The importance of pasta for the athlete
We believe there is a clear link between nutrition and health. This is the reason why our quality pasta made in France is free of colorings, additives and preservatives.
These are all criteria to which athletes are particularly attached, whose consumption of pasta remains essential.
In order to explain their importance for the athlete, we offer you an excerpt from the article by Nicolas Aubineau, dietitian nutritionist (https://www.nicolas-aubineau.com/)
“In the collective imagination there is an athlete who eats pasta for lunch and dinner, for some it is, but for the majority it is grossly overdone. It is true, however, that pasta is an excellent food for the athlete and plays a role in the necessary balanced diet. I will explain to you why this food is interesting, how it is made and what is the ideal cooking. Combining nutrition and health remains important, especially when you are athletic.
Reminder on the energy needs of the athlete:
Overall, the main objectives of athletes before entering a major competition (or simply extensive training) are to:
- Prevent vitamin and mineral deficits,
- Avoid any digestive problem, guarantee optimal hydration (via water, herbal teas, infusions, etc.)
- Have good energy reserves, that is to say an optimal muscle and hepatic glycogen content, that is to say the stores of glucose in the muscles and the liver.
Glycogen gradually releases these glucose molecules to the blood in order to keep glycemia (blood sugar level) constant and meet the needs related to the proper functioning of the body (vital organs, muscles… but also the brain! ), all the more with the effort.
Nutrition provides several solutions for taking charge upstream of an effort, by adopting a diet rich in carbohydrates the days before the race. This thus makes it possible to increase glycogen stocks (“glycogenic overcompensation” in synergy with a specific training program) and to improve pre-exercise yield, synonymous with performance.
Also, this is why athletes ask for more each time before effort but also after: runners, ultratrailers, triathletes, rugby players, football, handball, tennis, hockey, etc. All sports are concerned! I’m talking about a key food: pasta.
Nutrition, pasta and sport side = 1
It is a qualitative energy source of carbohydrate intake (25-30g per 100g of cooked pasta) but also protein (5g of protein per 100g), however deficient in lysine but rich in gluten (to be avoided in case of intolerance), and low in lipids (less than 1g of lipids per 100g). The carbohydrates present are for the most part complex entities that are easy to digest, well assimilated by the body and making it possible to positively promote hepatic (liver) and muscle glycogen reserves, the main fuel for exertion. Regarding the calorie intake, it is not the dough itself which is the biggest supplier of energy but the accompaniment very often, especially if it has a lipid connotation (butter, cream, cheese, breast smoke, olive-type vegetable oils, etc.).
In terms of micronutrition, it is a good source of magnesium, zinc, phosphorus, copper, iron, vitamins B1, B3 and B5.
What cooking time for your pasta?
This is a question that comes up often, be aware that the longer the cooking time, the more the water-soluble B vitamins tend to leave pasta for the cooking water. So, always prefer al dente pasta. “
