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Kuzu's Healing Power

Kuzu has been used in East Asia as an important medicine in traditional pharmacopeia for more than 2,000 years. The starch that makes kuzu such an outstanding jelling and thickening agent in cooking is partly responsible for its medicinal action. Some of kuzu's complex starch molecules enter the intestines and relieve the discomfort caused by overacidity, bacterial infection, and, in the case of diarrhea, excess water.

In many instances of abdominal aches and intestinal irritation, a cup of simple kuzu cream (kuzu with umeboshi paste, shoyu, and fresh ginger juice) brings quick relief, particularly with children, who often do not like the taste of over-the-counter medications. Kuzu cream is also very useful against colds, stomach cramps, diarrhea, neutralizing stomach acidity, and relaxing tight muscles.

Kuzu also contains a very high concentration of flavonoids, powerful natural antioxidants, which contribute to this plant's strong medicinal effect on digestive and circulatory ailments. Flavonoids also inhibit the contraction of smooth muscle tissue, thereby increasing blood flow and relieving cramping in the intestines.

The medicinal effects of kuzu's flavonoids were proven during numerous clinical studies in China in the 1970's. These published studies showed that crude kuzu root preparations or their extracted flavonoids, given as injections or taken orally, Researchers also report that flavonoids lower cholesterol levels, reduce the risk of forming blood clots, protect the heart against cardiovascular disease, and protect the brain by dilating cerebral micro vessels to increase blood flow. reduce high blood pressure, regulate blood sugar, and relieve chronic migraine headaches.

Like some soy foods such as miso, kuzu root contains high concentrations of phytoestrogens, plant biochemicals that can influence the hormonal system. The capacity of kuzu to regulate estrogen levels in mammals was demonstrated at the National Institute of Health and Nutrition in Tokyo, Japan, where tests showed that kuzu could prevent the bone loss induced by estrogen deficiency. Scientists involved in the study stated, "Kuzu root may represent a potential alternative medicine for hormone replacement therapy in the prevention of osteoporosis in postmenopausal women."


INTERESTING ARTICLES TO LEARN MORE ABOUT KUZU / KUDZU

The True Story of Kudzu, the Vine That Never Truly Ate the South Smithsonian Magazine >

Did You Know You Can Eat Kudzu the Kitchn >

Arrowroot and Kudzu ~ What's the Difference? Veg Family >

Benefits of Kudzu Isoflavones LIVESTRONG >

This Root May Be the Key to Natural Anxiety Relief Organic Authority >

Kudzu Flower Jelly Southern Forager >

Vegan Pie Fillings KCRW Blog >

How to Make Your Own Egg Replacers for Vegan Baking Food52 >

Kudzu Takes Root in Southern Culture Our State Magazine >

"In 2009, researchers found that compounds called isoflavones in the kudzu root could help control diabetes by helping to regulate blood pressure, cholesterol, and glucose. Folk herbalists have long claimed kudzu as a remedy for alcoholism and hangovers and scientists at theUniversity of North Carolina at Chapel Hill have investigated the kudzu compound puerarin as a potential treatment for alcohol problems."

Emperor’s Kitchen Traditional Kuzu

Emperor’s Kitchen Traditional Kuzu is a culinary superfood. Kuzu is traditionally used in Japan and China as a culinary and confectionary thickening starch as well as a valued medicinal remedy. Kuzu’s mild flavor makes it the perfect thickening agent for sauces, gravy, glazes, soups, stews and even cake icings and pudding. You can also use kudzu as a coating for frying your favorite vegetables, fish, tofu or tempeh.