Konjac is native to eastern Asia. The plant itself goes by several names, including snake plant and voodoo lily. It bears a distinctive flower that smells like carrion. Glucomannan flour comes from the root of the plant, which can reach a size of up to 50 pounds. Konjac flour also serves as a thickening agent for food. 

Unlike some healthy foods, ZERO Noodles do not contain a wide range of nutrients but they still offer some health benefits:

WEIGHT MANAGEMENT - Although there are no studies specifically targeting ZERO Noodles, high-fibre foods are helpful when it comes to weight control. Because fibre is filling, you may feel satisfied longer and eat less. Those on a ketogenic diet may enjoy ZERO Noodles as a replacement for high-carb food. An investigation of glucomannan, the flour used in ZERO Noodles, found that it helped with weight management. The best results, however, came from combining glucomannan with a healthy diet and exercise.

DIABETES CONTROL - The soluble fibre in ZERO Noodles can slow down the rate at which the body absorbs carbohydrates. This can help people with diabetes avoid blood sugar spikes. Studies have shown that glucomannan, the konjac flour in shirataki noodles, helps those with diabetes. People with diabetes should talk to their doctor before using glucomannan, as it could affect their medication.

COLON HEALTH - Fibre in the diet contributes to good health by reducing constipation. It improves general bowel function, which reduces your risk of haemorrhoids, diverticulitis, and colorectal cancer.  The fibre in ZERO Noodles  is soluble fibre, which acts as a prebiotic, promoting the growth of healthy bacteria in the colon. 

NUTRITION - Because ZERO Noodles are just fibre and water, they do not contain any vitamins or minerals. They do, however, have some food value: 100 grams of ZERO Noodles contains: Calories: 5 Protein: 1 gram Fat: 0.5 gram Carbohydrates: 1 gram Fibre: 6 grams Sugar: 0.5 grams

THINGS TO WATCH OUT FOR - If you are unused to consuming a lot of fibre, you may experience some gas, bloating, or loose stool after you eat ZERO Noodles,. Usually, as you transition to a higher fibre regimen, these symptoms will improve. 

HOW TO PREPARE ZERO NOODLES - ZERO Noodles, come in four shapes, such as noodles, fettuccine, rice and lasagne style.

Drain the water and rinse them well. After draining the noodles, some cooks like to dry roast them in the pan to remove some of the water content and firm them up.

Because ZERO Noodles, have little nutritional value, it's important to pair them with other ingredients that pack a nutrient-dense punch. You can substitute them for pasta in almost any recipe. They work well in Asian and Italian recipes. Here are some ideas to try:

Serve them curry, instead of rice for a lower-calorie dish.

Use them in classic miso soup.

Serve them with puttanesca sauce.

Make a cold pasta salad with veggies, noodles, and your favourite dressing.

Use them in a healthy bowl with shredded carrots, red bell peppers, and edamame.

Substitute them for the rice noodles normally used in Pho.

Our products are available in noodles, fettuccine, rice and lasagna style. SHOP NOW

  

ZERO Glucomannan - an Effective Weight Loss Supplement

Weight loss is not always easy, and long-term success requires dedication and perseverance. Countless supplements and diet plans are marketed as effective weight loss strategies, claiming to make things easier. One of them is called glucomannan, a natural dietary fibre promoted as an effective weight-loss supplement.

WHAT IS GLUCOMANNAN? - Glucomannan is a water-soluble dietary fibre, extracted from the roots of the elephant yam. It has gained considerable attention as a weight loss supplement.

HOW DOES IT AID WEIGHT LOSS? - Glucomannan is a water-soluble dietary fibre. Like other soluble fibres, it’s believed it promotes weight loss in several ways:

• Mixed with water, glucomannan expands and can absorb up to 50 times its weight and contributes to feelings of fullness by taking up space in your stomach and reducing food intake at a subsequent meal. 
• It delays stomach emptying, contributing to increased satiety.
• It reduces the absorption of protein and fat.
• It feeds the friendly bacteria in your intestine, which turn it into short-chain fatty acids like butyrate, shown to protect against fat gain in some animal studies. Feeding your gut bacteria may also have other benefits. Some studies have shown a correlation between altered gut bacteria and body weight.
• Glucomannan differs from most other soluble fibres, as it’s exceptionally viscous, making it particularly effective for weight loss.

For weight loss, take a dosage of 1 gram, 3 times per day, before a meal.

OTHER HEALTH BENEFITS - Glucomannan can improve several important heart disease risk factors, including total cholesterol, “bad” LDL cholesterol, triglycerides and fasting blood sugar.

SIDE EFFECTS - Glucomannan is well tolerated and generally considered safe. However, if glucomannan expands before reaching the stomach, it may cause choking or blockage of the throat and oesophagus, the tube that moves food from your mouth to your stomach. To prevent this, it should be washed down with 1–2 glasses of water or another liquid.

Some people may experience mild side effects, such as bloating, flatulence, soft stools or diarrhoea, but these negative effects are uncommon.

Glucomannan can also reduce the absorption of oral medications like sulfonylurea, a diabetes drug. This can be avoided by taking the medication at least four hours after or one hour before ingesting glucomannan.

Our certified organic Glucomannan is available in packets of 100gr (100 serves) for $21.95. SHOP NOW

  

History of Konjac Foods

Referred to as Konnyaku in Japanese, konjac foods are a dietary staple in Japan. However, when it was initially introduced about 500 – 800 years ago, it was considered a delicacy and only available to the royal family in Japan. It is widely believed to be first introduced by China as a medicinal food that was eaten for therapeutic reasons by Buddhist monks.

It wasn’t until about 100 years ago that konjac became available to everyone in Japan, and since then it has grown into one of the most popular types of food in the country. It is available in many different forms, with various types of noodles being the most common way konjac foods are consumed.

Today, konjac foods are a staple in Japan with entire grocery store aisles dedicated to it . Konjac foods are also popular in many Asian countries.

Generally the Konjac plant is grown on steep mountainous regions with warm weather at altitudes of 800 to 1,500 meters (2,400 to 4,500 feet). A typical harvest yields around 1000kg per hectare after 3-5 years of growth. Konjac plants are mainly produced in the tropical and subtropical zones of the Eastern Hemisphere. 

The edible part of the konjac plant is the root. It resembles an oval shaped yam potato or taro, and it mainly consists of fibre with very little starch.

Konjac is the only plant which can produce massive amounts of glucomannan fibre. When the Konjac root is dried approximately 40% to 60% of the dried powder is glucomannan fibre.

The main constituent of the Konjac plant is the glucomannan fibre. The amount of glucomannan fibre reaches its maximum after three years of growth. To become edible, the root of the konjac is dried and milled into a fine powder, creating konjac flour also called glucomannan – the main ingredient of ZERO Noodles .

With minimal calories and high dietary fibre content, food made with glucomannan flour are the perfect alternative to high calorie starches.

Created by an Australian Naturopath, our products are made by the highest grade certified organic glucomannan fibre, . SHOP NOW