What is the Konjac Plant? Konjac (Amorphophallus konjac) is an Asian root vegetable similar to a potato in texture but without the starchy carbs, protein or kilojoules. Known as konnyaku potato, devil’s tongue, devil’s taro or elephant yam, konjac has been grown in China, Korea, Japan and most of south-east Asia for over 2000 years, as both healthy food and traditional medicine to excrete waste and toxic elements from the body. Research has shown improvements in conditions such as constipation, Type II diabetes, obesity and cholesterol in those who include Konjac root into the diet. The Konjac Plant meets suitability for those attempting to eat a Paleo, low carbohydrate diet.
Konjac root is composed of water and fibre. It can be ground into flour, boiled and shaped into a substitute for wheaten pasta or rice noodles. The Japanese traditionally make konnyaku or shirataki noodles by mixing konjac flour with water and limewater (calcium hydroxide). It is then boiled and cooled to solidify into its noodle lengths. Being so delicate, you’ll often see it sold in plastic bags with its accompanying water. You may quite likely have previously eaten it in sukiyaki and oden, without knowing. Konjac consists of (approx 40%) a type of water-soluble fibre, known as Glucomannan. One of the most viscous fibres known, it boasts the highest water retention of any food fibre and is often used as a vegetarian substitute for gelatine. Like other soluble food fibres, it exhibits the ability to slow down the passage of food through the digestive system, leaving you feeling ‘fuller’ for longer.
There are multiple brands available and I have no affiliation to any particular brand. I usually get Changs Lo-Cal noodles from Coles or Woolworths or Nupasta from IGA.
Yours in good health,
#DrRachel #HEF #Konjac #lowcal #healthequalsfreedom