I hadn't checked in a while, but I saw today that Amazon now has two necessary chemicals in stock for me to make those famous keto noodles that went viral a couple years ago: sodium alginate and calcium lactate. So I ordered them. These are products regularly used in the making of food; their names make them sound intimidating, but they're additives that more or less pass into and out of one's system (although calcium lactate has a small amount of carbs*). The net carbs for this pasta are pretty low (0.4 to 1.9 g of net carbs for 2-4 servings), so the noodles are good for, say, anything spaghetti-themed or, on the Asian side, for anything ramyeon/ramen-themed. Watch the original viral video below to learn more.
I have no illusions that this pasta will have the bite, chew, or flavor of regular pasta. There's simply no way you can replace the experience of good old regular carbs. But if the noodles have a tolerable texture and are relatively flavorless (or innocuously flavored), then I'm all in. Those seaweed noodles I'd had before were pretty awesome, but their seaweediness means I'll never use them with, say, a Bolognese sauce. The flavor profiles would clash too much.
Expect keto noodles sometime this summer!
Key words: keto noodles, keto pasta, keto spaghetti, Keto Asian Flavors
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*As you'll see when you watch the video, the calcium lactate is stirred into boiling water to induce a chemical reaction when the pasta solution is squirted into the whirling water with a squeeze bottle. So you're not getting much if any of the product at all. Meanwhile, the sodium alginate, which is part of the noodle batter (solution, etc.), has zero grams of carbs. Imagine not even 2 g of carbs for four servings of pasta.
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