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Miracle Noodles

Answered on August 19, 2014
Created May 21, 2013 at 6:23 PM

What are your thoughts on "Miracle Noodles"? Ingredients: water, glucomannan, calcium additive.

3491e51730101b18724dc57c86601173

(8395)

on May 21, 2013
at 11:08 PM

I like them and tolerate them well, obviously I'm not sensitive to FODMAPS. I don't eat them often, but every once in a great while it's just so NICE to have noodles. They are the one SAD thing I really miss, and zoodles (julienne zucchini strips) just don't do it for me. They have a sort of crunchy texture that seems weird to me when I'd otherwise expect a soft pasta (like spaghetti) but in stir fries and pho where there are other crunchy veggies I don't mind the texture.

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3 Answers

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Ebb10603524dd22621c1155dd7ddf106

(19150)

on May 21, 2013
at 06:37 PM

They are traditionally known as shirataki noodles. If you want to try them because of "zero calorie" or "remotely paleo" reasons, you will want to get the ones like "Miracle Noodles" that do not contain any soy or other bean ingredients.

For most, the biggest issue is going to be the highly processed konjac root (i.e. the glucomannan) which is a FODMAPs irritant, being a polysaccharide. Warning: if you are FODMAPs reactive, note that this product is basically 100% FODMAP - eat with caution or near a toilet.

So, Miracle Noodles are a highly processed food product, though they masquerade as a type of "mildly" processed food product like "traditional" noodles. Since they are only highly processed indigestible fiber, I would not even consider them an actual food, just filler. If you're looking to spice up an "Asian night" with noodles, consider the non-paleo but real-food options of 100% rice or 100% buckwheat noodles.

0
0b2fe2b3ac7bdcdd60c10d7c3dc1622b

(70)

on May 21, 2013
at 07:58 PM

I love the noodles. I try to get the ones without tofu. They are filling, add good bulk to dishes with tomato sauce and fill me up. Eating them once in a while does not cause harm, but eating often can be irritating.

3491e51730101b18724dc57c86601173

(8395)

on May 21, 2013
at 11:08 PM

I like them and tolerate them well, obviously I'm not sensitive to FODMAPS. I don't eat them often, but every once in a great while it's just so NICE to have noodles. They are the one SAD thing I really miss, and zoodles (julienne zucchini strips) just don't do it for me. They have a sort of crunchy texture that seems weird to me when I'd otherwise expect a soft pasta (like spaghetti) but in stir fries and pho where there are other crunchy veggies I don't mind the texture.

0
3d58b5fb4f9780e2f47d4dcc53338a5a

(2771)

on May 21, 2013
at 07:48 PM

Also note that there's two main types, konjac root (like a yam) and tofu. Most are tofu based because of costs. There's a lot of people here who avoid unfermented soy because of it's potential estrogenic properties (or something like that) and for other phytol reasons or such (I avoid it too, I just can't remember the chemicals I'm avoiding!)

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