Wild Kudzu Starch from Japan 100 g

Net weight: 100 g Have you ever had Japanese kudzu ginger tea? Take it when you feel that you are getting sick, soon you feel your body warm, it helps to equip your body to fight against pathogens! In cooking, it is often used to thicken sauces or create desserts in different textures, especially in summer. Kudzu is the highest-grade of starch obtained from the wildly-grown pueraria lobata plant in Japan, which is known for its medical properties and recognized as organic food. Only 9kg of starch can be extracted from 60kg of root, this is why it is very valuable. It is rich in various nutrients especially isoflavones, flavonoids and saponin. Flavonoids improves circulation to relieve muscle pain and stiffness. A beta-blocker can reduces a racing heart rate induced by stress. Most commonly it is used for respiratory infections, such as a ginger kudzu tea. It helps to warm your body by increasing your circulation. Kudzu starch is used in Japanese cooking to thicken sauces, soups and desserts. We import our kudzu from one of the most traditional kudzu manufacturers in Japan with centuries of history. All the extraction and manufacturing process is carried out in the open air in the coldest season in order to obtain the highest quality of kudzu. [How to do kudzu fasting] The easiest way is to replace your breakfast with kudzu tea/porridge, but make sure you have 14 hours of fasting between dinner and lunch. You can only eat kudzu during this fasting time. Alternatively, you can eat kudzu only in the morning and evening. To have a better result, do the kudzu fasting for 3 days. As long as you eat kudzu, you can eat as much as you want. However, refrain