HEALTHY FOODS - KUDZU
Why should I be eating kudzuThose suffering from high blood pressure or angina pectoris
Those suffering from blood sugar imbalances. The fibre in kudzu slows the release of sugar from carbohydrates thus reducing blood sugar highs and lows
Those with intolerances or allergies to gluten and/or corn starch can use kudzu as a thickener
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Kudzu is a plant native to Japan and China. Its root has long been used in Traditional Chinese Medicine where it is considered to be among the top 50 therapeutic herbs. Practitioners of Chinese medicine use kudzu to treat a range of conditions, including excessive thirst, headaches, high blood pressure and angina. Other uses include diarrhoea, allergies, migraines, headaches and alcoholism.
Kudzu is also a useful cooking ingredient as it can be used as a gluten and corn-free thickener in soups and sauces. You can find it in health food shops and Japanese food shops.
What is it rich in?
Kudzu root contains isoflavones such as daidzein. Animal studies indicate that daidzein may reduce the desire for alcohol. Studies with alcoholic people show mixed results but heavy alcohol drinkers given 1000 milligrammes of kudzu extract three times a day for a week significantly reduced their beer consumption. Daidzein also has anti-inflammatory and anti-microbial properties.
Who should eat kudzu?
Serving suggestion and amounts
Therapeutic doses of kudzu vary from 10-100 milligrammes of the extract 2-3 times a day. However, as a culinary root 1-2 tablespoons in a sauce is usually sufficient to thicken it.
There are no indications that kudzu is toxic to human beings at these doses.
Try these kudzu recipes
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Always consult your doctor before embarking any diet changes
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