Konjac noodles are made from a water-soluble dietary fiber derived from the root of the konjac plant (Amorphophallus konjac) plus tofu. The primary component of the konjac root is glucomannan, a soluble dietary fiber. These guys have been on the "Extra" TV program and Your Diet Magazine as "miracle noodles," as they are only 20 calories a serving and no carbs compared to 200 empty carby calories that'll make your poor pancreas need to pump out the insulin.Actually...konjac noodles are not only low carb and GLUTEN-FREE, they actually may be seriously healthy for your fertility. The "spaghetti" version actually is nice and curly and looks exactly like fresh ramen. The mouth feel is also a lot like noodles but a bit, uh, springier, but not as springy as jellyfish, if this is a valid point of reference to you. BIG TIP: drain the water out of the bag and boil the noodles for at least three minutes or they will smell like low tide.
Here's an article from The Journal of the American College of Nutrition, no less, on how Konjac may do everything from help ameliorate Type II diabetes by its beneficial effect on insulin resistance, lower serum cholesterol, and fight obesity--all conditions that can wreak havoc with one's fertility and therefore affords it a big thumbs-up from the FertilityBitch.
Pure konjac noodles are found at almost any Asian grocery--they look like a bunch of gelatinous gloop in a bag of water (Yoo-hoo, Rex Reed!). The shirataki noodles, which are mixed with tofu, are more noodley and less slimy. Apparently House Brand's shirataki has become sooooo popular with the low-carb and weightloss craze, you can even get 'em on Amazon.com.
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