Konjac is a plant of the Araceae family and has people who should avoid it and health benefits

Konjac is a beneficial alkaline food. For people who eat too much animal-based acidic food, eating konjac alongside it can achieve a balance of food acid and alkali, which is beneficial to human health. So what is konjac? Who cannot eat konjac? What are its effects and functions?

What is konjac?

A perennial herbaceous plant of the genus Amorphophallus in the Araceae family, it was also called yao yu in ancient China, and is also known as juruo (jǔ ruò), moyu, ruotou, guiyu, huagenglian, and huzhang. It is mainly produced in the tropical and subtropical regions of the Eastern Hemisphere, and China is one of its places of origin. It is distributed in the mountainous areas of Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan, China, and other provinces. There are many kinds of konjac. According to statistics, there are more than 260 varieties in the world, and 21 species have been recorded in China, of which 9 are endemic to China. The whole konjac plant is toxic, with the tuber being the most toxic. It cannot be eaten raw and must be processed before consumption.

Morphological characteristics of konjac

The underground tuber of konjac is oblate, large, with a thick cylindrical leaf stalk, light green, with dark purple spots, and palmately compound leaves, white inside. The plant height is about 40-70 cm, with a corm underground. One plant produces only one leaf, a pinnately compound leaf. The leaf stalk is thick and long like a stem. The flowers are purplish red and have a peculiar odor. The underground corm is round.

Effects and functions of konjac

1. Detoxification and bowel movement

Konjac is cold in nature. It can promote blood circulation and remove blood stasis, detoxify and reduce swelling, and relax the intestines and promote bowel movement. The dietary fiber in konjac can promote gastrointestinal peristalsis, clear fat accumulation in the intestines, cause toxic substances to be excreted from the body, moisten the intestines and promote bowel movement, detoxify, and cleanse the stomach.

2. Lowering lipids and blood sugar

The glucomannan in konjac can prevent the body from digesting and absorbing cholesterol, thereby producing a good blood lipid-lowering effect; and the large amount of water-soluble fiber contained in konjac can absorb sugars when it enters the stomach, directly enter the small intestine, inhibit sugar absorption in the small intestine, effectively lower postprandial blood sugar, thereby reducing the burden on the pancreas, keeping the sugar metabolism of diabetic patients in a virtuous cycle, and maintaining blood sugar levels within a certain range.

3. Anti-cancer and cancer prevention

Konjac has the laudatory name of “magic anti-cancer garment”. It contains a gel-like chemical substance with the magical power of resisting and preventing cancer. After this gel substance enters the human body, it can form a translucent magic garment, attach to the intestinal wall, block various harmful substances, and play a role in resisting and preventing cancer.

4. Preservation and antibacterial effect

Konjac contains a natural antibiotic. In foods made with konjac refined powder and other raw materials, konjac can form an antibacterial film on the food surface, prevent bacterial contamination, extend storage time, and play a role in preservation and antibacterial protection.

5. Lowering cholesterol

Konjac glucomannan can effectively inhibit the absorption of cholesterol, bile acids, and other fat-decomposing substances by the small intestine, promote the excretion of fat from the body, reduce total triglycerides and cholesterol in serum, prevent arteriosclerosis, and prevent and treat cardiovascular and cerebrovascular diseases.

6. Promoting blood circulation, removing blood stasis, and relieving pain

Konjac has a warming effect. It is pungent and warm in nature and flavor, and has the effect of promoting blood circulation and preventing bruising and swelling. In ancient folk remedies, konjac was made into material for warming cloths to treat stomach pain and shoulder soreness. Wrap steamed konjac with a towel and place it on the affected area to relieve pain.

7. Satisfying hunger and aiding weight loss

Konjac is a low-calorie food. The glucomannan it contains absorbs water and expands, and can increase to 30-100 times its original volume, thus producing a feeling of fullness after eating. It can be used to treat diabetes and is also an ideal weight-loss food.

8. Cleaning the stomach wall

Konjac contains a large amount of soluble plant fiber, promotes gastrointestinal peristalsis, can reduce the retention time of harmful substances in the gastrointestinal tract and gallbladder, effectively protect the gastric mucosa, and clean the stomach wall.

9. Calcium supplementation

100 grams of natural konjac food contains about 43 mg of calcium. More importantly, the calcium component it contains is very easily dissolved and absorbed by the human body. This calcium-rich excellent product should also be a first choice for calcium supplementation.

10. Improving immunity

Konjac can improve the body's immunity. The mannan anhydride it contains has an interfering effect on the metabolism of cancer cells, and the excellent dietary fiber it contains can stimulate the body to produce a substance that kills cancer cells.

Dietary contraindications for konjac

1. Who cannot eat konjac?

People with skin diseases should eat it cautiously.

2. Suitable people for konjac

The general population can eat it, and it is especially an ideal food for diabetic patients and obese people.

3. Dietary contraindications for konjac

1. Raw konjac is toxic and must be boiled for more than 3 hours before it can be eaten.

2. People with indigestion should not eat too much at one time.

3. People with skin diseases should eat less.

4. Konjac is cold in nature, so people with symptoms of typhoid cold should eat less.