[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

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

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

https://www.nutritionforest.com/green-coffee-bean-extract.html

https://www.nutritionforest.com/

Green Coffee Bean Extract are fresh and made from coffee beans that have not been roasted. A non-stimulant dietary supplement, 100% Pure Green Coffee Bean Extract contains a very important natural active compound called Chlorogenic Acid, which works by inhibiting the release of glucose in the body. Simultaneously, it boosts the metabolism and the burning of fat. Green Coffee Extract known for its benefits may help in supporting heart health, healthy fat reduction, weight management, healthy aging, and works as a powerful antioxidant to eliminate unwanted toxins from the body.

How does it work?
Green coffee beans are coffee beans that have not yet been roasted. These coffee beans contain a higher amount of the chemical chlorogenic acid. This chemical is thought to have health benefits. For high blood pressure it might affect blood vessels so that blood pressure is reduced.

For weight loss, chlorogenic acid in green coffee is thought to affect how the body handles blood sugar and metabolism.

In 2006, a study published in BMC Complementary and Alternative Medicine examined the inhibition of fat accumulation and weight gain in mice that were given green coffee bean extract. Researchers noted that the mice had reduced visceral fat content and body weight. It was concluded that green coffee bean extract may be effective against weight gain and fat accumulation by preventing fat absorption and activating fat metabolism in the liver.

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RECIPE BELOW!
Here’s something fun to do with any leftover pumpkins… Roasted Pumpkin Soup served inside it’s shell with candied seeds on the side. This pumpkin might be the only thing that doesn’t get wasted over the holidays.
It might be a little tricky to make, but I promise it will be a treat. So watch closely!

ROASTED PUMPKIN SOUP

2 mini pumpkins
grapeseed oil (for frying)
1/2 onion, chopped
1 pc. fresh ginger, chopped
2-3 cloves of garlic, chopped
scooped out roasted pumpkin flesh
2 cups of broth
1 cup coconut milk or heavy cream
garam masala, curry powder or cayenne pepper to heat things up
4+ tsp sugar (depending on how sweet you like it)
sea salt to taste

Method
Preheat oven to 375. Rub pumpkins with oil and salt, then roast for 25-30 min. Meanwhile, fry onion, ginger & garlic in oil until browned. Add pumpkin flesh, broth & seasonings. Once the pumpkin has softened and blended with the other ingredients, take off heat. Add coconut milk or cream and blend with a hand mixer or in a blender until smooth & creamy. Pour soup into pumpkin shells and garnish with a drizzle of cream and a sprig of fresh mint.

CARNIVAL PUMPKIN SEEDS (revised from video)
*I gave them this name because they have a striking resemblance in taste and smell to the Elephant Ears you get at a carnivals.

seeds from two mini pumpkins
butter (melted on the stove)
sugar (brown or white)
cinnamon
sea salt

Method
Preheat oven to 250. Separate the seeds and give them a good rinse. Melt 3 TBS butter in a small pan on the stove. Pour seeds into the pan and mix to coat each seed. Pour buttered seeds onto a baking pan. Bake for 15 minutes. While they’re baking, combine 1/4 cup sugar with a few dashes of salt and cinnamon. Pull seeds out of the oven and sprinkle with half of the cinnamon sugar mixture. Put back in the oven for another 10 minutes. Bite into one to see if they’re done- blow on it first! They should be light and crispy, not soggy or tough. Cook 5 minutes longer, if necessary. Let the seeds cool a bit before putting them in your mouth.