by Dr. Lawrence Wilson
© May 2016, L.D. Wilson Consultants, Inc.
All information in this article is solely the opinion of the author and is for educational purposes only. It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.
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. It is one of the only plants I am aware of that contains this unusual substance. Do not buy colloidal gold or monoatomic gold. These are quite toxic and donŐt work as well. Arrowroot is a food, and that is best.
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. The particular form of gold found in arrowroot is required for these brain centers to open or become active. That is how the gold in arrowroot helps development.
HOW TO USE ARROWROOT POWDER
Only have up to ¼ teaspoon of arrowroot powder every other day. More is too yin.
The easiest way to use arrowroot powder is to mix a little with some vegetables. First mix some arrowroot powder with a little water in a small bowl until it becomes a thick paste. Then put it on top of vegetables that you have already cooked.
It is also fine to cook arrowroot powder. So if you are stir-frying vegetables in a frying pan with some water in the bottom, after the vegetables have cooked most of the way, just add some arrowroot powder to the frying pan and add enough to make the mixture pasty.
One could add arrowroot paste (arrowroot and water) to meat dishes or even to grain dishes, as well. The arrowroot has very little taste. It mainly adds thickness to produce a product like chow mein found in Chinese restaurants. However, if you order chow mein in many Chinese restaurants, they do not use arrowroot powder because it is more costly than corn starch, a cheap substitute.
In fact, you can add some arrowroot paste to most dishes. Doing this once or twice a week is enough, and is an excellent idea.