The holidays are over and it is time to put a little attention on weight loss. Ugh! But I found something that will make my job easier. I just researched Shirataki noodles. The first things I heard that caught my attention about these noodles were:
- Zero carb noodles
- Zero calorie noodles
- Gluten free noodles
- High in soluble fiber
Imagine that, all in one noodle! Below I share the different types of Shirataki noodles and other forms; their nutritional value; where to find them; as well as provide a video from a news report.
In Japan they are made from the starch of a plant called Amorphophallus Konjac and are are known as Shirataki noodles or Konnyaku. In China they are known as Moyu or Juruo. In different parts of Asia Shirataki noodles are made from similar varieties of plants named Konnyaku potato, konnyaku, konjac, konjaku, elephant yam. Shirataki noodles are made up of mostly dietary fiber.
Because Shirataki noodles have a rubbery texture some manufactures are now adding a bit of tofu to their noodles. This adds a little bit of carbs, but adds protein. The fiber tends to cancel some of the carbs out. Tofu is made from soy. Some of you may have heard that products containing soy are either dangerous to your health or that many soy manufactures are using GE (genetically engineered) soy. Those who avoid soy in their diets should stick to the plain Shirataki noodles.
Because regular noodles, rice, potatoes and breads are packed with weight-gaining carbohydrates, if one were to replace these starches in their diet with Shirataki noodles, it is presumed that weight loss would ensue. Though these noodles may not satiate your appetite as well as the other starches, you may still lose weight depending upon what else you eat to make up for that hunger.
Adding more soluble fiber to your diet will lower your blood cholesterol by preventing sugar from rising too high after meals. This is also beneficial for Diabetics and those with Hyperglycemia.
Besides Asian dishes, you can use Shirataki noodles as a substitute for pasta, in casseroles, desserts, soups and more. I found Shirataki noodles online in various forms such as angel hair, fettuccini, ditalini, lasagna, rigatoni, spaghetti and more. They even make one shaped like rice. Shirataki noodles can be found both in dry and soft forms. They are sold in Asian markets; local grocery stores in the Asian food isle; and online.
Powder forms of Konjac are available to use as thickeners in sauces, gravies and desserts.
Please let me know if you have tried Shirataki noodles and what your thoughts are. You can even share your recipes!
Happy health!
