The Secrets Behind Low Carb Asian Noodles
|
|
So your wondering what all the fuss is about. Low carb Asian noodles. Yea right we all know pasta is carb high, so how could these be low carb.
Well the secret lies in the ingredients. Asian noodles don't contain wheat flour or durum wheat flour, or any eggs for that matter. But wait a minute if they don't contain those how can they be noodles?
Simple, Asian noodles are made from a flour derived from the Amorphophallus Konjac pant, also known as the Devils' Tongue or Voodoo Lilly.
And for those scientific minded Amorphophallus is the combination of the Greek words amorphos meaning misshapen and phallus or penis, and refers to the shape of flower found on the plants within this category.
Few of the Amorphophallus plants have for many years been considered as "Famine food" plants. This is due to the tuberous roots of they produce. However there is no indication that the plant or the products derived from it serves as any kind of aphrodisiac.
These noodles known as shirataki or yam noodles are made from flour that is the end result of the dried and ground corms, or roots of the plant. This is why they are often referred to as yam noodles. They are however not related to any yam species.
What makes these noodles low carb lies in this flour. Devils tongue flour contains a water-soluble dietary fibre known as Glucomannan. Up to 60% of the dry root mass is made up of this fibre, the rest is starch 32% and gum 8%.
This dietary fibre has for years now been used in weight loss products and supplements to assist with appetite suppressant. Although not a stimulant like caffeine, Glucomannan absorbs water to fill the gut giving one a sense of a full or sated appetite. It has also proved useful for irritable bowel syndrome and constipation.
Not only does this fibre aid the digestive tract it also controls carbohydrate uptake thus it is useful for type 2 diabetics as it prevents sudden spikes in sugar levels. Because of this quality low carb Asian noodles are listed as a low glycemic index food.
Regular inclusion of these noodles in ones' diet will assist with weight loss, although eating them may take some getting use to, as they are slightly rubbery in consistency, the inclusion of tofu has resulted in a smoother more pasta like consistence, with a higher protein content. Making it an ideal vegetarian staple.
The gum extract of this plant, known as konjac gum: has for many years been used in the catering and food industry as a gelling, thickener, emulsifier and stabilizer in sauces, formed foods, salad dressings soups and gravies. It is also the main ingredient in vegan jellies.
Low carb Asian noodles are therefore not only made from flour that contains almost no carbohydrates, fat, it also acts as its own stabilizer and preservative for up to a year after production. But when combined with Tofu provide a versatile food for diet enthusiasts.
Privacy Policy And Terms Of Use
|
