Kuzu Expensive starch or cheap medicine?

Kuzu is the starch derived from the root of the kudzu plant. It is an exremely hardy plant, a creeping vine that can grow uncontrollably.

And the root is huge - bigger than an average man and typically weighing over 100 kg per root. All this suggest that the plant is extremely strong and that taking it might be beneficial to health.

Nutritional textbooks have decribed this starch as "having no nutritional value" but in macrobiotics and traditional Chinese medicine, it is highly valued both as a cooking ingredient and especially as a natural remedy for a wide variety of ailments. Among other things, this starch is reputed to:

• enhance the energy level of those feeling weak from illness
• heal the digestive system - of problems such as poor digestion, flatulence, abdominal ache, intestinal irritation and diarrhea.
• regulate body temperature
• relieve headaches and migraine
• reduce high blood pressure, lower cholesterol, prevent the formation of blood clots and generally protect against heart disease - as reported by researchers in China.

Keung conducted his own research when he returned to Harvard and he found the same results - the starch protected against alcohol abuse and curbed the desire for alcohol.

Flu prevention and treatments

We may not be concerned about alcoholism here, but for the flu, this is clearly helpful in its ability to regulate body temperatures as well as to relieve headaches. Since some flu victims also suffer from diarrhea and other digestive issues, the starch is again helpful here.

In addition, from the yin-yang perspective, the kudzu root is considered extremely yang / contracted, because of its strong downward energy - it grows straight down and deep into the earth. This can also be seen from the fact that when the starch is mixed with water, it settles down much faster compared to other types of starch. And since flu symptoms are all yin / expanding, remedies made with this starch will be helpful as well.

Ume-sho-kuzu

This is one of the most widely recommended macrobiotic home remedies, made from kuzu, umeboshi (a pickled sour plum) and shoyu (natural soy sauce).

You can take this at the onset of a flu to prevent it from becoming full-blown. Otherwise, it can still help reduce flu symptoms such as runny nose, cough and headaches. In addition, it helps digestive problems and is effective as a hangover remedy.

• 1 teaspoon kuzu starch
• 1 umeboshi plum or 1 teaspoon umeboshi paste
• few drops shoyu (natural soy sauce).
• few drops fresh ginger juice (optional)

1. Set aside the umeboshi, topped with 4 or 5 drops of shoyu,
2. In a small saucepan, bring slightly less than one cup of water to the boil over medium heat. Best to use non-metallic saucepan, such as ceramic, glass or enamel-coated.
3. Dissolve the starch in a bit of cold water and pour into the hot water. Stir constantly to prevent lumps from forming.
4. As soon as the mixture changes colour, from chalky white to translucent, turn off the fire and remove from heat. This usually takes no more than 1/2 to one minute.
5. Pour over the umeboshi / shoyu and drink while hot.
6. If desired, grate a small amount of fresh ginger and squeeze a few drops of ginger juice into the drink before taking it.

Variation: You can prepare a thicker version as a cream. Follow the same steps above, but use about 1 tbsp of the starch.

Apple-Kuzu Drink

For young children, kuzu remedies can be made in the form of delicious kuzu drinks, such as this. It is helpful for reducing fever, giving an energy boost to children who are weak and lacking in energy a well as calming down hyperactive children. In addition, this drink stimulates appetite and relieves constipation.

• 1 cup apple juice
• very small pinch sea salt
• 1 tsp kuzu starch

1. In a small saucepan, heat the apple juice and salt over medium heat until bubbles form at the side, but do not allow it to boil.
2. Dissolve the starch in a bit of cold water. Add to the apple juice and stir constantly to avoid lumps from forming.
3. Simmer until the mixture thickens and the color changes from chalky to translucent. Drink warm.

Click here to read about another mcrobiotic ingredient often used with kuzu: umeboshi.