Even in this modern world, there are still so many things science can’t explain. What goes on inside a black hole ? Are we alone in the universe ? What’s the secret to human happiness ? And perhaps most importantly of all: why doesn’t spaghetti disintegrate when we cook it? The rest of this article is behind a paywall. Please sign in or subscribe to access the full content.

It’s not a trivial question, even if it sounds simple. “Pasta […] has a relatively low glycemic index (GI) meaning that the consumption of pasta results in only a small increase in sugar released in the blood,” explains a new paper investigating the structure and properties of various spaghetti types. “This aspect is particularly appealing since foods with low GI have been shown to reduce the risk of diseases,

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