Guest guest Posted November 23, 2009 Report Share Posted November 23, 2009 Has anyone heard of konjac flour? See the link to the article below. http://www.associatedcontent.com/article/994512/konjac_flour_the_new_low_carb_sa\ uce.html?cat=51 It's being touted as the new low carb flour, supposedly great for those with celiac disease and /or sensitivity to gluten. Supposedly it's carb free and calorie free. I'm wondering what it's based on. Thanks, Jill UC 2004 SCD 5/07 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2009 Report Share Posted November 23, 2009 konjac flour is comprised of Glucomannan Gum which is a short chain polysaccharide. jena Has anyone heard of konjac flour? See the link to the article below.http://www.associatedcontent.com/article/994512/konjac_flour_the_new_low_carb_sauce.html?cat=51 It's being touted as the new low carb flour, supposedly great for those with celiac disease and /or sensitivity to gluten. Supposedly it's carb free and calorie free. I'm wondering what it's based on. Thanks,JillUC 2004SCD 5/07 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2009 Report Share Posted November 23, 2009 At 06:57 PM 11/23/2009, you wrote: Has anyone heard of konjac flour? See the link to the article below. http://www.associatedcontent.com/article/994512/konjac_flour_the_new_low_carb_sauce.html?cat=51 It's being touted as the new low carb flour, supposedly great for those with celiac disease and /or sensitivity to gluten. Supposedly it's carb free and calorie free. I'm wondering what it's based on. Jill, " Gluten-free " does not make it SCD-legal. http://www.konnyaku.com/e_data/konjac2.html Konjac flour consists mainly of a hydrocolloidal polysaccharide, glucomannan. Glucomannan is composed of glucose and mannose subunits :inked with B-1 ,4 linkage at a molar ratio of i .O:1 .6. It is a slightly branched polysaccharide having a molecular weight of 200,000 to 2,000,000 daltons. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average. every 9 to 19 sugar units. In general, the konjac tuber is ground and milled, and its impurities are separated by either mechanical separation, water Wash, or aqueous ethanol wash to produce konjac flour. All processes are similar and result in a flour that is enriched in glucomannan and meets the specification listed in the Food Chemicals Codex. Sorry, not SCD-legal. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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