Calorie-free noodles? Is this real

mgreen10

http://www.miraclenoodle.com/p-1-variety-sampler.aspx

anthony438

Real? - yes

Taste horrible? - You betcha

I couldn't stand them, but YMMV.

SueInAz

There's another thread on this very subject today. Check it out. I've tried them and I'll continue to use them occasionally. Others couldn't stand the pre-rinsed smell or texture.

Thriceshy

http://www.miraclenoodle.com/p-1-variety-sampler.aspx

Isn't this the stuff from the plant root fiber that swells dramatically when exposed to water (and they ship it in fluid-filled bags)? I've heard varying opinions on the taste/texture, I think it looks and sounds horrid, but I have not tried it. I know they're banning it in pill form in some places because of the danger of swelling and blocking the esophagus. But hey, I say give it a try--it's not likely to hurt you in noodle form, and it may turn out you like it! If you do, let me know--maybe I'll brave it!

Kris

Hanna82

Real? - yes

Taste horrible? - You betcha

I couldn't stand them, but YMMV.

i second this notion. so gross. but i have 5 packs left if anyone wants to take them off my hands.

scottrclarke

Hi,

I had found Dreamfields Pasta from a diabetic board and we use that brand all the time. The sugar hit from the dream fields is very very low and they taste great. both my wife and are diabetic but watch are sugars with diet and exercise. Both of us are under 6.0 for a1c which is considered to be non diabetic.

Hope this helps.

Scott R. Clarke

rainunrefined

I tried the Tofu Shirataki noodles once... they were horrible. I can only imagine these are just as bad. bleh. I would rather eat a smaller portion of the real deal than sit through one bite of rubbery, tasteless, slim infested noodle.

RMinVA

I think acquired taste is the best way to put it. They definitely need to be rinsed well and dunked in hot water for a couple of minutes.

But I have found it all depends on what you do with them: IMO they seem to work best in oriental dishes with heavier sauces or in "oriental" flavored soups. I threw them in a coconut shrimp soup that I made and they were fine. I also prefer the ones from yam flour. If you have an oriental or international market near you they should have the widest variety and the best prices. Otherwise, your grocery store may have them in the produce section with all the other tofu products.

menchi

Real? - yes

Taste horrible? - You betcha

I couldn't stand them, but YMMV.

i second this notion. so gross. but i have 5 packs left if anyone wants to take them off my hands.

Personally I like them. I also love jellyfish and squid and gummy candy. From what I've read of many people's opinions, you should get a single package and try it with a savory and sticky sauce like teriyaki. They don't seem to work well with liquidy sauces like marinara. Rinse well with boiling water and see if you like it. It's a highly personal decision whether you like it or not.

RangerSteve

I eat these all the time. I think they taste great. A lot of people don't wash them under cold water before cooking. That takes care of the fishy taste.

Thriceshy

Hi,

I had found Dreamfields Pasta from a diabetic board and we use that brand all the time. The sugar hit from the dream fields is very very low and they taste great. both my wife and are diabetic but watch are sugars with diet and exercise. Both of us are under 6.0 for a1c which is considered to be non diabetic.

Hope this helps.

Scott R. Clarke

Dreamfields is what I eat, too--just had some last night, in fact! My husband and son love it, I love it, it just tastes like pasta without the carb-hit to the blood sugar. I was on the verge of buying the no-calorie plant root pasta when I stumbled across Dreamfields. Between Dreamfields and Sara Lee Delightful Multigrain bread, I can have my favorite "carb-y" foods (within reason--portions matter) without messing up my blood sugar or screwing up my calories. My A1c has, since April, gone down from 6.9% to 5.7%, so I must be doing something right!

Kris

scottrclarke

Great job on the A1C. I know it's very hard to give up the carbs, I have the body type of a endomorph in which I love my carbs also - especially spaghetti (yum).

Rilke

Just eat smaller amounts of real food. Your taste buds and nutrient-dependent body will thank you.

sitstaygimmeeakiss

Well, this *is* real food - just comes from a different part of the planet (& they use different ingredients) than most of us commenting here, lol. In fact, it's probably more real than the cooked flour mixtures we call pasta.

I first read about them on the Hungry Girl blog - found them at my local Whole Foods. There's lots written on the internet on the right way to use these - def need to rinse them good, and I think some suggest to soak the 'noodles' first. I haven't tried a second pkg. I forgot to soak the one I bought, but I am going to try it again.

Rilke

Eh, sorry, I don't consider something real food unless it has nutritional value: vitamins, minerals. . . . Even semolina pasta has iron and B vitamins.

These Miracle Noodles are a fad.

sitstaygimmeeakiss

Just found this reference on improving the taste:

http://cooking.stackexchange.com/questions/12620/how-to-prepare-shirataki-noodles-to-more-closely-resemble-classic-pasta

and this for further info:

http://shiratakinoodlesinfo.com/

There has to be something to this, as Japan has been eating this for many years. What I don't understand in the above instructions is that boiling "reduces the crunch." (also, "extended amt of time" is really vague, even for an intuitive cook as I am)

Mine had no crunch at all.

Also, I'd suggest, if you want to try them, to start w/a small amt., as it'll be a new food for your digestive system - as I remember, my stomach was gurgling there for a while! :ohwell:

Still going to try it again, & I'll post my results. I was in WF's yesterday - wish I thought of getting a pkg, as it's really out of my way to get there.

txgator

I tried the Tofu Shirataki noodles once... they were horrible. I can only imagine these are just as bad. bleh. I would rather eat a smaller portion of the real deal than sit through one bite of rubbery, tasteless, slim infested noodle.

Well I dont know what the heck ya'll are talking about, then again, I am not a big noodle person. I must give Kudos to you for such and indepth description....:D

sitstaygimmeeakiss

Eh, sorry, I don't consider something real food unless it has nutritional value: vitamins, minerals. . . . Even semolina pasta has iron and B vitamins.

These Miracle Noodles are a fad.

Not trying to be argumentative, but again, it depends on one's perspective. Fad? Maybe over on this side of the pond. In Japan? Not so - they've been eating them for generations. I've read that the stores there have huge sections of different types.

As far as nutrition goes - they have more fiber than pasta (fiber is extremely important esp. in the Standard American Diet). Many people can't handle the high carbs (which really turn into sugar in our bodies) from the regular pasta which most of us are accustomed, so these noodles *could* be a solution.

Rilke

Not trying to be argumentative, but again, it depends on one's perspective. Fad? Maybe over on this side of the pond. In Japan? Not so - they've been eating them for generations. I've read that the stores there have huge sections of different types.

As far as nutrition goes - they have more fiber than pasta (fiber is extremely important esp. in the Standard American Diet). Many people can't handle the high carbs (which really turn into sugar in our bodies) from the regular pasta which most of us are accustomed, so these noodles *could* be a solution.

Perhaps that is true. But the way I have seen them marketed in the States is very faddish.

Very true about fiber. . . . I am constantly telling people about it, as I believe it is just as important as the macronutrients. But there are better (and so, so much tastier) ways to get fiber than those noodles.

Dreamfields pasta might be one thing to try if someone is looking for low carb solutions.

sitstaygimmeeakiss

Not trying to be argumentative, but again, it depends on one's perspective. Fad? Maybe over on this side of the pond. In Japan? Not so - they've been eating them for generations. I've read that the stores there have huge sections of different types.

As far as nutrition goes - they have more fiber than pasta (fiber is extremely important esp. in the Standard American Diet). Many people can't handle the high carbs (which really turn into sugar in our bodies) from the regular pasta which most of us are accustomed, so these noodles *could* be a solution.

Perhaps that is true. But the way I have seen them marketed in the States is very faddish.

Very true about fiber. . . . I am constantly telling people about it, as I believe it is just as important as the macronutrients. But there are better (and so, so much tastier) ways to get fiber than those noodles.

Dreamfields pasta might be one thing to try if someone is looking for low carb solutions.

Oh, I don't doubt that they're marketed w/the faddish, "no calorie" etc... and yes, REAL food (fruits & veggies) are so much better ways to get fiber. I love pasta, though - and love Asian food, so this might work for me. Plus - I just discovered that the "yam noodles" I was eyeing at a Japanese food store Tues. is, in fact, made fr the same stuff. The whole pkg of dried noodles (fine, thinner than angel hair) was less than $2! I almost bought some - but didn't. It'll have to wait til my next trip out there, and that could be awhile.