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Pasta alternatives for us in the diabeetus crowd?

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K5_489:
The ONE single thing that I REALLY miss having since I got the diabeetus diagnosis is pasta.  Everything else I used to like I've been able to come up with low carb alternatives, some of which I've found I actually like better.  Such as swapping out the common flour tortillas I used for wraps for the low carb/keto versions.  I like those things so much a regular flour tortilla is borderline disgusting to me now. 

I've been experimenting with mung bean noodles, specifically the saifun variety, and have found they work pretty well as a spaghetti substitute, though the angel hair size of them makes it a real pain to hold sauce.  I've been looking for other varieties of thicker shapes, like macaroni or rotini, but it seems everything I'm finding has stupid high carbs compared to these noodles. 

I tried shirataki once, and just couldn't do the texture of the noodles...it was like eating boiled snot to me.  Flavor, or lack thereof wasn't the issue...just the texture.  3 bites, and I was done   :-DD

Curious if there's other stuff out there that I haven't found yet?

ZenHombre:
I would have said try chickpea pasta, but if you're looking for less carbs it's not that much less.  I used chickpea when I was calorie counting to lose weight and it didn't hurt any.  Not entirely sure of how low in carbs you're looking to go, but the chickpea pasta tastes good especially with some pesto.

BrianHG:
You would need to double check on the packaging, but for my weight issues related to the refined carbs in pasta, I switched to stone ground sprouted whole-wheat pasta.  Usually found in the organic isle of your grocery stores, this pasta is usually a really dark brown color.  It has a bit of flavor, but a well seasoned strong sauce covers it up and you accept is as normal pasta within a 2 to 3 meals.

Note that I also exclusively use sprouted whole wheat bread in place of whole wheat bread.  The difference in carbs VS protein between the 2 bread types may be as much 5:1.  Note that this bread is not free of gluten and in some cases you will only find it in the organic freezer section of your grocery store.  The bread will last ~4 weeks in the fridge, but out of the fridge, it may spoil in a few days since there are no preservatives in these organic breads.

Bryn:
You can try wholegrain pasta or zucchini pasta, but there's also cauliflower rice (as it's traditionally used as a pasta replacement). The choice is yours :)

Marco:
Shiritaki/konjac is also laxative.

It's a pity that there is so much overlap between low carb and anti gluten. Most alternative proteins are just not suited to noodles and having it be bulk fibre also has problems, whether digestible or non digestible. The only real alternative to gluten is collagen, ie. pork rinds.

I'd look for high protein keto pasta, this will avoid most of the Konjac stuff. Google gave me this for instance.

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