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Konjac Online Catalog
  • Japan Certified Organic
  • Pure Vegetable
  • Gluten Free
  • Wheat Free
  • Soy Free
  • Pure Soluble Fiber,
  • Zero Calories
  • No Preservatives
  • No Artificial Colors
  • No Artificial Flavors
  • Shelf life one year at room temperature (Don't need refrigeration)
12 different shape:
  • Angel Hair
  • Rigatoni
  • Fettuccine
  • Spaghetti
  • Linguine
  • Lasagne
  • Thin Noodles
  • Mini Pearls
  • Ditalini
  • Tiny Pasta
  • Penne
  • Orzo
  • Tortilla
9 type dietary fiber:
  • Konjac Fiber
  • Konjac Oat Fiber
  • Konjac oat Fruit Fiber :
  • Apple Fiber
  • Blueberry Fiber
  • Cranberry Fiber
  • Grape Fiber
  • Plum Fiber
  • Raspberry Fiber
  • Blackberry Fiber

Konjac shirataki noodles

Konjac Oat Noodles

Zero Calories, contain both Konjac fiber and Oat Fiber, easy to absorb flavor (US Patent Pending 61718972)

Konjac tree mainly grows in the south west China mountain range, where pandas live. The root of the konjac tree is full of fiber, which can be used to make konjac foods.

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Konjac - The Future Health Foods For Today

Konjac noodles is made out of 3% konjac fiber, and 97% water. Konjac is gluten free, wheat free, grain free, soy free, sugar free, allergy free... Konjac fiber is a water soluble fiber, which is a perfect prebiotics, which can feed good gut bacteria and help balance the gut bacteria.

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What are Konjac Foods?

Konjac glucomannan (KGM) is a water-soluble dietary fiber derived from the root of the Konjac plant. Konjac foods, also called Shirataki NooldesIn Japan, made from Konjac Glucomannan, are traditional Chinese foods with a history spanning over two thousand years. Referred to as Moyu or Juruo in China, and Konnyaku or Shirataki Noodles in Japan, Konjac foods are a popular health food in the Asian markets.

Konjac foods - Shirataki noodles ....
  • are naturally water soluble fiber with no fat, sugar, starch, or protein.
  • contain zero net carbohydrates and zero calories.
  • are wheat and gluten free.
  • Pure Vegetable
  • can be stored in the room temperature for about one year. Don't need refrigeration
  • JAS (Japan Agricultural Standard) Cetified Organic
  • are translucent and gelatinous, with no flavor of their own - they easily absorb the dominant flavors of any soup or dish.
  • are instant and come in a variety of styles and shapes - you can simply toss salsa with Konjac instant pasta for a quick meal
Benefits and Nutritional Information about Konjac Medical and Clinical information on Konjac

Konjac Tree

Konjac is a kind of plant that can live upto 3 years long, it mostly grows in the Southwest China mountainious region, the same beautiful area where Pandas live, Konjac plant has a very nice flower and fruit. The konjac root (tube) is rich of glucomannan fiber, 40-60% dried konjac root is glucomannan fiber.

Konjac Root Fiber

Konjac fiber has the highest viscosity soluble fiber in nature, according to medical research, the higher the viscosity, the better to control blood sugar levels. Konjac fiber is the best soluble fiber for people with diabetes that want to control blood sugar level naturally.

  • Konjac Glucomannan is the most viscosity soluble fiber in nature - it forms an extremely viscous solution.
  • Konjac Glucomannan has the highest molecular weight of any dietary fiber known to science - molecular weight is between 200,000-2,000,000 Daltons.
  • Konjac Glucomannan has the highest water holding capacity of any soluble fiber - up to 100 times its own water weight.
  • Konjac Glucomannan can form either a reversible or a thermo-non-reversible gel.
  • Kojac glucomannan (KGM) molecules structure

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The US Food and Drug Administration has approved food manufacturer use of the following information on product labels:

  • Diets low in saturated fat and cholesterol that include fruits, vegetables, and grain products, which also contain fiber (particularly soluble fiber), may reduce the risk of coronary heart disease.
  • Diets low in saturated fat and cholesterol that include 3g of soluble fiber from whole oats per day may reduce the risk of heart disease.
  • A low-fat diet rich in fruits, vegetables, and whole grains containing fiber, particularly soluble fiber, may lower blood cholesterol levels, reduce the risk of heart diseases, and possibly prevent some types of cancer.
  • Diets low in saturated fat and cholesterol that include a daily intake of soluble fiber from whole oats or psyllium seed may reduce the risk of heart disease.
  • The American Dietetic Association recommends that people consume 20 to 35 grams of fiber per day, of which 5 to 10 grams should be soluble fiber. However, Americans typically average only about 12 to 17 grams of total fiber and only 3 to 4 grams of soluble fiber a day - about half the recommended amount.

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Soluble fiber is the only known food component that will lower blood cholesterol when you add more to your diet. Foods high in soluble fiber help prevent sugar from rising too high after meals by keeping food in the stomach longer. Sugar is absorbed more slowly, preventing free fatty acids and triglycerides from rising too high after meals. Free fatty acids bind to insulin receptors and prevent insulin from doing its job of driving sugar from the bloodstream into cells. In addition, soluble fiber does the following:

  • It binds to fat in the intestines, preventing some fat absorption.
  • It dissolves fluids in the large intestine and forms a gel that binds with bile acids in the intestines. As a result, the liver converts more cholesterol to bile acids, and blood cholesterol levels are reduced.
  • It slows digestion and the absorption of nutrients, resulting in a slow and steady release of glucose from accompanying carbohydrates.
  • It soaks up excess bile acids found in the intestinal tract - the same acids that are converted into blood cholesterol.
  • It delays stomach emptying, triggering satiety (a feeling of fullness) that can be helpful in people with type 2 diabetes trying to achieve weight loss goals.
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Research proves that the higher the viscosity of soluble fiber, the better the control of blood sugar level in patients with Type 2 diabetes:

The New England Journal of Medicine (May 11, 2000. v342: 1392-1398)

Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus.

"A high intake of dietary fiber, particularly of the soluble type, above the level recommended by the ADA, improves glycemic control, decreases hyperinsulinemia, and lowers plasma lipid concentrations in patients with type 2 diabetes "

Clin Excell Nurse Pract.(September 2000; 4 (5): 272-6)

Dietary fiber and type 2 diabetes.

"Water-soluble fiber appears to have a greater potential to reduce postprandial blood glucose, insulin, and serum lipid levels than insoluble fiber. Viscosity of the dietary fiber is important; the greater the viscosity, the greater the effect. "

Med Hypotheses. (June 2002; (6): 487-90)

Glucomannan minimizes the postprandial insulin surge: a potential adjuvant for hepatothermic therapy.

"Glucomannan (GM) is differentiated from other soluble fibers by the extraordinarily high viscosity of GM solutions. Administration of 4-5g of GM with meals, blended into fluid or mixed with food, can slow carbohydrate absorption and dampen the postprandial insulin response by up to 50%. "

Diabetes Care (1999 Jun v22, i6; 913-919)

Konjac-mannan (glucomannan) improves glycemia and other associated risk factors for coronary heart disease in type 2 diabetes. A randomized controlled metabolic trial.

"KJM fiber added to conventional treatment may ameliorate glycemic control, blood lipid profile, and SBP in high-risk diabetic individuals, possibly improving the effectiveness of conventional treatment in type 2 diabetes "

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Diabetes Care (2000; 23: 9 - 14)

Beneficial effects of viscous dietary fiber from Konjac-mannan in subjects with the insulin resistance syndrome: results of a controlled metabolic trial.

"A diet rich in high-viscosity KJM improves glycemic control and lipid profile, suggesting a therapeutic potential in the treatment of the insulin resistance syndrome. "

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Journal of the American College of Nutrition (2003, February, 22(1): 36-42)

Konjac supplement alleviated hypercholesterolemia and hyperglycemia in type 2 diabetic subjects--a randomized double-blind trial.

"The KGM supplement improved blood lipid levels by enhancing fecal excretion of neutral sterol and bile acid and alleviated the elevated glucose levels in diabetic subjects. KGM could be an adjunct for the treatment of hyperlipidemic diabetic subjects. "

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Soluble fiber is found in oats, oatmeal, oat bran, beans, legumes, barley, citrus fruits, and psyllium. It can also be found in gums, including; Konjac gum, vegetable gum, pectin, guar gum and gum Arabic. But generally, most have only a small percentage soluble fiber. Oat bran contains the highest level of soluble fiber, about 14%. All other grains contain much less. In comparison, fresh Konjac contains an average of 13% dry matter, of which 64% is glucomannan, making glucomannan the richest soluble fiber resource in nature.

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Drink it with water:

Three times daily before each meal, briskly stir one level teaspoon konjac powder (about 4 gram) in 1 cup water, drink immediatly before the begins to gel.

Use it as thickener:

Like cornstarch, but with 10 times the viscosity, Konjac Glucomannan powder thickens sauces, gravies, puddings and pie fillings without affecting taste.

Konjac Glucomannan is easy to use, dissolving easily into hot or cold liquids.

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In addition to buying Konjac foods in the super market or online, you can them make them yourself. You can easily prepare Konjac foods at home using the following simple recipe:


  • 2 teaspoon of glucomannan (contains 6 grams of soluble fiber.)
  • 1/8 teaspoon of pickling lime, a food grade calcium hydroxide.


Pour 2 cups of cold water into a pot. Stir in a 1/8 teaspoon of pickling lime. Then, add 2 teaspoon of Konjac Glucomannan powder, stirring continuously to a boil. Boil the mixture for about 3 minutes. Remove from heat. A thermally stable (non-reversible) gel is formed once the mixture cools down. Cut gel into small pieces, dip in water or steam about 3-5 minutes and then cook in the way you like.

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Konjac pasta can be boiled or cooked with vegetables, meat, or seafood. It can then be tossed with sauces, vinegar, hot salsa, or ingredients like pepper, onion, or garlic. To prepare Konjac pasta, simply dip it in water for 3-5 minutes, and then prepare it any way you like.

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