Kuzu - bio

What are the benefits of Kuzu?

Kuzu or kudzu, in fact the starch of the kuzu root, has been used in Japan for centuries as a food and medicinal plant. It is a root starch with many therapeutic virtues:

• it soothes inflammations,
• reduces fevers,
• relieves stress and insomnia,
• heals colds and flus at their onset, diarrhea, constipation, gastric and intestinal problems, inappetence, blood diseases ...
• and can also be used as a fortifying drink by people suffering from fatigue or a weak constitution.
• It also seems to help in the withdrawal of addictions (tobacco, alcohol etc.)

Kuzu is also an excellent thickener for desserts, soups, sauces.... without affecting the taste. In Japan, it is sometimes used to obtain a golden crust on baked dishes: sprinkle the dish (vegetables, tofu..) with finely crushed kuzu and place it in the oven for a few moments.

Latin name
Pueraria salvatica, Pueraria lobata ohwi

Ingredients
kuzu root starch* * ingredients from controlled organic farming

Characteristics per 100 g
- energy: 1436 kJ / 342 kcal
- proteins: 0,2 g
- carbohydrates: 83,8 g
- lipids: 0,5 g

What are the properties of Kuzu?

Unfortunately, there are not many studies on the effectiveness of kuzu for withdrawal, but many kuzu consumers have obtained very convincing results. Kuzu has the reputation of curing all kinds of addictions: alcohol, tobacco ("better than the patch"), drugs, coffee, chocolate, work, sports... Kuzu can in any case act in cases of acute stress related to addictions and thus help in withdrawal.

The effectiveness of the kuzu root comes from its richness in isoflavones of the flavonoid family:

• Daidzein, known as an anti-inflammatory and antimicrobial agent and active against cancer.
• Genistein, anti-leukemic agent, and especially puerarin (of which kuzu seems to be the only source, the Latin name of kuzu is "pueraria") which is antioxidant, anti-inflammatory, anti-microbial, neuroprotective, muscle relaxant, and lowers blood pressure.
• It supports the formation of bones, influences favorably the blood sugar level,
• promotes the regeneration of the nerves of the peripheral nervous system,
• slows down the excessive storage of fats in the liver and accelerates lipolysis (burning) of adipose tissue
• and, in menopausal women, reduces vaginal dryness and soothes dyspareunia (pain during sexual intercourse).

Thus, kuzu not only limits addictive urges but also simultaneously reduces damage due to addiction. Moreover, kuzu itself is not addictive and several clinical trials have confirmed its harmlessness (isoflavones are nevertheless not recommended in case of breast cancer).

How to consume or use Kuzu?

As a health drink: dilute one to two teaspoons of kuzu per cup of cold water and cook over low heat while stirring until the liquid thickens and becomes clear.

Against addictions: take two times a day between meals, one in the morning before breakfast and another in the evening at bedtime, at a rate of at least 300 mg, to be continued for at least one month, possibly in synergy with group B vitamins.

To thicken a dish, always dilute first the kuzu in cold water before adding it at the end of cooking to the preparation.

Precautions for use
Not recommended for pregnant women