When something seems too good to be true i tend to think it is – what are the thoughts in using these on the times when you really want to have some pasta?

I think the pasta made from cojnac is pretty good and genuinely low cal…the Japanese do alright on it. But it doesn’t have any flavour or texture so I tend to eat it in salad rather than hot food.

I like both the Shiratake (made form cojnac) and the kelp.

I use the Shiratake for dishes where I would use rice noodles (the texture is similar), and the kelp where I would use regular pasta. As to the latter, the taste is different (mostly non-existent), but the texture is very similar to regular pasta.

Neither bother my blood glucose.