How To Biohack Your Pasta
Food is one of the most complicated health issues around. Ask anyone, and they’ll have a different opinion to the next. Diets, dairy, vegans, organic, gluten-free, and so much more. Our health is incredibly important, and so it pays to have some form of idea about what you should be eating and what you shouldn’t.
I guess the good thing, then, is that while so many people have differing ideas about what’s best to eat, not many people argue about what’s the worst to eat. Fast food, processed food, and large quantities of sugar. One thing that is a staple of many diets, yet goes under the radar of some health conscious individuals, is pasta, a dish that while tasty and so very versatile, is actually not that great in it’s usual form. I heard a collective sigh from all the ‘Italiano’ fans, but don’t fret, you can still enjoy pasta, just try it in its biohacked form:
There is indeed another way that ancient, traditional societies biohacked their noodles – or at least, figured out a way to have tasty soups and noodle dishes without relying upon grains, soy or other allergenic triggers. For example, in Japan (one of my favorite countries, and a place I’ve visited many times to race triathlons) the indigenous population for centuries have used noodles made of shirataki and kanten. You’re about to discover exactly what these these noodle alternative are, and how you can use them to biohack your pasta.
What are you waiting for? Head over to Ben Greenfield Fitness to find out how you can confidently eat pasta that won’t ruin your health.
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About Sam Brinson Sam is a writer living in Uruguay. Sam follows the latest in aging break throughs.