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Agar-Agar is a great helper in the hard work of weight loss.
Agar-agar is a neutral jelly that is obtained from red and brown algae. And the most interesting thing is that in our country it is used mainly in confectionery products - for the manufacture of marmalade, marshmallow, jelly, ice cream.
For the first time, the interesting properties of agar-agar were noticed in the East - in Malaysia and Japan. At first, they feasted on jelly from the brown algae themselves, and only then they guessed that when evaporating algae, you can get a pure substance without color and smell. And even then they began to prepare delicacies from it in the form of jelly, but it is clear that without algae as such. It has been noted that such food helps to improve health.
In Europe, agar-agar was first used for scientific purposes – it was an excellent neutral medium for growing bacteria. Moreover, according to legend, the properties of agar-agar German microbiologist Walter Hesse (he was the first to use agar-agar as a special medium) learned from his wife, who made fruit jelly on it.
Today, agar-agar is known as a plant substitute for gelatin, on its basis sweets and dietary products are made, it is recommended for cleansing the body and weight correction.
Agar is also represented in DGF in the line of gelling textures. Detailed information about the product on the pages of the Internet resource dgficc.com and by phone +38 044 2000409.
Useful properties
Agar-agar is a powder or thin plates that swell very quickly in warm water. There are two varieties of agar-agar: the highest variety - white, slightly grayish or yellowish shades, the first variety has a rather rich yellow color.
Good news for those who want to lose weight: agar-agar is not absorbed by the body, thanks to coarse fibers, it passes through the digestive system in transit, along the way capturing harmful intestinal microflora. It stimulates intestinal peristalsis and is an excellent probiotic: its neutral environment in the intestine becomes the basis for the growth of beneficial microorganisms. Also, agar-agar will help cleanse the liver of excess bile and harmful compounds, relieves inflammation, and the unique substance fucoidan helps prevent breast cancer.
In sweets, agar is good because, unlike gelatin, it does not add calories and undesirable taste. If you overdo it with gelatin, its meat taste will be felt quite strongly. In addition, the gelling properties of agar are better than that of gelatin: it freezes faster, it does not need to be thoroughly mixed.
Agar absorbs almost all the properties of algae from which it is made: it has a lot of iodine, iron, calcium, magnesium. These properties of agar raise immunity and have a positive effect on the thyroid gland, so it is widely used for medical purposes.
The use of agar-agar will help in the difficult matter of losing weight. It causes a feeling of satiety and helps perfectly at the stage of losing weight. Here is an example menu: mashed soups, fruit desserts without added sugar, bays based on lean meat - all these delicious dishes contain few calories and stimulate metabolism. In addition, agar solution can be used as a snack, adding only fruit juice to it.
Interesting facts
Bird’s milk is made on agar-agar, so as not to overshadow the delicate taste of soufflé with an extraneous taste that gives gelatin.
At the beginning of the XX century in the Black Sea near the coast of Crimea discovered a huge field of algae Phyllophora and mined agar-agar for the CIS industry from there. But in the last 40 years, the Black Sea has become much dirtier and the seemingly endless field has simply disappeared.
In Malaysia, the birthplace of agar, plates from it are added to many dishes - this helps not to eat too much.
Source
Source: /users/559
For the first time, the interesting properties of agar-agar were noticed in the East - in Malaysia and Japan. At first, they feasted on jelly from the brown algae themselves, and only then they guessed that when evaporating algae, you can get a pure substance without color and smell. And even then they began to prepare delicacies from it in the form of jelly, but it is clear that without algae as such. It has been noted that such food helps to improve health.
In Europe, agar-agar was first used for scientific purposes – it was an excellent neutral medium for growing bacteria. Moreover, according to legend, the properties of agar-agar German microbiologist Walter Hesse (he was the first to use agar-agar as a special medium) learned from his wife, who made fruit jelly on it.
Today, agar-agar is known as a plant substitute for gelatin, on its basis sweets and dietary products are made, it is recommended for cleansing the body and weight correction.
Agar is also represented in DGF in the line of gelling textures. Detailed information about the product on the pages of the Internet resource dgficc.com and by phone +38 044 2000409.
Useful properties
Agar-agar is a powder or thin plates that swell very quickly in warm water. There are two varieties of agar-agar: the highest variety - white, slightly grayish or yellowish shades, the first variety has a rather rich yellow color.
Good news for those who want to lose weight: agar-agar is not absorbed by the body, thanks to coarse fibers, it passes through the digestive system in transit, along the way capturing harmful intestinal microflora. It stimulates intestinal peristalsis and is an excellent probiotic: its neutral environment in the intestine becomes the basis for the growth of beneficial microorganisms. Also, agar-agar will help cleanse the liver of excess bile and harmful compounds, relieves inflammation, and the unique substance fucoidan helps prevent breast cancer.
In sweets, agar is good because, unlike gelatin, it does not add calories and undesirable taste. If you overdo it with gelatin, its meat taste will be felt quite strongly. In addition, the gelling properties of agar are better than that of gelatin: it freezes faster, it does not need to be thoroughly mixed.
Agar absorbs almost all the properties of algae from which it is made: it has a lot of iodine, iron, calcium, magnesium. These properties of agar raise immunity and have a positive effect on the thyroid gland, so it is widely used for medical purposes.
The use of agar-agar will help in the difficult matter of losing weight. It causes a feeling of satiety and helps perfectly at the stage of losing weight. Here is an example menu: mashed soups, fruit desserts without added sugar, bays based on lean meat - all these delicious dishes contain few calories and stimulate metabolism. In addition, agar solution can be used as a snack, adding only fruit juice to it.
Interesting facts
Bird’s milk is made on agar-agar, so as not to overshadow the delicate taste of soufflé with an extraneous taste that gives gelatin.
At the beginning of the XX century in the Black Sea near the coast of Crimea discovered a huge field of algae Phyllophora and mined agar-agar for the CIS industry from there. But in the last 40 years, the Black Sea has become much dirtier and the seemingly endless field has simply disappeared.
In Malaysia, the birthplace of agar, plates from it are added to many dishes - this helps not to eat too much.
Source
Source: /users/559
