Organic Gluten Free Red Lentil Fusilli - 250g - La Bio Idea

Cooking pasta is one of the easiest things you can prepare in your kitchen. Adding salt is supposed to enhance the flavour of the final dish - but according to the latest study adding it at the wrong time can be harmful to your health. Most people drop salt into water before it boils, but this may wake up some unwanted toxins. Scientists from the University of South Carolina, Columbia analysed the chemical compounds in tap water and found small amounts of disinfects that, when combined with salt, may create dangerous toxins, known as iodinated disinfection byproducts (DBPs) which can lead to cancer, liver damage and nervous system issues. The team of scientists experimented with cooking pasta in different ways, each time measuring the amounts of six iodinated trihalomethanes. They prepared a list of recommended steps to eliminating contamination in your pasta: 1. Boil the water without a lid. This way, the disinfectants aren not trapped and will be cooked out o the water. 2. Strain all of the water from the pasta. 3. Iodised table salt should be added after the pasta is cooked. 4. Iodine-free salt options should only be used if pasta is boiled in salted water. The researchers team said: "Boiling pasta without a lid allows vaporised chlorinated and iodinated compounds to escape, and straining noodles removes most of the contaminants. "Adding iodised salt after cooking should reduce risk of byproduct formation, but non-iodised salts are recommended if salting the water before boiling."

6. Gluten-free Potato and Beetroot Gnocchi with Sage and Hazelnut Butter Coming in at number six is an amazing gluten-free option, Potato and Beetroot Gnocchi with Sage and Hazelnut Butter. For all of our coeliacs and peeps with a gluten intolerance, we’ve got you covered. The perfect choice for a hands on cooking date night. Deliciously Aromatic and fresh. Go to Recipe 5. Tempeh Bolognese At number five is an appetizing recipe for a Tempeh Bolognese! An all time favourite and crowd pleaser. Really simple to make, delicious every time. Nearly effortless, always reliable, always delicious. Go to Recipe 4. Aubergine & Tomato Pasta At number four is a delicious Aubergine & Tomato Pasta. Comprising a variety of tomato products, this recipe is sure to be deliciously rich in taste. Chopped tomatoes, sun dried tomatoes, tomato puree and roasted aubergine are sure to deliver a depth of that umami flavour, straight to your taste buds. Go to Recipe 3. Garlic Zucchini & Tomato Pasta Number three is a Garlic Zucchini & Tomato Pasta flavourful and mellow. This recipe adds in a special twist to the angled cylinder shaped penne pasta required by this recipe. As it calls for spiralized zucchini. Tubular! Go to Recipe 2. Super Easy Vegan Carbonara Coming in hot at number two a Super Easy Vegan Carbonara. Makes an incredibly creamy, tasty sauce that coats the pasta in smoky, chewy delightfulness. A meat free take on the classic age old recipe. Uncomplicated, easy and probably already sitting i your pantry waiting to be made! Go to Recipe 1. Vegan Mac and “Cheese” (Nutritional Yeast) Number one is a Vegan Mac and “Cheese” (Nutritional Yeast), obviously.This recipe sets a perfect precedent for what nutritional yeast is best at. Providing that familiar cheesy nuttyness typical of a classic mac and cheese. Some would go as far to say this is even better! Any takers? Go to Recipe