Light 'n Fluffy: Fun Facts

Made in the U. S. A.
Pasta made in the United States is the finest in the world. Here's why:

Strict production standards assure uniform size, shape, and quality that you can count on time after time.
By law, enriched macaroni and noodle products must contain added vitamins and minerals -- thiamine, riboflavin, niacin, and iron.
America's heartland is the world's best source for high quality Durum Wheat from which semolina, the primary ingredient in pasta, is made.

What's the Difference Between Pasta and Noodles?
There are two basic forms of pasta -- macaroni and noodles. Macaroni products are made from semolina and water. Noodles are made from Durum flour (a more finely ground form of semolina), water and, by Federal regulation, egg solids. So, without the egg solids, a pasta product can't be identified as a noodle.
Because people often equate eggs with cholesterol, noodles are sometimes mistakenly singled out as a less healthy pasta choice. Yet one two-ounce serving of uncooked noodles, or the equivalent of one and one-quarter cups of cooked noodles, contains 70 milligrams of cholesterol - 23 percent of the U.S. Government recommended Daily Value. Some noodle-shaped pastas are "Yolk-Free" and contain only egg whites and are cholesterol-free.
Energy Sources
A person's fitness level determines the amount of fat, carbohydrate and protein the muscles will use as fuel while at rest and during exercise. The fuel used by muscles will depend on the intensity and duration of the exercise. As activity levels change, the body uses different mixtures of fuels.

At rest, people get about 10 percent of their energy from protein, about 40 percent from fat, and about 50 percent from carbohydrate.
In moderate intensity activities -- such as jogging or aerobic dance -- the energy source is an even mix of fat and carbohydrate. Training alters the fuel mix with a shift to more use of fat.
At high intensity excercise -- including running, swimming or cycling -- carbohydrate is the major fuel. Fat and protein still contribute to total energy.
In long-duration activities -- such as marathons, or triathalons -- the length of time a person can exercise depends upon the amount of carbohydrate stored in the muscles and liver. This carbohydrate is known as glycogen.

Carbohydrate Loading

Carbohydrate loading is the management of diet and training to increase carbohydrate storage in the muscles. The body is tricked into storing about two times the normal amount of glycogen. To carbohydrate load, the athlete begins a high-protein, high-fat and very low-carbohydrate diet eight days before the competition while maintaining the same training schedule. The low-carbohydrate intake depletes glycogen in the muscles. Three days before the competition, the athlete switches to a high-carbohydrate diet and stops training. This promotes carbohydrate storage in the muscles.

Not all experts endorse or support this practice. Recent studies in runners, cyclists and swimmers suggest that an extremely high intake of carbohydrate in the last few days prior to an event may not actually improve performance. Also, carbohydrate loading has some risks. The athlete may suffer from fatigue, irritability and nausea during the low-carbohydrate phase. Weight gain can also occur due to water retention. A registered dietitian or physician should supervise an athlete who decides to carbohydrate load.