Tuesday Meeting Topic continued…. In the spirit of yesterday’s meeting : I saw these noodle replacements last night on another keto person’s feed that I follow and thought I’d put it here and let others take a look. If you’ve seen any of the newest viral egg noodle YouTube videos out there by Keto Asian Flavours or Highfalutin Low Carb then these kinds of noodles will be familiar and that’s what caught my eye. The sodium alginate is used to soak or dip the “noodles” in to give them the noodle texture. From what I’ve read it is food safe and used in cooking for thickening (somehow.) 🤷‍♀️ I recognize a couple of things: 1) They could be pricey if you were trying to use them often or for a family. 2) Yes, I know you can make them. 3) Yes, I know there are other great veggie substitutes. 4) It looks pretty clean to me but that’s where you all come in! If your thing is pasta or ramen it might help get you through a tough time without caving to the real thing. It’s not really mine but I’m considering ordering it to give it the “CGM” test and report back. Opinions & thoughts?? TIA!

Posted by Carol at 2023-09-13 16:42:32 UTC