Celiac disease is a long term autoimmune disorder that affects the small intestine; it is caused by reaction to gluten. Gluten is a composite of storage proteins, stored together with starch in the endosperm of some grains like wheat, barley, oat, etc.
Celiac is a genetic disease. Its symptoms can range from damage to several organs on any part of the body, or no symptoms at all. It begins between six months and two years of age. It is characterized by gastrointestinal problems like malabsorption, abdominal distention, chronic diarrhea, loss of appetite, and failure to grow normally for children. It is associated with some autoimmune diseases like diabetes mellitus typle1, psoriasis, vitiligo, autoimmune hepatitis and more.
The only known effective treatment is a strict lifelong gluten free diet mixed with the intake of probiotic, found naturally in konjac.
Konjac glucomannan (KGM) is a fermentable dietary fiber that is soluble in water. It is derived from the root of Konjac plants, native to Asia. It is famous for its numerous health benefits. For thousands of years, Asians have used the Konjac fiber, in powder form, to treat asthma, diarrhea, skin disorders and breast pain.
Dried Konjac root contains about 40% to 60% glucomannan fiber. Konjac Glucomannan is the most viscosity soluble fiber in nature. It has the highest water holding capacity of any soluble fiber; it can carry up to 100% of its own water weight. Because it is a soluble fiber, it lowers blood cholesterol when added to diet. It prevents sugar from rising too high after meals by keeping food in the stomach longer, thereby preventing free fatty acids and triglycerides from rising too high after meals. It binds to fats in the intestine, and preventing fat absorption, this dissolves fluids in large intestine as well as forms the gel that will bind with the bile acids in intestines, thus, liver converts more of cholesterol to bile the acids, blood cholesterol level gets reduced.
Konjac glucomannan has been known to act as a natural probiotic, by feeding the friendly bacteria in the intestine, it helps the gut health and the overall well being of a person. Glucomannan, as a non digestible fiber, passes through upper part of gastrointestinal tract as well as remains undigested because human body can’t break it down fully. But once it reaches the colon, where it is fermented by the gut microflora, it creates probiotics. Glucomannan increases the fecal concentration of probiotics in general, as well as probiotics like bifidobacteri and lactobacilli. These bacteria exert protective properties on epithelial cells from damage caused by gliadin.
This in turn yields these benefits:
• Better gut health.
• Higher immune function.
• Lower inflammation and autoimmune reactions.
• Constipation relief. It is a bulk forming laxative, so its intake promotes a larger bulkier stool that passes through the colon easily
This leads to recovery of mucosa, improved symptoms, and reduced risks of developing complications in most people suffering from Celiac disease.
HOW THE KONJAC FLOUR OR POWDER IS MADE
Konjac flour is riped from the tubers of varied species of Amorphophallus.It is a soluble dietary fiber that’s almost like cellulose in structure and performance.
konjac flour contains primarily of hydrocolloidal carbohydrate, and glucomannan. Glucomannan consists of the glucose and the mannose subunits: and inked with B1 ,and 4 linkage at molar magnitude relation of i .O:1 .6. It’s a rather branched carbohydrate having a relative molecular mass of two hundred thousand to two million daltons. Acetyl radical teams on glucomannan backbone generally contribute to the solubility properties & situated, on and average, every nine to nineteen sugar units. All processes look alike and end with a powder that’s riche in konjac fiber and stands the specification enlisted in the Food and Chemicals Codex
The Food Chemicals Codex enlists konjac flour in the U. S. as a thickener gelling agent, film former, emulsifier and stabilizer. Forward that the konjac flour will replace all the uses of the cellulose and changed cellulose or gelatin. The worse case estimate of konjac flour consumption being food ingredient in the finished foods will be I .2 g per person per day. However, as a result of this, the use of the konjac flour is limited on human beings and wouldn’t substitute for uses of the cellulose and the gelatin, good estimate will be konjac flour will substitute for 1/3 of uses and, will be consumed at level of around 0.4 g/person/day.
The Konjac plant will live up to five years. However, throughout third year of the growth Konjac root matures & produces highest quantity of the konjac fiber. Once the tuber has absolutely matured, it is dug from earth, rinse then peel. The raw root is then chopped into slices then dried through the means of heated or warm air. The dried chips then processed into a powder. To separate the light Konjac starch in the hard glucomannan fiber, and air is blown on dried powder separates 2 carbohydrates. This glucomannan fiber is then refined with alcohol to get rid of any extra starch, alkaloids and alternative materials. The result’s a pure Konjac glucomannan fiber. This extremely refined Konjac fiber has no taste, and might absorb up to two hundred times its weight in water.
In conclusion for us to finally get the konjac powder, many processes must be crossed. This can be useful to those who want to do theirs themselves, but for this to happen you must go to china or japan or Southeast Asia in general.