Konjac, how to use it and how to include it in your diet.
Have you ever heard of the Konjac? It is our new addition in the SHA kitchen and today we will tell you all about its benefits, how to use it and how to include it in your diet.
Konjac is the common name for what is known as Amorphophallus konjac, a plant that comes from India, which is being used increasingly more due to its medicinal properties. The most important part of this plant is the tuber that it produces, from which flour is obtained that traditionally has been used in Japan to make porridge or noodles, or as a thickening agent. However, the medicinal part is the glucomannan, a polysaccharide that is obtained from the konjac flour.
In general we use the konjac pasta because it has a satiating effect on the appetite, which means that it is an adjuvant in weight loss diets, as it reduces hunger pangs and anxiety, thanks to its capacity to absorb water and satisfy us, as well as helping to control constipation.
It is also used for problems with glycaemia, cholesterol or inflammatory bowel diseases. With regard to cases of diabetes consuming fibre throughout the day is known to control glycaemia, thus helping to avoid the “blood sugar peaks “after meals. The glucomannan works in the same way, which is why it is important to be careful if you are on medication.
It can be used like any other type of pasta in our diet. It must be washed before cooking and then the sauce that has been prepared is added or the broth, like a miso soup.
Make a nice dish of sautéed vegetables and add a few shirataki (konjac spaghetti), a simple and delicious recipe. You can also come to our Shamadi restaurant and be pampered by our chefs.