- Relationship to Diabetes
- Type 2
I am now a major konjak fan as before diagnosis, I was a pasta addict. Now I can have pasta of sorts, but not diabetes. I miss the chewy satisfying texture of real pasta, but not the thirst, and the fatigue of having a high HbA1C!! I saw your fab pix of lasagne using konjak and will try that soon. xI use a lot of konjac and have been doing so for many years now.
I enjoy foods from different cultures and countries and before I was diagnosed I used to like glass noodles and some mushrooms and other foods that have a similar texture to konjac.
I find when prepared appropriately depending on the recipe they are excellent. This brand is more like the italian pasta styles and the brand I used previously is more like glass noodles and asian style noodle. It is good to have the choice available. The new (to me) brand is excellent for macaroni cheese, pastitsio, lasagne and as a substitute for orzo in Greek recipes and also for different types of noodles or rice in asian cookery. I also use the rice style to make a delicious creamy rice pudding. I like the fact these do not have any taste of their own - they absorb flavour very well and now I can match the texture to the recipe even better than I did before.