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Konjac
Thin Noodles 8.8 oz (250g) net weight per bag
Konjac Low Carb Pasta
Zero Net Carb, Zero Calories, Pure Soluble Fiber
Konjac pasta was made by nature soluble fiber - Konjac
glucomannan (KGM) and water, is very low carb and very low glycemic nature food,
Konjac pasta can be made into many different styles and shapes such as noodles,
all kinds pasta.
Konjac pasta is traditional Japanese foods called shirataki
noodles or konnyaku.
Konjac foods, translucent and gelatinous, have no discernable
taste but absorb the dominant flavors of the soup or dish to which they're added.
Konjac foods have no flavors but absorb any they're with, like tofu will blend
wonderfully and absorb flavors. They're supposed to absorb tastes of sauces as
well.
Konjac foods are white in color, almost transparent and gelatinous,
and package with water filled plastic bags. They consist primarily of konjac glucomannan
soluble fiber, and are very low glycemic, and therefore especially good for people
with diabetes.
According the medical research, Clinical Excellence for
Nurse Practitioners. 2000 Sep;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."
The konjac glucomanann is the most viscosity soluble fiber in the nature.
The konjac foods are made of glucomannan soluble fiber, purified water and
calcium hydroxide.
Konjac foods very much like Chinese glass noodles
(cellophane or bean thread noodles) in taste and texture but they have almost
no calories.
Konajc foods come in various shapes besides the noodle
shape, like mini pearl pasta, flat pasta and tube pasta. Konjac foods packaging
with water in plastic bag, After open the plastic bag, you need drain well the
konjac pasta before cooking.
Konjac foods can be stored in room temperature
with the shelf life about one year.
DONOT freeze the konjac pasta
Konjac foods is kinds of instant foods, you can toss it with sauce like vinegar,
soy sauce, pepper, onion or garlic or any flavors your favored, then just eat
it in cold. You can also boil or cook the konjac pasta with other vegetable, meat
or seafood, with any flavor you favored.
Cooking: dip in water or steam about 3-5 minutes and than cook
in the way you like. You can add various vegetables and meat which ever you like,
it can be fryed, baked,stewed, braised and also used as a cold dressing with a
sauce.
You can cook konjac foods just like regular pasta,
while the texture was bouncier than regular pasta.
Soluble
Fiber Intake & Type 2 Diabetes Mellitus: The Research 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" 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." 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." Konjac Foods Recipes
Olive Pasta with Mushrooms and Tomatoes 1/2 pound
Konjac Glucomannan pasta
1/4 pound mushrooms, sliced
1/2 cup halved cherry
tomatoes
1/2 cup pitted ripe olives
1 tablespoon parsley
1/2 teaspoon
dry basil Drain and rinse Konjac pasta with cold water and drain again.
Place into a large
bowl. Add mushrooms, cherry tomatoes, olives, parsley and
basil; toss gently, season with salt and pepper to taste.
Serving Size: 2
Classic Spiced Konjac Pasta 1/2 pound Konjac Glucomannan pasta
1 tablespoon vinegar
1/2 cup sliced celery
1/2 tablespoon prepared mustard
1/2cup chopped red pepper
1/2 teaspoons salt
1/8 cup chopped onion
1/8 teaspoon pepper In a large bowl, stir vinegar, mustard, salt and pepper
until smooth. Add Konjac pasta, celery, green pepper and onion. Toss to coat well.
Refrigerate covered for at least two hours to blend flavors. Serving Size:
2 Vegetable Konjac Pasta 1/2 pound Konjac Glucomannan pasta
1/2 cup chopped onions
1 medium chopped tomato
1/4 cup chopped bell
pepper
1/8 cup olive oil
1/8 cup lemon juice
1 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon
salt Gently mix all ingredients in a large mixing bowl. Refrigerate until
cold, allowing the mixture to set for an hour before serving to enhance the flavor
before serving.
Serving Size: 1 Pepper Konjac Pasta
1 pound Konjac Glucomannan pasta
1 hard boiled egg, chopped
1/2 green
pepper, chopped
1/2 red pepper, chopped
2 fresh tomatoes, chopped
4 tablespoon olive oil
4 tablespoon vinegar Drain and rinse the Konjac
pasta well. Add the oil and vinegar, mixing well. Add all
other ingredients
and mix well. Then salt and pepper to taste.
Serving Size: 1 Olive
Konjac Pasta 1/2 pound Konjac Glucomannan pasta
1 1/2 tablespoons
olive oil
1 tablespoon wine vinegar
4 or 5 olives -- pitted and quartered
1/2 teaspoon dried oregano
Freshly ground pepper -- to taste Drain
and rinse Konjac pasta with cold water. Transfer to a mixing bowl and toss immediately
with the olive oil. Add vinegar and toss again. Add the olives, oregano, and pepper.
Toss again.
Serving Size: 2 Italian Konjac Pasta 1 pound
Konjac Glucomannan pasta
1/2 teaspoon olive oil
1/2 cucumber, diced
1/2 bell pepper, chopped
1 whole tomatoes, diced
9oz can tomato sauce
4oz Italian dressing Drain and rinse Konjac pasta with cold water, then
drain and add olive oil.
Add remaining ingredients. Add onion and red wine
vinegar to taste.
Serving Size: 2 Konjac Garlic Pasta
1/2 pound Konjac Glucomannan pasta
4 large tomatoes, quartered
1 red bell
pepper, sliced
8 black olives
4 tablespoon olive oil
2 tablespoon
white vinegar
2 garlic cloves, chopped Drain & rinse Konjac pasta
under cold water. Set aside.
In a large bowl, mix together the Konjac pasta,
bell pepper, tomatoes,
and beans; add the olives & capers. Mix the oil,
vinegar, garlic, salt &
pepper. Pour over the Konjac pasta and salt &
pepper to taste. Toss well just before serving.
Serving Size: 4 Konjac
Pasta Primavera 1/2 pound Konjac Glucomannan pasta
2 cups broccoli
florets
1 cups sliced carrots
1 cups cherry tomatoes, quartered
1/4
cups sliced red onions
8oz ranch dressing Drain and rinse Konjac pasta.
Add vegetables and dressing to the pasta.
Refrigerate several hours before
serving.
Serving Size: 1 Balsamic Konjac Pasta 1 pound
Konjac Glucomannan pasta
1 cup peeled & chopped tomatoes
2 teaspoon
balsamic vinegar
1/4 cup minced red onions
2 teaspoon olive oil
2
tablespoons minced fresh basil
1/8 teaspoons ground black pepper
2 garlic
cloves, minced Drain and rinse Konjac pasta with cold water, drain again.
Combine all ingredients in a glass bowl. Cover & let stand at room temperature
for 1 hour. Fold in the Konjac pasta just before serving
Serving Size: 4
Konjac Pasta with Peppers 1 pound Konjac Glucomannan pasta
4
tomatoes, chopped
1 green pepper, cubed
1 yellow pepper, cubed
1/2
hot pepper, chopped
3 tablespoons olive oil
3 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons chopped parsley
1 tablespoon chili
powder
2 tablespoons sunflower seeds Drain and rinse Konjac pasta with
cold water, and drain again
Combine vegetables in large bowl. Combine oil,
vinegar, garlic,
parsley, chili powder, salt & pepper to taste. Pour
over vegetable mixture.
Stir in Konjac pasta, sprinkle with sunflower seeds
and toss. Chill.
Serving Size: 1 |