I ran across this site selling shirataki noodles. link text
According to the site, they have zero calories & net-carbs. They are also high in water soluble fiber, and they are gluten & soy free.
They are made with Konnyaku flour (Glucomannan) which is derived from the konnyaku imo root.
It almost sounds too good to be true.
Has anyone tried them, and would you consider them to be paleo healthy?
I lived in japan for five years. I started using them there. Unlike many things that people think are common over there and actually are not, these actually are widely available over there. Like others have said, when I was trying to wean myself off of carbohydrate bases I used them but now I never buy them.
I hate to be blunt, but they suck. They are very slippery, which is fine if you're raised in a culture where that texture isn't considered odd but for most Americans sor Europeans I'd wager that they would be pretty unappetizing. any italian style sauce slips off completely.
Try them and see what you think. They may be just the tool you need in an interim period of food transition; and who knows you may be one of the few who have no problems with them whatsoever. Love to hear how it goes, though. Let us know.
I just tried them for the first time. The Angel Hair "Miracle Noodle" - $2.69 package from Whole Foods. Rinsed them, boiled them for 2 minutes, put them on a paper towel, then mixed them with some ground beef and Arrabiata sauce (low sugar/carb). They're amazing. A bit rubbery, and tasteless on their own, but tasted fine when mixed in with the meat & sauce. For a zero carb noodle substitute, fantastic. Highly recommend you give them a shot.
I have no opinion on this, but it's a topic that has come up before on PaleoHacks.
They sound quite terrible to me. Disclaimer: I have not tried them. Note that I went through a period where I was trying to find something to put food on top of. All the stews and curries I used to put on top of rice...or pasta sauces that I was quite good at making. I have finally adapted my recipes to get them the way I like them. I no longer require a "base" carbohydrate. Thus, over 30 years of habituation hath ended.
If one is wedded to the idea of a base, perhaps squash pasta is the least offensive. I considered it at one time. But as I've gone lower and lower with the carbohydrates, and simpler and simpler with the recipes, I just no longer bother with these thoughts.
I have used them, and I do like them, but they are... I won't say an acquired taste, as you never really learn to love them, but you do get used to them. They're a bit labor-intensive, as you have to rinse them VERY well and dry them before using them. You'll want to cook them, but not more than a few minutes, otherwise they get rubbery. Also, the shipping charges on that site are astronomical (though I can get an identical product at my local Whole Foods).
Honestly, if you want noodles without the noodles, get yourself one of these spiral slicers. It's only 30 bucks, and it quickly pays for itself. Zucchini, rutabaga, daikon, turnip, and no doubt some other vegetables make fabulous noodles. (Rutabaga is my favorite as it stays firm when you cook it, approximating pasta in texture.) Also useful and about the same price is a good mandoline (I have this one): If you score a zucchini lengthwise into a few narrow sections but don't cut all the way through, then slice it thin on the mandoline, you get nice linguine-style "noodles." Just be sure to USE THE SAFETY GUARD. I've julienned my fingers on more than one occasion.
It seems to come from a root, and should be all right. However, there's still nothing to it - spagetti squash seems like a better route if you NEED a "noodle". You can also do kelp noodles which are good for iodine.
I've tried these, but don't like them well enough to buy them now. They taste best in Asian recipes as opposed to Italian pasta dishes. I like to use zucchini as a pasta substitute. It's labor intensive to slice them into 'noodles' but worth it.
I've had them quite often in the past when I was following a low calorie, high fiber, low fat approach... I agree that they work best with Asian inspired dishes, but I also use to use them for Italian pasta substitution. They have a funny smell and texture, but once you rinse them thoroughly in hot water they basically smell and taste like nothing and take on the flavors of whatever it is you're mixing them with. They are basically just a calorie-free filler.
Now that base my meals around fats and proteins, I don’t crave any calories-free "fillers".
I was skepticle... I like them with chicken broth and very little soy sauce and pepper... great fiber, great filler... I am on the HCG diet and needed something to fill me up... I used the angel hair noodle and rinsed in cool water then blanched for 1 minute in boiling water then let simmer in organic chicken broth with a little light soy sauce and black pepper added it to my plate with lean steak and it really was much better than I expected plus very filling and guilt free eating... i understand it looks the same way coming out but is excellent fiber! So I will be buying more and doing stir fry dishes and lets just face it... it is easy to use, great as a filler, takes on flavor of any sauces... it's a no brainer for me
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