In surveys and research done in 2005, scientists from Norway have found that when there is a regular consumption of konjac, the weight loss is 0.80 kg per week, which is a remarkable result, but at the same time it is a a healthy rate of weight loss which doesn’t endanger health and avoids "Yo-yo effect ".
All this is being achieved through the influence of Konjac over hormone of hunger and appetite: ‘Ghrelin’ as it reduces it and thus ceases hunger attacks.Konjac flour is approved and recognized by European Food Safety Authority / EFSA /as an effective means for reducing weight.
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Konjac (Glucomannan) are soluble and fermentable highly viscous dietary fibers, originating from the sweet potato root also known as Amorphophallus Konjac or Amorphophallus rivieri growing in Asia.
Konjac Tuber has been used for centuries as herbal medicine and for preparation of traditional foods such as conjac royal jelly, tofu and Noodle.
The use of purified konjac flour as a stabilizer of food, jellying agent and additive has begun most recently.
Konjac is the best and most secure form of food with soluble dietary fibers with detoxifying effect that Nature provides for people . This is the ‘ food queen’ of 21 century and it is a healthy and dietary, low fat food.
Konjac is specified by the World Health Organization as one of ten most healthy foods for humans.(WHO). Konjac is praised as ‘blood cleaning agent’ ,‘stomach cleaner’, and ‘diseases of civilization rescue food for westerners’.
An old Chinese proverb says: "If you don't want to be obese you should eat Konjac; If you want to lose weight, eat Konjac; If you want to have a good stomach and good intestinal flora- eat Konjac.
Origin and ingredients
The edible part of Konjac is its underground rounded tuber. Its width is greater than 25 cm in diameter. It is cylindrical, light green, with dark purple spots and palmate compound leaf above ground. It has thick handle and grows in sparse forests. Konjac has a high content:over 45% of glucomannan, 9.7% of crude protein, 16 different kinds of amino acids - 7.8%, 7 essential amino acids - 2.5%. It contains elements such as calcium, phosphorus, iron, zinc, manganese, chromium and copper. Low in fat and high in fiber.
Benefits from a health perspective
Medical studies have shown that Konjac food are very good for health.
Here we present just a small part of their benefits:
Konjac is widely used not only in medicine but also in industry in relation to exploitation of its volatile properties. In terms of nutrition, health and medicine, Konjac is used in the following three aspects: