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KUDZU:  THE WONDER WEED OF NATURAL HEALTH

By Jane and Lino Stanchich

 

Kudzu is called “The Weed That Ate Dixie.” But did you know that the root of kudzu, called Kuzu (koo zoo) Root, is a highly effective, scientifically proven natural remedy for a myriad of serious health disorders? Along the country highways of the South, we all have seen the dark green leaves and prolific vines that seem to be comically swallowing up trees, telephone poles, houses and barns. Kudzu is the subject of endless jokes by comediennes and endless angst of farmers. Now discover why natural foods chefs, acupuncturists, and holistic families throughout the world prize kuzu root.

Brought to America from Asia, in 1876, as an ornamental plant and nitrogen-rich cattle feed, kudzu was later promoted as a remedy for soil erosion. The strong, vital kudzu took off and took over the humid Southeast United States. Kudzu Festivals in North Carolina honor this plant, the object of a deep love-hate relationship. The leaves of the kudzu are eaten by people as well. Kudzu is made into almost indestructible fabric, baskets, and paper. Though rich fodder for jokes, as well as nutritious fodder for cattle and the soil, the root of the kudzu, high in anti-oxidants and flavonoids, possesses a treasure of healing attributes.

Kuzu Root has been shown to relieve the following serious health disorders:

  • Indigestion
  • Alcohol Addiction
  • Diarrhea
  • Intestinal Diseases
  • Hormonal Imbalance
  • High Blood Pressure
  • Blood Sugar Imbalance
  • Cardiovascular Disease
  • Osteoporosis
  • Migraine Headaches
  • Flu Symptoms
  • Acid Reflux
  • Cold Symptoms
  • Stomach Cramps

…and more!

The root of the kudzu plant, as it is harvested in Asia, (looking forward to someone harvesting the root in the USA!) is a very long, starchy structure frequently extending over six feet tall. In a costly, labor intensive process, kuzu root is then cleaned and cut, separated from its fibrous content, then formed into a mash that is filtered repeatedly through silk screens until a white, dried, chunky starch remains. We can purchase the valuable kuzu root readily at our local health food stores, macrobiotic food companies, and Asian markets. Make sure the kuzu is organic and is 100% kuzu. A staple on the macrobiotic diet, kuzu is often added to a variety of delicious, healing dishes and soothing, strengthening beverages.

Add kuzu root to thicken soups and gravy, to give a sheen to sauces, or to make creamy smooth puddings and naturally sweet desserts. Kuzu must be first crushed into a powder and dissolved in cool water, then constantly stirred into pot of warm liquid until it transforms from white to clear. Cooked with water and umeboshi plum, kuzu is a powerful home remedy that strengthens and relieves many imbalances. Always consult your healthcare professional regarding heal issues and recommendations. We hope you will explore this wondrous kudzu plant and the kuzu root.

Read more in these natural health publications and festival info as these:

  • Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, and Well-being by Jan and John Belleme
  • The Macrobiotic Path to Total Health by Michio Kushi and Alex Jack
  • The Book of Kuzu: A Culinary and Healing Guide by William Shurtleff
  • Kudzu Festival-September-Blythewood NC. Visit: www.kudzufest.net


NOTE: Any health issue should first be discussed with your healthcare professional. Food recommendations should not be used as a substitute for medical treatment.

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