Konjac: Benefits, Reviews, Warnings?
Konjac, properties and benefits
Few of you know the konjac, a plant cultivated throughout the East and depopulated in Japan for thousands of years. This plant has many properties and benefits: let's see what. Meanwhile, let's start with a clarification: the konjac root is commonly called glucomanno which is nothing more than a polysaccharide which the tuber of this plant is particularly rich. The glucomanno can absorb up to one hundred times its own weight when he comes in contact with water: this premise, it is important to explain how the konjac is particularly suitable for those who suffer from constipation.
The glucomanno fact tends to swell in contact with water, thereby increasing its volume, and once ingested drastically reduces the intestinal transit time, therefore helping those who are constipated. Always for the same reason, the konjac root is also indicated for those who follow a slimming diet: in contact with the water the glucomanno becomes gelatinous and, reached the stomach, tends to dilate the gastric walls thus reducing the appetite. But what is the konjac foods? For example in shirataki, a type of spaghetti very rich of this tuber.
The shirataki can be cooked like a normal spaghetti and seasoned to taste with tomato, fish and all that we can use in the kitchen for a simple pasta. Only that, compared to a normal plate of pasta, contain far fewer calories: not more than 10 per 100 grams. They do not contain gluten or carbohydrates and are rich in soluble fiber. A real turning point, in short, for those who need to reduce calories.
The konjac is therefore ideal for those who want to lose weight because it increases the feeling of satiety. But not only because thanks to the viscosity of the substance, fat and sugar tend to be eliminated more easily by the body. We said that the origin of this plant is very old but is still little known in the West. Although lately some diets have introduced the presence of this in the konjac root identifying a food that promotes weight loss. An example? The hotly contested Dukan diet that makes konjac one of his strengths to be consumed in the three typical phases of this diet (phase of attack, cruise and consolidation). Net of all the concerns raised on the Dukan diet (which I will not, however, in this post), the thing that is certain is that the konjac is objectively recognized as a valuable aid in weight loss diet that points to make.
The Konjac pasta seems to be one of the latest fads.
This is partly a product of the Dukan diet used in the traditional Japanese food seems to depopulate the tastes of many Westerners.
Lovers of oriental cuisine already knew this paste, while all those attentive to the line and the calories they discovered a new product to bring to the table.
But what is it?
Amorphophallus konjac root, much like a large beet, from which is extracted a 'fiber glucomannan.
Very low-carbohydrate, ability to lower cholesterol levels in the blood, reducing the level of sugar in the blood, the latter aspect that would make it suitable for those who suffer from diabetes, these are the main properties of this food.
In the kitchen you can eat as a salad or in the most famous: as pasta.
Konjac noodles, easy to cook, it takes no more than 3-5 minutes in boiling water or steam for seasoning and then you can really enjoy yourself as you like.
From fish, to vegetables, from meat to soy sauce nothing limits all depends on your tastes and needs.
For those who choose to consume glucomannan as a dietary supplement must be careful, in fact excessive dose may have contraindications between flatulence, bloating and diarrhea.
Also not recommended for use in those who suffer from abnormal esophagus, intestines, pregnant women and nursing mothers.