Sago Noodle = Diabetic Food

Aha! This is a photo of my own shots, I was quite pleased with these shots, although the results are still less hehehehe ... But this is the best in my opinion, because some pictures before it fails, the focus is not right, blurry photo, visible light and other its lights. Alhamdulillah, once it clears.

For several days this photo a wallpaper on my computer. Praise be to God, every person who sees this photo definitely give a compliment. From which side to their praise, I do not know. Is my good shots, or because the food I make it taste. But in my opinion, likely because the object of my photo is sago noodle.

Mi sago is the Malay community Selatpanjang food craze. Why mie sago? Because from time immemorial Selatpanjang region producing sago, and sago became a staple food. But now it has shifted to rice (rice). Nevertheless, mi sago remains the Malay community Selatpanjang craze, even the other tribes who lived in Selatpanjang also like the sago noodle.

Usually, people who have long left the Selatpanjang, must have thought the noodles sago. And when they return home (Selatpanjang), must be sought is the sago noodle. Not long ago, no longer my friend pregnant sago noodle cravings. Although the area where he lives far away from Selatpanjang, she asked to be sent from Selatpanjang noodles raw sago.

Now, it has a variety of food presentation. Some are served with egg, shrimp wet or dried shrimp (ebi), and others. Mi sago is processed in such a manner in accordance with the tastes of devotees. However, the presentation of sago noodle classic (as in photo), the only fish sprinkled with bleary-(tri) and leaves of chives, remains a favorite. Moreover sago noodles wrapped in banana leaves used, the aroma is a very typical.

Sago noodle specials again this again is it a diet food for people with diabetes or diabetes. Diet by eating foods of sago proven to reduce blood sugar of diabetics, because the carbohydrate content in sago is very low.

Well, how about you? Ever feel sago noodle dishes? If anyone who has never tasted it and wanted to try, do not hesitate to ask me. Insyallah, when you set foot in Selatpanjang would I treat eating noodles sago, or if you want to taste my homemade noodles sago?

What is the Benefits Of sago?

Sago is a starch taken from the center of sago palm stems. Sago has similarities to tapioca, including its look, taste and feel. However, sago is not tapioca, which comes from a different plant. You can, however, substitute tapioca for sago in many recipes.

The Roles of Sago

Sago is a common ingredient used in Indian recipes. In gruel form, sago can function as a healthy alternative to carbonated drinks, providing energy without any artificial chemicals and sweeteners. Sago is used to make the pearls that sit at the bottom of bubble tea, a popular Asian drink. You can also use sago in the preparation of desserts and some breads. Additionally, you can add sago to rice for a low calorie, light meal option.

Sago and the Body

In India, sago is also known as sabudana and has a long history in traditional Indian medicine. According to "The New Oxford Book of Food Plants," traditional Indian medicine uses sago in combination with rice to cool the body. Therefore, sago can function as an herbal remedy to treat ailments resulting from too much heat, such as the production of excess bile. Sago is also used in traditional medicine outside the Indian subcontinent in Sri Lanka, New Guinea and other Asian Pacific countries.

Health Facts

Sago does not offer any significant quantity of vitamins or minerals. As a starch, the health benefits of sago come primarily from carbohydrates. This carbohydrate content allows sago to function as a staple food in several regions of the world. Sago is also low in fat and has no protein. Since, the nutritional content of sago is quite low, people often mix sago with other ingredients that offer essential vitamins and nutrients, such as milk or fruits and vegetables.

Preparation of Sago

Recipes usually call for you to soak sago in water for long periods of time. After soaking the sago, you will find the starch less sticky and easier to handle than tapioca. You can also use the powder form of sago as a thickening agent for foods such as gravy or sauces. Additionally, you can use the powder form of sago as a flour substitute. In fact, recipes for many types of Indian and Nepali flat breads specifically call for powdered sago.