Miracle Noodles – An Interview With The Founder
I had the pleasure of interviewing Dr Jonathan Carp a few weeks ago. Dr Carp is the founder of Miracle Noodles, a highly popular brand of shirataki noodles (very low calories, low carb, and completely natural and Paleo). In our interview, Dr Carp shared with me how he first came across shirataki noodles and some inspiring stories of how Miracle Noodles have helped people lose weight and change their lives. Check out their website to see where you can pick up some Miracle Noodles for dinner.
How did you discover miracle noodles?
I’m a dermatologist with a nutritional interest in my practice, so I have a special interest in treating auto-immune diseases with nutrition. Psoriasis and Lupus are the two conditions that I have unique interest in, in treating nutritionally.
Many years ago, I was visiting a friend in Japan. She took me to a vegan Buddhist restaurant outside Kyoto, and they told me that they were going to serve me something healthy…then they placed this big bowl of noodles in front of me, and I thought, how could this be healthy? This is a giant bowl of noodles.
They explained to me that this has basically been a staple in their diet for more than a thousand years. Plus, it’s calorie free since it’s 97% water and 3% fibre.
I immediately thought “wow!:”
This will be perfect for people who are trying to avoid white flour and still get that feeling that they are eating. So, when I got back to the US, I got my family together, and we started a little website and then the company, and when we got some really big mentions by Dr. Oz and people, things started to grow.
What makes miracle noodle so healthy and special?
Miracle noodles are shirataki noodles. They are made from the root of a plant called konjac. The bulb at the base of the stem is very fibrous, and the fibre holds on to an enormous amount of water.
So, when you eat it, because it’s mostly water and fibre (it’s also a prebiotic fiber), it makes you feel full, even though it’s not giving you a whole lot of calories
What is your favourite way of cooking miracle noodles?
Personally speaking, I make a lot of stews and soups, so I use it in soups.
My father used to have Type two diabetes (he’s been cured of that) but has to watch his intake still, so my mother makes miracle noodles as spaghetti with tomato sauce,
The Japanese traditionally used it in a hot pot, and the noodles are often kept boiling in this soup for a very long time – but the noodles will retain their texture unlike regular wheat noodles.
Can you tell us some inspirational stories from your customers?
One guy who was going for a gastric bypass decided instead that he’ll start to eat healthy and use the noodles like a transitional food, and so he postponed his gastric bypass, and then he postponed it again and then a third time, and now he’s lost 150 pounds and is off most of his medication.
Recently, we got an email from a woman who lost 20 pounds (her son had lost 30 pounds), and this woman had a daughter who is autistic. Patients with autism often have like particular eating addictions, like they just like to eat certain things over and over again, and her daughter was eating spaghetti with clams and couldn’t stop. Well, she switched her daughter over to miracle noodles and it worked really well and her daughter’s mood swings improved dramatically.