Testimony of the Day   “Hi Maria!! I need to tell you Thank You! I wanted to let you know 2013 has been the best year of my life. I am so happy I found your blog, and signed up for a consult. I’m down over 60 pounds, and off all but 1 prescription medication!!! I was taking over 600 pills a month, prescription and non-prescription. I had headaches everyday, had no energy, severe acid reflux and had severe IBS. For the first time in my life I feel amazing!!! My body is changing, and it feels great. I used to be a carb loader, now I have turned my body into a fat burner thanks to you!! You have given me back my health, which I am forever grateful!!!! -Tanya

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sesame noodles


Did you know that in 90% of cases, hypothyroidism is an autoimmune disease? Did you know that autoimmune thyroid disease and is linked to a gluten intolerance? Hashimoto’s and Graves’ are most likely caused by a gluten intolerance.What happens is that the molecular structure of gliadin (the protein in gluten) resembles the thyroid gland. If you don’t have a healthy intestinal lining, you can create holes; enter Leaky Gut. When this happens food leaks into the bloodstream and since your blood doesn’t know what the substances are, it puts your immune system into overdrive to kill the foreign substance (this is why I have my clients get a thyroid ‘antibody’ test; it helps determine if there is a food allergy). So if you are eating skim milk and cereal for breakfast, you will most likely have a dairy and wheat allergy.These antibodies produced to attack the gliadin in the blood, also attack the thyroid. If you continue to eat gluten, your immune system will continue to attack your thyroid. Some clients mistakenly think they can eat small amounts of bread or gluten on the weekend or at a party, but no.

The immune response to gluten can last up to 6 months every time you consume it.  This is not a 80-20 type issue, you must remove gluten 100% to stop this from occurring.

In order to stop the destruction of the thyroid, you have to be 100% gluten-free. Gluten, even “whole grains,” contain phytates that damage our intestinal lining and inhibit nutrient absorption.Many people make the mistake of running to their doctor for an allergy blood-test to find out if a food allergy is the root of their problems. The main issue with this is that blood tests are about 90 percent INACCURATE! Crazy but true.

If I notice a food sensitivity with a client, our success comes by an elimination diet along with nutrition therapy of enhancing vitamins, minerals and amino acids. It is also helpful to consult a doctor, but don’t wait for a blood test to tell you what will make you feel your best; start now instead. If anything, I recommend a stool test. 1 in 3 Americans are gluten intolerant. In some clients with autoimmune disease, their immune system is so worn out they can no longer produce many antibodies. This is why everyone should kick the gluten regardless of antibody test results.

sesame noodles

To find charts on what foods balance all your hormones (thyroid, leptin, ghrelin, estrogen, testosterone and more) check out my book: Secrets to a Healthy Metabolism.

Thank you for your love and support!
sesame noodles


Have you tried Miracle Noodles. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China.

Sesame Noodles with Chili Oil and Scallions
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Asian
Serves: 4
  1. In a small saucepan over low heat, sautee the scallion whites, oil, red pepper flakes, sesame seeds, and pepper. Cook until scallions are golden brown, about 12–15 minutes; let chili oil cool in saucepan.
  2. Meanwhile, cut the zucchini into "pasta." My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate. To find the awesome noodle maker click HERE. (If using Miracle Noodles, rinse and drain the Miracle noodles well).
  3. Whisk tahini, vinegar, Tamari sauce, sesame oil, sugar, and 2–3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.
SPECIFIC INGREDIENT: Sichuan pepper is available at some specialty foods stores and Asian markets. If you can't find it, add an extra teaspoon each of red pepper and tahini.

Traditional Pasta = 610 calories, 31g fat, 14g protein, 68g carbs, 2g fiber (66 effective carbs)
"Healthified" Pasta = 363 calories, 31g fat, 4g protein, 5.7g carbs, 2.3g fiber (3.4 effective carbs)

White Pasta - 246 calories, 43 carbs, 0 fiber (43 effective carbs)
Zucchini "noodles" = 20 calories, 4 carbs, 2 fiber (2 effective carbs)
My suggestion is to only serve the sauce on the noodles you will eat that night. Leftover zucchini noodles and sauce get a little soggy, so reserve both separate.  I recently found a NEW Zucchini cutter that is easier to use! Click HERE to find it:) If you are looking for the green noodles in the photo click HERE.   This recipe was inspired by Bon Appetit. sesame noodles

If you would like to help out a small family, rather than large business, I am happy to announce that you can now get my books as a high quality ebook that works on any platform. This is an ebook format that works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple!

Click HERE or select “My Books” above to get your copy now!

Thank you for your love and support!

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 12 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Dairy Free Ketogenic Cooking" and "Keto.". Click here for Keto.: http://amzn.to/2EfrECi Click here for Easy Dairy Free Ketogenic Cooking: http://amzn.to/2ClSqLc


  • Joy says:

    Would spaghetti squash noodles work? Are they much higher in carbs?

    • cemmerich says:

      1 cup zucchini has 4g carbs and 1 cup spaghetti squash has 10g carbs. It’s ok in moderation but I prefer zucchini. 🙂

  • Cindy says:

    have you ever tried freezing the zucchini noodles? We’re going to have lots from our garden and this would be a great way to use them throughout the winter if it would work!

  • becca says:

    Would you recommend l-tryptophan for sleep aid or insomnia?

  • Andrea says:

    While at home on vacation this summer in Canada, I read the book wheat belly and became interested in trying to live wheat-free. I came across your site while researching the topic and trying to decide on a cookbook to help me get started. Unfortunately, I live in Norway and don’t have access to the same ingredients, supplements etc. I tried to make your bread three times today with 2 different almond flours and 2 different psyllium husk powders and it was gummy all three times:(. I’m wondering if you have any experience with people/products in Scandinavia that would help and which books might be most useful under the circumstances? I am a 41 year old working mom with a 22 month old and a 4 year old with at least 60 lbs I need to lose and obviously time constraints. Any advice would be really appreciated. Thanks

  • becca says:

    What are some good forms of calcium

  • Mimi says:

    Which of those noodle maker tools do you use or is it either?

  • becca says:

    Ok great but would you recommended we supplement.? I read most are deficient. So I was wondering if calcium citrate is a good one, I know you said calcium carbonate wasn’t, I think.

  • Claudia says:

    I noticed this recipe includes stevia glycerite. I’ve been a stevia user for years. We were using the Sweet Leaf clear liquid extract. I recently came across some information on the Internet about all stevia extracts being somewhat problematic, that they can cause glandular imbalances, unless they come from the whole leaf concentrated into a powder or liquid but not extracted. So, I’ve discontinued using the stevia I was using and I’m waiting for a Stevia liquid concentrate. Do you know anything about this Maria? I see that you pay a lot of attention to hormones and metabolism and balancing? I’m wondering if the stevia was causing me to become imbalanced. We use it every day so it’s a big part of our diet, even if only about 8 drops per day. Thanks.

    • cemmerich says:

      I have not seen any studies showing glandular problems. I would be happy to read them if you have some. 🙂

  • Dr. W says:

    Maria – you need to hire a scientific consultant. You have the responsibility of educating the general public and the things you post are often completely untrue. The gist is there and I understand your message but don’t talk about cells and proteins if you really don’t understand what they are at all. This statement: “What happens is that the cell structure of gliadin (the protein in gluten) resembles the thyroid gland.” is nowhere near a true statement.

    Gliadin is a PROTEIN not a CELL and therefore cannot have a CELL STRUCTURE. Also, a protein is a macromolecule and the thyroid is a whole gland. One cannot RESEMBLE the other.

    I understand what you’re trying to say here, but you’re perpetuating misconceptions by continuing to post these things without scientific editing.

    Feel free to email me to discuss further.

    • cemmerich says:

      I replaced the “cell” above with molecule. That was a mistake on my part. As for the point of the article, I stand behind it. I try to explain in non-scientific terms to make it easier for people to understand. Gliadin is very similar to transglutaminase which is a super important enzyme for the thyroid (and pancreas and others). So when the antibodies are generated to attack the Gliadin, they also attack this enzyme which then impairs thyroid function (which is effectively like attacking the thyroid as I stated above).

      • Amanda says:

        I appreciate you sticking your ground and not letting some arrogant person try to undermine you in anyway. So you used one word incorrectly. Oh now go get yourself a scientific consultant! LOL The information here has been more helpful to me than all of my doctor’s appointments combined. I was told I had thyroid issues, then I was told I didn’t. Then I was told my TPO was high and I needed to see an Endocrinologist. Then, the Endocrinologist told me it wasn’t my thyroid, yet for some reason I had all the symptoms of hypothyroidism and my thyroid was secreting an enzyme attacking itself. They offered no help to get my symptoms under control. So THANK YOU for finally giving me some insight as to what is actually going on. I have always blamed high-carb foods for my weight gain and this is just one more reason for me to quit grains. So again, I say THANK YOU and I do not feel like you need a Scientific Consultant. I have a Biology Degree so I should know!

  • Claudia says:

    Thanks Maria. This is where I read it, but it’s enough to get me worried about using the stevia I’ve been using. It makes sense to me to use the powdered stevia directly from the leaf and not chemically extracted in a lab. What do you think?

    • cemmerich says:

      The statement “Also avoid the other unnatural sounding sugar alcohol sweeteners such as sorbitol, mannitol, maltitol, and erythritol” makes me think there is bias in the article. Maple syrup is Xylem Sap. Sounds chemically is a silly statement.

      As for the processes stevia, I agree. That is why I don’t recommend trivia. 🙂

  • […] been craving Ramean noodles and  found this amazing recipe on Maria Emmerich’s blog this week that way over exceeds my expectations for […]

  • becca says:

    Ok but I read when you take magnesium you must take calcium as well so if I take them Seperatly is that ok? Or do not recommend taking cslcium as well? I take magnesium at night but if I dont have to id rather not buy another supplement.

    • cemmerich says:

      Yes, take them separately. Whether or not to take a calcium supplement depends on your situation and how much calcium you get in your diet. 🙂

  • becca says:

    Thanks. Also, what do you think about vaccines and how should I go about detoxing my children after them?

  • K Hillman says:

    Hypothyroidism & other thyroid diseases run in my family. I’m very excited to have found your blog post! Your journey to health & a fit, healthy body is VERY inspirational! I’m ready to give it a try! 🙂

  • jacqui says:

    Hi Maria-

    I made this last night and it was SO YUMMY that I want to make it again for dinner tonight. Thank you so much for doing the hard work of adapting these recipes so that the rest of us can benefit from your culinary genius! I was wondering- for the chili oil, are you supposed to strain it before you add it to the tahini mixture (I didn’t) and if I want to make the chili oil ahead of time, does it need to be refrigerated and how long do you think it will stay fresh for future use?

    Thanks Again!

  • Leslie says:

    What if you don’t have a thyroid anymore? I had Hashimotos and then had thyroid cancer. They removed the whole gland. How does gluten effect me now?

  • Joyce Diepold says:

    Maria, I am considering one of your services. I am experiencing excessive hair loss. Each time I wash my hair I have a large, unnatural amount of hair that falls out. Drying my hair causes more to fall out! I am a 66 years old, female. I know that losing hair as you age is normal, however, what I am experiencing now is NOT normal. Would I be able to get a consultation with you, or do you need more information? How would I begin this process? I do not want to go to a dermatologist, I know the doctor would put me on drugs, which I do not want to take!! I would like to do a more natural approach to this problem. Thank you for any help you can give me!

  • udy says:

    For Andrea

    In looking for products to use in Maria’s recipes there are a few of sites that will ship internationally that carry many of the ingredients.
    1 Amazon.com http://www.amazon.com/gp/help/customer/display.html/ref=sr_1_1_acs_h_1?ie=UTF8&nodeId=596184&qid=1377031333&sr=8-1-acs
    2 Netrition.com http://www.netrition.com/policies.html#Shipping and
    3 Vitacost.com http://www.vitacost.com/international-shipping

  • Ashley Leonardo says:

    This is exactly what I needed to read to go cold turkey on a wheat free/gluten free diet. Thank you.

  • Lorn says:

    I made this today for dinner. It was good. I added homemade siracha to it instead of the chili peppers. I also made your “twix” candy bars. Mine ended up becoming flat when baked similar to Milano cookies. They were still good, just don’t know what I may have done wrong.

    I pretty much call them Milano twix cookies based on appearance. You should do a recipe on Milano cookies, that would be awesome.

  • Louise says:

    Maria, in the above article you comment that “phytates … damage our intestinal lining and inhibit nutrient absorption”. Given that almonds are high in phytates, what are your thoughts about using almond flour??? Is coconut flour a better choice?

    Many thanks… I so enjoy your blog and your recipes!

    • cemmerich says:

      I don’t think phytates are as big of an issue as portrayed. Most of them are in the dark outer part of the almond which is removed in blanching (blanched almond flour). 🙂