If you enjoy your spaghetti but wish it was more of a complete, healthy meal, here's a recipe tip from the world of science.
Researchers in Mexico suggest adding unripe banana flour to the pasta because it is rich in a fibre known as resistant starch, which controls weight gain and is good for type II diabetics.
Spaghetti and other pastas are already considered to be good for diabetes because they are a low glycaemic food, which does not cause a quick release of glucose, or blood sugar.
But the researchers found that adding the banana flour made the meal unpalatable, until they also included the classic tomato sauce to the mix.
(Source: Journal of Food Sciences, published online: June 10 2009,