Plaque is the stuff of coronary heart disease. It is CONTROLLABLE, it is STOPPABLE, it is REVERSIBLE.
But you must be equipped with the right information on diet, nutritional supplements, and hopefully the avoidance of medication.
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If you are looking for a wheat-free noodle or pasta, shirataki noodles are worth a try.
Shirataki noodles are low-carbohydrate (less than 3 g per 8 oz package) and, of course, do not trigger all the unhealthy effects of wheat–no blood sugar/insulin provocation, no addictive brain effects (exorphins), no gluten-mediated inflammatory effects.
(I advise avoiding gluten-free pasta alternatives made with rice flour and other common gluten alternatives, since they trigger blood sugar, small LDL, and growth of visceral fat just like wheat.)
I made a stir-fry using the shirataki-tofu noodles, shown below. (Tofu is added to make the noodles more noodly in consistency, as opposed to the chewier non-tofu variety.) The noodles were a lot like the ramen I used to eat as a kid. They were filling and tasted great in the sesame oil, soy sauce, tofu, and vegetables I used.
The noodles are easy to use. Just drain liquid out of package. (The noodles come in water.) Rinse in collander 30 seconds, then boil for 3 minutes. Add to your stir-fry or other dish. Some manufacturers, such as House Foods, also have angel hair and fettucine style noodles.
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Spaghetti squash. Problem solved.
Right on Carl, spaghetti squash rocks.
SHiritaki noodles with soy are typically about 20% soy so that's not going to be a ton of soy unless you eat them often. The other 80% is fiber from a tuber. You actually don't need to boil these noodles, just rinse well and then add to your dish at the last minute to heat them. Over cooking makes them more rubbery. YOu really only need to heat them. They also will NOT soak up liquid so make sure your sauce is plenty thick before adding the noodles. If anything the noodles tend to release a bit of water back into the dish. I don't normally eat soy but am OK with the small amount in an occasional dish of shiritaki noodles.
I'm very sensitive to starches, and grains, pseudo-grains, and starchy tubers all spike and crash my blood sugar. Beans, however, do not. When I want to indulge in pasta, I buy mung bean fettuccine at the healthfood store. They're made from whole mung beans, not refined mung bean starch, like the translucent, mung bean based, Asian noodles.
I use zucchini and yellow squash as a great low-carb replacement for noodles. Not only do they lack carbs, but they are a decent source of some vitamins and minerals.
Check out miraclenoodle.com, they have the soy free and have tons of varieties, try the orzo!!!