Of course, in the Wheat Belly lifestyle, we reject all foods made from seeds of grasses, i.e., grains, that humans are ill-equipped to properly digest. This explains, by the way, many of reasons why grains are so toxic for human consumption: we are simply incapable of digesting the proteins that are rich in proline sequences that we lack enzymes to break down. If you eat an egg or piece of hamburger, your digestive system breaks down the proteins into single amino acids that, in turn, are put to use to make muscle, tendons, brain tissue, etc. Many of the proteins of grains, however, are not fully digestible yielding, for instance, the 4- or 5-amino acid long peptide fragments that yield direct toxic effects on the intestinal lining or opioid appetite-stimulating effects on the brain.

Among the foods we reject are noodles in all their varied forms. Despite the considerable benefits that come with rejection of pasta in all its varied forms, some people still miss rolling the noodles of spaghetti around their fork.

In case you are among those who miss the look and feel of pasta, here is a list of safe noodle replacements that:

  1. Contain no wheat nor grains
  2. Are low in net carbs
  3. Do not rely on garbage gluten-free flours made with cornstarch, rice flour, tapioca starch, or potato flour, foods that raise blood sugar higher than table sugar and cause extravagant weight gain, not to mention type 2 diabetes, heart disease, and add to risk for dementia and cancer.

In other words, these are noodle replacements that come with no health price. Among the safe choices are:

Spiral-cut kohlrabi–The vegetable, kohlrabi, is tough to spiral-cut with a hand-turned device. You either want to use a device with a crank or buy pre-cut kohlrabi that is becoming increasingly available.

Spiral-cut zucchini—This is an old favorite you are likely already aware of. Sauté 1-2 minutes over medium-high heat in a skillet and it will soften nicely.

Hearts of palm—Hearts of palm are ultra low-carb with 2 grams net carbs per cup (drained). They are also firmer than zucchini and less likely to wilt with cooking. I’ve found products in both spaghetti and lasagna forms.

Shirataki noodles—I like to use shirataki to make Asian dishes such as healthy Ramen Noodles. The glucomannan also serves to nourish intestinal microbes as a prebiotic fiber.

Be sure to make your noodle or pasta dishes with plenty of oregano, garlic, onion, basil, and extra-virgin olive oil for all their beneficial effects in cultivating a healthy microbiome.