PASTA

Non-wholewheat pasta is by definition a bad carbohydrate, being made from refined flour, to which are added lipids such as butter, eggs, cheese and oil. And despite anything the advertising slogans may say to the contrary, the "richer "the pasta, the more it constitutes a carbohydrate-lipid and goes against our eating rules.

I admit it is a bitter blow to have to give up pasta, because there is nothing more delicious when it is fresh and well made.

However, if you have the misfortune to be served fresh non-whole-wheat pasta (pasta not freshly made is not even worth considering), summon up your determination and refuse to eat it while you are in Phase I, the weight-loss phase. When you are cruising along in Phase II, have some if you think it is worth the sacrifice.

As for whole-wheat pasta, and especially stone ground whole-wheat pasta, made from unrefined flour, this can be included in dishes in Phase I in the course of a carbohydrate meal.

Accompanied by a tomato coulis or a basil sauce, it can constitute a meal in itself.

Indeed, whole-wheat pasta is classed as a good carbohydrate, having a glycaemic index of only 45.