Konjac Shirataki Oat Tiny Pasta 8.8oz ( 24 Bags)

Konjac Oat Noodles, is a patent pending new product from Konjac Foods. Konjac oat noodles have zero calories, and are made with Konjac fiber and oat fiber. Konjac fiber also contains glucomannan, which is a water soluble dietary fiber. The oat fiber ingredient is made in the USA , it is mainly a water insoluble dietary fiber. Konjac oat noodles come in a wet form and are pre-packaged in water.

Traditionally konjac noodles, also known as Shirataki noodles or Konnyaku in Japanese, have zero calories, are transparent and look similar to Chinese glass noodles, however the traditional konjac noodles have a rubbery texture and are sometimes unable to absorb all flavors.

Konjac Foods has been focusing on improving the texture of the noodles, while still maintaining its zero calories. As a result, we have found that by adding oat fiber (made in the USA) it is easier for the noodles to absorb more flavor and the texture is also less rubbery. The oat fiber was able to make the texture of the konjac noodles tamer. The only difference is that the color of these noodles are light brown (due to the oat fiber.)

Konjac Low carb Pasta

Zero Net Carb, Zero Calories, Pure Soluble Fiber

Konjac pasta was made by nature soluble fiber - Konjac glucomannan (KGM) and water, is very low carb and very low glycemic nature food, Konjac pasta can be made into many different styles and shapes such as noodles, all kinds pasta.

Konjac pasta is traditional Japanese foods called shirataki noodles or konnyaku. Konjac foods, translucent and gelatinous, have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added. Konjac foods have no flavors but absorb any they're with, like tofu will blend wonderfully and absorb flavors. They're supposed to absorb tastes of sauces as well.

Konjac foods are white in color, almost transparent and gelatinous, and package with water filled plastic bags. They consist primarily of konjac glucomannan soluble fiber, and are very low glycemic, and therefore especially good for people with diabetes.

According the medical research, Clinical Excellence for Nurse Practitioners. 2000 Sep;4(5):272-6

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."

The konjac glucomanann is the most viscosity soluble fiber in the nature.

The konjac foods are made of glucomannan soluble fiber, purified water and calcium hydroxide.

Konjac foods very much like Chinese glass noodles (cellophane or bean thread noodles) in taste and texture but they have almost no calories.

Konajc foods come in various shapes besides the noodle shape, like mini pearl pasta, flat pasta and tube pasta. Konjac foods packaging with water in plastic bag, After open the plastic bag, you need drain well the konjac pasta before cooking.

Konjac foods can be stored in room temperature with the shelf life about one year.
DONOT freeze the konjac pasta

Konjac foods 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.

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.

Research proves that the higher the viscosity of soluble fiber, the better the control of blood sugar level in patients with Type 2 diabetes:
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"

Clin Excell Nurse Pract.(September 2000; 4 (5): 272-6)

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. "

Med Hypotheses. (June 2002; (6): 487-90)

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%. "

Diabetes Care (1999 Jun v22, i6; 913-919)

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"

Diabetes Care (2000; 23: 9 - 14)

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."

Journal of the American College of Nutrition (2003, February, 22(1): 36-42)

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."