🤪They said my keto noodle recipe is weird, whacked, and full of chemicals. I responded ❤️

👉 Curious about the ingredients used in my VIRAL keto egg noodle recipe?

Info on calcium lactate:

How sodium alginate is made:

Some of these ingredients might sound unfamiliar to you, but rest assure that I’ve done enough research on these ingredients before developing the original recipe and publishing it on YouTube. These noodles are seaweed and egg based as sodium alginate is extracted from brown seaweed. Sodium alginate, calcium lactate, and calcium chloride are all ingredients used by culinary chefs for spherification.

If you have eaten store bought ice cream, yogurt, cream, and cheese from the store, you’ve had sodium alginate as it acts as a stabilizer. If you’ve had pudding, jam, and canned products, it’s also in there as a thickener and emulsifier.

These products are nothing new. It’s just not commonly used at home. Attached is the calcium lactate and calcium chloride I used in my videos. For these two recipes, we are only using a small amount for the calcium bath, which we will dispose of after the noodles have formed and set. The sodium alginate will either need calcium chloride or calcium lactate to react to and form a gel wall.

“The ingestion of sodium alginate had no significant effect on (a) haematological indices, (b) plasma biochemistry parameters, (c) urinalysis parameters, (d) blood glucose and plasma insulin concentrations, (e) breath hydrogen concentrations. No allergic responses were reported by, nor observed in, any of the volunteers. The study therefore indicates that the ingestion of sodium alginate at a high level for 23 days caused no effects other than those normally associated with a polysaccharide bulking agent; in particular, the enzymatic and other sensitive indicators of adverse toxicological effects remained unchanged.”

If you are concerned about the sodium intake in my recipes, definitely consult a doctor. In general, dietary guidelines for adults regarding sodium intake is recommended to 2,300 mg per day. There are 10g of sodium per 100g of sodium alginate. 2,300 mg is 2.3g. 2 Tbsp used in the recipe is about 18 grams of sodium alginate, which serves 3-4 servings. Sodium alginate is a sodium salt, but it’s extracted from brown seaweed. There’s no taste to it.

Keto specialists recommends people on keto to consume 2000-4000mg a day.

#ketonoodles #keto #lowcarb

[KetoAsianFlavours]

If you are concerned about the sodium intake in my recipes, definitely consult a doctor. In general, dietary guidelines for adults regarding sodium intake is recommended to 2, 300 mg per day. There are 10g of sodium per 100g of sodium alginate. 2, 300 mg is 2.3g. 2 Tbsp used in the recipe is about 18 grams of sodium alginate, which serves 3-4 servings. Sodium alginate is a sodium salt, but it’s extracted from brown seaweed. There’s no taste to it.

Keto specialists recommends people on keto to consume 2000-4000mg a day.

👉 Curious about the ingredients used in my VIRAL keto egg noodle recipe?

Info on calcium lactate:

How sodium alginate is made:

Some of these ingredients might sound unfamiliar to you, but rest assure that I’ve done enough research on these ingredients before developing the original recipe and publishing it on YouTube. These noodles are seaweed and egg based as sodium alginate is extracted from brown seaweed. Sodium alginate, calcium lactate, and calcium chloride are all ingredients used by culinary chefs for spherification.

If you have eaten store bought ice cream, yogurt, cream, and cheese from the store, you’ve had sodium alginate as it acts as a stabilizer. If you’ve had pudding, jam, and canned products, it’s also in there as a thickener and emulsifier.

These products are nothing new. It’s just not commonly used at home. Attached is the calcium lactate and calcium chloride I used in my videos. For these two recipes, we are only using a small amount for the calcium bath, which we will dispose of after the noodles have formed and set. The sodium alginate will either need calcium chloride or calcium lactate to react to and form a gel wall.

“The ingestion of sodium alginate had no significant effect on (a) haematological indices, (b) plasma biochemistry parameters, (c) urinalysis parameters, (d) blood glucose and plasma insulin concentrations, (e) breath hydrogen concentrations. No allergic responses were reported by, nor observed in, any of the volunteers. The study therefore indicates that the ingestion of sodium alginate at a high level for 23 days caused no effects other than those normally associated with a polysaccharide bulking agent; in particular, the enzymatic and other sensitive indicators of adverse toxicological effects remained unchanged.”

[mstexasg]

THIS is why I love your channel. I take longer shopping BECAUSE I read the label. We are all beneficiaries of your astute label reading. Thank you 😊

[TeachLongbeard]

I am diabetic and have been carefully reading labels for years. If people would stop and read them - just like you said - they would find chemicals used all the time. Not all chemicals are bad. It is just applied basic chemistry. Thank you so much for what you do for the diabetics society. You give me hope.

[paulaoyedele]

Love what you brought to the keto table.
Pasta is a much beloved and missed food on keto. Some have even quit keto because of this.
Over the past year I got to enjoy bread (thanks to Deidres Kitchen & Samyah's Lupin version);
Tacos & nacho chips (thanks to Mr. Tortilla);
A better pizza (thanks to Black Tie Kitchen)....and now pasta thanks to YOU.
We need more inventive people like you and less haters.
👏👏👏👏👏

[thienpham]

😂 the very same people...
" omg so much chemical....anyway, let's go get Mc Donald"

[tpcdelisle]

Ignorance is bliss. Keep up the fabulous job that you are doing. So many of us are very grateful for the knowledge that you are providing.

[jiro]

awesome info. cant wait to try this. thank you for figuring out a way for us to have real noodles on keto. Aloha

[tsimkins]

I'm a label reader too. I have seen those ingredients in other things. I tried your recipe. It was the closest thing to "real" pasta we've had in years. I made a big batch, so we couldn't eat it all. We have them as leftovers the next day and they were even better, just like regular pasta is. This is a go-to for me and I am grateful you came up with this. I heard about you from Steve at Serious Keto and immediately subscribed.

[annebaugh]

I love this recipe and even made it this evening for a dinner with friends. They loved it! I notice when I bought the ingredients that they are also sold as supplements.

[roncenti]

A person who does not understand or comprehend the ingredients on a label, should not do something so specific as Keto. To understand what is what and the effects is almost half of that lifestyle. Thanks for those noodles. I think they change so many peoples happiness with Keto. I have seen plenty of people copying your noodles now. (the ingredients are sold out regularly now) but so far everybody gives you credit. Well deserved.

[pnwRC.]

I like how classy you handled the naysayers, AND presented the real products to those that say "I'd NEVER eat those chemicals!" AWESOME video!

I'm awaiting the calcium lactate to arrive me, so I can try these out for myself. I'm excited to have noodles again, & NOT have to buy them expensive miracle noodles anymore.

[corieddings]

I have heard nothing but great things about you, in fact I have seen a dozen video's when they try your method they are very impressed and give your channel out. Keep up the great work, don't pay attention to the trolls

[sandra.phillips]

Thanks for taking the time to share your knowledge on these. When Steve introduced your noodles to us, it was the most exciting thing that I've had happen while on keto. It's magical and I subscribed to your channel right away. I became a patron today because you deserve as much support as you can get. Thanks for the magic.

[sarahr]

I don’t care what people say, I am so happy for what you’re doing, how you’re sharing, you are helping so many people out there. Thank you! I appreciate you! I know so many others do too❤️❤️❤️❤️

[michaelhoang]

I appreciate all your research and providing us with wonderful healthy recipes. Reading everything you buy takes a lot of your time when shopping. Thanks again for doing all the testing and sharing your delicious recipes. 😋😋😋👍👍👍

[wrokgoddess]

Don't listen to them.. These are the people that don't check facts before they speak. 🙄. You are explaining the science behind what you do and they are not listening .. Takes a lot to develop recipes and do all of the research beforehand thank you for all your hard work..!

[artdeme]

I'm so excited to see the new information that you shared with us, to help me make these awesome noodles myself!! Thank you!!
My noodles turned out perfect, the first time! I've made them twice now, and they are perfect.

[jdmosaics]

I just made egg noodles with 1 full egg plus 1 egg white and gelatine dissolved in water! That’s it! Best And quickest ever! Look good taste good!

[RRW_HomeGrown.Keto.Cookin]

People are funny. No one said they had to make the recipe if they were concerned by the ingredients.
My daughter & I made the noodles... and plan to again.
Keep up the innovative recipes! Those 'in the know' appreciate them.

[frychef]

As my Endocrinologist puts it, I am fast becoming carbohydrate intolerant. My daughter who recently graduated St. John's University with Honors in Toxicology found your recipes and told me about it. I saw your noodle video, and immediately subscribed to your channel. Unfortunately, she doesn't live with me anymore, and I need to make it myself. For someone like me, your recipes are heaven sent.

I suppose for some people, it's normal to question things that they are not familiar with. But for others, denigrating things that they don't understand makes them feel superior and haughty. It's the classic Dunning-Kruger Effect. Either way, no one is consciously trying to be ignorant, although in this day and age of google, why would anyone comment before doing a quick research and avoid needless embarrassment? Anyway, I just wanted to thank you for your exceptional creativity which allows me to eat like I was still 20 years old.