Kanten: "Seaweed Booms For Dieters In Japan"

So reads the recent headline in a prestigious news journal. What was this "new diet discovery?" A centuries-old seaweed extract long used in Southeast Asia known as Kanten or Agar Agar, its common name here in the United States. Kanten is a popular gelatin ingredient used in sweet Asian desserts. Kanten is a gelatin derived from refined seaweed. It is believed to have been invented by mistake in Japan around the 17th century. When freeze-dried seaweed was boiled down and cooled, a jelly-like substance was revealed. Kanten is an alternative to animal-based gelatins. It will set and will not melt, even at room temperature.

The calorie-free ingredient is recognized as "dieter's dream" and to "help take the stress out of dieting" because of its ability to make dieters feel full-- so you simply end up eating less. However, this nutrient-rich dietary fiber may also work wonders for controlling cholesterol, blood sugar and more! Read on and find out how you can incorporate Kanten into easy, healthy, tasty recipes.

The Seaweed Extract That Cuts Appetite And More...

Kanten (Gracilaria lichenoides)  

Also Known As:  Agal Agal, Agar Agar (Indonesia, Malaysia), Ceylon Agar, Chun Chow (Sri Lanka), Dai Choy Goh (China), Gulaman (Philippines),  Kyauk Kyaw (Burma), Woon (Thailand). 

Geographical Sources: Pacific coasts of Japan, China, Sri Lanka.

History:  Like many "new herbal discoveries" here in the West, Kanten has been a staple in traditional Asian and other cultures for literally hundreds of years. The aquatic extract is a dietary fiber rich in minerals, trace minerals, and other nutrients unique to the ocean. Its therapeutic value was mentioned in such classic herbal references Mrs. Greive- A Modern Herbal and Potter's New Cyclopaedia, where it was cited for relieving constipation and as a nutritive for those recovery from chronic illness. 

As a culinary ingredient, Kanten is added to everything from soups to noodles to desserts. In fact, whether you know it or not, chances are you may have already enjoyed some form of Kanten, as it's currently used by many commercial food manufacturers as a thickener and food stabilizer in gelatin desserts, ice cream, instant puddings, and other food preparations. 

What about today?

Current Traditional Uses:  Modern research appears to have validated Kanten's traditional uses: 

• Curb The Appetite 
  Any successful weight loss program includes portion control or eating less. Kanten tricks the body into thinking it's full so you eat less because once in the stomach, the aquatic fiber expands up to 3 times its size mass. The result? The eater feels satiated and simply consumes less food. The  benefits of using Kanten in conjunction with a balanced diet for effective weight loss was revealed in a 12-week trial published in the British medical journal Diabetes, Obesity and Metabolism. Overweight participants who received a small serving of Kanten before their meal lost a significant amount of weight in comparison to the group that didn't consume Kanten. A decrease in cholesterol and blood sugar levels were also noted. 

• Promotes Regularity and Prevents Constipation
   It is a well-known fact that including fiber in the diet safely relieves constipation and promotes regularity, as evidenced by the popularity of oat bran, Psyllium, and other fiber products. Constipation occurs when waste material moves too slowly through the intestines, resulting in infrequent, hard, dry bowel movements. Kanten is a bulk forming laxative that acts like an intestinal broom, moving waste through the system. When dissolved in water, its gel-like texture increases the the water content of the stool, making it easier to pass. 

• Cholesterol & Blood Sugar Control 
  Fiber's sweeping action in the body is also the key to Kanten's helping to eliminate excess cholesterol. A report by the American Diabetic Association also notes that fiber can affect blood sugar levels by delaying glucose absorption, thereby reducing the body's insulin requirements. 

Now that you know what Kanten does, how do you use it? In a variety of easy, delicious ways of course! 

Culinary Use: Natural Kanten is flavorless and is commonly used as a gelling agent hence it's other name, Japanese Gelatin. It is the preferred choice for many vegetarians because it serves as an effective alternative to animal-based gelatin and is used in many egg-less baking recipes. A little goes a long way too- Kanten sets stronger than gelatin and does not even require refrigeration to set! It's still recommended though that dishes gelled with Kanten be kept in the refrigerator because of its high protein content.

Try the following tempting, really easy recipe ideas:

Plain Fruit Jelly

17 fl oz sweet fruit juice 

2 heaped teaspoon Kanten Powder

Heat fruit juice until boiling. Add Kanten and allow to cook for 2-3 minutes. Pour into a jelly mold and allow to set in the fridge overnight. 

Strawberry Kanten

Strawberry Kanten is a fruity, refreshing treat anytime, but especially on a warm summer day. Kanten is a jello-like dish made with a seaweed product (also called agar agar), instead of animal-derived gelatin. This recipe features strawberries, which are tasty, healthy, and readily available in most food stores and markets.

Strawberries are high in vitamin C and supply folate and potassium. Like other berries, they contain phytochemicals, which function as potent antioxidants. Antioxidants bind to free radicals, thereby preventing disease and slowing the aging process.

Serves 6

1 quart apple juice

1/4 cup Kanten (agar) powder

1 pint berries (your choice: strawberries, blueberries, raspberries, boysenberries, or mixed berries)

2 tablespoons maple syrup, optional

1. Place the Kanten and one pint of apple juice in a saucepan and allow to soak for 10 - 15 minutes.

2. Wash berries.

3. Puree the berries with the remaining apple juice and maple syrup, if desired, in a blender. Set aside.

4. Bring Kanten-apple juice mixture to a boil then turn down heat and simmer, stirring frequently, until all kanten is dissolved.

5. When all the kanten is dissolved, allow the juice mixture to cool slightly, and then pour it into the blender with the pureed berries. Blend briefly to combine.

6. Pour contents of blender into a medium-sized glass baking dish or individual parfait cups and allow to cool in the refrigerator until the kanten sets up.

To serve:

If kanten was chilled in a baking dish, cut into portion-sized squares. Garnish with additional berries and whipped tofu product or nut creme.

Whipped Cream 
For really firm whipped cream topping or filling that will not separate

1 cup whipping cream

2 tablespoons confectioner's sugar

1 teaspoon Kanten Powder

Whip whipping cream until almost ready. Add confectioner's sugar and Kanten powder. Continue whipping until stiff peaks form.  

Egg-less Recipe Ideas

For recipes that call for egg whites: For each egg white, dissolve 1 tablespoon plain Kanten powder in 1 tablespoon water. Whip, chill and whip again.

If using egg for leavening: 1/4 teaspoon Kanten powder, 1/4 cup lukewarm water and 1 teaspoon low sodium baking powder. Whisk all ingredients together well before adding to recipe. 

Go online and discover a host of delicious Kanten recipes from the common to the exotic. Just follow these simple Kanten guidelines: 

• If the recipe calls for Kanten flakes you can substitute powder (one teaspoon powder equals one tablespoon flakes).

• More acidic foods, such as citrus fruits may require higher amounts; cooked fruit can be substituted.

• To determine the gelling ability, test a small amount on a cold saucer- it should set in 20-30 seconds, if not you may need more powder, if too firm- add more liquid.

Cautions and Warnings: TAKING THIS PRODUCT WITHOUT ADEQUATE FLUID MAY CAUSE IT TO SWELL AND BLOCK YOUR THROAT OR ESOPHAGUS AND MAY CAUSE CHOKING. DO NOT TAKE THIS PRODUCT IF YOU HAVE DIFFICULTY SWALLOWING.