Konjac Shirataki Oat Angel Hair Pasta - 8.8oz ( 24 Bags)
Konjac Oat Angel Hair Pasta
Konjac Oat Angel Hair Pasta are made by the mixture of konjac flour and oat fibre. Konjac Oat Angel Hair Pasta have no any calorie, and are made specific blend of konjac fibre and oat fibre complex. Konjac fiber contains glucomannan, which are water soluble dietary fiber derived from the konjac root. Traditionally konjac noodles or pasta, also known as Shirataki noodles or Konnyaku in Japanese, have zero calories, are transparent and look similar to Chinese glass noodles.
Oat fiber is only the insoluble fiber (lignin, cellulose and hemicellulose)- it’s made from grinding the non-digestible oat hull. When you eat oats fiber it decreases cholesterol absorption in the intestinal tract. Oat fiber is capable of absorbing a lot of liquid and since oat fiber doesn’t break down in the digestive track it also helps to prevent constipation by bulking up the stool.
Konjac Oat Angel Hair Pasta come in a wet form and are pre-packaged in water. Within two main ingredients konjac fiber and oat fiber, Konjac oat noodles as part of an overall healthy diet. The possible health benefits include reducing the risk of coronary artery disease, lowering levels of cholesterol, and reducing one's risk of colorectal cancer, prevent diabetes, help for losing weight etc.
Processing Tips
Konjac noodles packed with water in plastic bag, After open the plastic bag, you need drain well the konjac pasta before cooking. Konjac Vegetarian Shrimp is kinds of instant foods, you can toss it with sauce like vinegar, soy sauce, pepper, onion or garlic or any flavors your favored, then just eat it in cold. You can also boil or cook the konjac pasta with other vegetable, meat or seafood, with any flavor you favored. Konjac foods can be stored in room temperature with the shelf life about one year. DONOT freeze the konjac pasta.
Cooking Tips
Dip in water or steam about 3-5 minutes and then cook in the way you like. You can add various vegetables and meat which ever you like, it can be fried, baked, stewed, braised and also used as a cold dressing with a sauce.
Health Benefits of Konjac Oat Angel Hair Pasta
- Coronary Artery Disease: Eating Konjac Oat Angel Hair Pasta reduces cholesterol problem and all types of cardiovascular risk. A study titled published in the American Journal of Lifestyle Medicine, found that eating foods rich in oat may help reduce the risk of coronary heart disease.
- Digestion and Obesity: Eating Konjac Oat Angel Hair Pasta appears to help reduce hunger and increase feelings of fullness. Researchers suggest potential health effects ranging from improved immune health to reducing risk for obesity and chronic disease.
- Weight Management: By replacing higher calorie ingredients, Konjac Oat Angel Hair Pasta may help reduce calorie intake; it may also increase satiety. It can be a powerful weight loss tool. Their viscous fiber delays stomach emptying, so you stay full longer and end up eating less.
- Blood Cholesterol Reduction: The fiber in Konjac Oat Angel Hair Pasta also lowers blood cholesterol and contributes to maintaining healthy blood cholesterol levels within the normal range. Combined with a healthy diet, beta-glucan and glucomannan can help lower blood levels of so-called "bad" cholesterol, diminishing the risk of heart disease.
- Prebiotic Benefit: The fiber in konjac oat noodles act as a "prebiotic" that encourages the growth of healthy, flourishing populations of beneficial bacteria in the gut.
- Relieve Constipation: Glucomannan has been shown to be an effective treatment for constipation. Many people have chronic constipation or infrequent bowel movements that are difficult to pass. konjac oat noodles increased bowel movement frequency, levels of beneficial gut bacteria and short-chain fatty acid production.
Glucomannan in Konjac Oat Angel Hair Pasta has been also shown to help lower blood sugar levels in people with diabetes and insulin resistance. Because viscous fiber of glucomannan delays the stomach’s natural emptying process, which leads to more gradual sugar absorption and lower blood sugar levels after meals.
EFSA Approved the Health Claim of Konjac Glucomannan
Konjac Oat Angel Hair Pasta
Konjac noodles are made from glucomannan fiber that comes from the root of the konjac plant. In 2010, European Food Safety Authority (EFSA) approved the health claim 'Reduction of body weight' and 'Maintenance of normal blood cholesterol concentration for konjac glucomannan. Glucomannan has an approved health claim from the EFSA for Weight loss in the context of an energy restricted diet. The beneficial effect is obtained with a daily intake of 3g of glucomannan in three doses of 1g each, together with 1-2 glasses of water, before meals and in the context of an energy-restricted diet. The positive opinion of EFSA on claim relative to glucomannan effect on reduction of body weight. Indeed, this opinion is supported by 9 clinical studies. These studies are all good quality, randomized, double-blind, placebo controlled. EFSA brings one more piece of evidence with the Keithley and Swanson study (2005) which informs about mechanism of action of glucomannan.
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to konjac mannan (glucomannan) and reduction of body weight (ID 854, 1556, 3725), reduction of post-prandial glycaemic responses (ID 1559), maintenance of normal blood glucose concentrations (ID 835, 3724), maintenance of normal (fasting) blood concentrations of triglycerides (ID 3217), maintenance of normal blood cholesterol concentrations (ID 3100, 3217), maintenance of normal bowel function (ID 834, 1557, 3901) and decreasing potentially pathogenic intestinal microorganisms (ID 1558) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2010;8(10):1798. [27 pp.]. Keithley J and Swanson B. Glucomannan and obesity: a critical review. Alternative Therapies in Health and Medicine. 2005;11:30-34.
How They Are Packaged:
Konjac noodles come wet and are packed in little water. You must rinse the konjac noodles with water and then they are ready to eat.
How the Konjac Oat Noodles Taste:
Konjac Oat Noodles don't have a real taste of their own. Although in some cases, when you first open the bag you will notice a slightly fishy odor, but this can be easily washed off. Simply drain and rinse the noodles with cold water and repeat, after a short period of boiling, do a quick rinse with hot water and the smell will be completely gone.
Konjac Oat Noodles are a unique type of pasta, made by blending the konjac fiber and oat fiber flour, and unlike regular pasta, it is calorie free.
When compared to the traditional Konjac Shirataki noodles, Konjac oat pasta looks more like regular noodles with a light brown color (due to the oat fiber), it can easily absorb flavors, and has a less rubbery texture. It's a USA patent pending new food by Konjac Foods.
Konjac Oat Noodles are calorie free, they are easy to cook, simply rinse and drain them, then you may add them to your favorite recipe, either cold or hot.
Made with oat fiber and Konjac (glucomannan) fiber, the Konjac oat noodles contains both soluble fiber Konjac glucomannan and insoluble fiber oat fiber. The oat fiber is zero calories and you can add Konjac oat noodles to your favorite recipes that normally call for pasta.
The New England Journal of Medicine (May 11, 2000. v342: 1392-1398)
Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus.
"A high intake of dietary fiber, particularly of the soluble type, above the level recommended by the ADA, improves glycemic control, decreases hyperinsulinemia, and lowers plasma lipid concentrations in patients with type 2 diabetes"
Dietary fiber and type 2 diabetes.
"Water-soluble fiber appears to have a greater potential to reduce postprandial blood glucose, insulin, and serum lipid levels than insoluble fiber. Viscosity of the dietary fiber is important; the greater the viscosity, the greater the effect. "
Glucomannan minimizes the postprandial insulin surge: a potential adjuvant for hepatothermic therapy.
"Glucomannan (GM) is differentiated from other soluble fibers by the extraordinarily high viscosity of GM solutions. Administration of 4-5g of GM with meals, blended into fluid or mixed with food, can slow carbohydrate absorption and dampen the postprandial insulin response by up to 50%. "
Konjac-mannan (glucomannan) improves glycemia and other associated risk factors for coronary heart disease in type 2 diabetes. A randomized controlled metabolic trial.
"KJM fiber added to conventional treatment may ameliorate glycemic control, blood lipid profile, and SBP in high-risk diabetic individuals, possibly improving the effectiveness of conventional treatment in type 2 diabetes"
Beneficial effects of viscous dietary fiber from Konjac-mannan in subjects with the insulin resistance syndrome: results of a controlled metabolic trial.
"A diet rich in high-viscosity KJM improves glycemic control and lipid profile, suggesting a therapeutic potential in the treatment of the insulin resistance syndrome."
Konjac supplement alleviated hypercholesterolemia and hyperglycemia in type 2 diabetic subjects--a randomized double-blind trial.
"The KGM supplement improved blood lipid levels by enhancing fecal excretion of neutral sterol and bile acid and alleviated the elevated glucose levels in diabetic subjects. KGM could be an adjunct for the treatment of hyperlipidemic diabetic subjects."
Konjac Foods Recipes
Olive Pasta with Mushrooms and Tomatoes
1/2 pound Konjac Glucomannan pasta
1/4 pound mushrooms, sliced
1/2 cup halved cherry tomatoes
1/2 cup pitted ripe olives
1 tablespoon parsley
1/2 teaspoon dry basil
Drain and rinse Konjac pasta with cold water and drain again. Place into a large bowl. Add mushrooms, cherry tomatoes, olives, parsley and basil; toss gently, season with salt and pepper to taste. Serving Size: 2
Classic Spiced Konjac Pasta
1/2 pound Konjac Glucomannan pasta
1 tablespoon vinegar
1/2 cup sliced celery
1/2 tablespoon prepared mustard
1/2cup chopped red pepper
1/2 teaspoons salt
1/8 cup chopped onion
1/8 teaspoon pepper
In a large bowl, stir vinegar, mustard, salt and pepper until smooth. Add Konjac pasta, celery, green pepper and onion. Toss to coat well. Refrigerate covered for at least two hours to blend flavors. Serving Size: 2
Vegetable Konjac Pasta
1/2 pound Konjac Glucomannan pasta
1/2 cup chopped onions
1 medium chopped tomato
1/4 cup chopped bell pepper
1/8 cup olive oil
1/8 cup lemon juice
1 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon salt
Gently mix all ingredients in a large mixing bowl. Refrigerate until cold, allowing the mixture to set for an hour before serving to enhance the flavor before serving. Serving Size: 1
Pepper Konjac Pasta
1 pound Konjac Glucomannan pasta
1 hard boiled egg, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
2 fresh tomatoes, chopped
4 tablespoon olive oil
4 tablespoon vinegar
Drain and rinse the Konjac pasta well. Add the oil and vinegar, mixing well. Add all other ingredients and mix well. Then salt and pepper to taste. Serving Size: 1
Olive Konjac Pasta
1/2 pound Konjac Glucomannan pasta
1 1/2 tablespoons olive oil
1 tablespoon wine vinegar
4 or 5 olives -- pitted and quartered
1/2 teaspoon dried oregano
Freshly ground pepper -- to taste
Drain and rinse Konjac pasta with cold water. Transfer to a mixing bowl and toss immediately with the olive oil. Add vinegar and toss again. Add the olives, oregano, and pepper. Toss again. Serving Size: 2
Italian Konjac Pasta
1 pound Konjac Glucomannan pasta
1/2 teaspoon olive oil
1/2 cucumber, diced
1/2 bell pepper, chopped
1 whole tomatoes, diced
9oz can tomato sauce
4oz Italian dressing
Drain and rinse Konjac pasta with cold water, then drain and add olive oil. Add remaining ingredients. Add onion and red wine vinegar to taste. Serving Size: 2
Konjac Garlic Pasta
1/2 pound Konjac Glucomannan pasta
4 large tomatoes, quartered
1 red bell pepper, sliced
8 black olives
4 tablespoon olive oil
2 tablespoon white vinegar
2 garlic cloves, chopped
Drain & rinse Konjac pasta under cold water. Set aside. In a large bowl, mix together the Konjac pasta, bell pepper, tomatoes, and beans; add the olives & capers. Mix the oil, vinegar, garlic, salt & pepper. Pour over the Konjac pasta and salt & pepper to taste. Toss well just before serving. Serving Size: 4
Konjac Pasta Primavera
1/2 pound Konjac Glucomannan pasta
2 cups broccoli florets
1 cups sliced carrots
1 cups cherry tomatoes, quartered
1/4 cups sliced red onions
8oz ranch dressing
Drain and rinse Konjac pasta. Add vegetables and dressing to the pasta. Refrigerate several hours before serving. Serving Size: 1
Balsamic Konjac Pasta
1 pound Konjac Glucomannan pasta
1 cup peeled & chopped tomatoes
2 teaspoon balsamic vinegar
1/4 cup minced red onions
2 teaspoon olive oil
2 tablespoons minced fresh basil
1/8 teaspoons ground black pepper
2 garlic cloves, minced
Drain and rinse Konjac pasta with cold water, drain again. Combine all ingredients in a glass bowl. Cover & let stand at room temperature for 1 hour. Fold in the Konjac pasta just before serving. Serving Size: 4
Konjac Pasta with Peppers
1 pound Konjac Glucomannan pasta
4 tomatoes, chopped
1 green pepper, cubed
1 yellow pepper, cubed
1/2 hot pepper, chopped
3 tablespoons olive oil
3 tablespoon red wine vinegar
1 clove garlic, minced
2 tablespoons chopped parsley
1 tablespoon chili powder
2 tablespoons sunflower seeds
Drain and rinse Konjac pasta with cold water, and drain again Combine vegetables in large bowl. Combine oil, vinegar, garlic, parsley, chili powder, salt & pepper to taste. Pour over vegetable mixture. Stir in Konjac pasta, sprinkle with sunflower seeds and toss. Chill. Serving Size: 1
