This is the first pasta I tried from Bayfront Health. I can’t say that it is the best or the worst of their pasta selections, but it is one of the ones that I really enjoyed. It comes in a jar and is a bit more expensive than most of their pasta selections, but it is the kind of pasta I like to have around.
I love the red sauce that is used in the dish! Not only is it an excellent pasta, it seems to have a lot of health benefits too. It is said to have an anti-inflammatory effect that can reduce pain and inflammation. Although I’m not sure if I would feel that’s really an improvement over sitting around and eating lots of white sauce. I think I would still feel a bit of pain and inflammation but not as much. Maybe it’s just a coincidence.
I’m not sure if it’s a coincidence or not, but my mom has been using this pasta for years and it has been quite a success. I have only had it once with my mom, but it was delicious.
There is an article on this website that goes into more detail about this idea.
I think the most interesting thing about this pasta is that it contains a few ingredients that could potentially help people with their arthritis. One of which is a garbanzo bean flour and one of which is gorgonzola. The garbanzo bean flour has been found to relieve arthritis pain and inflammation. Gorgonzola is an Italian blue cheese that has anti-inflammatory properties. It’s also been found to be good for helping your heart if you suffer from heart disease.
The idea that a garbanzo bean flour and a gorgonzola could improve arthritis pain and inflammation is interesting but not entirely new. Garbanzo bean flour has been around for years and gorgonzola is a more recent addition. Garbanzo bean flour is a whole-grain bean flour that is naturally gluten-free and is used in pasta dishes. Garbanzo bean flour is commonly used to make sauces and soups that are enriched with protein (i.e.
garbanzo flour and gorgonzola are both whole-grain flour, but the latter is normally mixed with a cream and other ingredients to make a sauce and the former is made by adding a whole bean to a liquid such as vegetable oil or water to make a soup and the latter is more commonly used for salads and spreads.
I have never had a problem with gorgonzola in my salad. It’s really just a sauce. But if you find yourself with gorda, you might want to make sure that your salad has a lot of gorgonzola, and that if you like it, you also add a few tablespoons of flours.
If you’re wondering why the word “gorgonzola” is in the name of this new health puna, I have to tell you that it’s because it’s the word for gourmets, the people who like to eat gorgonzola. Like I said, I’ve never had a problem with gorgonzola in my salad. It’s really just a sauce.
I love the food puna because its a fun addition to my everyday health menu. It also means that I have an excuse to buy a big jar of gorgonzola again.
