Konjac in the mannan anhydride on the metabolism of cancer cells has a significant inhibitory effect, as well as some of the dietary fiber contained therein will also stimulate the body to produce a substance that kills cancer cells. Konjac whole plant is poisonous, to the tuber for the most, can not be eaten raw, need to be processed before eating. Poisoning tongue, throat burning, itching, swelling. Folk with vinegar and ginger juice a little, internal or containing cough, can be rescued.
Konjac is cold, pungent, poisonous, with blood stasis, detoxification and elimination of swelling, laxative and phlegm; in addition to lowering blood pressure and lowering blood sugar, pharyngeal swelling, and even calcium, detoxification and beauty and other effects. Grind taro taste delicious, pleasant taste, with lowering blood pressure, blood fat, blood sugar, dispersal of toxins, beauty, pulse, laxative, appetizer, weight loss and fitness and other effects. Grind taro whole plant is poisonous, can not be eaten raw, need to be processed to eat, each time to eat 80 grams is appropriate. The general population can be eaten, especially diabetics and obese ideal food.
The popularity of konjac has to be attributed to the glucomannan component, it is a water-soluble dietary fiber, with high water absorption, high expansion characteristics. Modern medical research that the pharmacological effects of konjac, mainly in the konjac glucomannan peculiar physiological effects. It is very rich in nutrition, contains a variety of vitamins and potassium, phosphorus, selenium and other mineral elements, also contains human needs of the konjac polysaccharide, and has a low-calorie, low-fat and high-fiber characteristics. Konjac is poisonous, what people can not eat. In our south after concocting several processes into konjac tofu, what people can eat.
Sweeteners instead of sugar, whole fruits instead of sweet drinks, nuts instead of processed meat, whole grains instead of refined rice, konjac so-called "diet food" idea is also rely on the alternative rather than eat as much as possible. Some can be fermented by microorganisms in the large intestine to produce short-chain fatty acids, but the energy is very small and negligible. Eating konjac regularly has many health benefits and can prevent obesity. Konjac's scientific name is Konjac, originating in China, and then spread to Japan, loved by the Japanese people, until now is also still the most popular Japanese folk elegant food.