With a prescription, it will probably nix. Dier plant should be at least in parts, toxic.
Good day together
The toxicity of the Konjac it stems from the oxalate crystals in the tissues. This is a corrosion protection poison many plants use. Such as spinach, Swiss chard, rhubarb, but in small quantities's can be found also in other tubers and even in the grain. These oxalate crystals are virtually impossible to neutralize. You can only be rinsed. The tubers should be washed carved and the first cooking water should be poured off, then the Konjacwurzel without any problems can be used as a vegetable. Good flavor that tastes like nothing. Who cares to represent the Glucomanan purely going on as to the production of potato starch. Caution! Glucomanan, so the strength of Konjac - root, has a tremendous capability of the source is but virtually no nutritional value.
E.g. Taro must be pre-treated still more elaborate left ends until it becomes edible.
This is what I know in the near future. What I know is not necessarily correct. If you see errors, then it says! We could learn all of them.
There is even more:
http://www.oxalsaeure.NET/oxalat-Nahrung/Greeting
Klaus