Agar-agar is derived from the species of red algae Gelidium amansii. Agar isn’t just used for jelly. It acts as an inert transport base for drugs and a stabiliser in cosmetics and laxatives.
Sea vegetables and algae contain nutrients such as protein and fibre. Agar-agar is made of polysaccharides—complex carbohydrates—that the body breaks down slowly, causing consistent releases of energy. Ideal types of agar-agar are a low-calorie source of fibre.
The Japanese Kanten diet consists of consuming agar-agar before each meal. Since agar-agar makes you feel fuller, you eat less. For maximum weight-loss, agar-agar is always had before a meal.
Any fibrous food will reduce appetite. So, fruits pair well with agar-agar—and no sugar is needed: agar-agar is nutritionally complete.
An incredible volume of knowledge packed into a manageable size book. Read it through and also use it as a handbook or guide. The material is heavily based on science, but presented in such a way as to function as a checklist. This book is downright fascinating, too. If you desire a longer, healthier life, this book would be a good starting point
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