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Posts: 7
Reply with quote  #1 
What is your opinion on the use of kudzu root powder in cooking?  I've never been real fond of arrowroot because of some texture issues I don't like and remembered reading about kudzu powder being used as a thickener.  Also being from a state (Ky.) that has whole hillsides covered in it I wondered if it would be a healthy alternative.

Here's what is on the Livestrong website about it:

Posts: 1,162
Reply with quote  #2 
Kudzu root powder is an acceptable ingredient to use.  Here's some interesing info about kudzu from the website (they cell certified organic kudzu root powder):

"Kudzu Root is a prized herb in Asian countries for use as a food as well as a medicine. Kudzu root seems to lessen the desire for alcohol, it also stimulates regeneration of liver tissue while protecting against liver toxins. Research indicates that a compound in the root (an isoflavone called puerarin) may also increase blood flow to the heart and brain. In traditional Chinese medicine this Kudzu root is used as a sedative and is helpful with symptoms of hypertension. Kudzu root has been used to treat headaches, diarrhea, dysentery, intestinal obstruction, and stomach flu. A recent study made at the Medical School of Harvard confirmed that Kudzu reduces craving for alcohol by as much as 90%. Daidzin, isoflavone is a compound of Kudzu that causes repression of alcohol consumption. The starch from Kudzu Root contains iron, calcium, phosphorus, and a little sodium. It has more calories per gram than honey, but unlike honey, which is a quick burning sugar, Kudzu is a long sustaining source of energy.

Kudzu powder = kuzu powder - Use 3 tablespoons of kudzu powder to thicken 2 cups of liquid. Notes: This thickener is made from the tuber of the kudzu, the obnoxious vine that was imported from Japan a number of years ago and is now growing out of control all over the South. To thicken a liquid mix the powder with an equal amount of cold water, then stir the mixture into the hot liquid and simmer for a few minutes until the sauce is thickened."


Dee McCaffrey
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