Zero Net Carb
Zero Calories
Pure Soluble Fiber
What are Konjac Foods?
How is KGM unique from other soluble fiber?
How does soluble fiber work?
Soluble Fiber Intake & Type 2 Diabetes Mellitus: The Research
Are there natural food sources of soluble fiber?
How can KGM powder be used?
Can Konjac foods be made at home?
How is Konjac pasta prepared?
Konjac Foods Recipes
Customer Testimonials
Additional sources of information
Food Regulatory Status of KGM
Konjac Foods Contact Information
Konjac glucomannan (KGM) is a water-soluble dietary fiber derived from the root of the Konjac plant. Konjac foods, made from KGM, are traditional Chinese foods with a history spanning over two thousand years. Referred to as Moyu or Juruo in China, and Konnyaku or Shirataki in Japan, Konjac foods are a popular health food in the Asian markets.
Konjac foods....
How is KGM unique from other soluble fiber?
KGM is the most viscosity soluble fiber in nature - it forms an extremely viscous
solution.
KGM has the highest molecular weight of any dietary fiber known to science -
molecular weight is between 200,000-2,000,000 Daltons.
KGM has the highest water holding capacity of any soluble fiber - up to 100
times its own water weight.
KGM can form either a reversible or a thermo-non-reversible gel.
What are the health benefits of soluble fiber?
The US Food and Drug Administration has approved food manufacturer use of the following information on product labels:
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.
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:
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每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."
Are there natural food sources of soluble fiber?
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.
Like cornstarch, but with 10 times the viscosity, KGM powder thickens sauces, gravies, puddings and pie fillings without affecting taste. In bakeries, it helps soften wheat flour and provides rich texture without adding unwanted calories, fat, or carbohydrates. KGM is easy to use, dissolving easily into hot or cold liquids.
Can Konjac foods be made at home?
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:
Ingredients
Procedure:
Pour 2 cups of cold water into a pot. Stir in a half-teaspoon of pickling lime.
Then, add 1 tablespoon of KGM 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.
How is Konjac pasta prepared?
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.
Olive Pasta with Mushrooms and Tomatoes
1/2 pound KGM 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 KGM 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 KGM 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 KGM 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 KGM 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 KGM 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 KGM 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 KGM 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 KGM 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 KGM 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
I love your line of products! I regularly use your "pastas" and am always delighted with the results. As an individual with hyperglycemia, your products have returned many of my favorite dishes to my daily menu. Cerise
I received my konjac glucomannan powder last week. Since then, I've been using it as extra fiber and also as a thickener in low carb diet recipes. A little goes a long way - it only took a 1/2 teaspoon to thicken a sauce for an entire dinner. Joy
I tried your product for the first time tonight. I made chicken tetrazzini in white wine sauce with shallots and mushrooms. I added the Konjac noodles to this. The taste was fantastic -I＊ll never look back! Belinda
I've tried the Konjac noodles. I find they pick up the taste of whatever you cook with them. I recently saut谷ed the noodles in a pan with garlic, butter, and olive oil. I then tossed in some parmesan cheese. I＊d put them with anything. Gail
I have used both Konjac and guar gum to thicken sauce. Even though they both work well, it is difficult to get the right consistency with guar gum. Konjac is easier to work with. Marselle
I used Konjac "flour" to thicken my turkey gravy for thanksgiving and it worked wonderfully. A little bit thickens a lot. It behaves similar to cornstarch, except that it thickens up cold - no heating, stirring, or waiting for it to thicken. Marla
I was interested in your product because I cannot eat too many carbohydrates. I tried it yesterday. It is extremely tasty with beef and vegetables! Marion
Last night, I used the glucomannan powder for the first time. I am very impressed! I normally use xanthan gum as a thickener, but I don't like the taste. The glucomannan has a neutral taste and it isn't slimy like the xanthan gum. I am looking forward to experimenting with it. Lana
Excellent product! I use them in a low carb Asian curry soup. Nora
The Konjac noodles take on the taste of whatever you put on them. They are a wonderful substitute for pasta and are so versatile and filling that you can put them in anything. They also have very few calories, which always helps. Cheri
Fry them with some soy sauce and you have an excellent side dish. Michael
I ate Konjac noodles this weekend with Ragu Meaty sauce 每 excellent. I've also used them as a base under stir-fried steak, onions and peppers (I poured the juice from the pan over everything). Kalish
My family has the noodles about twice a week in a stir-fry. We had them last night with marinara sauce, seafood, and a nice salad. On occasion, we substitute them for spaghetti with bolognaise and cheese sauce. For those of us who miss pasta, these noodles are a blessing. Zero carbs and heaps of fiber...just what the doctor ordered. Misty
Additional sources of information
Dietary fiber in the dietetic therapy of diabetes mellitus. Experimental data
with purified glucomannans
Riv Eur Sci Med Farmacol 1992 Nov-Dec; 14(6): 367-73
Dietary fiber and OGTT: blood sugar variations after administration of a new
purified glucomannane
Acta Biomed Ateneo Parmense 1984;55(1):5-14
Effect of Konjac fiber (glucomannan) on glucose and lipids.
Eur J Clin Nutr 1995; 49(Suppl. 3): S190每7
Benefits from supplementation of the current recommended diabetic diet with
gel fiber.
Int Clin Nutr Rev 1988;8:140每6.
The use of vegetable fibers in the treatment of pregnancy diabetes and/or excessive
weight gain during pregnancy.
Minerva Ginecol 1990; 42:271每4
Glucomannan prevents postprandial hypoglycaemia in patients with previous gastric
surgery.
Gut 1988; 29:930每4.
Dumping syndrome in children. Diagnosis and effect of glucomannan on glucose
tolerance and absorption.
Acta Paediatr Scand 1988;77:279每86.
Comparison of hypolipidemic effect of refined Konjac meal with several common
dietary fibers and their mechanisms of action.
Biomed Environ Sci 1997;10:27每37.
The effect of foods containing refined Konjac meal on human lipid metabolism.
Biomed Environ Sci 1990; 3:99每105.
For more detail about KGM related medical research, search the U.S. National
Library of Medicine.
http://www.nlm.nih.gov/
Food Regulatory Status of Konjac Glucomannan
FDA approved as Generally Recognized As Safe (GRAS) in the United States
Health Canada approved as a food ingredient in Canada
KGM powder be affirmed as GRAS for use as a food ingredient
Listed on FCC (Food chemical codex), the 4th edition 1996 USA
Approved by the EU # L295127, E-425
Listed under E425, Annex V, food additives, 1998, EU
Konjac Glucomannan Pasta Online Catalogue
Konjac Foods
355 W. Olive Ave., Suite 104
Sunnyvale, CA 94086 USA
Tel: 408-246-3605
Fax: 408-749-7079
Email: info@konjacfoods.com
Web: www.konjacfoods.com