Yes, rice noodles are gluten free, but I have a few reasons why my family doesn't eat it. First off, it will still cause inflammation and weight gain. The initial indicator of almost every illness is inflammation of our cells. Therefore it is critical for us to get a better understanding of what causes inflammation and choose the right foods prevent it from happening!
Inflammation is usually associated with pain, swelling, and heat. BUT it doesn't always show externally; "silent inflammation” is more dangerous because we usually don't know we have it until an illness falls upon us. Everyday issues like headaches, sinus problems, allergies, skin disorders, acne, heart disease, stroke, aching joints and back, arthritis, and cough are nothing more than a physical manifestation of silent inflammation. By the time we notice and address the symptoms, our cells have already been inflamed for a long time.
One of the reasons so many people are dealing with inflammation is because a rapid rise in blood sugar, which causes biochemical changes in the cell. Choosing low carbohydrate foods is one of the best ways to decrease inflammation. When blood sugar rises, sugar attaches to collagen in a process called “glycosylation,” increasing inflammation (and increases wrinkles!) Athletes also mistakenly eat too many carbohydrates that hinder their healing and recovery time because they are constantly inflaming their joints.
So, when I tell clients to eat “gluten free” they often grab all the “gluten-free” pre-packaged foods on the shelf…but that most likely will cause weight gain and slow the healing process in your gut. Rice flour, the common flour substitute in gluten-free products, is higher in calories, higher in carbohydrates, and lower in nutrients than regular flour. It can cause more inflammation in our body. So my recommendation is to use make your own healthier options by using almond flour and coconut flour, which are very easy to digest. The healthy fats in nuts actually are nourishing to our brain.
Using high quality fats is also essential to reduce inflammation in the body. Omega-6 fats, found in margarine, soybean, corn and safflower oils, are inflammation-causing fats; these are found in salad dressings, most pre-made pesto sauces, Jiff peanut butter, ALL pre-packaged cookies and cracker, frozen dinners... In contrast omega-3 fats, found in fish (sardines, anchovies, salmon), vegetables, grass-fed butter, and free range eggs, have an inflammation-suppressing effect.
Gamma-linolenic acid (GLA) is a healthy omega-6 fat that enhances the anti- inflammatory effect of omega-3 fats. Both GLA and omega-3 fish oils are helpful in healing arthritis, eczema, and other inflammatory issues. GLA is found in leafy green vegetables, olive oil, walnut oil, macadamia oil, avocados, and nut butters.
I also get a lot of questions about brown rice or quinoa. Well, check out this chart, which you can find more charts like this in my cookbook: Nutritious and Delicious.
"HEALTHIFIED" SHRIMP SCAMPI BAKE
1/2 cup butter or macadamia nut oil
1 TBS prepared Dijon-style mustard
1 TBS fresh lemon juice
1 TBS chopped garlic
1 TBS chopped fresh parsley
1 lb medium raw shrimp (shell on increases flavor)
1 bag Kelp Noodles
Prepare the Kelp Noodles according to directions (this only takes a minute... so less time in the kitchen! Yahoo!!!). Set aside in a beautiful serving dish.
Preheat oven to 450 degrees F (230 degrees C). In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. Place baked shrimp and butter sauce over the noodles, peel shrimp and enjoy! Serve with "Healthified" Protein Garlic Bread. Makes 4 servings.
NUTRITIONAL COMPARISON (per serving)
Traditional Scampi (using gluten free RICE NOODLES) = 512 calories, 24g fat, 25g protein, 45g carbs, 1g fiber (44 effective carbs)
"Healthified" Scampi = 320 calories, 24g fat, 24.1g protein, 1.1g carb, 0g fiber (1.1 effective carbs)
"When I went to stir it & serve it I couldn't find the noodles. Then I realized they had almost dissolved and all that remained was very small pieces which were very soft! So I guess they do get soft if you cook them long enough and catch them before they disappear! LOL! My dinner was quite good and the dissolved noodles actually thickened the sauce, so it was a win-win! "