Arrowroot

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Arrowroot

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item number: HB000076               

❡ Arrowroot


❡ Use in Traditional Herbalism
Arrowroot has long been used as an easily digested food for babies and convalescents.
It is used in much the same manner as slippery elm helping to soothe and nourish. A small study in the United Kingdom indicated that it might be useful in reducing diarrhea and easing abdominal pain in those suffering from irritable bowel syndrome.
It relieves acidity, indigestion, and colic as it exerts a mildly laxative action on the large bowel.
In the Yucatán, a poultice is made from pounded arrowroot rhizomes and used on ulcers and wounds. It is also eaten to treat urogenital tract ailments.
In Trinidad, arrowroot is used to treat sunburn.

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Description

Details

Arrowroot is very low in calories; 100 fresh roots provide only 65 calories, less than that of potato, yam, cassava, etc. Its chief starch is amylopectin (80%) and amylose (20%). Its powder is fine, odorless, granular starch that is found utility in food industry as thickener and stabilizing agent.

It has relatively more protein than that of other tropical food sources like yam, potato, cassava, plantains, etc.

As in other roots and tubers, arrowroot too is free from gluten. Gluten-free starch is used in special food preparations for celiac disease patients.

Fresh roots indeed are good source of folates. 100 g arrowroot provides 338 µg or 84% of daily required levels of folates. Folate along with vitamin B-12 is one of the essential components take part in DNA synthesis and cell division. Good folate diet when given during preconception periods and during pregnancy helps prevent neural-tube defects and other congenital malformations in the offspring.

Arrowroot contains very good levels of B-complex group of vitamins such as niacin, thiamin, pyridoxine, pantothenic acid and riboflavin. Many of these vitamins take part as substrates for enzymes in carbohydrate, protein, and fat metabolism in the body.

Further, it contains moderate levels of some important minerals like copper, iron, manganese, phosphorous, magnesium, and zinc. In addition, it is an excellent source of potassium (454 mg per 100g or 10% of RDA). Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Additional

Additional

Country of origin Korea
Health Benefits diabetes, diarrhea, digestion, diuretic, headaches, indigestion
Ingredients Dried Arrowroot 100%
Directions Wash 20g of herbs on running water; boil for over 2 hours depending on symptom in 2L of water
Storage Temperature room temperature
Product Package Loose leaf, Paper sealed bag
Good herbal formulation No

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Health

The easy digestibility and ability to mix well with a wide range of food ingredients make arrowroot the most sought after starch in infant formulas and confectionary. In addition to its culinary uses, it offers several health benefits given below.

1. Aids in Digestion:

Arrowroot aids in digestion and regulates bowel movement. Its high starch content acts as a mild laxative for those suffering from irritable bowel syndrome. The demulcent effects of arrowroot powder can soothe the bowels in patients with irritable bowel syndrome. Arrowroot starch is also considered as an effective remedy for diarrhea and a lot of other gastrointestinal ailments. It can relieve nausea and replace nutrients that are lost due to diarrhea and vomiting.

2. Maintains Acid and Alkali Balances:

Calcium ash is the only starch product present in arrowroot. This calcium chloride in the form of calcium is vital for the maintenance of proper acid and alkali balances in the human body.

3. Suitable for Infants:

Being easily digestible in comparison to other starches, it is suitable for infants. It can be made into a jelly to feed newly weaned infants. It can also be used as an alternative to breast milk as it is easily digestible.

4. Gluten-free:

Arrowroot is a great alternative for those who are allergic to corn and gluten. It can be used as a substitute for wheat flour and is a popular ingredient in gluten free baking.

5. Antidote for Poisoning:

Arrowroot is often used as an antidote for certain types of vegetable poison in some regions. Ground arrowroot rhizomes are applied over wounds and insect bites and are said to be effective in drawing out poison from the bites of scorpions, spiders etc.

6. Beneficial in Pregnancy:

Fresh roots are a good source of folates which are vital during pregnancy. A 100 gram serving of arrowroot provides about 338 µg or 84% of the daily required levels of folates. Along with vitamin B-12, folate is an essential component in DNA synthesis and cell division. Adequate consumption of folate during preconception periods and during pregnancy helps prevent neural tube defects and other congenital malformations in the offspring.

7. Facilitates Weight Loss:

Arrowroot is fat free and low in calories. This makes it beneficial for weight loss. You can conveniently use it in sauces and soups without worrying about increased fat content or calories.

8. Heart Health:

Arrowroot is an excellent source of potassium which is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Arrowroot Skin Benefits:

Arrowroot is a great herbal remedy for treating various skin problems. It can be beneficial for your skin in the following ways.

9. Treatment of Small Pox and Gangrene:

Arrowroot is an herbal treatment for small pox and gangrene that can cause skin infection and itchiness.

10. Baby Powder:

In South America, arrowroot starch is used as a baby powder. It is a light weight white powder, which, when applied to the skin, gives a soft and smooth feel.

[Read:Amazing Benefits Of Vegetable Oil]

11. Used in Moisturizers and Talcum Powders:

Arrowroot starch is used in talcum powders and moisturizers as a thickening agent. When used in cosmetics, it enables active ingredients to penetrate the upper levels of your skin as it has great moisture absorbing qualities. Arrowroot is often used in body powders to make your skin silkier and smoother. It softens your skin by enabling it to absorb moisture.

12. Treatment of Skin Problems:

Arrowroot powder is light, soft and absorbent. It is used in making body powders. When applied topically, it helps dry up blemishes, rashes, or other sores or wounds.

13. Treatment of Athlete’s foot:

Arrowroot is used to control moisture while dealing with foot problems such as athlete’s foot. Since it does not possess antifungal properties, it is used for moisture control only.

14. Healing Qualities:

Arrowroot has great healing qualities. It is made into a poultice and applied topically to treat rhizomes, ulcers and wounds. In Africa, it is used as a source of nourishment and for treatment of sunburns.

Arrowroot Hair Benefits:

Arrowroot is widely used in cosmetic products as a thickening agent. Though not much is known about its benefits for hair, its nutritional value does make it beneficial in hair care.

15. Used in Hair Dyes:

Due to its excellent thickening properties and ability to mix with other ingredients, arrowroot is often used in hair dyes.

Story

Shortly after 1800, Campbell Wylly of Sapelo island and John Cooper of St. Simon’s Island introduced the cultivation of arrow root into Georgia. Maranta arundinacea grew natively in the East Indies, had been introduced in the 18th century into cultivation in the West Indies, and gradually developed a reputation as a vegetable singularly efficacious in nourishing people with digestive difficulties.

Deriving its name from the Native practice of applying the sliced root to arrow wounds, arrow root was a garden, rather than field, cultivar, growing up to two and a half feet tall. The leaves are rather hairy and spikey. Clusters of white flowers form on two stalks forming small globular fruit. It is harvested for its white, articulated tuberous root, a rhizome distinctive for its jointed stoles. The roots can grow up to a foot long with a diameter similar to that of a human finger. A little over a quarter of the root is composed of edible starch. Because the starch granules are smaller and finer than that of potato and other plant starches, the puddings made from arrowroot tend to be denser and silkier than that of potato, sago, or corn starch.

The plant takes ten months to mature. It was generally planted in May and harvested in March. Because it was grown exclusively in semi-tropical climes, the problem of winterkill was minimized.

Very mucilaginous (more so than sago or tapioca) the plant’s root after growing year, was exhumed, beaten in wooden mortars to a pulp, dumped into a vat of pure water, washed, and the fibrous component discarded. The milky liquor passed through a cloth sieve, allowed to settle, and then the top water drawn off. This was washed a second time, and then sun dried, baked, and broken into chunks that could be pounded to powder.[1] “The jelly is made by adding to a table spoonful of the powdered root as much cold water as will make it into a soft paste, then pour on boiling water, stirring it at the same time briskly, until it become a clear jelly, which may be seasoned with sugar and nutmeg, or a little wine or lemon juice may be added. For children it maybe prepared with milk, and if it ferment on the stomach, the addition of a little animal jelly will obviate that effect. Prepared in the form of pudding the arrow root powder is far preferable to any of the farinaceous substances, and affords a delicate and very proper food for convalescent patients.”[2]

Arrow root powder gained substantial popularity as a thickening agent, since it was a stable smooth starch that performed much as corn starch does. During the consumption fads of the 1840s, health sects and religious groups with sumptuary rules, embraced it, and arrow root puddings became fixtures in cookbooks. The sick drank beef tea and ate arrow root jelly for much of the century. One cultural problem that arose during the antebellum era was the fact that these most devout users of arrowroot tended to be northeasterners on the progressive end of the philosophical spectrum. The slavery used to manufacture arrow root became a problem for these consumers; boycotts were organized, leading to a decline in the market for Georgia and Florida product. During the Reconstruction period the fashion for arrow-root biscuits revitalized demand.

On the eve of the Civil War, Godey’s Lady’s Book (Vol. 52-1856) published a primer on arrow root cookery, since mothers superintended the treatment of household illnesses. It provides a snapshot of the entire range of the plant in its therapeutic employments.

The various plants sold as Arrow root during the 19th century did not derive from different strains of Maranta arundinacea so much as other plants that produced roots with similar starch profiles. Within the American market Maranta arrowroots were distinguished by place of cultivation, with Bermuda generally reckoned the finest, Georgia, the next, and St. Vincent bringing up the rear. The Varieties listed here are the rival sorts of roots that came to the transatlantic market under the rubric arrowroot.

How To

Rinse the herbs with cold running water; then soak it for 30min. Water : Herbs (3L : 100g)
Bring to a boil, lower the hear and simmer for a further 2hours.
Keep refridgerated and take 1cup 3times daily.(hot or cold)

Advice to consumers
Some individuals may have adverse reactions to certain plants, herbs, and other natural products. 
Just because something is natural does not mean it is safe for everyone. 
On any issue where no specific advice is given to consumers please follow this general advice if you are currently taking the product:

you are advised to discontinue use and consult your pharmacist or herbal medical doctor. 
when speaking to your doctor of pharmacist you may find it helpful to take a copy of this MHRA advice about the product with you
you should continue to take any medication prescribed by your doctor.

FAQ

Frequently Asked Questions


A: Generally you boil 20g of tea/herb with 2L. of water. The ratio does not matter. However, it is recommended that you control the
saturation of the tea (how strong it is) depending on your personal
preference and body condition.

A: It depends on the tea/herb.
For leaves: boil for 15~20 min.
For hard fruits, roots, and stems: If you soak the tea/herb in water
for 1~2 hours before boiling, you can save time in boiling, and also
get a deeper flavor than without soaking.

A: Currently, what is listed on the site is what we mostly deal with in
retail stores. However, if there is a certain tea/herb that you wish to
get, you can send an email to info@leafnflower.com. or 844-344-0622.
Then, we may offer a price for obtaining the tea/herb, answer questions, and even offer purchase.

A: Yes, you can combine 5~10g of teas/herbs that you already have with Leafnflower.com's teas/herbs.
Although brewing one tea/herb is still good, combining 2~3 teas/herbs helps bring out
the remedial effects of the tea/herbs better than brewing just one tea/herb. However, most tea/herbs contain natural toxins,
and it is recommended that you boil 1~2 pieces of liquorice root along with the tea/herb to remove the toxin.

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