Best Shirataki Noodles
Best Shirataki Noodles are completely organic. They have no additives, preservatives they don't even contain any wheat, gluten or egg. So not only are they 100% organic, they are hypoallergenic. Shirataki noodles are made from flour derived from the Konjac plants' roots. This flour is mixed with water and in some instances mixed with Tofu (bean curd) before passing through a press to shape the paste.
These are one versatile noodle as you can add them to many recipes. Basically, anywhere you want pasta, you substitute these noodles. Shirataki noodles require no cooking and may be eaten straight from the pack, although such meals won't provide much in the way of taste or excitement. For best results, mix the Shirataki noodles into soups, sauces or stir-fry recipes. Heating the noodles in such dishes allows them to soak up the surrounding flavors, delivering a much richer taste experience.
Shirataki noodles are derived from the Konjac plant, which is found in Asian countries. The production of konjac flour used to make the Shirataki noodles creates a noodle high in soluble dietary fiber called glucomannan. This fiber swells and forms a thick gel in the stomach creating the feeling of fullness which slows the process of digestion. This gives other nutrients the time to be absorbed fully. It will also slow sugar absorption lessening the production of insulin which can regulate energy levels. High spikes in insulin can lead to a crash later and drain your energy.