The Konjac revolution – Eatwater Slim Noodles review

Book’em Danno… No, not Kojak… Konjac!

Eatwater Slim RangeEatwater probably isn’t a name you are familiar with (or Konjac for that matter), but both probably will be once you try their products. Eatwater have created a range of faux products including noodles, spaghetti, fetuccini, lasagne, penne and, wait for it, rice!

An entire 200g pack of spaghetti, gives just 42 calories, and 0.4g carbs, contains no gluten, fat or sugars, and it highly absorbent, so will soak up some of your sauce.

So, what’s this Konjac stuff?

Konjac is a plant that is native to South East Asia.  The dried corm of the plant (the bulbous base) is rich in a substance called glucomannan, which is dried into a flour, and then becomes highly absorbent, and forms a thick jelly upon contact with water. The Japanese have been mixing this flour with limewater and making Shirataki noodles for hundreds of years.

While there is almost no macronutrient value in Konjac flour at all, it does contain many micronutrients. Konjac root contains high amounts of potassium, calcium, magnesium, iron, and copper.

There are a whole range of health benefit ascribed to Konjac root

  • Blood sugar  control (probably because you aren’t ingesting huge amounts of carbs)
  • Reducing LDL cholesterol (1) (2)
  • A Diabetic Friendly Food (3)
  • Reducing Irritable Bowel Syndrome (again, probably due to lack of gluten)
  • Helps delay stomach emptying, leading to greater satiety (feeling full)
  • Aids bowel regularity and constipation (better start off with small portions and see how it affects you!)

How does it taste, and feel?

When you first get it out of the packet, you should pop it in a strainer and rinse it briefly, as the fluid it comes it can smell a little. I could be incredibly cruel here and say it handles like rubber. But appearances can be misleading.

It is certainly not pasta, but then it also isn’t like elongated cardboard either. As you bite into it, it gives way in a satisfying way. It doesn’t melt away, or produce any sort of slimy feeling. If, like me, you enjoy seafood then you will probably enjoy the texture very much.

Thai Fish Broth with Shirataki Noodles

Steve’s thai fish broth – recipe coming soon

It is in truth quite tasteless, and therefore won’t spoil any dish you add it to. There is also no discernible after taste. This product has become a firm favourite in my kitchen, and I use it regularly with bolognaise, stir fries and it’s a great addition to my favourite Thai fish broth, which I make regularly.

So far I have tried all of the products except the lasagne – and they are all very good. The rice is basically the noodle product that’s been chopped up into tiny pieces – again, it’s rice Jim, but not as we know it – but quite enjoyable nonetheless.

Even better the next day, because unlike traditional noodles and pasta, Slim Noodles won’t turn into a congealed block of starch by the next morning. Who loves ya, baby?

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