April 10, 2014

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Diet ›



NoOodle is made of 97% water & 3% soluble fiber also known as Glucomannan fiber. Glucomannan is a water-soluble dietary fiber. Derived from the roots of the Asian Konjac plant, Glucomannan boasts many health and wellness benefits.

Top 10 Benefits of Eating NoOodle

  1. Zero calories— the glucomannan in NoOodle contributes no calories and when consumed as part of a meal reduces the net caloric content of the meal.  The calories come from what else one puts on the noodles.
  2. Lowers calorie uptake— the glucomannan in NoOodle increases the viscosity of the gastro-intestinal content and reduces rate of food (calories, fat, cholesterol, sugar) absorption in the small intestine.  The net effect of consuming a meal with NoOodle is that one absorbs less calories from the other foods eaten with it.
  3. Promotes satiety— the glucomannan in NoOodle is made up largely of water which fills one up quickly giving the feeling of satisfaction.  One tends to eat less when NoOodle is part of the meal.
  4. Delays hunger— the glucomannan in NoOodle increases the viscosity of gastro-intestinal content and extends the feeling of fullness so one doesn’t feel hungry for an extended period of time.
  5. Modulates glucose spikes— the glucomannan in NoOodle reduces the rate of glucose absorption in the small intestine and prevents blood glucose from spiking (clinically proven to be more effective than xanthan gum and psyllium).  Stirring in NoOodles into ice cream and parfaits helps one enjoy treats with less absorption of sugar.
  6. Modulates insulin surges— the glucomannan in NoOodle, by slowing glucose uptake in the small intestine, reduces the body’s need for insulin.
  7. Cholesterol reducing agent— the glucomannan in NoOodle, by virtue of its viscosity, traps the cholesterol from foods and also the cholesterol released by the body and prevents it from being re-absorbed.  A meal containing NoOodle in addition to flushing out cholesterol from the GI tract will also contribute to reducing cholesterol in the blood cholesterol.  Cholesterol reduction is further enhanced when glucomannan is combined with other cholesterol reducing agents such as plant sterols and chitosan.
  8. Regularity / laxative effect— glucomannan is a dietary fiber and prevents constipation by increasing bulk in the colon without the discomfort associated with most other dietary fibers.
  9. Anti-inflammatory activity— although the mechanism is still being investigated, the positive effect of glucomannan on skin inflammation is well known among its users.  For centuries NoOodle like products have been part of Eastern traditional medicine.
  10. Prebiotic activity— serves as food for bacteria in the colon and helps enhance immunity.  Foods that promote the growth of healthy bacteria have innumerable health benefits for people of all ages and genders.

Before & After... The measurable results I have seen from being 90% compliant on the NoOodle diet for three months.

As promised here are my before and after pictures. On the left is a shot of me on December 31st, 2013. On the right is a shot of me that I took on March 31st, 2014. I accomplished my goal of getting my health and wellness back!

I feel better than I have in years thanks to eating one NoOodle meal every day and keeping the glycemic level of the foods I eat low. I think the most important tips that I can share with you about making your diet become a way a life are two fold. 

1. It's about a balance of carbs, sugars, proteins and fiber. 

Every time you make a meal for yourself or your family consider this formula. On the right side add up the proteins and fiber of each serving of food. On the left side add up the carbohydrates and the sugar counts that serving of food contains. If the left side is higher than the right side I get to look like I do in this picture on the left. If I keep the right side ( proteins and fiber) higher than then the carbs and sugars at each meal I will continue to look as I do on the right. 

 

2. It's all about the color! 

If you look down at your plate today at lunch and you see one or two colors you know right away it is not good for you.  We want our meals to be as colorful as possible. Reds, yellows, greens, purples, the more color, the better. 

 

Chef Terri 

 

 

 

 


Chef Terri Rodgers
Chef Terri Rodgers

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