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People usually throw pasta into the unfavorable carbohydrate category because it is a complex carbohydrate. Contrary to this belief, pasta is actually a slow absorbing food. Pasta only becomes high glycemic when it’s eaten in excessive quantities, or if you have a wheat allergy.

Pasta has a low glycemic index (37) and therefore absorbs slowly into the bloodstream. Any food with a low glycemic index is beneficial for fat loss. All you have to do is balance the pasta with the right about of protein, fat and choose the right kind of tomato sauce to take full advantage of fat-burning effects of pasta. To help lower the glycemic index of pasta, choose whole wheat pasta and cook the pasta al dente (slightly firm).