Has Any Every Tried Kudzu Root Starch?!


Question: Has Any Every Tried Kudzu Root Starch.?
This starch comes in a bag with small chunks and is said to have medicinal qualities for a vast amount of illnesses. Has any ever eaten them by chewing the chunks straight from the bag or is there another method of preparing them.Health Question & Answer


Answers:
I've used kudzu is 3 ways: chewing the starchy chunks straight out of the bag, in capsule form, and using to thicken broths and sauces.

It may be purported for many illness, but it has one infamous quality: it will absorb fluid in your digestive tract and stomach. This is helpful for short bouts of diarrhea, acid stomach, etc, but it also dehydrates you if you're not careful.

Some people use it to absorb and neutralize alcohol in the stomach, which is supposed to prevent hangover, I cannot attest to this benefit since I've never tried it. I can imagine that the dehydration caused by alcohol abuse combined with the dehydration from kudzu could make for a nasty reaction, though, so be sure to drink plenty of water.

I believe kudzu contains lots of minerals and absorbent fibers of some sort. Its a weed that grows out of control in parts of America. It tastes like chalk with no other flavor whatsoever.

Hope that helps. Start small. Drink lots of water.

Health Question & Answer

It's really important that you do NOT eat the kudzu chunks straight out of the bag. You first put approximately a cup of liquid into a sauce pan and before heating it, add a scant tablespoon of kudzu to the COLD liquid, stir until it completely dissolves, and bring it slowly to a simmer, until the liquid turns from milky to clear, just like with arrowroot or cornstarch. It thickens as it heats into a pudding-like consistency. Kudzu MUST be cooked to be used medicinally or culinarily. Kudzu and apple juice (preferably freshly squeezed or pressed from Granny Smith apples) are used traditionally with children to settle a sick tummy or to relieve a tummy ache or diarrhea, childhood fevers accompanied by nausea, vomiting, chills, diarrhea. Kudzu can also be used with a tamari or kombu broth, for a more yang medicine. Sometimes a bit of umeboshi plum or umeboshi plum paste is added to kudzu "pudding" to help with such things as sour stomachs, intestinal distress, colds, flus, worm or parasite infestation, fevers-- especially those in children, general malaise and feeling "ucky". It's an ancient Japanese folk remedy, and is also excellent for diverticulitis, grippe, IBS, Crohn's/celiac disease. Kudzu normalizes bowel function, increases and heals the mucous lining of the intestines, alkalizes the body, is highly nutritious, and is in general, just good for you. Sometimes, when folks who are ill cannot keep anything down, they can keep down a kudzu remedy, which will then put them on the road to recovery. Kudzu also removes heat from the different systems of the body, so if you are someone who tends to run too hot, this would be an ideal remedy for you.Health Question & Answer

You will have to decoct the root before using it (directions below). Kudzu root has been used for thousands of years to treat colds with chills and stiff neck (external wind cold). In the West, it has gained popularity in treating alcoholism and fibromyalgia.Health Question & Answer



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