Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Has Anyone Seen The Ad For Calorie-free Pasta?

JNBunnie1

Recommended Posts

JNBunnie1 Community Regular
JNBunnie1
Posted

Doesn't that seem a little wierd to you? How can food be calorie free? And what in heck is glucomannin? And where does it come from?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

I haven't heard of this but would never touch it. If it is calorie free it is formulated so that your body does not absorb or utilize anything in the product.

missy'smom Collaborator
missy'smom
Posted

Do a search for "konnyaku" and you'll find some info. Konnyaku(this is a Japanese word) is a completely safe plant substance. The way that I am familiar with it is as a pure product. As ravenwoodglass touched on, it basically goes right through you from what I understand. I haven't seen the recents adds but there are some noodles out there called shirataki. It can come in several forms. Try it if you want. I've eaten it countless times because it is an ingredient in many Japanese dishes. I have no GI trouble with it. You may want to chew it well.

HAK1031 Enthusiast
HAK1031
Posted

I assumed they were referring to tofu shiritaki noodles, which are around 30 calories a cup...like missy's mom said, those are pretty benign. idk about these other ones though, they might not be the best idea for a celiac who already has enough digestive trouble

ShayFL Enthusiast
ShayFL
Posted

I used to take it in capsule form many years ago trying to lose weight:

Some herbs like glucommanon can expand fifteen to up to fifty times its original size and weight when it is eaten and this exerts pressure on the stomach walls and sends a signal to the brain that it is full.

It didnt work.....LOL But it didnt bother me in anyway either.

Passygassy Newbie
Passygassy
Posted

I just ordered about 60$ of the stuff, I'll let you know if it's worth it when it gets here. :P

home-based-mom Contributor
home-based-mom
Posted

The AdSense Ad is at the top of the page as I read this - subject to change of course. I understand completely what others have posted about making the ingredients undigestible, but if I were taking a survey about the believability of the ad (seen on ABC news - gluten free and calorie free) I would rate it as unbelievable as possible. "As seen on" whatever often means it was exposed as a fraud on whatever show and the ad writers are banking on the fact that almost nobody will bother to check up on that. If it sounds too good to be true . . . . . . :rolleyes:

Nevertheless, it sounds like a good addition for anyone who can eat it without problems - and so far that seems like everyone! :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ShayFL Enthusiast
ShayFL
Posted

I did read a review of the noodles that said that they do not taste/nor have the texture of gluten noodles and that many are disappointed by this. If you can accept them for their own uniqueness and use them in stir fry and such then they are fine.

missy'smom Collaborator
missy'smom
Posted
I did read a review of the noodles that said that they do not taste/nor have the texture of gluten noodles and that many are disappointed by this. If you can accept them for their own uniqueness and use them in stir fry and such then they are fine.

This is very true. They resemble pasta in shape only. Both the opaque white tofu variety and the clear white or grey varieties are more gelatin like. They absorb flavor only a little(if aat all) when simmered for a long time in a flavored broth. To me they have very little flavor of their own. The grey variety tastes a bit earthy and the tofu variety has a bit of a tofu flavor.

  • 4 weeks later...
julirama723 Contributor
julirama723
Posted

I actually really like shiritaki noodles!

They are chewy, but have LOTS of fiber, (and if you get the tofu noodles, protein, too) and are a good choice if you're watching carbs or calories.

Rinse the noodles once they're out of the package, and boil them for about 10 minutes to eliminate the "natural odor" which smells like a bad day at the ocean. The key is to drain them well and to make sure that they are DRY before you add sauce. I love the "fettucine" noodles and would add broccoli, cauliflower, chicken and alfredo sauce. I always found them to be quite filling, but I always made sure to eat them with lots of veggies, too, so perhaps the veggies were actually making me full and not the noodles? :)

I wasn't a huge fan of the spaghetti ones, because I'd rather eat spaghetti squash and put sauce on THAT--more veggies!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    2. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    3. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    4. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    5. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,816
    • Most Online (within 30 mins)
      7,748
    KTH
    Newest Member
    KTH
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.