Also known as
Pueraria montana var. lobata, Japanese arrowroot
Kudzu is an invasive vine, introduced to the US in the early 1900's which belongs to the Fabaceae family. Kudzu does not behave like a true parasite, but instead grows extremely fast and produces massive leaves, these leaves block out the sun and essentially starve surrounding plants of sunlight. Kudzu similarly provides a sort of shade to the human body when consumed, reducing the effects of heat, tension, and stress. Kudzu also has been used to help alcoholics refrain from drinking.
daidzein, daidzin, genistein and other isoflavones
Kudzu can be cooked into soups, powdered and eaten raw, or brewed into tea. We recommend 1-2 teaspoons for general health and wellbeing, and higher doses for alcohol harm prevention.
Kudzu is a very effective tool for alcoholics, the roots when brewed in tea or eaten can prevent excessive consumption of alcohol, causing a hangover to appear before one would even experience the subjectively pleasurable effects of alcohol. This can prove as an effective way to deter alcoholics from future abuse, but of course, they must also want to quit and consume the root for it to be of any help. Nevertheless, counseling and support from loved ones can serve as the foundation for a major life change, and herbs like Kudzu can certainly be of help as well.
Kudzu inhibits the enzyme, ALDH, or Aldehyde Dehydrogenase, this enzyme is responsible for the metabolism of alcohol and related metabolic byproducts and toxins. While some diets do not need of much ALDH, others do, especially when alcohol is consumed. When alcohol is drank while one has sufficient kudzu in their system, the alcohol will mostly be metabolized into the hangover producing compound "acetyldehyde". This is the main reason why kudzu can deter abuse of alcohol, it causes a hangover upon the first glass of booze. This also means that alcohol is more toxic when consumed with kudzu, so please use responsibly and with the guidance of a licensed healthcare practitioner.
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