Konjac Root Powder... Why You Should Use It!

We use konjac root powder in our recovery shakes to thicken them up and in our protein pancakes to make a lower carb version. It's tasteless and very filling. Konjac is great to add to your diet especially when you're leaning out.  We like to buy it on www.netrition.com as that's the cheapest price we've found so far. Here is some info from Netrition.com about konjac...

Konjac Glucomannan powder is a pure soluble fiber with no protein, no fat, no sugar, no starch, it is also gluten free and wheat free.

Research proves that the higher the viscosity of soluble fiber, the better the control of blood sugar levels in patients with Type 2 diabetes. The konjac Glucomannann is the most viscous soluble fiber in nature.

The most popular food thickener is the starch type thickener, such as cornstarch. Konjac glucomannan is a natural, odorless soluble fiber that is found in the konjac plant. The konjac Glucomannan is the most viscous food gum in nature. It has about ten times the viscosity than cornstarch. Konjac glucomannan is also called konjac flour or konjac gum. Unlike cornstarch, konjac powder is soluble fiber, which does not contain starch and sugar, it does not have calories.

Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) until smooth, then add this mixture to the food that you want thickened. If you add konjac powder directly to your food you will end up with a lumpy mess. Konjac powder can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.

If you have not used konjac powder as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.