A Dietitian’s Take on Cucina Calabrese Pasta
For this blog entry, I wanted an interview with co-owner Francesca Calabrese, who is a registered dietitian. After all, we make a food product, so we might as well get into some dietary science.
Cucina Calabrese pasta is made without preservatives and all natural ingredients. So why is that so important?
Francesca Calabrese: A lot of us want to eat all natural and preservative free, but don't necessarily know why. The safety of our foods lies in the hands of the Food and Drug Administration (FDA), so we would assume that they check every ingredient listed in all food products, right? WRONG. The FDA is not actually required to review all food additives, including preservatives, in our food products. There have been food additives that have been banned after many years because those have been deemed unsafe. Luckily Cucina Calabrese does not use preservatives in their pasta, therefore we can consider ourselves an all-natural product.
I always hear you say that there’s no need for sauce with these pastas. So what’s the problem with sauce?
FC: Sauces can be great, but also a potential source of less healthy ingredients. As we always say, the taste is in the noodles with Cucina Calabrese Artisan pasta! However, the Classic pasta (as well as the other flavored pastas) is great with a little sauce of sorts. There are 3 different types of sauces that we typically use in American Fare that all have different nutritional values…
1) Olive Oil: This staple of Mediterranean diets for centuries contains two different types of fats (mono-unsaturated and poly-unsaturated), which according to the American Heart association, helps reduce the “bad cholesterol” and your risk of heart disease and stroke.
2) Red Sauce/Meat Sauce: The number one ingredient is tomatoes, which can increase sodium or sugar intake if they’re canned. If meat has been added, saturated fat intake will increase. However, tomatoes do yield antioxidants that are beneficial to our health in fighting and preventing diseases.
3) Creamy sauces (e.g., Alfredo sauce): Typically the highest in fat content because they are cream-based sauces. But when made with olive oil, the health benefits increase.
From my professional opinion, I would focus on as fresh & natural as you possibly can be. I would use 2 teaspoons of Pure Olive Oil per serving (approx. 2oz. of dry pasta) of our Cucina Calabrese pasta. If you like having the tomato flavor, then add fresh tomatoes (preferably from a local producer or your own garden) instead of canned ones. Once again, it comes down to being as natural as you possibly can be and avoiding those over processed tomato sauces. We grew up on our Nuni's red sauce, which is as pure as it can be with little salt. Consider getting the added savory flavor from a bit of grated pecorino romano cheese instead of salt.
What is that Xanthan gum I see in the ingredient list?
FC: Not the best name, but it is completely benign and can be found in many different food products. You may see this natural food additive in everything from ice cream to salad dressings, and especially in gluten-free foods. It acts as a natural food binding agent that helps with the “mouthfeel” of foods. We do use Xanthan gum in two of our pasta's, Sriracha Pepper & Chesapeake Bay Blend. For decades, the FDA has determined it to be a safe additive.
“Carb” seems like a 4-letter word among people watching their figure. What’s your take on carbohydrates like pasta?
FC: Of course, as a Registered Dietitian I always hear, ”I cannot eat pasta; I am trying to lose weight!” I completely understand that statement. However, when it comes to maintaining your weight, it is all about balance. One small plate of pasta is not going to put 10 pounds on you overnight, but 2 plates every day will put pounds on you. It is all about being carb conscious, portion control, and moderation. Somehow the Italians eat pasta for almost every meal are do not struggle with obesity like us Americans do, and that is because they practice portion control, enjoy natural products, and don’t over indulging themselves.
The take away from this interview is that our pasta is natural and preservative free, decrease your chances of cardiovascular disease by just using olive oil, and do not be scared of carbs!
sources: FDA and American Heart Association
