The agar-agar seaweed appetite suppressant

Another thing to prick the Japanese ... In Asian supermarkets, the coming of spring, entire aisles are devoted, in women's magazines tout the benefits and entrust their best recipes. What is this miracle product is called agar-agar?
Kanten Japan, agar West, this fine powder also known as E 406 is the ideal alternative to animal gelatin. This product comes in the form of a white powder, it has no taste, no smell ... 
But do not be fooled by its apparent monotony, this ingredient is quite complex. Agar-agar is indeed a mucilage (that is to say, a substance found in some plants and take ownership of the volume in contact with water and become gelatinous) obtained from several red algae.Its development is based on a series of washing and drying of algae, they are then boiled to link them. Once cooled, dried and pounded into a fine powder.

The Japanese are particularly fond of when summer arrives and the pounds are struggling to fly ... Because this product has a calorie content close to zero (exactly 0.6 cal per 100g).It is therefore the ideal partner for slimming lose weight or to make small desserts in freedom and lightness! Asians are everywhere, they use it as some Western use of apple pectin to inflate the stomach and thus stave off hunger.By adding a tablespoon of agar in their tea, their soup or rice, they arrive at full faster and thus eat less. Preparations should be consumed as soon as they are lukewarm at best to enjoy the benefits of red algae.A must for young Japanese women are the preparation of frozen transparent green tea and fruit. Almost zero calories, they make the heyday of Japan fashion girl addicted to skinny jeans.

In addition to its thinness, it can be used to avoid using animal gelatin (which is, remember, made with bone meal).Indeed, the agar is increasingly used industrially in the production of ice cream, yogurt, and even waterproofing capsules drug because of its ability gelatinization is more powerful than the gelatin of animal origin . 
Little used by Westerners, it should still be present in our kitchen, because it is a real bonus to keep in shape and line. It is indeed very rich in minerals (calcium, phosphorus, iron).The West should really get algae because their benefits are incredibly diverse. In addition, the agar is not part of these algae pronounced strong taste, it has the qualities and allows all women, diet or not, enjoy desserts that are light and delicious!How to cook?Know first that is found only in health food stores and Asian markets.The agar gel is used to give consistency or quiches, flans, etc ... without the use of animals ingredients such as eggs (perfect for vegetarians!) Or cream (perfect for losing pounds!).Proportion Level: ½ liter of liquid a teaspoon of agar, boiled ½ minutes and it is ready to be incorporated into what you want. For the fruit jellies: 1 tablespoon and a half of agar + 2 tablespoons lemon juice 100g + sugar or aspartame + 100g stewed fruit.