#1

They’re ALL wrapped in the most horrible plastics possible. It would be better even if they were JUST wrapped in non-flexible plastics that were sturdy rather than water-bottle-like-plastics (which we know are the worst/most leechy).

If not for that, they would otherwise be the MOST perfect low-effort healthy food ever

Meanwhile, miracle noodle support is a maggotfucking idiot. For a product that markets to health-conscious consumers, it better be smart enough to KNOW that microplastics are enough to make a food “cancelled”

Thank you for contacting us.
We suggest to please transfer the noodles into a microwavable bowl. We appreciate for taking time to send us your feedback and we are happy to hear you like our products.

And then they say they’re BPA free, never mind that I’m WAY less concerned about BPA than I am about plastics that get stuck in my cells

4 Likes
#2

Ha ha ha,…They’ve got ChatGPT answering their emails.

#3

I love Ramen noodles, then add eggs, veggies, yummy. Ramen gets a bad rap.

2 Likes
#4

I love the shiraiki, but take it easy. I once ate a whole package at once (sort of like mac and cheese only with shirataki). Stopped me up for 4 days. Then I read stories of people that ate a big dose at once and needed surgery to get it out.

2 Likes
#5

it’s dried, seems better than others
god, 2023 is so long ago now, i can’t believe it

1 Like
#6

Good find, I like that stuff too.

#7

The noodles gave me massive stomach pain and I was preparing to vomit but didn’t, but I ate two packs at once (they told me to try 1/2 of a pack next time)

There’s very flexible plastic but it probably isn’t too horribly different from dried spaghetti plastic, which is totally different from wet plastic. The plastic to volume ratio is not great

The rice here seems less likely to cause it because easier to pass through (and it’s >1 lb, so probably lower plastic to volume ratio). The shirataki noodles are VERY tightly wrapped in plastics, which increases the plastic surface area to food volume ratio, the shirataki rice are not as tightly wrapped in them

===

“I love the shiraiki, but take it easy. I once ate a whole package at once (sort of like mac and cheese only with shirataki). Stopped me up for 4 days. Then I read stories of people that ate a big dose at once and needed surgery to get it out.”

Hmm, I ate almost 20 hours ago, it really disrupted me for a good number of hours ~3 hours in, now I’m able to feel hunger again and feeling normal again and I still haven’t gotten any of it out yet. I wonder how long it will take… Newbie sources say “food can take up to 58 hours to go through the digestive tract”

#8

ate one entire pack today. some nausea later on
today i also dosed myself with 8mg ondansetron for the first time.
[doses can be higher]
let’s see if that works

==

yay i could eat two jars of red pepper again.

now i can do it with retatrutide/semaglutide so I can get my calorie consumption down at last

#9

Shirataki rice is amazing but it also doesn’t have much nutrition and is expensive per gram. Also, you really have no telling how many MPs it has… It’s best not to overdo any particular food because any particular food can contain an abundance of the worst kind of MP. Know Taleb’s pro-convexity strategies wrt foods (don’t specialize too much in ANY one food so you don’t accumulate too many toxins)

[lol, it really is true that microplastic load is so bad that it is becoming my single biggest consideration now, as I already know what ALL the healthy palatable foods are]

Good question — and actually, shirataki noodles behave a little differently than most foods!

Here’s what’s going on:

  • Shirataki noodles (especially the kind packed in water) are made mostly of konjac glucomannan, a super absorbent fiber.
  • The water they come in has a lot of trapped water that’s kind of inside and around the noodles, but it’s very loosely bound compared to normal pasta water or sauce.
  • When you heat them up — especially at high heat — the water near the noodles flashes into steam very suddenly.
  • Because the noodles don’t absorb much heat themselves (they’re almost pure fiber and water), the water gets hot very fast but can’t “cling” to the noodles — it bubbles violently instead.
  • As a result, the water “boils over” way easier, and because it’s mostly pure water without much oil or starch to slow it down, it shoots out aggressively and makes a mess.

Other foods (like regular pasta, rice, or veggies) usually have:

  • Starch or fiber that thickens the water a bit.
  • Surface texture that holds onto water better.
  • Oils or sauces that moderate the bubbling.

That’s why only shirataki seems to “boil explosively” and leak into your stove.

How to prevent the mess:

  • Dry fry them first: Drain and rinse the noodles, then put them into a hot pan with no water or oil and cook off the water slowly.
  • Use lower heat at first: Let the water evaporate gently before turning up the heat.
  • Microwave first (optional): Zap the noodles in the microwave to evaporate a lot of water before pan-frying.

Would you want me to also tell you how to make them taste way better? (A lot of people find shirataki pretty gross at first because of how rubbery they are!)

4o

and now I’m really concerned liviva foods shirataki might be hit by tariffs… at least I got a giant pot to make cooking vegetables way easier now