Information About Konjac Root

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Overview

Konjac root, a plant of the genus Amorphophallus, is a perennial derived from the Japanese konjac trees. The root contains a water-soluble dietary fiber known as glucomannan that has been touted for its numerous health benefits. Konjac root is a staple food of Japan.

Uses

Konjac root is mostly used as a dietary supplement for weight loss and control of diabetes. It has been used in traditional Asian food dishes for centuries.

Identification

Konjac root has long been recognized by Asians as a safe food source. It has now received safe status (GRAS) in the United States and "novel" food status in Canada.

Features

Konjac can swell up to seventeen times its original volume when placed in water. This zero calorie root makes a convenient and effective source of dietary fiber.

Prevention/Solution

A study conducted by Dr. Petra Becker of Wageningen University and Research Centre in the Netherlands reveals that konjac gum may offer protection against varying strains of E. coli and Salmonella bacteria.

Warning

Konjac root must be taken with plenty of water to prevent choking. High doses of the fiber glucomannan may cause diarrhea and excess gas in some individuals.

References

Society of Chemical Industry
Swedish Medical Center: Glucomannan
Journal of the American College of Nutrition: Konjac-Mannan and American Ginsing

Who Can Help

American Heart Association: Following a Healthy Eating Plan
Healing Therapies: Nutritional and Botanical Approaches to Diabetes
Viable Herbal Solution: Konjac Root

Keywords: Konjac root, uses for glucomannan, ways to lose weight, fiber rich foods

About this Author

Loraine Degraff has been a writer and educator since 1999. She recently began focusing on topics pertaining to health and environmental issues. She is published in "Healthy Life Place" and "Humdinger" and also writes for Suite101. Degraff holds a Master's degree in Communications Design from Pratt Institute.

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