Just like you would find the pancit noodles commonly eaten in Filipino celebrations like birthdays or other functions, misua graces Chinese birthday celebrants’ tables (as it is a symbol for long life) and other occasions.
I love it served in a beef or pork soup bowl with boiled eggs and squid or meatballs, as that is how I learned to eat it from my Chinese friends. I was discouraged from cutting or chewing this noodle (which gave off my Italian friend vibes each time I cut some pasta to make any dish).
I have grown to love this delicacy, as have many of us, but is misua good for diabetics to consume? Here is everything you need to know about misua for diabetics.
Disclaimer: This material is presented for the purpose of education and should not replace the professional medical advice of your healthcare provider.
What is misua?
Misua, or “wheat vermicelli,” are fragile, thin white noodles commonly used in Chinese foods. They originated in Fujian, China, and are derivatives of eggs and wheat flour. They are widely used in soups and stews and turn translucent when cooked, just like glass noodles.
Unlike other noodles, plain white misua cooks quickly and should not be cooked beyond 2 minutes, or it will become soggy. Depending on the recipe, I may turn it into searing hot water for a few seconds, and I am good to go.
There are two types of misua. One has a caramelized brown color (because it has been steamed at high heat) and can cook longer than the white variation without losing its form or becoming soggy. Both can be enjoyed with pork hocks in stewed broth or however, you prefer. I sometimes use the brown one for Lebanese vermicelli rice.
How healthy is Misua?
In moderation, as an occasional treat, noodles may not be harmful. However, when consumed in large amounts, you could place yourself at risk of metabolic syndrome. Refined grain products like misua can trigger inflammation in your body, leading to stroke, diabetes, and even heart disease.
But that doesn’t mean noodles are entirely wrong; depending on the kind of noodles (whole grain noodles or konjac noodles are usually the best for me), how often you eat them, what you eat them with, and the amount you eat at a time, you could add them to a healthy diet.
Is Misua Good For Diabetics?
Misua are mainly carbohydrates, and carbohydrates are among the essential nutrients our body requires to function at its best, as they serve as a source of energy. When carbs go into the body, they are converted to glucose and then utilized as fuel for the cells in our body.
According to the Harvard TH Chan School of Public Health, when we consume carbohydrates, it’s not the quantity that is problematic, but the kind of carb we consume. There are two kinds of carbohydrates:
1) Simple carbs are derived from processed grains, with foods such as cakes, breads, Jiffy cornbread, and the like being typical produce. These grains are processed to lengthen their derivatives’ shelf life, losing their vitamins and minerals. This kind of carb would mess with our waistlines while also leaving us prone to diabetes.
2) Conversely, complex carbs are the kinds of carbs we should consume as they are healthier. As you may have thought, they are processed a little or not at all. Think of produce like Ezekiel bread, whole wheat bread, brown rice, veggies and fruits, and quinoa. Not only will these carbs supply you with energy, they will also nourish your body with vitamins and minerals.
Processed wheat does contain little to no fiber, and studies have proven that foods with higher fiber content usually have a lower glycemic index. The produce of processed wheat also digests quickly, making you want to snack on some junk food or eat more after a while.
Unfortunately, misua noodles are a derivative of processed wheat grain. They supply simple carbohydrates that digest quickly and can raise blood glucose levels higher and faster, interfering with efficient diabetes management.
However, if you follow the portion size strictly, you can have this noodle once in a while. A great tip to remember is that the longer you cook noodles, the higher your glycemic response. To make noodles safer, cook them for less time or soak them in hot water for a few seconds.
Eating veggies first can help you stick with your portion control plan. Also, accompany your noodles with protein-rich sides such as eggs, lean beef, chicken, tofu, and fish. Proteins have proven effective in reducing glycemic response while aiding in the regulation of your blood glucose levels.
Safer noodles diabetics can consume
Misua for diabetics is not a safe option as they have a high GI index, but that doesn’t mean you should not enjoy noodle-inspired dishes. Here are some great alternatives that could feature in any meal and won’t impact your blood sugar negatively:
Shirataki
This noodle is also referred to as a miracle noodle because of its composition. Unlike typical noodles derived from grains, this noodle is a derivative of the konjac corm. This noodle has zero calories, is 97% water, and the other 3% consists of glucomannan fiber (derived from the root of the konjac plant).
Studies have shown that the fiber content will keep you full longer, supporting your weight loss goals (if you are on a plan). Beyond the fiber content, you will also be furnished with its prebiotic content, as the good bacteria in your guts will benefit primarily. They could be used for almost any dish, from pancit to Vietnamese egg rolls.
Kelp
Kelp is a common feature in Japanese dishes, and its umami flavor, like that of Japanese kewpie mayo, makes it more endearing. The color and the idea may not be so welcoming initially, but their health benefits make them worthwhile.
Kelp contains the iodine required for proper thyroid functioning; a proper portion size can help prevent hypothyroidism. According to WebMD, vanadium, a compound effective in controlling type 2 diabetes, is also found in kelp. It is also a great source of iron. This alternative seems to contain the most benefits.
Soba noodles
This is another excellent Japanese product. It is derived from buckwheat flour, adding some wheat flour. It has a distinctive brown color and could be featured in any dish, from your noodle soups to just about anywhere you’ll use some noodles. Unlike your typical rice and processed noodles, soba noodles are a rich source of amino acids that could benefit our entire being.
Final Thoughts
While we have established that misua for diabetics is not a safe option, it is essential to understand that despite the choice of your noodles, if your sides or the entire dish are not diabetic-friendly, you could still be shooting yourself in the foot. Use more diabetic-friendly noodles like kelp, shirataki, and soba to efficiently manage your blood sugar levels.
