[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

https://blackyeastbetaglucan.com/beta-glucan/ : Beta Glucan – What is Beta Glucan?

Beta glucan is a large molecule, known as polysaccharide, made up of smaller suagr molecules linked together. Since the 1960s, the body of beta glucan research has been growing with more and more emphasis on specific conditions and illnesses.
Not all beta glucans are created equal. Beta glucan from different sources have different health benefits. There are many kinds of beta glucans, such as oat beta glucan, barkey beta glucan, mushroom beta glucan, black yeast beta glucan, baker’s yeast beta glucan, etc.
Yeast beta glucan such as black yeast beta glucan is known to have the widest spectrum of health benefits, including as dietary fibre, heart health, and immune system modulator.

Thanks for taking your precious time to watch this video.

Please visit https://blackyeastbetaglucan.com/beta-glucan/ for more information and details on beta glucan.

Please also note that financial compensation may be awarded to the person making this video due to the actions or decisions you take upon watching this video.

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It’s not cold out yet, but we’ll soon be getting our soup on once Fall arrives! Here’s a great Cream of Broccoli Soup WITHOUT the Dairy.

In a large soup pot:

Saute one white or yellow onion in a little water or coconut oil, until soft.

Add in 3-5 slices garlic cloves – depends on your taste. Saute a few minutes. Watch for burning.

Add 2 heads fresh broccoli – chopped. Saute for a few minutes as you mix up the garlic and onions within pot.

Add enough water to fill up to top of the veggie OR use less if you want a very thick soup.

Add 4 tablespoons veggie broth powder.

Bring it all to a light simmer – don’t boil it to death!

Then transfer the veggies and liquid to a high speed blender. Blend until super smooth. Pour the soup back into pot (careful, it’s hot!).

Final 2 ingredients, and they are optional to mix in before you bring back to a simmer:

1/4 – 1/2 cup coconut cream (that is just the super thick creamy part at the top of a can of coconut milk – don’t use the runny water part)

2 tablespoons corn starch OR flour

Whisk that all up as you heat up.

Serve once cooled down with your favor herbs on top – I added salt, pepper, red pepper flakes and sage.