by Lawrence Wilson, MD
© March 2011, The Center For Development
Arrowroot is an herb that is ground into flour and widely used as a thickener for soups, sauces, dressings, chow mein and many other products, particularly in the Orient. It is not used much in Western cooking, although it should be. Instead, in the West, prepared foods such as soups are usually thickened with corn starch or wheat flour, both of which are poor-quality refined foods that add nothing to the nutrition of the food.
In contrast, arrowroot is an extremely nutritious food in its own right. The main ingredient that is of interest to us for those on a nutritional balancing program, interestingly, is a form of colloidal gold. One can buy colloidal gold, but this is not necessary, in my view, because arrowroot contains plenty of it. It is one of the only plants I am aware of that contains this unusual substance.
Gold, of course, is a mineral. However, metallic gold is somewhat toxic. In the colloidal form, however, it is a nutrient. This means that a tiny amount of it acts as an ultra-trace element in the body and is helpful for the body. Its effects are many, including fighting infections, and most importantly, developing certain brain centers that are essential if one is to move ahead spiritually at a faster pace.