Originally Posted by
79pmooney
Wow! Lessons on how I should be cooking and eating. I prepare food as #1, good sustenance for my body. Olive oil is always good, the more the better. The fact that it also minimizes the glue factor if I don't eat all the noodles then and refrigerate them is a plus. I don't make up pasta sauce. The noodles are usually served bento bowl style.
Salt? I put very little salt on my food - again trying for the best sustenance for my body. I learned many years ago that the less salt I eat on an everyday basis, the less salt I sweat. That has several real benefits, all of which help my riding. Less sodium depletion. Less salt in my eyes. In my racing days when I went really low salt, my sweat did not sting my eyes. I also rode really strong when we hit 98 & 98 (degrees and humidity). Riding clothes stay cleaner and a lot more pleasant, esp late on hot rides.
It's good to have grandparents here on the forum to look after me, but I will take some of their advice with that grain of salt.
Ben
Olive oil can be a great fat but it can do no good in pasta water. It just sits at the top and then get poured down the drain wasted. It is great to put on pasta once it is cooked however.
Pasta water should be like sea water, it doesn't mean you are eating that much salt but it will properly season the pasta (and may have other effects on the cooking of it) and it won't come out heavily salty at all. Plus when it comes out if you are a salt limiting person you can just avoid it after that and have tastier noodles.