The Medicinal Uses of Arrowroot from Prep School Daily
Disclaimer. I am not a licensed health practitioner. This is just another post on an item you might wish to have available if needed so that a physician can treat you and your family as best as possible. No medication, including those available over the counter, should be taken without consulting a physician. Information shared here is for educational and entertainment purposes only. It is not medical advice nor a substitute for licensed medical care. A qualified, licensed physician or other medical provider should be consulted before beginning any herbal or conventional treatment.
Arrowroot, Maranta arundinacea, is a tropical plant native to the Americas. It is most often used today as a thickener for food, a non-GMO alternative to cornstarch. Arrowroot isn’t commonly used at home as food in our society today, except by those individuals who are on gluten-free diets and/or needing an alternative to cornstarch.
Unfortunately, it is highly unlikely that you are able to grow arrowroot in your area. That fact alone is often a deal-killer for me, but I have been known to make exceptions, especially for medicinal items with a respectable shelf life. If you can grow it in your area, you’ll have a powerhouse of nutrition at your fingertips. A one-cup serving of arrowroot contains impressive amounts of several vitamins and minerals, including vitamins B1, B3, and B9, calcium, potassium, magnesium, and phosphorus.
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As you do your own research into arrowroot powder and determining whether this is something you want in your stores, keep in mind that arrowroot powder and arrowroot flour and arrowroot starch are all the same thing. Also, when using arrowroot to replace cornstarch, start with substituting 1/3 to 1/2 of the amount of cornstarch the recipe calls for. Be sure to make a slurry, you know, like you do with cornstarch or flour, mixing the arrowroot powder with a small amount of water or other liquid, before stirring it into the soup or gravy or whatever. Also, be sure to stir the arrowroot slurry into the soup right before serving, as high heat breaks down the thickening qualities of the arrowroot.
