Konjac & Shirataki - Ultimate Health Foods (2024)

FAQs

Konjac & Shirataki - Ultimate Health Foods? ›

Konjac and shirataki are extremely low in calories (with 7 kcal per 100g) and are a source of calcium, iron and fiber. Although they are 96% water, they still fill you up, and they make a great diet food, especially when braised with seaweed or vegetables.

While the konjac noodles seem like a miracle discovery with few calories and carbohydrates, I would caution you to consume them in moderation like you would any other food.

For some, the glucomannan in shirataki noodles may cause mild digestive issues, such as loose stools, bloating, and flatulence ( 28 ). More serious side effects have also been reported, especially when shirataki noodles are consumed in large amounts.

Studies suggest that konjac may benefit gut health by improving your gut microbiome. “Konjac glucomannan doesn't break down in the stomach,” explains Culbertson. “It's a prebiotic, which means it's a food source for the healthy bacteria that live in your gut.”

Konjac is made from the bulb of the konjac plant

It has also gained popularity in the United States as a low-calorie gluten-free food. Glucomannan is a dietary fiber of konjac contained in the bulb of the konjac plant. Konjac is a processed food made from glucomannan that solidifies into jelly.

Konjac contains short-chain carbohydrates called FODMAPs. Although fermentable carbohydrate in konjac has health benefits, some people may be unable to digest it. These carbohydrates are fermented in the intestines and cause gastrointestinal problems such as gas, stomachache, and cramps.

While Konjac has documented health benefits, it is not without potential side effects. Digestive problems: Bloating, diarrhea, gas, nausea, and abdominal discomfort can occur and may be less likely by starting with small amounts to assess tolerance.

However, Shirataki noodles have very few micronutrients. It may be as beneficial as glucomannan, but it expands rapidly and may absorb up to 50 times its weight in water, which may cause discomfort.

Konjac products may have health benefits. For example, they may lower blood sugar and cholesterol levels, improve skin and gut health, help heal wounds, and promote weight loss. As with any unregulated dietary supplement, it is best to speak to a doctor before taking konjac.

Shirataki noodles are fiber-rich noodles that may have some health benefits, such as helping people maintain a moderate weight and improving digestive health. They are low in calories and carbohydrates, and free from common allergens.

Is konjac anti inflammatory? ›

Konjac contains great amounts of anti-inflammatory agents, which can help with bone and joint health. You might find a way to proper nourish your bones and a decrease in joint pain. This is especially useful for those suffering from conditions such arthritis.

The research found that long-term intake of KGM has potential benefits in reducing body weight, fat weight, and blood lipids while protecting the liver in obese mice.

Eating Konjac foods can fulfil satiety, reduce calorie intake, and help in controlling weight. Many girls consume Konjac foods to replace regular meals for losing weight. It can reduce food intake, and hence their sugar and carbohydrate intake.

Konjac, pronounced like “Cognac,” is known by any of several names, including konnyaku, voodoo lily, snake palm, elephant yam, and of course, devil's tongue. It takes its sinister nickname from the dark reddish-purple spadix that juts from the center of the plant, much like a pointy, lurid tongue.

Konjac acts as a natural laxative by increasing stool bulk and improving colonic ecology in healthy adults. Nutrition 2006;22(11-12):1112-1119. View abstract. Chen, H. L., Cheng, H. C., Wu, W. T., Liu, Y. J., and Liu, S. Y.

Raw material. Our raw material konjac is obtained from the konjac plant. However, this plant only grows in Asia and is more expensive to cultivate than wheat.

Konjac starch is gelatinous and clings to itself, which makes it ideal for forming into noodles. Shirataki noodles are unique because of the starch they contain: glucomannan. In the digestive system, glucomannan acts like a dietary fiber, which means the body does not break it down to use as energy.