A virtually tasteless gelatinous mass doesn’t sound that great, does it? That’s why they call it the miracle noodle instead. This latest diet-food craze is being used as a replacement for traditional noodles and rice in some American homes, but originally came from Japan. They are called shirataki.From Rocket News 24:
It’s produced in warm subtropical regions of Asia made from a plant that goes by many names and kind of resembles a yam. The plant is then ground into a powder and made into a gelatin like substance. Naturally this gelatin is white coloured but because hijiki is added it gains a rather unappealing grey hue.
Although the healthy nature of Konjac is well known in Japan, its general lack of taste relegates it to simply adding texture to dishes like sukiyaki. It’s hardly considered a food that stands on its own. Depending on the dish it’s either added in its slab form or in a thin noodle form called Ito Konnyaku (Thread Konjac) or Shirataki.
Leave to the US to take this food stuff and sexify it to the nth degree. Goodbye Shirataki, and hello “Miracle Noodles!”
These noodles are calorie-free, all natural. They have barely any flavour, similar to a rice noodle. They are available in many different styles: angel hair, fettuccine, even as a ‘rice’ substitute. They don’t need to be cooked, really just rinsed off. They can be used in warm or cold dishes, from pasta salads to Ramen.
Because they don’t have calories, but they do have fibre and fill you up, replacing regular pasta with “miracle noodles” would help lower the glyceimic index of a meal, which is very important for diabetics.
Be sure to mix them with lots of veggies, since they have no vitamins or minerals. They do have lots of fibre (they are practically Metamucil tubes), so be careful about how much you eat in one sitting — in Japan they are known as a “stomach broom” because of their high fibre content.
The news from the internet on this new fad is mixed.
Snack Girl doesn’t like the texture:
How did they taste? They don’t taste like anything which is what you would expect. They do remind one of pasta, but not enough to convince you that you are eating real pasta.
They are far too gelatinous for me. The Miracle Rice is like eating little squid eyeballs (not that I’ve ever eaten squid eyeballs).
Now, I know that these noodles have saved people’s diets because they convince you that you are eating zero calorie carbs. I’m just not sure they are worth it but I don’t think they are unhealthy.
It is pasta; it is not pasta. The noodles are the same, and yet different. The feeling is of recognition and alienation, attraction and repulsion. Freud called it Das Unheimliche—the uncanny. I have never yet found another foodstuff to cause cognitive dissonance, and yes I have eaten a Chicken McNugget.
That lesson is the important part of eating shirataki, though not one they tell you on the package: It is not pasta, and any attempt to eat it like pasta will just leave you feeling queasy. So dieters dying for something, anything noodle-like, have at it with gleeful abandon! Everybody else, well, you might just want to eat a little less of the real thing.
On the other hand, many people swear by them. Hungry-girl likes the tofu variety, saying, “Yes, this low-carb pasta swap is a bit “bouncier” and slightly more slippery than conventional noodles… But if you eat lots of pasta (or want to eat lots of pasta!), give these noodles a try.”
Mike Adams At NaturalNews.com says:
I then used the noodles in a few recipes, including a soup recipe and an Italian pasta recipe. My verdict? They’re great!
But you have to understand the context here: They don’t taste like wheat noodles or grain pasta. In fact, they have virtually no taste at all.
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