HEALTH
THE NO-CARB
NOODLE
High in fiber and low in everything else,
this mystery food deserves a spot on your menu
BY ALISON GRANELL
G
ONE FOR GOOD ARE THE
days when spaghetti
was considered a guilt-free food. After all, pasta
may be low in fat, but
here in the 21st century
we know it’s loaded with
the type of fast-digesting carbs that send
your blood sugar soaring. And even more
important, men tend to eat pasta in
mounds, not moderation.
But what if a noodle existed that was
not only Atkins-approved but had virtually
no calories? Turns out one does, and it’s
called shirataki. This translucent noodle,
which is made from the powdered root of
the Asian konjac yam, consists mostly of a
no-calorie, highly soluble fiber called glucomannan. And that fiber is why shirataki is
more than just a pasta imposter. According
to a study review by University of Connecticut researchers, glucomannan helps lower
bad LDL cholesterol, triglycerides, fasting
blood sugar, and even body weight. What’s
more, scientists in Thailand found that just
1 gram has the power to significantly slow
the absorption of sugar into your bloodstream after you eat a carb-loaded meal.
Translation: This noodle can make almost
any meal healthier.
So what’s the catch? Well, shirataki noodles have almost no flavor, which may
explain why you’ve never seen them on a
take-out menu. But the upside is that they
soak up the flavors of sauces and spices in
any dish—if you know what you’re doing.
That’s why we challenged three top chefs to
incorporate these miracle noodles into their
favorite culinary creations. The payoff: four
meals that will make your mouth water—
and make you forget all about spaghetti.
ALMOST READY TO EAT
Simply rinse the noodles for
2 minutes before preparing.
The user’s guide to shirataki After rinsing them with water, you
could eat these noodles right out of the bag. And at less than a dollar
a serving, shirataki noodles are as cheap as ramen noodles. Find them
at miraclenoodle.com, in multiple forms—linguini, orzo, and more.
