"Food for Thought": Pasta Pointer

If you're a pasta-lover like me, you're loathe to give it up "cold turkey," even to peel off a few pounds.

I've always enjoyed pasta al dente (still firm to the bite) and it turns out that my preference for not-too-done pasta may keep my favorite at-home quick meal and Italian restaurant treat from being a diet disaster.

The longer you boil pasta, the more its starch breaks down, which raises its glycemic index. (For example, when you cook spaghetti for five minutes, its GI is 38; after 20 minutes, it's 61.)

Because of the higher glycemic load, your blood sugar level rises faster after eating pasta that's been cooked longer, which may in turn rev up those pesky junk food cravings.

But remember, even al dente pasta should be enjoyed in moderation. (Hmmm... What's Italian for "in moderation"?) One cup of that spaghetti from our example totes up to just over 200 calories, according to Calorie Count Plus. And, of course, step away from the Alfredo sauce!