@thestomachdoc: Why do so many people feel less bloated eating pasta in Italy? It’s probably not just one thing. 1. Traditional sauces are often simple. Many Italian sauces use just a handful of fresh ingredients like tomatoes, olive oil, basil, garlic, and Parmesan instead of heavy cream sauces or long ingredient lists. They’re often less calorie-dense, and you can absolutely make the same sauces at home. 2. Traditional durum wheat semolina pasta. Most dried Italian pasta is made from 100% durum wheat semolina, and it still contains gluten. What makes it different is its dense protein-starch structure, especially when cooked al dente, which slows digestion and helps keep you fuller longer. Some researchers think this may also mean less carbohydrate reaches the colon quickly, which could reduce fermentation and bloating in some people, although that hasn’t been definitively proven. The good news is that brands made with 100% durum semolina are widely available in U.S. grocery stores. 3. Smaller portions. Traditional pasta servings are often much smaller than what many restaurants serve elsewhere. 4. Slower, more intentional eating. Meals are meant to be enjoyed, giving your body more time to recognize fullness before you overeat. 5. More walking and less driving. On vacation you’re usually walking thousands of extra steps, climbing stairs, and moving throughout the day instead of driving everywhere. That extra activity adds up and supports digestion and energy balance. 6. Less stress and more relaxation. Vacations often mean lower stress, better sleep, and more time to enjoy meals, all of which can influence digestion. The takeaway: You don’t have to move to Italy. You can recreate many of these habits at home—choose 100% durum wheat semolina pasta, cook it al dente, make simple sauces, eat reasonable portions, slow down during meals, and build more walking into your day. #duet with @Alicia Mae Holloway

Dr. Joseph Salhab

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Region: US

Friday 24 July 2026 21:23:40 GMT