Before you question a food containing virtually no calories, let us make clear what shirataki noodles are. Can you imagine being able to incorporate noodles into your meals in a way that satisfies hunger without adding any calories? If you do, or once did, love pasta, you’ll definitely want to try No Calorie Noodles. But how can pasta contain no soy, wheat, gluten, lactose, sugar, starch or carbs? Shirataki (pronounced shee-rah-ta-kee) may hold little substance when it comes to calories, but they are certainly far from it when it comes to adding bulk to your meals. Angel hair shirataki noodles are thin, traditional Asian noodles. Made purely of the Asian ‘Konnyaku Imo’ (also referred to as a Konjac plant)- the noodles take on a gel-like, semi-transparent appearance and chewy texture. These noodles have two main constituents found in the Konjac’s tuber- water and glucomannan. The majority of people have never heard of glucomannan, so allow me to elaborate:
Glucomannan is a unique form of naturally-occurring, water soluble dietary fiber. While fiber in general is well known to be good for you, glucomannan has led to a greater interest, because as mentioned, it is particularly soluble in water, resulting in a thick mixture that lingers in the intestines. This kind of fibre slows digestion and the release of carbohydrates into your bloodstream- in turn providing a feeling of fullness, prolonging the return of hunger, and supporting a sustained, even release of sugar in blood levels. *For a complete breakdown on all the advantages of No Calorie Noodles, visit our ‘BENEFITS of No Calorie Noodles’ section.
Shirataki noodles are packaged "wet", that is, you purchase them pre-packaged in liquid, and they are ready-to-eat out of the bag. You can prepare them by dry roasting, boiling, or simply rinsing them under water, and then combining them with other dishes. Still skeptical? – Why not add No Calorie Noodles to one of your meals and see for yourself how easily this guilt-free addition can be integrated into any lifestyle.
