Konjac Noodles

Originally developed in Asia, these noodles have recently come to the attention of people around the world. Because these noodles are almost totally of a very beneficial type of fiber and have no ""bad"" carbohydrates they are an excellent substitute for starchy noodles. Derived from the root of a plant (Amorphophallus Konjac, or a few other closely-related species) grown in various parts of Asia, also known as glucomannan, which contains more than 16 types of amino acids but is a low-carb, low-fat, high-fiber food.

Benefits

The other health benefit is that Konjac foods are an ideal food when it comes to satiety (feeling full). Glucomannan will increase up to 200 times of its original volume after absorbing water. This leads to the sensation of feeling full after consuming Konjac based foods. Konjac noodles can play a role in blood sugar control, as well as supplementing calcium, improve cholesterol and weight loss. They also contribute to daily fiber intake and can be used in any pasta recipe.

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