion of vegetables. The presence of vegetables is in fact anecdotal, often around 5%, and they play more of a role as a natural coloring. It is better to add a 100% tomato coulis or a real portion of vegetables to plain pasta!
• Avoid quick-cooking pasta such as “3-minute cooking” which are more precooked and industrially dried. As a result, they have a higher glycemic index and they will fill you up less lastingly. Especially since, given the usual cooking time for pasta, which is already quick, this type of product is not interesting.
• For fresh stuffed pastathe quality of the stuffing must be monitored: it is preferable that the label mentions quality cuts of meat, real cheese, and not “meat preparations”, cheese mixtures, poor quality fats or potato flakes as the first ingredient. Also avoid long lists of ingredients.

Eating pasta: the essential tips for perfect tasting!

As part of a balanced diet, it is recommended to eat one serving of starchy foods per mealmaking sure to vary the sources. The important thing is to make reasoned choicesboth for the quantities and for the frequency of consumption, which must leave plenty of room for vegetables in meals. Seasonings should also be monitored. Here are our recommendations:

• Allow a portion of 150 to 200 g of cooked pasta (50 to 70 g dry) once a day, alternating with other starchy foods. To be modulated according to age, physical activity and appetite.
• Adding fat to the cooking water is unnecessary. It is also advisable to salt the cooking water moderately.
• Prefer al dente cooking which will allow a less sudden rise in blood sugar levels.
• To accompany your pasta dish, choose a natural tomato saucewithout added sugar or fat, or a small amount of ketchup, to industrial preparations, which are sometimes high in fat. So be careful about the composition. – If you add a portion of grated cheese, limit yourself to 20 g by not taking any other cheese during the day.
• You can put a small amount of butter or margarine (1 hazelnut) or crème fraîche (1 tablespoon) or extra-virgin olive oil (1 teaspoon to 1 tablespoon) in your pasta. .

Wholemeal or semi-wholemeal pasta are interesting for their fiber intake. They thus promote satiety. Ideally, choose organic wholemeal pasta to limit pesticides, since the outer shell of the whole wheat grain is preserved. Consider alternating between classic and wholemeal pastas depending on your tastes and tolerance. Wholemeal pasta will also have better vitamin and mineral contents, which are not present in classic versions.

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