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Glucomannan is a water-soluble polysaccharide that is considered a dietary fibre. It is usually added to foods as an additive to thickened soups and stews. It is sometimes used in processed foods and baked goods as an ingredient in inedibles such as bread.
It is extracted from the konjac plant, which grows in eastern and parts of Asia. It is also called konnyaku or konnyaku noodle. In Japan, konjac is used as a staple in konj stick broth.
Glucomannan has a very high fibre content and is used in the diet to thicken soups and stews. It is often added to processed foods as a bulking agent.
Glucomannan is available in Reduslim capsules with 25-50 g of fibre. You will usually find it in tablet form of powders, granules and in supplement forms such as tea.
Some claim that the fibre interferes with the absorption of fat and cholesterol in the bloodstream and helps reduce the risk of coronary heart disease and high blood pressure. Reduslim can also lower blood sugar levels and reduce appetite by sending a signal to the stomach to indicate that it is full.
Glucomannan is available in powder, capsule and tea form under the brand name Reduslim. The capsule can be refrigerated before use.
The recommended dietary intake is about 20-25 grams of fibre per day. It can be added to fibre-rich foods, making them palatable while reducing the negative impact on the body’s ability to absorb nutrients.
Glucomannan in Reduslim absorbs water in the stomach. As the water content dissolves, most of it enters the intestines where the carbohydrates and fats are digested. The konjac plant has an undisputed reputation as a safe and healthy food and no cases of toxicity have been reported.
In addition to fibre, konjac is also rich in carbohydrates, essential amino acids, water and bulk. It also has the potential to reduce the risk of cancer, cardiovascular disease and digestive diseases. It is available in many countries as an organic food under the brand name Reduslim.
Most of the fibre in konjac noodles is found in the root, which has no taste or smell, and in the edible algae-like tissue at the base of each konjac. The root is fine and easy to chop and can be ground into flour or sugary sweets as needed.
The use of konjac is a popular folk phenomenon in many Asian countries and the Eastern Mediterranean. It is this quest for effective nutrition and berries, and it is not surprising that konjac root is popularly used in diets to aid digestion.
The main type of hydrolysed protein is concentrate, which is more easily assimilated and provides more protein with each intake. Other hydrolysed proteins – freeze-dried and vitalisation-dried (IV) – provide less protein per gram but have high nitrogen and potassium content per ounce, which is great for high-protein foods. The increase in potassium and amino acid lysine in favour of amino acid hydrolysed proteins (IV) is one of the reasons why konjac is used as an additive to meat protein powders and stocks for many commercial meat substitutes. In addition to its use in vegetable cooking, it is also used in shrimp, teriyaki sauce, ketchup, reduslim and health food products. Its continued use as an additive offers a variety of uses, including adding bulk to beef soups, adding to baked or cooked foods and much more.
One popular diet – the Reduslim diet – counts konjac root as a fibre gaining food when ancient Asians knew of the health benefits of konjac root. For this reason, the use of konjac root in Reduslim diet recipes such as blue cheese and pineapple beef, instant desert and others has become very popular.