No, this is not a new name for hara-kiri and not a newfangled Asian cosmetic procedure. Shirataki is a traditional product for the Japanese islands with a phenomenally long assimilation chain, which has become a new hope for weight loss around the world. The boom of passion for “sinless pasta” has also reached Russia – who will refuse a portion of delicious pasta that does not threaten the figure with absolutely nothing! But if there are no calories in shirataki, what is there?
Shirataki noodles
Shirataki noodles, в порции которой содержится от нуля до девяти калорий, наконец-то позволила всем поклонникам низкоуглеводной диеты удовлетворить свою тайную страсть к макаронам.
French brandy dulls the fear of getting fat, and Japanese konjac dulls the feeling of hunger
The broad masses of the Russian population, who are interested in the topic of losing weight, first heard about shirataki noodles from extremely authoritative lips: this spring, the famous nutritionist Pierre Dukan, spoke about the amazing cognac plant (konjac, konjac) at an Internet conference (we wrote about all the news of the Dukan diet in detail).
Konnyaku is a traditional Asian product, not only on the table, but also in everyday life. The porous structure of the roots allows them to be made into sponges for washing, known for their phenomenal cleansing properties. And in the kitchen, konjac plays other roles: it is used for gelling and thickening dishes, but most importantly, they make the very famous shirataki noodles from konjac flour, which perfectly absorbs the aromas of sauces and additives, allowing you to forget about the feeling of an empty stomach for a long time, and, most importantly, completely harmless for the figure.
The French doctor said that he learned about this bizarre-looking root almost by accident, carefully studied its properties and admired: konjac contains a large amount of rubbery glucomannan, which is a hydrocolloidal polysaccharide.
This difficult chemical name can be translated into understandable Russian as follows: being essentially a carbohydrate, glucomannan has a molecular structure that is extremely slowly broken down by the human body, and at the same time its molecules are able to “absorb” and retain liquid.

It is no coincidence that glucomannan is called a “broom for the body”: its fiber fibers, saturated with water, create a long-lasting feeling of satiety with useful consequences in the form of stimulation. intestinal contractions.

This fiber eliminates the problem of a sharp increase in blood glucose levels, because the sugars contained in the product are released and absorbed extremely slowly, and before some of them the body completely surrenders powerlessly.
There is nothing more common and familiar to the Japanese than konnyaku corms.
There is nothing more common and familiar to the Japanese than konnyaku corms.
If there are no calories, then what is there? Composition of shirataki noodles
Today, the industry for the production of various types of pasta (paste) from raw konnyak is growing by leaps and bounds.
Shirataki spaghetti is the most widespread and popular – for its delicate texture they are poetically called “angel hair”. Also at the disposal of those who are losing weight, who care about the variety of menus, are vermicelli, fettuccine, tagliatelle and even layers of shirataki lasagne, as well as shirataki rice, which at first glance is really indistinguishable from a well-known cereal, but in fact turns out to be another type of shirataki pasta.

All “magic pasta” is made in the same way: the roots of konnyak are washed, dried and ground into flour, to which calcium hydroxide (food additive E526), ​​which serves as a thickener and emulsifier, is added, and water is added. Pasta of the desired shape is formed from the resulting dough.

Their nutritional value is the same and unchanged; any kind of shirataki pasta looks like a cherished dream of a person on a diet: no gluten and lactose, 0-9 calories, 0-0.3 g of fat, 0-0.5 g of protein (figures may vary depending on the manufacturer). A small amount of carbohydrates in the noodles is still present – in a serving portion of the finished product (90 g), their share will be from 0.3 to 1 g. The glycemic index of shirataki is zero.
Alas, shirataki noodles are practically sterile not only in terms of macronutrient content, but also in terms of vitamin and mineral composition. The only exception is, perhaps, only iron – in a serving of pasta, it is approximately 8% of the daily requirement of an adult. It is likely that shiratake food enriched with the missing benefits will soon appear on the market.
Certain questions are raised by the presence of calcium hydroxide, also known as slaked lime, in the composition of the paste. 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 can cause deterioration in well-being and disruption of the gastrointestinal tract. This is also why, despite the attractiveness of spaghetti and shiratake rice for weight loss, it is not recommended to eat only them.
Where to buy and how to cook shirataki noodles?
Europeans and Americans fell in love with shirataki because they resemble everyone’s favorite, but not diet-friendly pasta. However, one should not expect a comforting “pasta” taste from shirataki noodles: this product is more similar in organoleptics to funchezu rice noodles. Shirataki rice is slightly denser in texture, but it also differs from the “real” one – its consistency is called “gelatinous”.
Predictably, shirataki performs best in dishes with an Asian flair, prepared like a Chinese wok or cold salads with vegetables and funcheza. With a neutral taste “sinless noodles” – like a blank canvas, it goes well with any additions, whether it be tomato passata or meat bolognese, which graced the menu of Dukan dieters with the “discovery” of shirataki. However, there is a subtle point here: konnyak flour pasta itself has a calorie content tending to zero, but the composition of the sauce can negate all dietary efforts.
Shirataki noodles and rice are packaged in two main ways: dry or marinated. The marinade serves as a kind of product preservative; before cooking, it must be drained, washed with shirataki and boiled in boiling water for about two minutes. Dry shirataki can also be boiled or steamed with boiling water. Gourmets practice frying dry noodles in a pan with a non-stick coating (after this treatment, the noodles that have become more crispy and interesting in taste are sent to the soup).

Industrially vacuum-sealed marinated shirataki can be stored at room temperature; an open package, the contents of which are not eaten immediately, must be placed in the refrigerator.

You can also find soy-flavored shirataki in health food stores. Such noodles should be sold only from cold shelves and have a short shelf life. Do not forget to pay attention: konjac-soy noodles differ from the original shirataki and the composition nutrients and calories.
Connoisseurs use shirataki noodles in an extremely inventive way: not only as a basis for traditional pasta dishes and soups, but also as an ingredient in salads and the basis for carbohydrate-free sushi.
Connoisseurs use shirataki noodles in an extremely inventive way: not only as a basis for traditional pasta dishes and soups, but also as an ingredient in salads and the basis for carbohydrate-free sushi.