I am a recovering pasta lovers. It is to be such a taboo, something to eat in these days with the low-carb epidemic, but my pasta before a long day already ended when I realized that every time I chowed down on a great pasta dinner, my favorite (it was Pasta Primavera), I would crash from about 30 minutes later in what I carb as my "coma." But now, my friends, there is no risk, no longer spiking insulin and blood sugar crash impacts of pasta. A> Pasta Lovers' s wonder Shirataki Pasta my new hero.
Gluten-free, calorie-free, low-carb, high-fiber pasta, which can be used in a variety of recipes, Shirataki noodles contain carbohydrates, of which only very few digested in the small intestine. How is that possible, you ask? Well Shirataki comes from the root of the plant (Amorphophallus konjac) grown in different parts of Asia, and contains a fiber is also known as glucomannan, which may play a role in blood sugar known "Control, and better cholesterol control and weight loss.
In addition, the scientists found in Thailand, only 1 gram has the power to slow down significantly the absorption of sugar into your bloodstream after you take a high carb meal, so that almost every meal, much healthier for you.
Shirataki noodles are packaged in liquid and they are ready to eat from the package.
You should be able to find them at most health food stores. You do not have much of a taste on their own, andThe noodles are almost translucent. There are two varieties available, which alone Yam (a bit Rubbies) and a kind of tofu (spring). The pasta takes the flavors of whatever it is served, you should rinse them before cooking. My favorite recipes are wonderful to deal with these noodles stir-fries, especially make Pad Thai, but technically, you can make as many of your favorite Italian dishes. In fact, I plan to try to the next, thus: Pasta Primavera, here I comeagain!
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