Originally from Asia, konjac is a plant of the family Araceae that grows in forest areas of the continent. Very low in calories, konjac is used as appetite suppressant in some slimming programs. If a portion of starch contains more or less 200 calories, a portion of konjac contains only fifteen. In short, konjac is used as a starch but with 90% fewer calories. So inevitably, it's dreaming! It is also one of the rare foods to be able to display the mention "loss of weight", granted by the European authorities.
Konjac and its slimming virtues
Yes, but why is it called "appetite suppressant"? Rich in fiber, konjac is composed of a soluble fiber: glucomannan. In contact with a liquid, when you drink water for example, the konjac absorbs it, swelling instantly in your stomach, and giving you that feeling of satiety almost imminent. This fiber is even able to absorb up to 100 times its volume of water. After that konjac becomes a kind of viscous gel, trapping fats and sugar.
Is konjac dangerous?
If in addition to its slimming properties konjac is effective against cholesterol and to eliminate toxins, it is however advisable not to abuse it. Inflating in the stomach, it reduces the space for other foods. An excessive consumption of konjac could therefore cause a dilation of the stomach (and therefore weight gain following the cessation of consumption), as well as bloating. It is also not recommended for young children, who have a much smaller stomach than adults.
On the other hand, banned in France, konjac gummies are extremely dangerous. Inflating and hardening in the stomach, these candies have already caused some cases of death, especially in Asia where konjac is very popular.
Konjac in all its forms
At first glance, konjac comes in the form of a root. But in our plates, he knows how to be much more appetizing! After its tuber has been reduced to powder, konjac is then transformed into shirataki (a kind of vermicelli), kishimen (closer to tagliatelle) or gohan (small pearls resembling grains of rice). Finally question flavor, the konjac remains neutral, and impregnates perfectly the taste of food and spices with which it is mixed ..
When used as an appetite suppressant, konjac is consumed in capsule form. Sold in pharmacies, they must be ingested at a rate of one to two capsules (or sachets) per intake, one hour to 30 minutes before the meal, accompanied by a large glass of water, and this, one to two times a day. The advantage of the capsules is that they expand only once they have arrived in the stomach, thus avoiding any problems of obstruction.
Some recipe ideas based on konjac
Shiratakis sautéed in the Japanese style of Léa Nature
- 100g of shirataki
- 100g of chicken aiguillettes
- 1/2 box of mung bean sprouts
- 1 small white onion
- 50g of carrots
- 1 C. soup of soy sauce some sesame seeds
Cook the shiratakis 2 minutes in boiling water. In a hot wok, reduce the soy sauce before adding onions, chickens, bean sprouts and diced carrots. Finish with shiratakis and cook for a few minutes. Before serving, decorate with some sesame seeds.
Kishimen with Salmon and Lemon Fork and Bikini
- 400 g of tagliatelle from Konjac
- 4 nice slices of smoked salmon
- 120 g light cream cheese (Philadelphia Light © type)
- 4 tablespoons skim milk
- 2 tbsp. olive oil, lemon juice
- A few sprigs of fresh chives of salt and pepper
In a saucepan over very low heat, heat without boiling fresh cheese, smoked salmon cut into strips, olive oil, lemon juice and chopped chives. Add milk, salt and pepper and mix until smooth. Rinse the tagliatelle konjac with clear water and soak 1 minute in a pan of boiling water. Drain the tagliatelle and mix with the smoked salmon sauce.
