Emily Joshu Sterne, a honeymooning carb enthusiast, just proved that Italian pasta and pizza aren’t just delicious—they’re friendlier to your blood sugar too!
Her continuous glucose monitor (CGM) revealed a surprising truth: Italian carbs are like the chill cousins of their American counterparts, keeping blood sugar steady while letting you enjoy your meal (and life).
It turns out, Italy’s pasta and pizza rely on simpler ingredients—think semolina flour and water, not a chemistry experiment of emulsifiers and preservatives.
Combine that with smaller portions, balanced meals, and an extra splash of olive oil, and you’ve got a recipe for stable glucose levels.
Pro Tip: Swap that deep-dish pizza or overstuffed plate of spaghetti for a thin Neapolitan crust or a modest bowl of carbonara—hold the additives. And don’t forget the veggies and lean proteins!
But if you’ve read my post on gluten-containing foods and their effects on blood sugar control, you may want to strongly consider going for a similar gluten-free option!
Steps to Sweetness: Emily also averaged 15,000 steps a day in Rome (hello, Colosseum tours!), compared to her usual 5,000 back home.
Turns out, an after-meal stroll isn’t just romantic—it’s a metabolic magic trick, helping muscles soak up glucose like a sponge.
Witty Takeaway: Maybe it’s not just the pizza in Italy; it’s the walking, the balanced courses, and a lifestyle that says, “Eat, move, and don’t count your carbs—unless you’re counting them as joy.”
So, next time you’re indulging in Italian food stateside, remember: the closer to homemade (and the more steps you take), the sweeter the results.
P.S. Consider an after-dinner stroll before sinking into the couch with your wine. Your pancreas will toast to that! 🥂
Done within a minute!
Until next week!