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Article Series: Low Carb Diet
What
Are The Benefits Of The Low Carb Diet?
Is
There Really Low Carb Pasta?
Is there such a thing as low carb pasta? The
answer is yes ... and no. Most pasta is made with grain flour
and it is not possible to take out the carbs. However, some
manufacturers claim to alter or coat the carbohydrates so that
most of them are not digested.
Whether you buy regular pasta made from refined wheat flour,
or whole wheat pasta, or special gluten free pasta made with
corn, or even expensive health food store varieties made from
old fashioned grains such as spelt, it is always going to be
high carbohydrate according to most calculations. Here are
some examples.
- Regular
spaghetti: 71g net carbohydrate per 100g (3.5 oz) dry,
uncooked product.
- Chinese-style
egg noodles: 68g net carbohydrate per 100g.
- Corn
pasta: 68g net carbohydrate per 100g.
- Whole
wheat spaghetti: 62g net carbohydrate per 100g.
- Low
carb pasta, e.g. Dreamfields: 63g net carbohydrate per
100g
(9g digestible).
According to the Dreamfields website, only around 9g carbohydrate
per 100g of their dry low carb product (5g per 2 oz serving)
is digestible. This means that most people on low carb diets
can incorporate a little of this pasta into their diets. This
is great news for any pasta fan!
There is also a type of noodle that is not just low carb but
zero carb. These are called miracle noodles or shirataki noodles.
You will find them at Asian markets and online stores.
These carb-free noodles are not made from grains at all. They
are made from konjac root and they are almost all fiber. Konjac
is an Asian plant that is cultivated in Japan. Its main component
is a water-soluble dietary fiber called glucomannan. As you
probably know, fiber fills our stomachs without being digestible.
Therefore it has no carbs and no calories.
Some varieties of shirataki noodles are made with added soy
in the form of tofu, and this type will contain a few carbs.
Check labels, but they will almost certainly still count as
a kind of low carb pasta for your diet.
Shirataki noodles and other konjac root products are often
used in weight loss diets. In Japan, they are also used as
a remedy for intestinal troubles. Studies have been published
in the Journal of the American College of Nutrition that suggest
they can reduce cholesterol, and also reduce glucose levels
in diabetics.
These 'miracle noodles' have no taste of their own so you
will want a strong sauce. They also have a slimy texture that
some people do not like and a fishy odor when you open the
pack. However, the odor belongs to the water that they are
preserved in, not to the noodles themselves, so you can get
rid of it by rinsing the noodles in boiling water before you
use them.
Shirataki noodles do not taste like Italian pasta but many
people love them and they are certainly worth trying for anybody
on a weight loss diet. They are best served with Asian style
fish recipes or meatballs and low carb pasta sauce.
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by SolveYourProblem.com
: 2010
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