I started on the Zone midway through January and have done fairly well on it. Thus far, I have lost 25 pounds and have stuck to it like I should.

However, I miss my huge plates of spaghetti, lasagna, and other pasta dishes terribly. My will power has held up so far, but I really still want those things.

So, I started looking for a pasta substitute to fill my craving. I ran across the standard fair of using cabbage or zucchini as a replacement and wasn't too happy.

Then I ran across www.miraclenoodle.com. I would like a long-time zoner to look at this site and tell me what they think of this product. It sounds good to me, but I would like the opinion of others before I start eating these and blow up like a beach ball again.

Thanks,
Brian

I have never heard of it!

The product label lists glucomannan as the ingredient (soluble fiber). I have never heard of this ingredient.

If it is true, then it would be a good product, I would think, because the carb comes in the form of this soluble fiber ingredient.

What concerns me is that the label doesn't really make a lot of sense to me.

You could give it a try, see if it keeps you in the Zone. If it does, then it might work for you. If not, then count that as your "one meal per month" that you go out of the Zone.

Brian,
I am no expert but I have eaten glucomannan noodles. They are delicious and will take on the flavor of whatever you put with it. I found out about them on a diabetic website. The diabetics say they can eat them without any affect on their blood sugar levels. I would like to buy them again seeing that I really want to Zone more strictly. I would also really like to do more research on the root (I think) that the noodles are made from. The noodles are sold in bags of water at the Asian markets and are called sharitoki or something like that. They are very chewy and bland. You must be very careful to cut them up small before you put them on your plate because they are so chewy and rubbery that it is not easy to chew them into small enough pieces to swallow. They will possibly stay very long and only partially be swallowed while you are working chewing on the rest of the strand. But I liked them. I just can't get to the Asian markets so easy from where I live. Google about glucomannan noodles and you will find lots of info. If you buy them from the Asian market they are not very costly. I want to make sure that they are healthy to eat. Also, they require no cooking. Read about them on the diabetic websites.

Cranberry,
The veggie patties that I got at the Indian restaurant were called something like pak pakora or something. All it was was frozen spinach, thawed with all the water wrung out with some chick pea flour added to help it bind together, and your choice of spices and salt and pepper added. I can't wait to try it. It can also be made with whatever veggies you like.

Joanne

Hi Joanne,
Thanks for the info! I wonder if the chick pea flour would be enough to hold them together, or would they use a little egg to bind it together, too?

I've eaten this many many times...but not since i started zoning..because i wasn't sure if it was okay!
I have two packages of it in my fridge which i bought at an asian supermarket and i will provide the ingredients in the packages and see if that helps!

They are also called Shirataki or Konjac (or Konnyaku in Japanese) noodles.

One package contains: Water, Konjac (Konnyaku), Konjac Flour, Calcium Hydroxide
Nutritional Facts: Total Fat - 0gm, Carbs - less than 1gm, Protein - 0gm, Dietary Fibre - 1gm
per one serving (1oz)

The other package contains: Yam flour, water, hyrated lime, seaweed powder
that one doesnt include the nutritional facts in english!!

Let me know if you guys find out if it's okay because i'd love to add it back into my meals again!!!!

Well, I am no expert in those ingredients. The "zone" in me is inclined to say that anything turned into a "flour" is probably unfavorable.

However, doesn't mean that you can't use these products. Just keep them to less than 25% of your total carbs in the meal. Based on the nutritional information, looks like they are high fiber, and so you probably use it with little effect.

Hi Bryan,

I looked up the Miracle noodle and it sounds great! The noodle itself is made up of a natural product called Glucomannan. People have been using this product for some time as a supplement. I also have read things about the pasta itself that allows type 2 diebetics to use it. mom mom has type 2 diebeteis and if she eats more then a 1/2 cup of pasta her insulin goes through the roof. That is exactly what the Zone does not want your insulin to do so if this works for diebetics I see no reason why it would not work for you. I am doing some more research into it and will pass on any info I come up with.


Below you will find some info I have copied and pasted from other web-pages:

What does it do?

Glucomannan is a water-soluble dietary fiber that is derived from konjac root (Amorphophallus konjac). Like other forms of dietary fiber, glucomannan is considered a “bulk-forming laxative.” Glucomannan promotes a larger, bulkier stool that passes through the colon more easily and requires less pressure—and subsequently less straining—to expel.

Good results have been noted in preliminary1 and double-blind studies2 3 4 5 of glucomannan for the treatment of constipation. In constipated individuals, glucomannan and other bulk-forming laxatives generally help produce a bowel movement within 12 to 24 hours.6 The use of glucomannan for diverticular disease of the colon has also been studied in preliminary research; about one-third to one-half of the subjects were found to benefit from glucomannan.7

Glucomannan delays stomach emptying, leading to a more gradual absorption of dietary sugar; this effect can reduce the elevation of blood sugar levels that is typical after a meal.8 Controlled studies have found that after-meal blood sugar levels are lower in people with diabetes given glucomannan in their food,9 and overall diabetic control is improved with glucomannan-enriched diets according to preliminary10 and controlled11 12 trials. One preliminary report suggested that glucomannan may also be helpful in pregnancy-related diabetes.13 One double-blind study reported that glucomannan (8-13 grams per day) stabilized blood sugar in people with the insulin resistance syndrome (syndrome X).14 In a preliminary study,15 addition of either 2.6 or 5.2 grams of glucomannan to a meal prevented hypoglycemia in adults with previous stomach surgery; a similar study of children produced inconsistent results.16

Like other soluble fibers, glucomannan can bind to bile acids in the gut and carry them out of the body in the feces, which requires the body to convert more cholesterol into bile acids.17 This can result in the lowering of blood cholesterol and other blood fats. Controlled18 19 and double-blind20 21 studies have shown that supplementation with several grams per day of glucomannan significantly reduced total blood cholesterol, LDL (“bad”) cholesterol, and triglycerides, and in some cases raised HDL (“good”) cholesterol. One double-blind study reported that glucomannan (8-13 grams per day) lowered total and LDL cholesterol in people with the insulin resistance syndrome.22

Glucomannan may help weight loss by occupying space in the stomach, thereby making a person feel full. One double-blind study reported weight loss averaging 5.5 pounds in adults when one gram of glucomannan was taken with a cup of water one hour before each meal for eight weeks.23 However, a similar study of overweight children found that glucomannan was not significantly more effective than a placebo.24 Other controlled studies have found that glucomannan improves the results of weight loss diets in overweight adults25 and children.

Blessings,

Kristina

Ah, shiratake noodles. :)

My mother is 100% Japanese, so I grew up with this noodle. We (my brothers and I) called them "rubberbands" - and we still do to this day! hahaha!

I cannot tell you anything about the ingredients, etc, but I can tell you that they are a COMPLETELY different taste and texture then a good ole' pasta noodle. Don't expect it to be even slightly close.

I grew up eating them, so I like them, but some people just can't get over the "rubbery/wormy" texture. They do soak up whatever you cook them with, and being Japanese, my mom cooked them with soy sauce along with other veggies. DELICIOUS! :)

If you do buy them, you need to make sure to rinse them very well before cooking.

Tina

Oh, and to add... I really don't think I could eat them any other way (ie, with spaghetti sauce).

Are these anything like the slippery clear noodles used in Korean cooking? (we have a Korean side to our family)

Kim chee anyone? It's a great carb for the Zone!

What "slippery clear noodles"? How do I track them down?

And, what do they taste like?

Thanks,

Alexy

Alexy, the ones I mentioned, are bean thread noodles, also called cellophane noodles, and have no flavor. They're made of starch , so doubt you'e want to eat much of it in the Zone (I've never checked the macronitrient content). Here's a Wikipedia page about them. Note the health cautions because sometimes lead is involved in the processing, other times conrstarch substituted for bean starch.

http://en.wikipedia.org/wiki/Cellophane_noodles

looking for Miracle Noodles and found a shirataki noodle made from tofu - is this the same thing ??

As a side note - I take Glucomannan as a fiber supplement occasionally. No ill affects, and seems to add to my daily fiber intake. Useful on those days when I am eating well, but not so much high fibrous foods.