Do you want to lose weight? Eat shirataki

French cognac dulls fear of getting fat, but the Japanese konjac – feeling of hunger

The broad masses interested in the topic of weight loss first heard about shirataki noodles from authoritative person. A famous nutritionist Pierre Dukan told about amazing plant konjac (konjaku, konnyaku) on the Internet Conference.

Konnyaku – is a traditional product for Asia inhabitants used not only as food, but also in everyday life.

  • Porous structure of the roots allows to make of them sponges for washing known by its phenomenal cleansing properties.

But in the kitchen, konjac plays other roles: it is used for gelling and thickening of dishes, but the main thing, the most popular shirataki yam noodles are made from konjac flour.

Shirataki perfectly absorb flavors of sauces and additives allowing to forget about the feeling of empty stomach for a long time, and, most importantly, it is absolutely harmless for the figure.

The French doctor said that he learned about this root of bizarre form almost casually, carefully studied its properties and marveled at the fact that konnyaku contains a large amount of Glucomannan, which is a hydrocolloid polysaccharide.

This difficult chemical name can be explained as follows: being carbohydrate, Glucomannan has a molecular structure, which is very slowly cleaved by the human body and herewith its molecules are able to “absorb” and retain fluid.

It is no coincidence that Glucomannan is called “broom for the body”: its fibers absorb water creating a prolonged feeling of satiety with positive effect in the form of stimulation of intestinal contractions.

This fiber eliminates a problem of a sharp increase in blood glucose level, because sugar contained in this product are released and absorbed extremely slowly.

If there are no calories, what do they include? Shirataki noodles composition

Today, industry of the production of various types of pasta products from konnyaku raw material grows by leaps and bounds.

Shirataki spaghetti is in demand and gained popularity for its delicate texture.


Those who losing weight and want to diversify their menu, there are also vermicelli, fettuccine, tagliatelle and lasagna sheets, as well as shirataki rice, which is indistinguishable from the familiar groats at first glance, but it is one more type of shirataki pasta.


All types of the shirataki miracle noodles are made the same way: konnyaku roots are washed, dried up and ground into flour, to which calcium hydroxide (food additive E526) is added, which serves as a thickener and emulsifier, as well as water is added. Pasta of desired shape is made from the resulting dough.

Their nutritional value is the same and unchangeable; any kind of shirataki pasta looks like a dream of a person on a diet: no gluten, no lactose, 0-9 calories, 0-0.3 grams of fat, 0-0.5 grams of protein (figures may vary depending on the manufacturer). Insignificant amount of carbohydrates is still present in noodles; in a portion of the ready product (90 g), their number is from 0.3 to 1 g. Shirataki glycemic index is zero.

Unfortunately, shirataki noodles almost do not contain macronutrients, as well as vitamins and minerals.

  • Exception is, perhaps, only iron – approximately 8% of the daily adult requirement is contained in a portion of paste. Probably in the near future, Shirataki food enriched with the missing useful elements will appear on the market

Presence of calcium hydroxide in the paste, also known as slaked lime causes certain questions.

Despite the fact that this additive is widely used in food and confectionery industry as an effective chemical stabilizer, nutritionists warn that excessive use of E526 may cause deterioration of health and disorders of the gastrointestinal tract.

Therefore, despite the attractiveness of shirataki spaghetti and shirataki rice for weight loss, it is not recommended to eat only these products.

Where to buy and how to cook shirataki noodles

The Europeans and Americans love shirataki because they remind favorite, but little compatible with a diet pasta.

However, do not expect from Shirataki noodles “macaroni” taste: this product is more similar to rice noodles Funchoza.

Shirataki rice is somewhat tighter by texture, but is different from the “real”; its consistency is called “gelatinous “.

Shirataki are best suited as dishes with an Asian flavor, cooked by the type of Chinese wok or cold salads with vegetables and Funchoza. Having a neutral taste, shirataki noodles are as a blank canvas, they are well combined with any additives whether tomato passata or Bolognese meat sauce diversifying the menu of those, who on the Dukan diet with the “discovery” of shirataki.

Shirataki Noodles

However, here lies the problem: pasta of konnyaku flour on its own has from zero-calorie, but composition of the sauces can negate all the dietary efforts.

  • Shirataki noodles and shirataki rice are packaged by two main ways: dry or in a marinade.
  • Marinade serves as a preservative of the product: pour off marinade, rinse shirataki and boil them in boiling water for about two minutes.

Dry shirataki can also be boiled or brewed with boiling water.

Gourmets fry dry noodles in a pan with non-stick coating (after such treatment, the noodles becoming more crisp and interesting to taste are added to a soup).

Shirataki in marinade sealed in vacuum-packed can be stored at room temperature; opened package, the content of which is not eaten immediately, should be placed in the refrigerator.

In addition, Shirataki with soy can be found in health food stores.

These noodles should be stored only on the cold shelves in the supermarket and they have a short shelf life.

Do not forget to pay attention to the fact that konjac-soy noodles are different from the original Shirataki noodles both by nutrition facts and by caloric value.