PAMPY’S POST – AUG24a

Why are carbs bad for us but not for Italians?

For several years now, based on testing, data, and expert recommendations, I have significantly reduced my consumption of starchy complex carbs, specifically bread and pasta. I have also recommended this practice to many others with positive results.

Why have I taken this approach?

The first reason for reducing consumption was to minimize the amount of gluten in my diet. There is substantial evidence suggesting that our bodies have a tolerance level for gluten. Exceeding this threshold can lead to gut-related health issues, increased inflammation, and immune challenges.

The second reason was to lower insulin levels, a result of elevated blood glucose. This is a subjective matter and varies according to genetics, activity level, and consistency. My main goal was to promote stored body fat as the prime fuel source and achieve an ideal body composition, in terms of body fat to lean muscle mass.

However, I have recently begun to consider why Italians, particularly those living outside the main cities in Italy, are among the healthiest people in the world. Statistically, Italians have half the obesity rates, diabetes, and cardiovascular disease compared to Australians. This is surprising given that the cornerstone of their diet is, and always has been, carbs – carbs, carbs, carbs!

Italians use durum wheat (as opposed to whole wheat) to make their starchy carbs and wouldn't dream of using anything else. Durum wheat is heavier, more expensive, more satiating (filling per bite), and has a far shorter shelf life. Furthermore, durum wheat contains a higher content of lutein (protein), fibre (the primary ingredient for all healthy diets), and iron than its counterpart, whole wheat.

In industrialized countries like Australia, whole wheat is typically used to make starchy carbs. Considering that all wheat contains gluten, it's intriguing to ponder why Italians are healthier.

There's also the matter of taste. Durum wheat products are far more satiating, meaning you feel full after just a small portion. Consequently, you consume fewer calories and gluten.  Genuine Italian meals offer a far smaller portion relative to typical Australian pasta meals.  Meaning, the appetite is content on less calories.

Next time you visit an Italian deli, grab a bag of pasta – it will be made from durum wheat! Let me know what you think!

Find your optimum pillow type!

For almost two decades, I've been fine-tuning my optimum cycling position. I know the only compatible running shoes are HOKA X model size 11.5, and if anyone touches my precise car seat & steering wheel position, they're dead!

Surprisingly, I neglected to customize something that takes up one-third of my life - my pillow.

I received a new pillow as a gift six months ago. More from luck, it suits me perfectly.  I love it and now take it with me when I travel. It has significantly improved my sleep!

Here's a guide to help you determine your ideal pillow.

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Grab a partner and safely enjoy this back release!

When in doubt, pass, or check with your functional therapist!

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Willo's Winter Cooking Challenge

Here's Willo's cooking brief ;

✅ Whole fresh ingredients 'only' – therefore, zero 'ultra'-processed cheating.

✅ Zero added sugar.

✅ A bloke with a 5/10 skillset can whip up this meal.

✅ It returns a ”geez, that’s good” response from a bloke with uncomplicated taste buds.

Willo's pork & fennel sausage rolls

Ingredients

🥖 ½ cup finely chopped celery, brown onion, bacon (Pampy said, some 'real' fat is OK).

🥖 2-3 cloves of garlic crushed

🥖 1kg pork mince

🥖 Cup of panko bread crumbs

🥖 2 eggs

🥖 Salt and pepper

🥖 5 - 6 sheets of puff pastry (“pampas”)

🥖 2 tablespoons of fennel seeds toasted

Method

🥣 Cook celery, onion, garlic and bacon in a frypan on med-high heat until onion is translucent. Allow to cool.

🥣 Mix mince, breadcrumbs, eggs, salt, and pepper in a large bowl.

🥣 Toast fennel seeds until they start to pop. Allow to cool.

🥣 Once the onion, celery and bacon mix is cool mix with the pork mince by hand.

🥣 Carefully separate and defrost the frozen pastry, cutting in half.

🥣 Line two shallow baking trays with baking paper.

🥣 Whisk two eggs, to use as egg wash.

🥣 Lay a line of mince down the centre of the pastry (around 30mm tube of mince will do). Be sure to egg wash the edges.

🥣 Use the plastic to roll the pastry over, and then egg wash the join.

🥣 Place the roll join facing down across the baking tray. Repeat until mixture is used.

🥣 Preheat oven to 180 degrees C fan-forced.

🥣 Firm up the pastry by refrigerating the rolls for 30 minutes before cooking.

🥣 Cook rolls for 20 mins and cut to size.

🥣 Bake for a further 20 minutes.

Enjoy 👨‍🍳

The rolls will still look a little pink, but that is the bacon.

As commercial sauce is off-limits, I made a tomato chutney on the “Taste” website - CLICK HERE