The Glucomannan it is a water-soluble fiber which is valuable for weight control.
This root, widely used in Japan in traditional cuisine, is exploited in the West in the field of food supplementation.
We decided to talk about it by addressing the theme of cholesterol because, even if it acts differently than the better known Red rice, however, plays a valuable role. The Glucomannan in fact, once in the stomach, it increases in volume and forms a jelly-like mass that limits the absorption of carbohydrates and consequently it intervenes on the metabolism of cholesterol , in which carbohydrates play a basic role.
OTHER PROPERTIES OF GLUCOMANNAN
- Adjuvant during low-calorie diets , in fact, increasing in volume generates a sense of satiety.
- Modulates the absorption of nutrients.
- It is indicated in case of mild constipation in that facilitates intestinal motility .
GLUCOMANNAN IN THE KITCHEN
This dietary fiber is widely exploited in the West where it is used, starting from flour, for the preparation of various dishes. Particularly known are the Shirataki , delicious "spaghetti" that are eaten both dry and in broth.
On the web there are several recipes to learn how to make them at home, the preparation does not require particular skills and above all the Konjac Shirataki have important qualities: they are free of calories , carbohydrates And gluten !
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