Amorphophallus can control blood sugar: salad, braise, braised, rice, and steamed bread, and it will be eaten on the National Day holiday!
The konjac rhizomes can clearly reduce postprandial blood glucose and reduce blood glucose fluctuations. The genie is long and looks toxic. Now there are many kinds of konjac products on the market. How to eat it? Let's look at it first.
Konjac blood sugar lowering test
This is an experiment of Dalian Medical University. In this experiment called “A Study of Konjac's Postprandial Blood Glucose Intervention in Type 2 Diabetesâ€, it was found that the same diabetic patient first eats 100 grams of steamed bread and eats for the second time. The same weight of steamed bread and 100 grams of konjac was added. The increase in blood glucose was significantly reduced 15 minutes after the meal, and continued to 2 hours after the meal. Conclusion: Konjac has a slowing effect on the elevation of blood glucose.
The secret of konjac controlling postprandial blood sugar
More than 50% of the ingredients in konjac are glucomannan, which is a soluble dietary fiber. It absorbs water in the stomach and inflates, and the volume increase can reach more than 100 times! This substance is very viscous, forms a colloidal state in the gastrointestinal tract, delays the absorption of glucose and fat, and promotes blood sugar levels to drop.
In recent years, a number of studies have shown that glucomannan contained in konjac has a large molecular weight and can delay the absorption of glucose, effectively reducing postprandial blood glucose and reducing the burden on islet cells. Because of its strong water absorption and low calorie content, it can increase satiety and reduce hunger and weight. Therefore, it is very suitable for diabetics and obese people.
How to eat konjac
Cooking: Commercial konjac products such as konjac wire, konjac block, konjac tofu, konjac flour, suitable for a variety of cooking methods, can be fried, stewed, boiled, boiled hot pot, salad, etc., want to eat very casual.
As a staple food: konjac can also be added to the rice, the rice is crystal clear, and into the hoe, the glutinous rice dumpling is soft, the focus is to turn into an excellent sugar-control staple food, postprandial blood glucose is more stable, slowly rising or descending.
Konjac tofu
Amorphophallus tofu slices (thin cut better taste), boiled water and fish out. Put the oil and saute the ginger garlic, add red pepper, konjac stir fry, add salt, chicken powder, soy sauce, pepper oil and stir well.
Magic silk
The konjac silk is boiled in boiling water. Add sesame oil, garlic sauce, hemp sauce, salt, chicken essence, vinegar, soy sauce and sesame oil.
Konjac Skin
Carrots, radishes, and cucumbers are shredded and konjac is drizzled and put on top. Garlic crushed, add salt, vinegar, sesame oil and juice can be poured.
Konjac rice
Raw materials : Rice: konjac tofu = 2:1 ratio
Practice : Konjac bean curd cut into small pieces in advance, and stir well with rice. Discharge the rice cooker and cook it. The amount of water is slightly less than usual. The finished product, konjac rice, is commercially available. It is made by mixing rice with konjac and directly cooked in accordance with ordinary cooking methods.
Magic Head
Raw materials : 60 grams of cornmeal, 160 grams of wheat flour (standard powder), 200 grams of drinking water, 20 grams of konjac flour.
Method : 2 grams of yeast powder with warm water, wheat flour, cornmeal, konjac flour and mix well, gradually add water and into the dough, prolonged 3 to 4 hours, steamed on the pot for 20 to 30 minutes.
Konjac duck
Raw materials : Half ducks, 300 grams of konjac tofu.
Practice : konjac tofu cut into thin strips, drowning. Duck oysters, green peppers cut into pieces. Heat the pan, put in the right amount of oil, stir in the big sauce and the ginger and stir-fry. After the scent, go to the duck and stir into the simmer. Fry out most of the oil in the duck. Add the appropriate amount of bean sauce. Stir fry; stir well and then add cooking wine and a suitable amount of water to cover the lid. Bring the fire to a boil and cook for 10 minutes on low heat. Add the appropriate amount of pepper. Add green pepper and salt before cooking.
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