Health Benefits of Shirataki Noodles
Unique Natural Ingredients. Good Source of Fiber.
The main ingredient in Skinny Shirataki Noodles is a fibrous root native to Asia called Amorphophallus Konnyaku, commonly known as konnyaku or konjac. Skinny Shirataki Noodles are gluten free, soy free (tofu free), preservative free, Kosher certified, and proudly made in the USA. Food products made from konnyaku root have been consumed in Japan and China for hundreds of years.
Skinny Shirataki Noodles and Skinny Shirataki “Rice” contain at least 3 grams of soluble fiber per serving. Fiber plays an important role in digestive health and disease prevention.
Weight Loss
The overall rule for weight loss is “Calories In Versus Calories Out.” When you consume fewer calories than you burn daily, you lose weight. Skinny Shirataki Noodles & Skinny Shirataki “Rice” help you lose weight because they are easy, healthy substitutes for ingredients you’re already familiar with: such as regular noodles and rice, potatoes and bread. Yet unlike the more familiar starches, pre-cooked Skinny Shirataki Noodles and Skinny Shirataki “Rice” are zero to low calorie, zero fat, zero net carbohydrates, and provide at least 3 grams of soluble fiber per serving. Soluble fiber works to absorb water in your digestive tract, slowing digestion to create a sensation of fullness and satisfaction while reducing the absorption of carbohydrates, fat and cholesterol to support healthy weight loss. Replace one meal per day (preferably lunch or dinner) with a low calorie, low fat meal that includes Skinny Shirataki Noodles or “Rice” to reduce your caloric intake and boost overall health.
Mehmet Oz, M.D. of Dr. Oz and The Oprah Winfrey Show fame, has recommended glucomannan and shirataki noodles as one of the “Best Appetite Suppressants” and aids for weight loss. Dr. Oz called konnyaku “nature’s skinny sponge” because it is rich in soluble fiber that soaks up hunger. According to Dr. Oz, consuming glucomannan also helps with constipation and diabetes, but does not leave one feeling gassy or bloated.
Read more:
Weight Loss: http://www.ncbi.nlm.nih.gov/pubmed/7796558?dopt=Abstract
Cholesterol Control: http://www.ncbi.nlm.nih.gov/pubmed/7872224?dopt=Abstract
Diabetes
Research suggests glucomannan/shirataki noodles and “rice” may also help those with Type II Diabetes. Consuming the soluble fiber in konnyaku slows the digestive process; this leads to a slower release of glucose, reducing sugar spikes and helping to normalize blood glucose after a meal. Skinny Shirataki Noodles and Skinny Shirataki “Rice” are naturally low carb and diabetic friendly, containing less than 1 gram of carbohydrates per serving.
Read more:
Diabetes: http://www.ncbi.nlm.nih.gov/pubmed/11603646?dopt=Abstract
Pre-Diabetes: http://www.ncbi.nlm.nih.gov/pubmed/10857960?dopt=Abstract
Cholesterol / Heart Health
The fiber in shirataki noodles and “rice” binds with fatty acids in the digestive system to help lower cholesterol. Studies show that a fiber-rich diet helps to reduce blood pressure and lowers the chance of having a heart attack by trapping cholesterol and fats.
Healthy Digestive System
Glucomannan, the main ingredient in Skinny Shirataki Noodles, is made from konnyaku root. Glucomannan is a water-soluble fiber that absorbs toxic substances that are produced during digestion and elimination. It binds with the toxins and eliminates them before they can be absorbed into the blood stream. It also helps to maintain the health and integrity of the digestive system, including the bowel. Soluble fiber promotes the growth of healthy bacteria in the colon, which can strengthen the immune system and help fight infections. Fiber may also help reduce the risk of developing diseases associated with the colon such as hemorrhoids, diverticulitis and colon cancer.
Christopher T. Ho, M.D. recommends adding Skinny Noodles to your daily meal plan for healthier digestion and losing weight...click for more detail
History of Konnyaku/Shirataki Noodles
Konnyaku was first discovered in China about 2,000 years ago and has been consumed in Japan for over 1,200 years. It mainly consists of hydrocolloidal polysaccharide glucomannan, which is composed of glucose and mannose subunits. Konnyaku is naturally very low in calories and carbohydrates and rich in soluble fiber. The first documented use of konnyaku roots as a food source in Japan was found in an ancient Japanese writing entitled Man-you-shuu, which was edited in the 8th century. According to this writing, konnyaku came from the southeast island region of Japan and was recognized and used as a herbal medicine. It was first consumed in a form of a serving-size block. In later years, it was transformed into thin gelatinous noodles known as “shirataki” which means “white waterfall.”
During Japan’s Muromachi dynasty (14th – 16th century), Dr. Dosan Manabe described in his writing that a daily diet of konnyaku is good for diabetes. During the Edo era, a well-known medical publication entitled Wakan Sannsai Zue (Japanese & Chinese herbal medicine manual) stated that “Konnyaku is good for cleansing our intestine,” but there was no scientific evidence to support this. Through generations, Japanese were told from their parents that “Konnyaku is helpful in cleansing one’s digestive tract of irritating and harmful substances, and for maintaining healthy and clean internal organs,” which is associated with the functions of soluble fiber.
In fact, the benefits and role of fiber were not fully recognized until the 1970s. Prior to this, fiber was not categorized as one of the major nutrients in either Japan or the U.S. In 1977, the American Senate nourishment special committee published a report stating that the shortage of fiber in the daily diet is one reason for adult diseases (obesity, constipation, arteriosclerosis, heart diseases, diabetes, cancer, gallstones and hemorrhoids). Fiber activates the function of the gastrointestinal tract, changes how nutrients are absorbed and allows harmful waste to leave the body quickly. A diet rich in fiber has many benefits including appetite reduction, lowering blood sugar levels, lowering total and LDL cholesterol, reducing the risks of colorectal cancer and other diseases and facilitating regularity.
Introduction of Konnyaku/Shirataki in the USA
 Konnyaku was first introduced in the USA as an ingredient in a hot pot dish called “gyudon.” It is a simplified version of “sukiyaki,”
a very popular traditional dish that uses shirataki or konnyaku noodles
as a key ingredient. The unique texture of the shirataki noodles gives
the dish a well-rounded balance with its other ingredients (vegetables
and beef).
Due to the many health benefits associated with the consumption of konnyaku and shirataki, both products have increased in popularity among American consumers in recent years. We hope you will be one of the many to enjoy all of the health benefits natural, gluten-free, soy-free Skinny Shirataki Noodles and Skinny Shirataki “Rice” have to offer!
|
|
|
