Eat Water Slim Products, good or bad?

lilika_49

So I've been on a low carb diet due to health reasons, and a few days ago I dsicvoered Eat Water Slim products, i.e. Slim Pasta, Slim Noodles etc.

They seem a bit too good to be true, for having almost no fat, carbs and very few calories but a high fiber content at the same time... Are they a good product to add to my diet? The sugar from carbs isn't high in them as it is the case with most commercialised low carb products on the market and I can't find any bad reviews about them, and i actually do like the flavour and texture! I'm just worried there is a catch somewhere and I might jeapordise my weight loss program if I add them to my diet. Has anyone tried these and what are your thoughts?

Here is a link to the product:

http://www.eatwater.co.uk/products/easy-to-use-range/

Also, while I'm on the topic, what do people suggest as a good substitude for milk? Coconut milk, almond milk or soya?(unsweetened of course)

EmmieBaby

I'm always nervous around "low fat" or "low carb" products because they tend to be either high in sodium or sugar to make the food "low" that or the portion size on the label is ridiculous (1/4 cup of pasta per serving for example).

if you like them and it fits your macro then go for it .

for Milk I am a fan of unsweetened almond for drinking and coconut for cooking.

notnikkisixx

Honestly, I hate "diet" foods. They typically don't taste that great and usually cost a fortune. I've had the best luck with only cooking/eating foods that I know I'd be happy eating the rest of my life, because it is sustainable.

As far as your milk question, unsweetened almond milk is my favorite!

lilika_49

Thank you guys! I am usually really against diet products too, but could there be hidden sugar in these products that they aren't labeling on the product? Because the amount of net carbs and sugar from carbs on the label is really low! Could they provide false info?

TimothyFish

If it seems too good to be true, it usually is. The best thing to do (not that I do) is to stay away from processed foods.

lilika_49

TimothyFish wrote: »

If it seems too good to be true, it usually is. The best thing to do (not that I do) is to stay away from processed foods.

Do they count as processed food? The ingredient list is rather simple! I'm so confused!

Unknown

This content has been removed.

lilika_49

PlaydohPants wrote: »

This is the ingredient list of one I just clicked on

Water, Konjac flour and oat fibre (4.4%) (Juroat™), firming agent: calcium hydroxide, colour: titanium dioxide

I'm assume the Konjac flour (As opposed to wheat flour) is what helps keep the carbs down. There is a "firming agent" (usually what gluten does) made from calcium hydroxide and I have no idea what it's like to eat that.

The fact that they have to color it weirds me out (what would it really look like?).

I don't think it'll derail your weight loss but I'm always cautious of eating things that I don't know what they are.

Aah thank you for that! Yea that clears it up a bit! I won't have them too often, I guess I'll just reserve a pack or two for those days when I really feel the need to have some carb textured meals!

HipsterWhovian

They really are that low calorie, mainly because they're mostly water. However, they stink something awful - you have to really rinse the smell off of them before you could cook with them, and they have quite a slimy texture too.

PotatoHead_

I tried the spaghetti for the first time today.

Only thing that was significantly different from pasta was the texture when chewing it (ie. I had no issues with having to wash it, or the look of it, nor the tastelessness of it). It had a weird texture when eaten, as it doesn't change into a puree when chewed (as most foods do), it just goes into smaller strings. Not sure I'll get used to it, but I'll use it one more time and see how I go.

I'm intending to try the rice one tomorrow. As it comes in smaller bits already, maybe the lack of puree-ing on chewing won't be as big an issue...

Liftng4Lis

If it's like shirataki noodles from here in the U.S., I would save my money as they have no flavor! Eat normal products, just in moderation.

healthygreek

Titanium dioxide is a carcinogen!

0somuchbetter0

I did a quick google search and came up with one study that was done last year and was basically inconclusive: ncbi.nlm.nih.gov/pubmed/24533610

PotatoHead_

0somuchbetter0 wrote: »

I did a quick google search and came up with one study that was done last year and was basically inconclusive: ncbi.nlm.nih.gov/pubmed/24533610

Your research link examines studies where people were taking it as a supplement (ie pill) to their normal diet. The OP is talking about replacing pasta with the product to lower calorie and carb intake in a like-for-like swapped meal. The meta-analysis specifically excluded any trials that included dietary interventions.

Still not a fan of the product though, LOL

0somuchbetter0

It was just a quick google search for "glucomannan" and that's all that came up. I'm aware that it's a supplement vs a pasta replacement thing. Didn't have time to devote more thought to it.

PeachyCarol

Sounds just like the shirataki noodles. I thought they were awful. Tasteless for having such a terrible smell.

For a traditional pasta alternative, I rather like the Explore Asia line of bean pastas. I think a small serving of them is much more satiating than regular pasta because it contains so much more protein and fiber than traditional pasta. Calorie-wise, it's comparable to traditional pasta, but again, it's more satisfying.

lilika_49

Am I the only person in the world who actually likes the texture? I boiled some in chicken broth yesterday with some garlic and oregano, and had it with a Seabass fillett, and it tasted really good! I guess cause they're wuite tasteless, they take the taste of pretty much anything! As for the texture, I really like that chewy rubbery texture...I'm the weirdo who likes biting into chicken cartilage when having roast dinner!! My only worry was the health benefits of the product as a whole...which doesn't seem to be THAT awful...and if it does really have as low a carb content as that and won't effect my net carb intake, I guess I can have a pack once in a while! Hmm...

lilika_49

lilika_49 wrote: »

Am I the only person in the world who actually likes the texture? I boiled some in chicken broth yesterday with some garlic and oregano, and had it with a Seabass fillett, and it tasted really good! I guess cause they're wuite tasteless, they take the taste of pretty much anything! As for the texture, I really like that chewy rubbery texture...I'm the weirdo who likes biting into chicken cartilage when having roast dinner!! My only worry was the health benefits of the product as a whole...which doesn't seem to be THAT awful...and if it does really have as low a carb content as that and won't effect my net carb intake, I guess I can have a pack once in a while! Hmm...

mamapeach910 wrote: »

Sounds just like the shirataki noodles. I thought they were awful. Tasteless for having such a terrible smell.

For a traditional pasta alternative, I rather like the Explore Asia line of bean pastas. I think a small serving of them is much more satiating than regular pasta because it contains so much more protein and fiber than traditional pasta. Calorie-wise, it's comparable to traditional pasta, but again, it's more satisfying.

mamapeach910 wrote: »

Sounds just like the shirataki noodles. I thought they were awful. Tasteless for having such a terrible smell.

For a traditional pasta alternative, I rather like the Explore Asia line of bean pastas. I think a small serving of them is much more satiating than regular pasta because it contains so much more protein and fiber than traditional pasta. Calorie-wise, it's comparable to traditional pasta, but again, it's more satisfying.

Never heard of shirataki noodles! Will check them out! Thank you!