Eating pasta isn't just a ritual and a simple way to satisfy your hunger. It's also a great pleasure. But where does this sensation come from? What are the ingredients in pasta that create it, making it irresistible to our palate? Science can provide precise answers to these questions.
Index of topics
Carbohydrates
The first reason pasta makes you happy is its carbohydrate content. It contains sugars, which in turn release endorphins, one of the main sources of a happy mood. However, the presence of sugars is also one of the reasons why you should avoid overindulging in pasta to avoid the risk of weight gain.
Insulin
It is always the carbohydrates in pasta that trigger insulin, which on the one hand regulates the glycemia in the blood, and on the other hand they promote the use of amino acids, the building blocks of proteins.
The sensory experience
Recent research by Behavior & Brain at IULM University has shown that pasta evokes sensory emotions. These are not related to the "nutritional effect," but to a reaction that involves the cognitive sphere. brain where emotions mature. In this case, energetic and positive: a bath of serenity. The study involved 40 men and women who ate four types of pasta: penne with meat sauce, with tomato sauce, and with pesto and oil. The most surprising thing about the research is the fact that pasta is more engaging, in terms of emotions, than sport and music and is able to activate the mechanisms of the the memory.
The taste
When it comes into contact with the palate, pasta evokes the pleasure typically associated with sweets. With fewer side effects. A pleasant sensation, unlike bitterness and acidity, and as we chew pasta, it tends to be thicker and creamier. Another reason we prefer it to other, decidedly drier foods.
The importance of condiments
Seasonings also play a role in triggering the pleasure triggered by pasta. They help, for example, to mellow stronger, more difficult flavors, making them palatable. This is the case with vegetables, which children accept with pasta, despite their bitter taste, due to the phenols that are generally rejected by the stomach. saliva.
Read also:
- Recipes with leftover pasta
- Fresh homemade egg pasta
- Pasta alla Norma: The Original Recipe
- Spaghetti al cartoccio with grilled cherry tomatoes, a recipe that uses up leftover pasta.
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