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Convenience Noodle: The Health Benefits of Gluten-Free Pasta


Gluten-free cuisine has never been more popular. Over 25% of adults report they wish to decrease their gluten intake. Despite this, locating gluten-free alternatives for certain foods can be difficult.

For pasta and ramen enthusiasts, gluten-free pasta often pose a difficulty. Can you find a gluten-free version of your favorite comfort food that still satisfies the primal urge to binge on spaghetti? What are the benefits of transitioning to a noodle that tastes different?

Read on to learn about the health benefits of gluten-free noodles. If you're hesitant about switching to new noodles, this article could be the motivation you need.



Gluten-Free Noodles and Health Issues
A number of people suffer from different health conditions associated with gluten. These include wheat allergies, gluten sensitivity, and celiac disease.

Each of these conditions influences how the body reacts to gluten. By switching from wheat-based pasta to alternative pasta, individuals with these conditions can enhance their daily lives.

Celiac disorder causes the system to attack the surface of the small intestine. This can cause chronic health effects as the body struggles to assimilate essential nutrients.

Gluten reaction causes similar symptoms, but with significantly less prolonged damage to the small bowel. Both conditions cause those who endeavor to consume wheat in pain and gastrointestinal distress.

A wheat allergy has varied effects. Someone with a wheat intolerance who eats foods with gluten in it might erupt in rashes, start itching, or experience inflammation in the mouth. Wheat intolerances can also present as bowel issues or head pain.

Any of these ailments should lead to a transition from conventional pasta to gluten-free substitutes. Only by removing gluten can someone with such a disorder begin healing from injury to the body.

What Are Noodles Made Of?
Regular pasta has gluten because producers use wheat as the chief grain product in the pasta. Gluten, a substance that develops within wheat, gives wheat-based foods their flexible quality. This allows them to stretch and elongate without tearing.

Wheat flour is not the only flour that has gluten. Additional grains, such as barley and rye, also contain gluten.

Gluten-free pasta uses different flours from regular pasta which do not have any gluten. Common flours consist of corn flour, rice flour, or quinoa flour, though many types of gluten-free noodles are available as the market expanded.

Various gluten-free flours possess different taste and texture profiles. Some hew close to the wheat pasta formula, while others go far from that standard. The nutritional benefits of different flours differ greatly.

Grain-Based Gluten-Free Pastas
When you get pasta that employs another grain, such as corn or rice, you bypass gluten but often get a similar flavor, texture, and nutrient profile. As a result, the health benefits won't look as striking as with more radical changes in pasta flour.

These kinds of pasta have similar nutrient profiles to wheat-based pasta. They won't be identical, and may better suit your dietary needs. Wheat-based pasta contains a little more protein than corn or rice noodles, so if you want more protein in your diet you might be better off sticking to wheat.

That's not to say you will not achieve anything by transitioning to gluten-free pasta made from another grain. The nutritional benefits of this type of pasta benefit those with celiac disease, gluten allergy, or gluten sensitivity, as described above. If you're a noodle addict who's developed a gluten intolerance, grain-based gluten-free pasta will assist in alleviating a lot of your health issues.

A single anomaly to the overall rule about cereal-based gluten-free noodles derives from quinoa-derived noodles. Quinoa-derived pasta possesses a equitable nutrition profile including fiber, protein, vitamins, and minerals. The feel can take a short period to adapt to, as is the nuttiness of the taste. Nevertheless, quinoa-derived pasta is a fantastic selection for nutrition-conscious pasta lovers.

Non-Cereal Gluten-Free Noodles
Non-grain noodles are geared towards those who relish the sensation of eating pasta yet desire to cut down on carbs and commit to eating healthy. The variety of substitute pasta options is expanding and each one offers something.

Should you wish to incorporate a lot of protein to your nutrition, give a try to chickpea noodles. These noodles provide both fiber and amino acids in abundance. The texture differs a great deal from ordinary wheat noodles, so prepare for a quite significant alteration when switching.

On the other end of the range, shirataki noodles give minimal nutrients at all. These noodles come from the konjac root and remain largely undigested. If you require plenty of fiber but aim to reduce your calorie consumption, shirataki noodles can assist you.

Agar noodles, originating from a type of seaweed, provide a similar nutrient profile to shirataki noodles. In Japan, kanten noodles are somewhat famous as part of low-carb diets. They can also help those who want to improve their bone health, as they contain more calcium and magnesium than many other noodle varieties.

Use Your Noodles
Gluten-free noodles of all types can enable pasta and soup enthusiasts modify their nutrient intake without modifying their routines. If you're the type of person who has difficulty changing your diet but wants to break the spell cast by gluten, explore alternative noodles for their health perks.
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