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Old 09-05-2014, 10:08 AM   #1
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Who still uses Glucomannan or Psyillium Husks?

I am just getting back into the swing of good DDs again and it struck me that I seldom hear people mention Gluc Pudding or using Psyllium as hunger deterrents.

They were all the rage here at one time. I have never bought the Glucomannan but I do use Psyillium husk in the capsule form. I take two or three with a long drink if I feel hungry. I find it really helps and they keep everything 'moving along' nicely too .

Anyone else doing this?

Could help some of those struggling with hunger pangs, I hope so.
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Old 09-05-2014, 11:02 AM   #2
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I have a big container of Gluc that I bought when I started JUDDDing, and I've only used it a couple of times. I also have a big container of Xanthum Gum I bought over a decade ago when I started Atkins. Hmmm...I see a pattern emerging.

I should probably throw out the Xanthum and start using the Gluc. Thanks for the reminder!
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Old 09-05-2014, 11:06 AM   #3
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Everyone was using it when I started. It wasn't easy to find in the UK and I had some husks in the house from my strict Atkins days.

They are a very useful tool. I keep some in a little pill box in my handbag and if I feel uncomfortable when I am out I simply need to find some water.
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Old 09-05-2014, 11:30 AM   #4
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I kind of wish I had gotten the capsules. Mine is just straight powder. I was going to use it as a thickener instead of flour, but never really did. I suppose I could mix a little in with my "dirt" in the mornings and just drink it down. Not very portable though, for out and abouts.
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Old 09-05-2014, 12:39 PM   #5
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Just saw this thread. I was about to post a new thread about it. I was shopping on Netrition and thought about ordering the powder. I remember people mentioning making pudding. Was wondering how to use it and which is the best choice. There are two powders to choose from. Didn't notice pills.
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Old 09-05-2014, 12:57 PM   #6
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Found this thread. It may be helpful. Glucomannan Recipes
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Old 09-05-2014, 01:12 PM   #7
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Sorry, I wasn't clear, I use Psyllium husk capsules. Not the Gluc.
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Old 09-05-2014, 01:49 PM   #8
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I never use it anymore. It was helpful in the beginning though, before natural appetite suppression happened.

I had the capsules first - found them at my local pharmacy. Then I got the powder. I only used the powder every once in a while to thicken broth. I didn't like the gluc puddings. Blech.

I'd suggest getting capsules first. You can take them as capsules, or just open them up and use the powder inside. That's a good baseline to see if it's worth it to buy the powder.
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Old 09-05-2014, 01:50 PM   #9
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Yes, I agree Dawn. I don't like those textures at all.
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Old 09-05-2014, 02:41 PM   #10
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Great idea. I think I'll try it. I found the capsules on Netrition.
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Old 09-05-2014, 03:04 PM   #11
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Wonderful Netrition.
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Old 09-05-2014, 03:49 PM   #12
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I still make unsweetened almond milk shakes thickened with glucomannan approx. x1 a week - by and large tho', I've replaced glucpud with Total/Fage 0% FatFree Greek yoghurt. I sometimes thicken my night time SF squash (it's a diluted fruit cordial drink in the UK) with psyllium if I think my digestive systems needs a little assistance.

As well as using them in home-made noodles, I use both glucomannan and psyliium in things that I bake for neighbours and to give some body to vegetable crackers that I make in the dehydrator.
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Old 09-05-2014, 04:32 PM   #13
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Slow, will you please give us the recipe for the almond shake. I may like to try it.
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Old 09-05-2014, 06:36 PM   #14
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Basic recipe: Unsweetened almond milk alone, or mixed half and half with unsweetened light coconut milk (about 225ml of each which is possibly about 6-8 fl oz) and about 1/2-2/3rd tsp of glucomannan powder (it thickens quite a bit on standing so this is very much a matter of preference). DH and I then split this between us.

The flavour: a mix of defatted cocoa powder with whichever SF syrup flavours I have and the whole is thoroughly blended.

Or I add a mix of orgeat, flower waters, and other flavour drops.

A thinner version of this glucomannan chocolate pudding works well as a shake.

A blend of the almond milk with PB2 is good, particularly with some SF French Vanilla Syrup or a little banana syrup (or half of a frozen banana, if you can spare the calories).

Several posts with variations and recipes: Down Days recipes ONLY
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Old 09-05-2014, 08:33 PM   #15
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I haven't used my gluc powder in ages. I don't like the consistency that much. There was one pumpkin shake that I really did like, but now I would need to search the threads for it. It was pumpkin purée, gluc power, SF flavored syrup and I don't know what else. Someone may find it by searching the above if interested.
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Old 09-06-2014, 02:08 AM   #16
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Thanks, SS. I'll try it when my gluc comes.
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Old 09-15-2014, 07:15 PM   #17
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I still use gluc. Of course, I was away from JUDDD for 2 years - won't let THAT happen again! Anyway, when I left gluc was big. Everyone was talking about making their own shirataki noodles.

I just buy them now. They're quick and easy. I find that "quick and easy" is one of the selling points of DDs. Don't get me wrong....love to cook! Well, sometimes. I also occasionally use the powder for thickening. Again, sometimes.

And there are some recipes for shakes on the DD sticky that I'd like to try. They just use a very small amount to thicken them.
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Old 09-16-2014, 10:20 AM   #18
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I have some gluc and some egg white powder that I recently have been experimenting with. I'm trying to recreate a really good very low calorie OMM for down days using Ouiz's Flour Mix recipe. So far, mine have come out pretty blah and dry. I really wish I could hit the right combo.

As for the gluc pudding. I agree...blech!
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Old 09-16-2014, 10:31 AM   #19
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Laurie,

I'll be looking forward to a successful result.

I wonder if using a liquid such as EggStirs would make it less dry?

Eggstirs per .5c is 60 calories, 0 fat; 2 carbs and 12 g protein.
Or
EggMakers per .5c is 67 calories, 0 fat, 0 carbs and 13 g protein.
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Old 09-16-2014, 11:11 AM   #20
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Gracie, I would assume that the liquid ingredients would serve to reconstitute the egg enough that it would have the same texture. I'm guessing it's the lack of fat that's the problem. Of course, when you add fat, you add a lot of calories, so it's kind of a catch 22. I'll keep you posted, though.
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Old 09-18-2014, 07:07 PM   #21
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I still use gluc in my oat groats or oat bran when I have that for breakfast. Helps keep me full until after lunchtime. I don't make anything with it just use a t in my hot cereal.
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Old 09-19-2014, 11:18 PM   #22
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Almost every day I make a strawberry smoothie, thickened with gluc. It's very tasty and makes me full for a long time. I think this adds up to only about 50 calories:

1/2 C SF vanilla almond milk
1/2 C water
5 frozen strawberries
2 Tbsp SF Davince syrup, vanilla or strawberry or whatever you like
1 tsp. glucomannan

I also toss in some chia seeds, my spirulina powder...you can also add spinach.
The longer you let it set, the thicker it gets. I like it thick as it makes me feel like I'm really eating something!
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Old 09-20-2014, 08:33 AM   #23
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Sounds delicious JulieC.
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Old 09-23-2014, 09:39 AM   #24
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I tried gluc a couple times, I think in pudding, but the texture really threw me off. I think it tasted good though. hard to remember. I can't do the texture of shiritake noodles.

I used to take psyllium capsules and that worked amazing for keeping me full, however if I used it every DD, my stomach KILLED me, like it was ripping me apart. So I stopped.
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Old 09-23-2014, 09:42 AM   #25
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what about oat fiber? I bought some a while back and never was able to get a good OMM out of it. was VERY dry.
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Old 11-01-2014, 12:28 PM   #26
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I only use Psyllium and always in capsule form.

They are standing me in great stead as I punch firmly into WLM once more.
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Old 11-02-2014, 09:55 AM   #27
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I use psyllium (Trader Joe's) powder for the fiber. I make a cocktail out of 4-C Totally Light s.f. cranberry/pom mix (made up) say 8 oz., 1T psyllium, MSM, magnesium and vitamin c (all powders) it is a start to the day for me and the MSM helps with joint issues, mag (a lot of us are deficient) and we know about the C. I built up to 4 grams of MSM twice a day and it is extremely helpful for the joints and was an aid while I recently recovered from TKR. Oh, and I heat the "juice" for about a minute and then mix everything together, the heat helps it all dissolve. It is so much tastier than plain water and any type of drink mix will work or juice if one does juice.

I use gluc for making my low carb fudge popsicles, but chia seeds for a delicious pudding, it tastes a little like tapioca, if you like that texture.

I like using all powders because I already take quite a few supplements/vitamins.

Last edited by Catalinagal; 11-02-2014 at 09:56 AM..
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Old 11-03-2014, 07:28 AM   #28
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Getting back into JUDDD after lapsing <ahem> I am finding the psyllium powder in water very helpful in keeping me feel full on DDs. I use to take the capsules, just decided to try powder for now.

I like a little gluc in chicken broth during the winter on DDs too... again - filling.
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Old 11-10-2014, 09:54 AM   #29
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I'm thinking of trying it again. FYI, Amorphophallus konjac, which you can look up on wikipedia, is the source for glucomannan and shiritaki...and a very annoyingly over-advertised weight loss pill sold on late-night TV. But it also has a very long history in Chinese herbal medicine, and proven benefits to intestinal flora...though it's easy to overdo!!
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Old 11-10-2014, 12:06 PM   #30
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Quote:
Originally Posted by grannysmith View Post
I'm thinking of trying it again. FYI, Amorphophallus konjac, which you can look up on wikipedia, is the source for glucomannan and shiritaki...and a very annoyingly over-advertised weight loss pill sold on late-night TV. But it also has a very long history in Chinese herbal medicine, and proven benefits to intestinal flora...though it's easy to overdo!!
When I first started using the konjac shirataki rice/noodles products I had more than the recommended amount....yes....one should build up if they don't want a "happening" similar to having too much malitol or any of the "tols" yam flour/konjac root has, as you say a very long history.

I think I must have missed the late night commercial...

I use it in sauces and ice cream and to keep it from clumping, I use a tea strainer to shake it into whatever I'm making. Any fine strainer would work, I just happen to have a tea strainer.

Good luck!
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