[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)

As summer is beginning to wind down, I’m harvesting my over abundance of lambsquarters (and wheatgrass) and am dehydrating them to make my own green powder for the winter months. Also a glimpse at my new cold frame!

Pumpkin seeds are an excellent source of zinc, magnesium, and healthy fats. And they make a great milk substitute! Watch our video to find out how to make pumpkin seed milk, with the help of Lauren Talbot, certified nutritionist and author of “Clear Skin Detox Diet,” and Erewhon.

INGREDIENTS:
3 cups filtered water
1 cup raw sprouted pumpkin seeds
1 date (optional)

RECIPE:
Combine all ingredients in a blender, and blend together. Pour into a nut milk bag, strain, and enjoy!

For More Easy Healthy Recipes visit:

https://www.youtube.com/playlist?list…

For More on Lauren, check out her website: https://theglowdetoxdiet.com/

For More on Erewhon, visit: https://www.erewhonmarket.com/

For More Beauty DIYs visit:

https://www.youtube.com/watch?v=dKrzR…

For more health tips, visit our blog: https://www.humnutrition.com/blog/

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