Updated: Jan 11, 2018
Kudzu root, also called Ge Gen in Traditional Chinese Medicine, is an edible vegetable in southern China. It is so sweet, cool, and delicious that people often use it for cooking soup. What’s more, as one of common Chinese herbs, it is frequently used for a number of sicknesses.
The Kudzu plant, which is a type of vine that is native to South East Asia, medicinally it refers to the dried root of Pueraria lobata (Willd.) Ohwi or Pueraria Thomsonii Benth, a vine plant in family legume.
It has a long history, traditional Chinese uses, going back 2,000 years were for things like coughs and colds and flu, and also for blood pressure, hypertension, angina and even breast enlargement. Actually, its high medicinal value and nutritional value have rightfully earned kudzu herb a reputation as the “Asian ginseng” and “longevity powder” where it is honored as the “Royal Special food.”
It also has been used since at least AD600 for helping prevent alcohol abuse, in a recent randomized placebo-controlled trial of 17 heavy-drinking American men, for example, they found that taking kudzu cut alcohol consumption by between 34% and 57%. It also discovered that the concentration and activity of isoflavones (a type of Antioxidant) contained in kudzu are far more than that found in soybeans.
So maybe one of this New Year’s resolution could be to always have a handful of Kudzu in your pocket for a night out so that you can enjoy the wine, without waking up with the unwanted hangover…
Eca Brady is a fully licensed physician of Chinese Medicine BSc(Ac) MBAcC PGDip(CHM), practicing from Harley Street, London. She would be happy to help personalise a treatment plan for your condition, to read more about Eca click here.
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