Why Athletes Eat Pasta?

Starchy foods are indeed called complex carbohydrates and slow because their assimilation by the body is slow, so staggered.

In contrast to the rapid carbohydrate, digestion and passage in the blood (and therefore their uptake by the muscles) is very progressive.

Before exercise, moderate to strong, athletes have every interest to form glycogen, the form in which carbohydrates are processed.

Therefore, two or three days before the competition, they must focus on "pasta parties". And "the athlete spends more energy, more must increase its contributions in complex carbohydrates," says Dr. Stephane Cascua (sports doctor in Paris) in his book Food for Sport.

You are a fan of pasta? Especially careful when cooking. Prefer them al dente. Overcooked spaghetti, penne noodles and other sugars are degraded rapidly. They thus lose all interest in the sport.

And do not add a sauce not too rich in fat. A simple drizzle of olive oil and some basil leaves taste buds feast already.

Remember finally that legumes (chickpeas, lentils, beans) also provide good quantities of complex carbohydrates.

They allow you to vary the pleasures. Digestion, however, is more laborious because they are particularly rich in fiber.