for diabetics and those on a low carb diet

[Guest guest]

A friend pointed me to a website selling pasta which is completely

fiber, so it has zero non-fiber carbs. I was looking around the site

tonight. Below are snippets with URLs which grabbed my attention.

 

Alobar

 

 

Glucomannan Foods - Instant Thin Noodles

Zero Net Carb

Zero Calories

Pure Soluble Fiber

http://www.konjacfoods.com/product/noodles.htm

 

Konjac Spaghetti Pasta - zero net carb, zero calories, pure soluble fiber

http://www.konjacfoods.com/product/5.htm

 

Konjac Glucomannan Powder

 

How to use Konjac Glucomannan Powder:

 

Drink it with water:

Three times daily before each meal, briskly stir one level teasponn

konjac powder (about 4 gram) in 8 ounces of water, drink immediatly

before the begins to gel.

 

Use it as thickener

The most popular food thickener is the starch type thickener, such as

cornstarch. Konjac glucomannan is a natural, odorless soluble fiber

that is found in the konjac plant. The konjac glucomanan is the most

viscosity food gum in nature. It has about ten times the viscosity

than the cornstarch. Konjac glucomannan is also called konjac flour or

konjac gum. Unlike the cornstarch, the konjac powder is the soluble

fiber, which does not contain starch and sugar, it does not have

calories.

 

Konjac flour can be used as a thickening agent in food application.

When using konjac flour for thickening, always mix it with a small

amount of liquid (cold water, stock, wine, etc.) till smooth, then add

this mixture to the food that you want thickened. If you add konjac

powder directly to your food you will end up with a lumpy mess. Konjac

powder can be used as a thickener for smooth gravies, sauces, glazes,

soups, stews and casseroles. It is also a thickener in pies, puddings,

custards and cake fillings. This naturally odorless, vegetable powder

is also gluten-free, making it the perfect substitute in cooking and

baking when flour and other glutinous starches must be avoided.

 

Konjac powder doesn't thicken very much when mixed with cold water,

but quickly thickens when it's heated. This is why you don't add dry

konjac powder directly to hot liquids. It will seize and immediately

turn into lumps because the konjac powder that contacts the water so

quickly and fully absorbs the liquid before the adjacent konjac powder

can. Mixing konjac powder with cold water allows it to absorb the

water slow enough that it's easily and fully dissolved first. The

dissolved konjac powder can then be added to a hot liquid to absorb it

without lumping.

 

Konjac powder is an ingredient to thicken sauces and gravies or any

other cooked recipe. To use konjac powder as a thickening agent, first

disperse it in a little cold water or other " watery " ingredients such

as soy sauce, and slowly add it (with constant stirring) to the other

ingredients while they are cooking. About 1 teaspoon of konjac powder

will gel about one cup of liquid. If you have not used konjac powder

as a thickening agent before, it is best to experiment with it by

beginning with lesser amounts, and adding as necessary until the

desired consistency is reached.

 

Konjac powder has about ten times the thickening power of cornstarch.

Dissolve the konjac powder in a little cold water before adding it to

the sauce. Konjac flour thickens nicely when it's heated to boiling

temperature, so it usually works well for savory sauces.

 

You could also use a konjac powder to thicken your broth - konjac

powder is a very powerful thickener and does not add much taste

 

 

 

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%. "

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=pubmed & dopt=Abstra\

ct & list_uids=12323114

 

Customer Testimonial

 

Before using the Konjac Glucomannan (KGM) powder, my daily Blood

Glucose average was over 155. The second day after I started using the

powder (1/2 teaspoon, 3 times a day), my daily average was 125. I am

now using 1 teaspoon 3 times a day and it is now averaging under 110.

I also reduced my medication by 1/2 and may discontinue it completely.

I'm happy and my doctors happy. Thanks again. Bill Brandt

 

 

http://www.konjacfoods.com/product/1.htm

 

 

 

Konjac Foods Order Form

 

Konjac Shirataki Wet Noodles

Pure Vegetable

Gluten & Wheat Free

Soy Free

Japan Certified Organic

Pure Soluble Fiber, Zero Calories

Shelf life one year at room temperature

(Don't need refrigeration)

No Preservatives

No Artificial Colors

No Artificial Flavors

 

http://www.konjacfoods.com/order/index.htm

[Guest guest]

Just a heads up.,there is also this o carb so called shirataki

noodles.,some trader joes have them.,they come in bags and u rinse them

before eating them.,same concept.,I had finally found these bags of what

they call o carb noodles.,there is a couple other brands go to

housefoods.com.,anyway.,these in a nutshell pretty much suck!!! Unless

u like chewing on rubber bands.,sorry.,unflavored white rubber bands!!!

And they are some what expensive.,save you're money people.,buy some

quinoa.,its gluton free and packs a good protein/amino acid

profile..... Deb

--aliano

[Guest guest]

I love quinoa as my rice substitute. I put it in the rice cooker with nothing

with it, and just cook it like the way i do rice. It comes out ok. Sometimes we

put 2 or 3 cardamom seeds for flavor. The trick is wash it real well, rubbing

them in between your palms, and that would remove the bitterness.

 

Melly