The Healing Benefits of Kuzu Root

Roots are known to be the source of a plant’s energy and can occupy a special place in our diets. While other roots such as ginseng, burdock, beets and carrots are prized for their nutritional value, none comes close to kuzu (or kudzu).

Kuzu root (or kudzu), in particular, has been used by Eastern healers for almost 2,000 years. It's touted for its potential ability to quell digestive disturbances and calm the nerves. Kuzu is also noted for its high flavonoid composition and is gaining traction in the medical community for its ability to treat a variety of health concerns.

In its native land, kuzu has an excellent reputation as valuable in a number of significant ways.

Alternately, kuzu root can be found in herbal teas. Widely marketed as kakkon, this herbal tea frequently contains a variety of other herbs (typically ginger, licorice and cinnamon) that can be combined to target a variety of ailments.

Modern medicine is catching on to all the hype and is using kuzu root, or its extracted flavonoid puerarin1, to reduce high blood pressure, regulate blood sugar, relieve chronic migraines and ease muscular tension. A few studies have even found that the consumption of flavonoids2 may reduce the risk cardiovascular and neurodegenerative diseases.

Simply adding crushed kuzu starch to fresh fruit and juice over low heat makes an amazing fruit sauce that will satisfy your sweet tooth, plus it's a healthier alternative to artificial sugars and syrups.

Ancient herbal remedies such as kuzu are now gaining widespread acceptance in the medical community for various benefits and uses. By integrating natural remedies under the guidance of doctors, we can continue the pursuit of total health and wellness.