Dr. McDougall's Online Discussion Board

What’s the WFPB community take on low calories foods like shirataki noodles made of konjiac plant?

They can be used to bulk up other more energy dense ingredients.

Some folks say they are way too “artificial”. Some say that we’d better use more real low calories foods, no need for so empty and tasteless stuff.

begoon wrote:What’s the WFPB community take on low calories foods like shirataki noodles made of konjiac plant? They can be used to bulk up other more energy dense ingredients. Some folks say they are way too “artificial”. Some say that we’d better use more real low calories foods, no need for so empty and tasteless stuff.

My "take" on this is we don't recommend them, nor do we recommend looking for"zero" or "low" calorie foods, which are often misleading as they are “low calorie” by serving size. Remember, any food can be low calorie if you reduce the serving size enough. But the question is, for what/how much satiety. Our program is based on the principles of calorie density and not focusing on low calorie foods. We are looking for foods lower in calorie density and that are higher in fiber & satiety per calorie, & nutrient rich.

The main ingredient, glucomannan is a food additive processed into a food like substance. It has been used in diet foods and supplements and has had concerns about it safety, Health Canada and the FDA have both issued warnings about some of the products made with it.

This is from Cleveland Clinic
http://www.clevelandclinicwellness.com/ ... mannan.pdf

From McGill office of Science & Safety
https://www.mcgill.ca/oss/article/weigh ... eight-loss

Enjoy real food. The best way to dilute out the calorie density of your meal is to follow our MWL guidelines, aiming for "up to" 50% of your food volume to come from non-starchy veggies and fruits.

In Health
Jeff

Hi Jeff,

The link doesn't work, I guess the new link is this one :

http://www.clevelandclinicwellness.com/ ... mannan.pdf