[Inoa Latina] Amorphophallus konjac

[Plant Source] mai Kina

[Nā kikoʻī] Glucomannan85%-90%

[Hōʻike] ʻO ka pauka keʻokeʻo a i ʻole ka ʻula

Māhele Mea kanu i hoʻohana ʻia: Root

[Nui ʻāpana] 120 Mesh

[Nalo ma ka maloʻo] ≤10.0%

[Mea Kaumaha] ≤10PPM

[Storage] E kūʻai ma kahi maloʻo a maloʻo, e mālama i ka mālamalama pololei a me ka wela.

24 Mahina

[Package] Hoʻopili ʻia i loko o nā pahu pahu pepa a me ʻelua ʻeke plastik i loko.

[Kapaona paona] 25kgs/pahu

[Hoʻolauna]

ʻO Konjac kahi mea kanu i loaʻa ma Kina, Iapana a me Indonesia. He ʻāpana ka mea kanu o ka genus Amorphophallus. ʻO ka maʻamau, ulu ia ma nā wahi mahana o Asia.

ʻO ka unuhi o ke kumu Konjac i kapa ʻia ʻo Glucomannan. ʻO Glucomannan kahi mea e like me ka fiber i hoʻohana mau ʻia i nā ʻano meaʻai, akā i kēia manawa ua hoʻohana ʻia ia ma ke ʻano he ala ʻē aʻe o ka pohō kaumaha. Me kēia pōmaikaʻi, loaʻa ka konjac extract i nā pono ʻē aʻe no ke koena o ke kino.

ʻO ka mea nui o ka konjac gum maoli he konjac hou, e ulu ana i ka ululāʻau puʻupaʻa ma Hubei. Hoʻohana mākou i ke ala holomua e hoʻopau i ka KGM, aminophenol, Ca, Fe, Se i maikaʻi no ke olakino. ʻIke ʻia ʻo Konjac ʻo "ka ʻehiku meaʻai no ke kanaka".

ʻO Konjac Gum me kona mana paʻa wai kūikawā, kūpaʻa, emulsibility, waiwai mānoanoa, waiwai hoʻokuʻu a me ka pono gel hiki ke hoʻohana pono ʻia i ka ʻoihana meaʻai.

[Hana Nui]

1. Hiki iā ia ke hōʻemi i ka glycemia postprandial, ke koko cholesterol a me ke koko.

2. Hiki iā ia ke hoʻomalu i ka makemake a hoʻemi i ke kaumaha o ke kino.

3. Hiki ke hoʻonui i ka ʻike insulin.
4. Hiki iā ia ke hoʻomalu i ka insulin resistant syndrome a me ka maʻi diabetesII.
5. Hiki ke hōʻemi i ka maʻi puʻuwai.

[Pono]

1) Gelatinizer (jelly, pudding, Cheese, candy palupalu, jam);

2) Stabilizer(ʻiʻo, pia);

3) Kiʻiʻoniʻoni Mamua (capsule, preservative)

4) Mea mālama wai ( Baked Foodstuff );

5) Mānoanoa (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food meaʻai);

6) Adherence agent(Surimi);

7) Foam Stabilizer (ka ailika, ka ʻaila, ka pia)

He moʻolelo maʻamau kēia, ʻaʻole na ka lehulehu wale nō e huikau
ʻAʻole ʻike nui nā mea lapaʻau e pili ana iā ia ...

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Hoʻolaha i kahi manaʻo hou i ke ola a hoʻolaha i nā "pono ​​holoholona" ma o ka animation!

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【Reference】
Ua lawa anei ka protein me ka ʻai ʻole i ka ʻiʻo? https://www.twvns.org/info/faq/25-2008-08-20-03-38-47
E hoʻohuli i kou mau manaʻo! ʻIke maoli ʻoe i ka ʻai ʻana i ka protein? : www.twvns.org/info/faq/266-2015-06-17-09-32-20
E haʻi iaʻu no ke aha ʻoe e ʻai ai i ka soya no ka gout: www.twvns.org/info/faq/213-2015-04-17-07-41-12
ʻAʻole hiki ke ʻai i ka soybeans inā loaʻa iā ʻoe ka maʻi maʻi umauma? https://youtu.be/ie3pVBvnIEM

1. Pono ka protein i kēlā me kēia lā:

https://www.nationalacademies.org/hmd/~/media/Files/Activity%20Files/Nutrition/DRIs/DRI_Macronutrients.pdf

2. Nā pōmaikaʻi o ka pī (ka pale ʻana i ka maʻi, nā meaʻai):
Messina V. Nā meaʻai a me nā pono olakino o nā pī maloʻo. Am J Clin Nutr. 2014 Jul;100 Suppl 1:437S-42S. doi: 10.3945/ajcn.113.071472. Epub 2014 Mei 28.

3. Hiki iā ʻoe ke ʻai i ka pī inā he gout kou:
Teng GG, Pan A, Yuan JM, Koh WP. Nā Puna Meaʻai o ka Protein a me ka Risk of Incident Gout in the Singapore Chinese Health Study. ʻO Rheumatol ka maʻi ʻeha. 2015 Iulai;67(7):1933-42. doi: 10.1002/art.39115.

4. Haʻawina Gout ʻAmelika:
ʻO Choi HK, Atkinson K, Karlson EW, Willett W, Curhan G. ʻO nā meaʻai momona purine, waiu a me ka protein, a me ka pilikia o ka gout i nā kāne. N Engl J Med. 2004 Mar 11;350(11):1093-103.
Messina M, Messina VL, Chan P. Soyfoods, hyperuricemia a me ka gout: he loiloi o ka epidemiologic and clinical data. Asia Pac J Clin Nutr. 2011;20(3):347-58.Nānā.

5. Ke aʻo ʻana i ka gout Iapana:
ʻO Yamakita J, Yamamoto T, Moriwaki Y, Takahashi S, Tsutsumi Z, Higashino K. Ka hopena o ka Tofu (bean curd) ingestion a me ka uric acid metabolism i nā mea olakino a me ka gouty. Adv Exp Med Biol. 1998;431:839-42.

6. Ka noiʻi ʻana i ka maʻi maʻi umauma:
Caan BJ, Natarajan L, Parker B et al. (2011) Ka ʻai ʻana i ka meaʻai soy a me ka wānana maʻi maʻi umauma. ʻO ka maʻi maʻi maʻi maʻi, biomarkers & prevention: kahi paʻi ʻana o ka American Association for Cancer Research, i kākoʻo ʻia e ka American Society of Preventive Oncology 20, 854-858.

Doyle C, Kushi LH, Byers T et al. (2006) ʻO ka meaʻai a me ka hana kino i ka wā a ma hope o ka mālama ʻana i ka maʻi maʻi: he alakaʻi alakaʻi no ka American Cancer Society no nā koho ʻike. CA: he puke pai maʻi 'aʻai no nā kauka 56, 323-353.
Guha N, Kwan ML, Quesenberry CP, Jr. et al. (2009) Soy isoflavones a me ka pilikia o ka maʻi 'aʻai hou i loko o ka cohort o ka umauma maʻi 'aʻai ola: ka Life After Cancer Epidemiology study. Ka noiʻi a me ka mālama ʻana i ka maʻi maʻi umauma 118, 395-405.

Hsieh CY, Santell RC, Haslam SZ et al. (1998) Nā hopena Estrogenic o genistein i ka ulu ʻana o ka estrogen receptor-positive human breast cancer (MCF-7) nā mea i loko o ka vitro a me ka vivo. Ka noiʻi maʻi maʻi 58, 3833-3838.
Rock CL, Doyle C, Demark-Wahnefried W et al. (2012) Nā alakaʻi no ka meaʻai a me ka hana kino no ka poʻe ola maʻi kanesa. CA: he puke pai maʻi 'aʻai no nā kauka 62, 243-274.

Setchell KD, Brown NM, Zhao X et al. (2011) Soy isoflavone phase II metabolism ʻokoʻa ma waena o nā rodents a me nā kānaka: nā hopena no ka hopena i ka pilikia o ka maʻi maʻi umauma. ʻO ka puke pai ʻAmelika no ka meaʻai olakino 94, 1284-1294.
Shu XO, Zheng Y, Cai H et al. (2009) Ka ʻai ʻana i ka meaʻai soy a me ke ola maʻi maʻi umauma. Jama 302, 2437-2443.

7. E ʻai i ka meaʻai meaʻai no ka mālama ʻana i ka ikehu a hoʻemi i ka hoʻokuʻu kalapona.
Ruini LF, Ciati R, Pratesi CA, Marino M, Principato L, Vannuzzi E. Ke hana nei i nā meaʻai olakino a hoʻomau: ʻO ka "Double Pyramid Model" i hoʻomohala ʻia e ka Barilla Center for Food and Nutrition to Raise Awareness about the Environmental and Nutritional Impact of Nā meaʻai. Nutr Mua. 2015 Mei 4;29.