{"id":27864,"date":"2010-08-18T01:00:58","date_gmt":"2010-08-18T06:00:58","guid":{"rendered":"https:\/\/www.dietsinreview.com\/diet_column\/?p=27864"},"modified":"2010-10-04T10:10:29","modified_gmt":"2010-10-04T15:10:29","slug":"nooodle-the-no-calorie-noodle","status":"publish","type":"post","link":"https:\/\/dietsinreview.com\/diet_column\/08\/nooodle-the-no-calorie-noodle\/","title":{"rendered":"NoOodle, The No Calorie Noodle"},"content":{"rendered":"

\"\"<\/a>If you’re\u00a0 a pasta-loving, carb-watching health enthusiast, you’ve probably heard of or tried the Miracle Noodle, a zero-calorie noodle-like product that is made from the konjac plant.<\/p>\n

The plant\u00a0is sometimes referred to as\u00a0elephant yam, even though it is an entirely different plant from the orange tuber yam that we are familiar with. Konjac\u00a0is widely used in Japanese and Asian cuisines. It contains a kind of fiber called\u00a0glucomannan, which has been associated with controlling blood sugar levels. The fiber is often used as a thickener in foods.<\/p>\n

Now, a company called NoOodle has created an entire line of\u00a0super low-calorie noodles and entrees.\u00a0Created by self-taught chef and owner of Lincolnshire Gourmet in Highland Park, Illinois,\u00a0Terri Rogers is known for providing her loyal patrons delicious, nutritious menu items. Inspired by a growing demand for healthy foods and requests for gluten-free, low-carb, low-calorie entrees, Rogers made a discovery that set in motion an amazing new food phenomenon known as the NoOodle\u2122 – a no-calorie noodle.<\/p>\n

The NoOodle <\/em>has many other impressive attributes. It doesn’t contain any gluten<\/a>, fat, net carbohydrates, soy or preservatives. It’s as guilt-free\u00a0and as natural as raw celery stalks. But unlike celery, these super low-calorie noodles are a dieter’s and non-dieter’s dream food come true!<\/p>\n

Recognizing the wellness potential for her customers seeking a healthy substitute for traditional noodle dishes, and for those afflicted with diabetes, celiac disease<\/a>, adult or childhood obesity and other health concerns, Rogers went back to the kitchen and got to work on creating a line of NoOodle entrees using her signature recipes\u00a0that could be sold at grocery stores all around the country. In fact, the\u00a0University of Illinois<\/a> (Chicago) and Swedish Covenant hospitals will soon be providing NoOodle\u2122 meals to their patients.<\/p>\n

In September 2026, the first wave of <\/em>heat \u2018n eat refrigerated entrees will be available for purchase online at NoOodle.com<\/a> and at many Chicago area retailers. But NoOodle was kind enough to provide DietsInReview.com with a sneak preview taste of their soon-to-be-launched NoOodle\u00a0entrees.<\/p>\n

Here is a look at these new dishes and their quite impressive calorie stats:\u00a0 \"\"<\/a><\/p>\n