Food for People with Celiac Disease
Shirataki Noodles
shirataki noodles
According to many medical sources and books, celiac disease is a type of autoimmune disorder that affects the small intestine and is caused and triggered by gluten consumption. Gluten is a type of protein found in barley, wheat, cereals, and rye. One thing is common in foods with gluten - carbohydrates; thus, celiac patients are restricted from eating these foods, making it very difficult for them to devise their own diet since carbohydrate is common in most staple foods. However, celiac patients have a newly-found hope with the introduction of Shirataki noodles to the market. Not only are these noodles gluten-free, they are also carbohydrate-free.
Strictly Gluten-free Foods Only!
Being advised to eat gluten-free foods only is not easy. While there are obvious foods made with barley, rye, and wheat, such as crackers, breads, cereals, pastas, and snack foods, as a stand-alone protein, gluten is also added to many foods prepared commercially, including seasonings and lunch meat.
To avoid gluten, celiac patients use foods made with corn and rice flours only. However, these flours are known to heighten the blood sugar, which means that they are also not good for the health.
How can Shirataki Noodles Benefit Celiac Patients?
Shirataki noodles are not only low-carb, they are also certified gluten-free! Thus, these Japanese traditional noodles are appropriate for individuals diagnosed with celiac disease, and other related diseases such as gluten intolerance and wheat allergy. Shirataki noodles are made from fiber called glucomannan. Glucomannan is a highly viscous, fermentable, and soluble dietary fiber from the root of konjac plant or elephant yam, a native plant from Asia. Shirataki noodles have no much flavor; however, they can absorb flavors well, making them not only a good food for celiac patients but also a perfect blank canvas for limitless culinary creations.
How Can Celiac Patients Cook Shirataki Noodles?
Shirataki noodles, also called the miracle noodles, are typically an instant noodle from Asia. These noodles are packaged in liquid. It is very easy to cook these noodles. It only requires several minutes of rinsing and draining under hot water. It may also be cooked with other dishes; however, since the celiac diet is very sensitive and many food manufacturers also use gluten in different commercially prepared foods, a celiac patient must be very careful in choosing the ingredients to his Shirataki noodle dish.
Conclusion:
Being diagnosed with a certain type of disease is never easy; how much more if the disease you have restricts you from eating certain types of foods such as those with gluten. For people with celiac disease, Shirataki noodles can be a perfect addition to a gluten-free, low-carb diet.
