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Tomato Paste

Tomatoes contain a variety of human nutrition requirements, the recent study found that tomato products have anti-cancer, lowering blood pressure, blood fat, such as the rold of discase prevention, the world on more and more people are paying attention to consumption of tomato products, the demand at costant the expansion of 15% over annum growth rate. In China, because of tomato sauce eady transportation, storage, consumption of conventience, more and more domestic people enjoy eating tomato paste, tomato sauce and other tomato products.

Konjac/Shirataki

Konjac, also known as konjak, konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam, is a plant of the genus Amorphophallus. It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia.It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor. Konnyaku is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means "thread-konjac." Japanese konnyaku is made by mixing konjac flour with water and calcium hydroxide.Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called shirataki and used in foods such as sukiyaki and gyudon. Konjac is consumed in parts of China's Sichuan province; the corm is called moyu, and the jelly is called "konjac tofu"or "snow konjac". Konjac has almost 0 calories but is very high in fiber. Thus, it is often used as a diet food. It can also be used for facial massage accessories like konjac sponge which are currently popular in Asia.

Glucomannan: Glucomannan comprises 40% by dry weight of the roots, or corm, of the konjac plant. Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber, also called KGM. KGM, a high molecular polysaccharide, is formed when the residues of glucose and mannose are polymerized at the ratio of 1:1.6 by β-1.4 indican linkage. The molecular weight of KGM varied from 1,000,000 to 2,000,000 daltons according to konjac species or variety, processing method and storage time of the raw material.

How Does Konjac Glucomannan Work?

Soluble fiber is the only known food component that will lower blood cholesterol when is added to diet.

Konjac glucomannan(KGM,a high solubal fiber can help prevent sugar from rising too high after meals by keeping food in the stomach longer.Sugar is absorbed more slowly,preventing free fatty acids and triglyceridts from rising two high after meals. Free fatty acides bind to insulin receptors and prevent insulin from doing it's job of driving sugar from the bloodstream into cells.

In addition,KGM does the follwing :
  • It binds to fat in the intestines, preventing some fat absorption. It dissolves fluids in the large intestine and forms a gel that binds with bile acids in the intestines. As a result, the liver converts more cholesterol to bile acids, and blood cholesterol levels are reduced.
  • It slows digestion and the absorption of nutrients, resulting in a slow and steady release of glucose from accompanying carbohydrates.
  • It soaks up excess bile acids found in the intestinal tract - the same acids that are converted into blood cholesterol.
  • It delays stomach emptying, triggering satiety (a feeling of fullness)that can be helpful in people with type 2 (can not produce insulin or insulin resistant) diabetes trying to achieve weight loss goals.

Effect of konjac food:

Normalises Cholesterol Levels; Prevent Diabetes; Prevent high blood pressure; helps Obese People; Practically No Fat; Very Low In Calories; Full of Dietary Fiber; Rich In Minerals; Is Alkaline Food.

Sushi/Sashimi

Sushi, popular for centuries in Japan, has become immensely popular in the Western world in recent years. You may soon find yourself invited to enjoy sushi with friends at a sushi bar or restaurant. Despite the common reaction of distaste at the prospect of eating raw fish, sushi is actually a simple and delicious food that can easily be enjoyed by adults, children, vegetarians and even the extremely squeamish. Although sushi's history goes back to the 7th century which are found in China, the popular form that is served in modern sushi bars came into popularity in 1820, Tokyo. Variations of the lengthy pickling process that was the original variety of sushi were made so that sushi could be enjoyed freshly made from a portable stall. This 'fast-food' approach has resulted in Sushi Bars gaining popularity all over the world. Sushi is a very healthy meal made mostly with rice, fish and vegetables. Sushi should always be made with fresh ingredients. Not only for the safety of the eater but for the flavors. The delicate flavors of rice, vegetables and fish are enhanced with healthy soya sauce, ginger and wasabi.

What are the health benefits of sushi?

The thin, toasted seaweed sheets,called Nori, used in rolled (maki) sushi are high in Vitamin A, B-complex, Niacin and Vitamin C. It is also good for digestion.The rice used in making sushi, while not as healthy as brown rice, is still low in fat and sodium free while also being a complex carbohydrate which is needed as fuel for your body. The various fish or meats used in sushi are excellent sources of protein and minerals.Whether you're eating vegetarian sushi or it is mixed with fish, the fresh, uncooked vegetables provide the vitamins and other nutrients you look for in a healthy diet.Even the condiments served with sushi have health benefits. Soya, the main ingredient in soya sauce, has been linked to lower breast cancer and fewer menopausal symptoms in Asian cultures who use soy as a staple in their diets. Soya is a source of high quality protein, low in saturated fats and is cholesterol free. Soya sauce is high in salt although low sodium versions are also available for those who require it. Ginger, called 'gari', is often served alongside sushi and helps with digestion while also fighting bacteria. This is especially of interest to those concerned with the bacteria found in uncooked meat.Wasabi, Japanese horseradish, can also kill bacteria found in raw fish and is often provided alongside sushi servings as a garnish or is included as in nigiri sushi. If you are looking for a fast-food meal that is healthy or you just enjoy the flavors and art form of sushi, you are sure to benefit from a visit to your local sushi bar.