Tag: Sweet potato starch

Following the Autoimmune Protocol (AIP) involves carefully selecting foods to support gut health and reduce inflammation. However, a common question arises: is sweet potato starch AIP friendly? Unlike regular potato starch which is not allowed on AIP, sweet potato starch is derived from a non-nightshade vegetable and is generally considered safe for the AIP diet.

Cellophane noodles, also widely known as glass noodles, are a type of transparent noodle made primarily from starch and water. The specific type of starch used is what determines their texture and regional identity.

Sweet potato starch is naturally gluten-free, a key fact for anyone managing celiac disease or gluten sensitivity. This makes sweet potato noodles, specifically the type known as Korean *dangmyeon*, a popular and safe choice for gluten-free diets, provided proper preparation and labeling are considered.

The resistant starch content of sweet potatoes can be significantly increased by a simple cooking and cooling process, which has a tangible impact on gut health. This highlights that the health value of sweet potato starch depends heavily on how it is prepared and consumed.

Made primarily from mung bean starch or sweet potato starch, glass noodles, also known as cellophane noodles, do in fact contain a significant amount of starch. This unique composition is what gives them their signature translucent appearance and bouncy, chewy texture when cooked.

Raw sweet potatoes are known to contain a moderate to high level of oxalates, with some varieties containing up to 495.6 mg per 100g. However, the crucial question for many on a low-oxalate diet is whether the purified sweet potato starch retains these levels or if the manufacturing process significantly reduces them.

Over 3 million people in the United States alone follow a gluten-free diet, a number that has been on the rise. For those navigating this dietary restriction, it's crucial to know that authentic sweet potato noodles, particularly the Korean glass noodles known as *dangmyeon*, are naturally gluten-free. They are made exclusively from sweet potato starch and water, making them a safe and versatile option for many dishes.

Made from sweet potato starch, the translucent noodles in the Korean dish japchae are indeed a source of carbohydrates, often with a low glycemic index. This popular stir-fry, also known as *dangmyeon*, can offer a satisfying meal with a unique chewy texture, but it's important to understand its full nutritional makeup.