FAQs – Answers from the experts!
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Resistant starch is a type of carbohydrate found in foods such as beans and certain whole grains (including GK SUPERFOOD TEFF pastas). Unlike other starch, resistant starch passes through most of your digestive tract without being broken down. It eventually gets fermented by the good bacteria in your colon, which can help them thrive. Having more good bacteria can boost your gut health and digestion.
When the bacteria digests the resistant starch, compounds called short chain fatty acids are produced. Short chain fatty acids support the health of the cells that line your colon.
Resistant starch contains half the calories of regular starch and helps you feel more full, which could help promote a healthy weight. It also may help lower blood sugar levels and improve insulin sensitivity, so it could be helpful for people with insulin resistance or diabetes.
Using natural, wholesome ingredients is of vital importance as so many “good” products have additives and preservatives that can be harmful to your health. I like using skinnypasta because the ingredients are simple and wholesome.
Cooking for large groups can be intimidating but I’ve learned that if you simplify things then it isn’t as overwhelming as you may think. When it comes to pasta, my equation is quite simple: 100 grams per person. Although skinny pasta has a very good variety of great pasta, my first choice as an athlete and firefighter is the teff pasta. It is high in protein, which helps us build lean muscle, and it also is an ancient grain that is very easy to digest and doesn’t leave you feeling heavy after a meal like most pasta I used to eat.
In order to make sure the meal is well balanced and packed full of a wide variety of nutrients, I like to include some fresh seasonal vegetables. I will always add good quality vegetables like fresh tomatoes, hearty greens like spinach or asparagus, and seasonal mushrooms like shiitake or oyster to boost the flavour even more
I love pasta. I have insulin dependent diabetes. People with diabetes are told constantly to refrain from pasta due to high carb counts. However, skinnypasta provides a healthier option that allows us living with diabetes, or pre diabetes, to enjoy delicious pasta without all of the carbohydrates of traditional pastas. That’s a healthier option that I’ll take every time!
Popcorn is an example of empty carbs. It’s pro-inflammatory and doesn’t carry much nutritional benefit. Pizza crust is another example of a food packed with “bad” or empty carbs. I would consider fruit or pasta examples of nutrient-rich food with nutritional benefit beyond a carb count.
Teff is a gluten-free ancient grain that’s packed with nutrition! If you’ve ever enjoyed Ethiopian bread called injera, you’ve had teff.
Thanks to Gabriella’s Kitchen, now you can enjoy teff’s mild nutty flavor and huge health benefits in your pasta! Teff is an excellent source of fiber and high in protein to keep you
full for fewer calories. Plus, this whole grain is a good source of oxygen-carrying iron, immune system-boosting zinc, and manganese, a mineral that can help manage blood sugar levels. It’s also higher in calcium than any other grain. No wonder teff gets superfood status!
Pea protein is a vegetarian protein made from yellow split peas. It’s easy to digest and is a great way to add more plant-based protein into your day. Research suggests eating more plant protein could help you live longer. How delicious is that?
Pea protein isn’t a complete protein, meaning it only has some of the essential amino acids or building blocks your body needs to make protein. The good news is, Gabriella’s Kitchen also includes teff in the Teff Superfood pastas and soy protein isolate in the High Protein pastas. Whole grains and other protein sources help round out those amino acids so you get a complete protein in your meal. Getting enough protein helps you stay satisfied longer and supports lean muscle growth and maintenance.
Rest days are just as important, if not more important than the days spent training. Especially at my training age (35), I need to know what is going to allow me to be my best come the Olympics this February and that needs to be executed. The answer is purposeful preparation and purposeful rest and recovery. This includes therapy, massage, monitoring sleep patterns and what I consume in my diet.
I like to eat pretty fresh, locally sourced foods as much as possible during the off season while I am at home. I try to eat what I grow or hunt as much as I possibly can obviously based off the success of my hunting and growing season. In competition season, this is a harder lifestyle to achieve but I still try to eat a well balanced diet on the road. Most of the hotels we stay provide pretty good meal options. I also eat skinnypasta year-round, especially when I’m looking for a quick, satisfying meal that’s high in protein.