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November 2018
During the 17th century, Japanese used to grow Konjac plant in their backyards and make flour and jelly out of it. They even add it as a main ingredient to their dishes like Oden due to it’s 4 major benefits according to the Japanese: Detoxification, appetite-suppression, blood stasis alleviation and phlegm liquefaction. Why Chinese use Konjac Plant for...
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