According to the Nielsen marketing and media information company, the second fastest growing health and wellness claim among store brands in 2009 was "Gluten-Free." "GMO-Free" was number one ("News Bites." PCC Sound Consumer, March 2010).
People use the gluten-free diet to treat Celiac disease and related gluten sensitivity and intolerance and dermatitis herpetiformis, as well as autism spectrum disorders. With allergies, food sensitivities, and autism diagnoses on the rise, manufacturers respond to increasing demand by producing more gluten-free food products, including pasta noodles from a variety of alternative sources including grains such as rice and corn, as well as non-grain sources.
Gluten-free noodles from non-grain plant sources have significantly lower carbohydrates than grain-based noodles and are suitable for low-carb, grain-free diets.
Kelp Noodles
Kelp noodles are made from the sea vegetable, seaweed salt, and water. They can be eaten raw or cooked and have a neutral taste that suits a variety of purposes, including salads, stir-fries, soups, and casseroles. They are fat-free, gluten-free, low in carbohydrates and calories, and provide a rich source of trace minerals including iodine. Iodine deficiency is implicated as a cause of hypothyroidism.
The Sea Tangle Noodle Company which produces kelp noodles also makes a green tea version that provides antioxidant vitamins. Kelp noodles can be found in health food stores or ordered from the Sea Tangle Noodle Company at kelpnoodles.com.
Konjac Noodles
Glucomannan noodles, marketed as Miracle Noodle, are made from a water soluble fiber derived from the corm of the konjac plant. Glucomannan noodles are known as "shirataki" or "konnyaku" in Japan and "moyu" or "juruo" in China. Konnyaku is generally thicker than shirataki.
Shirataki noodles are gluten-free, calorie free, and kosher. They readily absorb the flavors of soups and sauces to suit a variety of dishes. Glucomannan fiber is used to treat constipation, obesity, high cholesterol, and type 2 diabetes. Shirataki noodles can be found in Asian markets or ordered online at MiracleNoodle.com.
Noodle Recipe
- 12 ounces kelp or shirataki noodles
- 1 onion, diced
- 2 T honey
- 3 T fish oil
- 3 T apple cider vinegar
- 3T water
- optional cooked fish, chopped (suitable for the Pescetarian Diet)
Directions:
Saute the onion in water until tender. Combine and add the vinegar, fish oil, and honey. Add the kelp noodle and optional chopped fish. Heat to desired consistency and temperature.
Low-carb noodles give weight loss dieters and diabetics the opportunity to eat larger servings of a pasta dish than they would with grain-based noodles. Glucomannan fiber noodles provide the added benefit of increased satiety.
Sara McGrath - Sara is a veteran homeschool mom of three, Usborne consultant, and the author of Unschooling: A Lifestyle of Learning.
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