Agar-agar is a natural gelling agent that reduces appetite. Practical when you watch your figure. It would also help transit when he is lazy. Benefits and instructions for use.
What is agar-agar?
Agar-agar is issu of a variety of red algae of the family Gelidiaceae and Gracilariaceae. Discovered in Japan, this galactose polymer is widely used in traditional Japanese and Asian pastries. “Its origin is plant-based: agar-agar is produced from dehydration of algae“, underlines Emilie Demoly, dietitian nutritionist, expert in micronutrition, in Paris. Agar-agar is therefore a gelling product, composed of carbohydrates and agarose. It is referenced in the list of food additives under the reference E406. Her composition per 100g:
- calories: 335 kcal;
- very low glycemic index: 15;
- protein: 0.3 g;
- lipids: 0.1 g;
- carbohydrates (soluble fiber): 83.2 g;
- calcium: 500 mg;
- potassium: 13 mg;
- magnesium: 12.3 mg;
- iron: 5 mg;
- phosphorus: 8.5 mg.
“Consisting of 80% fiberit swells in the stomach, up to tripling in volume and therefore tempers the appetite.underlines Émilie Demoly.
What are its health benefits?
Agar-agar allowslighten culinary preparations, gel them and make them more compact. “It may be interesting to introduce it into the diet of overweight people for its satiating properties,” she specifies.
It can also be very interesting in vegetarian diets as a replacement for animal gelatin.
Does it have any benefits for diabetes?
Agar-agar due to its Low carbohydrate content would have an effect on blood sugar levels. It could therefore have an interesting impact for people with type 2 diabetes. To date, research is underway to demonstrate this.
Does it have benefits against cancer?
The benefit of agar-agar has not been scientifically proven against cancer. It can be a very good ally for people who have swallowing problems or swallowing problems during therapeutic treatments.
Does it have any benefits for digestion?
Agar-agar does not have specific benefits on digestion, it has a satiety effect due to its richness in fiber. It will therefore stimulate intestinal transit and act on the microbiota. “It should be avoided in people with fragile intestines. Indeed, consumed in high doses, it has a real laxative effect“, she notes.
Agar-agar should be used occasionally as a culinary aid. “It is often found in the form of flakes, filaments or powder“. It can be an interesting ingredient to replace or use less flour and/or cornstarch. “It has no taste or odor. It can be used in all types of sweet or savory preparations”, adds Émilie Demoly. There are a multitude of recipes in which agar-agar can be integrated: “You can slip a few leaves of gelatin into your mousses, flans, jellies, terrines, etc.
How much to consume per day?
Agar-agar is used in very small quantities.and not on a daily basis”, she insists. The average quantity consumed of agar-agar is 2 to 4 g/liter of liquid.
What are the dangers of agar-agar?
Consuming in high doses, agar-agar would cause flatulence and could have an impact on intestinal transit by its laxative effect.
Are there any contraindications?
There are no contraindications to the use of agar-agar, nor for children, pregnant or breastfeeding women.
Thanks to Émilie Demoly, dietitian nutritionist with expertise in micronutrition, in Paris and Yvelines.