Almost unknown in the West, japanese konjac is a treasure for the silhouette of Asians. To test absolutely to regain weight loss without suffering from hunger!
What is konjac?
Konjac is a root vegetable (more exactly) a rhizome that grows in Asian forests (Japan, Vietnam, China, and South Korea). It can weigh 3-4 kg (for 25 cm in diameter). From this rhizome, flour is extracted, then mixed with water (enriched with calcium) to form an elastic paste, konnyaku. Endowed with a neutral taste, it is then passed in a press to flatten it and obtain pasta, to then cook as it pleases.
Is konjac useful for weight loss?
It is very low in calories (less than 10 kcal / 100g), easy to cook, and tremendously satietogenic because rich in fiber (2 to 3 g per 100 g) water-soluble, which absorb water, thus taking volume in the stomach for long-lasting satiety! You can mix it with absolutely anything, and thus 'inflate' its portion (and satiate) without increasing the caloric balance: ideal for big fork strokes, for those who are always hungry, and those who suffer from cravings quickly after meals...
What are the benefits of konjac?
It is rich in calcium (more than cabbages), potassium, does not contain gluten, and it naturally contains ceramides, which participate in the hydration, beauty and youth of the skin! In addition, the fibers of konjac are soft and will gently cleanse the intestines in irritating them: konjac was once called 'the broom of the stomach' because it captures toxins (always thanks to fiber) and evacuates them with stool. It will thus improve transit but without violence... It is also established that it has positive effects against diabetes and hypercholesterolemia, and facilitates the development of good bacteria in the intestinal flora.
What are the different varieties of konjac for weight loss?
Depending on the shaping of the initial dough (konnyaku), there are several different products:
Shirataki (a kind of fine clear spaghetti),
Kishimen (a little wider, crunchier, and requiring more chewing),
Gohan, pearls that look like translucent rice.
You can use all three as pasta: they simply give volume to any dish (vegetables, fish or meat), without adding calories... And as their taste is neutral, we can afford everything!
Where to buy konjac?
It is found in trays in some 'classic' supermarkets, often in the department of dietary or exotic products, as well as in Japanese grocery stores (including on the Internet). Always choose it of Japanese origin (its manufacture is rigorously controlled), and organic. Do not be surprised if it is slightly brown (in this case, the root of the envelope was used for manufacturing), or if it gives off a very slight fishy smell: nothing abnormal, it disappears when rinsing (essential step). Just scald them for a few minutes (after rinsing, therefore), then add them, drained, to any dish at the end of cooking: they are already cooked.
What recipes can help you lose weight in low konjac?
As you see fit! Simply like pasta or rice: with vegetables, sauce, herbs, meat, fish or shrimp... No obligation to cook them 'Asian' if you do not appreciate exotic flavors, as long as you give them flavor. Count about 150 g of pasta per serving.
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