Kim D Posted July 22, 2012 Share Posted July 22, 2012 Not trying to paleo-fy regular pasta noodles. I've never eaten a lot of pasta (unless ramen in college 20 years ago counts...lol). And I can't remember the last time I actually ate pasta...maybe 4 years ago, but have been gluten free since then. Thought maybe I could use them in stir-frys. Link to comment Share on other sites More sharing options...
missmary Posted July 22, 2012 Share Posted July 22, 2012 we were talking about these not long ago: if you can find a brand without carrageenan (or other off-plan ingredients) they are fine. Sea Tangle Kelp noodles have carrageenan. Lots of people like "noodles" made of zuchinni, summer squash or spaghetti squash. All of those are fine. Link to comment Share on other sites More sharing options...
juju Posted July 23, 2012 Share Posted July 23, 2012 I have some sea tangle kelp noodles and the ingriedients list is "water, kelp, sodium alginate". No carrageenan listed on the package. Link to comment Share on other sites More sharing options...
missmary Posted July 23, 2012 Share Posted July 23, 2012 cool! The ones I looked at had carrageenan, so I guess just check the packages and you might get lucky. Link to comment Share on other sites More sharing options...
Kim D Posted July 23, 2012 Author Share Posted July 23, 2012 thanks, I take a stab at the sea tangle ones at whole foods Link to comment Share on other sites More sharing options...
Mike . Posted July 31, 2012 Share Posted July 31, 2012 Any ideas on preparation? We tried some a while back and they had a funky taste and were crunchy which wasn't expected, not bad, just different. Link to comment Share on other sites More sharing options...
missmary Posted July 31, 2012 Share Posted July 31, 2012 If you don't want them crunchy, you can heat a pot of water, immerse the kelp noodles, cover, and steam off the heat for around 10 minutes or so. I didn't find the taste funky, but then again, I do know what to expect from sea vegetables--they tasted like a milder version of that. I just got a package (now without carrageenan!) so I'm making a "bahn mi" salad of them for tomorrow: shredded carrot, daikon radish, roasted chicken thigh, cilantro, sauteed shitake mushrooms, basil, kelp noodles. with a little drizzle of mayo/sriracha/red boat fish sauce (note: typical sriracha isn't W30, but since I made this without sugar, it works.) Link to comment Share on other sites More sharing options...
ultra quest Posted November 20, 2012 Share Posted November 20, 2012 so the sodium alginate is allowed? Link to comment Share on other sites More sharing options...
melbournegirl Posted November 20, 2012 Share Posted November 20, 2012 Many of these gums are from seaweed, I can't see why if one is excluded due to potential for inflammation the others would be okay... Not without significant research. All the seaweed noodles I have seen are quite processed an not real food at all. That said I have started using a small amount of arrowroot/tapioca starch.. So it's yards to know where to draw the line.... Ps both carrageenan and sodium alginate are extracted from seaweed. Link to comment Share on other sites More sharing options...
Fenderbender Posted November 20, 2012 Share Posted November 20, 2012 Sodium Alginate is now very popular in molecular gastronomy, yes it is extracted from certaine sea veg, but extreamly processed and concentrated..... It instantly gels in the presence of calcium .... I've used it and its kinda gross makes a very slimy gel, if used correctly you can " encase a calcium rich food to make a weird slime covered ravioli.... Just wondering what it does in your gut??? I really like getting fresh( dried ) sea veg and useing them in stir frys/ salads .... Sea beans are awesome if you soak them and change the water a few times prior to cooking.... Adds nice texture to dishes... Dry them and crisp up in hot coconut oil... You can also cut strands of certain larger kelp to simulate " noodles in a stir fry.... If you can find a real authentic old school Japanese restaurant, they make great use of sea veg in a number of ways Link to comment Share on other sites More sharing options...
Robin Strathdee Posted November 20, 2012 Share Posted November 20, 2012 Here's the deal guys - there are so many products out there that are technically compliant, but fall into that grey area where frequency and amount of consumption intersect with your personal sensitivities, your social situation, your habits with food in general... In short, in the big ven diagram of life, there is a little tiny space where W30 and something like kelp noodles (with compliant ingredients) might overlap. Whatev. Don't make them a daily staple, don't use them to replace pasta, and for goodness sake - if they make you feel sick, quit eating them. As far as the chemicals/derivatives/extracts/etc that are and aren't allowed on the program: Melissa and Dallas do everything they can to keep up with the latest research on what food additives have which effects on the body. Carageenan has come to their attention and there's enough research available that they feel comfortable excluding it from the program . If, at any point in the future, they come across research that points to sodium alginate as a gut-irritant, I'm sure they'll give it careful consideration. But at this point, the program grows and evolves as M and D learn. So far, it's working ;0) Link to comment Share on other sites More sharing options...
Johnny M Posted November 20, 2012 Share Posted November 20, 2012 As for recipes, this one is pretty friggin awesome. I follow most of the directions and then add in Well-fed's sunshine sauce. http://nomnompaleo.com/post/2540758120/stir-fried-kelp-noodles-with-ground-beef-broccoli Link to comment Share on other sites More sharing options...
Susan W Posted November 20, 2012 Share Posted November 20, 2012 As for recipes, this one is pretty friggin awesome. I follow most of the directions and then add in Well-fed's sunshine sauce. http://nomnompaleo.c...d-beef-broccoli So excited about making this..although kelp noddles give me the creeps, so I will use zuc noodles. I get to use my aminos, coconut vinegar AND my Red Boat fish sauce!! Link to comment Share on other sites More sharing options...
heatherdarbs Posted November 21, 2012 Share Posted November 21, 2012 we were talking about these not long ago: if you can find a brand without carrageenan (or other off-plan ingredients) they are fine. Sea Tangle Kelp noodles have carrageenan. Lots of people like "noodles" made of zuchinni, summer squash or spaghetti squash. All of those are fine. Hmmmm...my Sea Tangle kelp noodles don't have carrageenan...? Link to comment Share on other sites More sharing options...
missmary Posted November 21, 2012 Share Posted November 21, 2012 Hmmmm...my Sea Tangle kelp noodles don't have carrageenan...? yup, if you read down the thread, I mention that I also found some without carrageenan (maybe they changed how they process these?). At any rate, kelp noodles fall into the "technically ok" but not really recommended category.It turns out I prefer veggie noodles: carrot and daikon for a "bahn mi" type dish, zuchinni for just about anything, spaghetti squash when I want super starchy, etc. Link to comment Share on other sites More sharing options...
heatherdarbs Posted November 21, 2012 Share Posted November 21, 2012 yup, if you read down the thread, I mention that I also found some without carrageenan (maybe they changed how they process these?). At any rate, kelp noodles fall into the "technically ok" but not really recommended category. It turns out I prefer veggie noodles: carrot and daikon for a "bahn mi" type dish, zuchinni for just about anything, spaghetti squash when I want super starchy, etc. Yeah, sorry about that; it only showed our 3 posts on my end until the 2nd time I viewed the thread...odd. On another note, I personally have to take kelp noodles in small doses; otherwise my stomach gets pissy. I would LOVE to try zucchini noodles - I'm just waiting to drop some money to buy the appliance that makes them into noodles. I always overcook spaghetti squash - I'm a horrible chef. Link to comment Share on other sites More sharing options...
missmary Posted November 21, 2012 Share Posted November 21, 2012 appliance? I use this: http://www.surlatable.com/product/PRO-192468/Kuhn-Rikon-Julienne-Peeler Link to comment Share on other sites More sharing options...
Susan W Posted November 21, 2012 Share Posted November 21, 2012 Yeah, sorry about that; it only showed our 3 posts on my end until the 2nd time I viewed the thread...odd. On another note, I personally have to take kelp noodles in small doses; otherwise my stomach gets pissy. I would LOVE to try zucchini noodles - I'm just waiting to drop some money to buy the appliance that makes them into noodles. I always overcook spaghetti squash - I'm a horrible chef. Do you by chance have a slow cooker? I cook a whole spag squash in mine. 4 hours on high. Perfect every time. If you don't have one, 400 degrees for one hour in the oven is also a good way to go. Link to comment Share on other sites More sharing options...
heatherdarbs Posted November 21, 2012 Share Posted November 21, 2012 Do you by chance have a slow cooker? I cook a whole spag squash in mine. 4 hours on high. Perfect every time. If you don't have one, 400 degrees for one hour in the oven is also a good way to go. Ah - thank you! Link to comment Share on other sites More sharing options...
heatherdarbs Posted November 21, 2012 Share Posted November 21, 2012 appliance? I use this: http://www.surlatabl...Julienne-Peeler Oh - heck yeah - I though I'd have to spend $100+ on one...ok; awesome! Link to comment Share on other sites More sharing options...
Susan W Posted November 21, 2012 Share Posted November 21, 2012 Ah - thank you! Just make sure you buy a small one. I stupidly bought a normal sized one and it was too big for my slow cooker. Link to comment Share on other sites More sharing options...
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