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Kudzu

In season all year

Food Description:

Kudzu, like ginger, is a tuber (an edible root). It comes from Japan and is used to thicken sauces. The Japanese also use it for medicinal purposes. Kudzu is alkaline and said to help to settle the stomach and intestines. It is white and comes in dry chunks (a bit like chalk).

General Information:

Category: Herb
To Buy: Buy in packets from health food stores or Asian grocery stores.
To Store: Store in an airtight container in the pantry.
Tips and Tricks: A wonderful gluten-free thickener. Grind it to a powder and add water to make a paste before adding it to soups and casseroles. The traditional way to drink kudzu, to strengthen digestion, relieve fatigue and increase vitality, was to dilute 1 teaspoon of kudzu in a little cold water and then add enough cold water to make a cupful. Bring mixture to the boil, stirring continually, simmer until the liquid turns transparent. The flavour is bland, and gives a cooling energy to the body. This drink can also be drunk adding 1/8 teaspoon of grated fresh ginger and 1 umeboshi plum to give a stronger action.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: Use kudzu as a thickener by grinding first to a powder. Add cold water to the powder and stir to a smooth, runny consistency. Stir constantly when heating or adding to a hot mixture to prevent the flour from going lumpy. Add the kudzu towards the end of the cooking.

Benefits the Following Health Conditions:*

Digestive Disorders

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.





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