I have found another type of keto “noodles” that I like even better than the Miracle ones. It is the Sea Tangle brand kelp noodles. Lots of antioxidants and iodine which is something a lot of people are deficient in. I like the texture of the kelp noodles better than the konjak ones. They soak up sauces better too.
Julian Bakery rocks. They also have coconut wraps which are delicious and a coconut “cereal” which looks like corn flakes and is very tasty.
Both Julian Bakery and Sea Tangle products are available on Amazon.
I am not a fan of potatoes; I steer-clear of the nightshades anyway. There are way better prebiotic choices out there.
If you are eating onions and garlic everyday you are probably doing fine in the prebiotic department. I also love the dandelion: greens, tea form, extract.
Seaweed and kelp are great, especially if you are hypothyroid.
Cocoa/cacao is probably my favorite prebiotic….yay! I put organic/raw cacao in my ‘bulletproof’ coffee. Yum.
Ew. Raw potatoes? Seriously? You know those are toxic, right? Not kidding. Look it up.
I can see “feeding” your gut buddies some supplemental pre-and pro-biotics if you have had a major upset to the system (such as surgery requiring heavy antibiotics) in order to get things back online.
On a regular basis though, I just don’t see the need. Eat a variety of real foods and your micro biome will be just fine.
Pre-biotic resistant starch has become the latest hyped craze in the paleo blogospere because eating real foods gets boring to talk about I guess.
I would think they have way too many carbs to eat on a ketogenic lifestyle. My gut health has improved tremendously just eating steamed veggies and using romaine lettuce and spinach in my salads. Iceberg lettuce is not an option for me, because it just sits in my gut and will not digest so I stay away from it.
Try no carb/low net carb versions. I swear by Konjac based foods like Miracle noodles rice, and noodles. Konjac flour itself from them can be used to thicken stuff and make a porridge (10x thickening power of corn starch) 1/2tsp to 12oz of coconut/almond milk is amazing for a base I like to add in almond butter or almond meal and bring up the fat content. Julian Bakery also makes protein and keto bars with a resistant starch. You can make your own using isomalto-oligosaccharide syrup and protein powder. I like to use a pea bases protein powder, with it about equal parts mix it up zap it 10-20 secs til warm and form into a mold and add some nuts or nut butter to along with a few drops of extract…..have to mess with the recipe and adjust it.