I’m a recovering pasta lover. It’s such a taboo thing to be these days with the low carb epidemic but my pasta eating days ended long before, when I noticed that each time I chowed down on a big pasta dinner (my favorite was pasta primavera), I’d crash out about 30 minutes later into what I called my “carb coma.” But now, my friends, there is no need to fear the insulin spiking and blood sugar crashing effects of pasta any longer. A pasta-lover’s miracle, Shirataki pasta is my new hero.
Gluten-free, calorie-free, low-carb, high-fiber noodles that can be used in a wide variety of recipes, Shirataki noodles contain carbohydrates of which very little is digested in the small intestine. How is this possible, you ask? Well, Shirataki comes from the root of a plant (Amorphophallus Konjac) grown in various parts of Asia, and contains a fiber is also known as glucomannan which can play a role in blood sugar control, as well as improve cholesterol control and weight loss.
What’s more, scientists in Thailand found that just 1 gram has the power to significantly slow the absorption of sugar into your bloodstream after you eat a high carb meal, making almost any meal much healthier for you.
Shirataki noodles come packed in liquid and they are ready to eat out of the package.
You should be able to find them at most health food stores. They don’t have much of a taste on their own, and the noodles are almost transluscent. There are two varieties available, the yam alone (a bit rubbier), and a tofu kind (springy). The noodles will take on the flavors of whatever it is served with, just be sure to rinse them before cooking. My favorite recipes to make with these glorious noodles are stir fries, especially Pad Thai, but technically, you could make any number of your favorite Italian dishes too. In fact, I plan to try that next, so: pasta primavera, here I come again!
Judy Feder is a health and nutrition specialist. To read more of her articles, visit her online at http://www.judyfeder.com/