Wednesday, September 10, 2008

Kudzu Reference, kudzu endorsement

This weekend, Sept. 27, I am going to Kudzu Kollege to learn how to kill kudzu food without poison. This is what I would like every county to do to manage the kudzu. It would be nice to teach people how to eat kudzu. There are too many hungry people today! 

This scientist tells me he has no desire to use kudzu, but he is sharing my information with people because he recognizes the science, and the 2,000,000 sites for kudzu food. He is referring people to me for uses of kudzu.

romjames miller
tocharfair@bellsouth.net
dateThu, Aug 28, 2008 at 2:05 PM
subjectAnother Kudzu User
mailed-bysvatlsmtp001.r8.fs.fed.us

hide details Aug 28 (13 days ago)
Reply


Charolette,
I have a letter from a new southern immigrant that wants to learn to use
kudzu. She wrote me a letter. XXXXXXXX XXXXXXX is her contact info.
Would you consider calling her and sharing what you know so well?
Thanks, Jim


James H. Miller, Ph.D., Research Ecologist
Insect, Disease, and Invasive Plant Research
USDA Forest Service, Southern Research Station
520 Devall Drive, Auburn, AL 36849
334-826-8700 ext. 36 Fax: 334-821-0037
email: jmiller01@fs.fed.us
http://www.srs.fs.fed.us/4105

Tuesday, December 04, 2007

Kudzu is a resource, and if not used, a polluter




I have links to DTN and to the sites for Asian Soybean rust in my links list. What happens when antifungal chemicals are put on 53+ million acres of soybeans in the US and then we eat the product that has had antifungal chemicals?

Not very organic, and the residual effects of antifungal chemicals have been studied with how many animals?

What about research on antifungal chemicals and animals and their fertility/sterility?

It would be resourceful if people looked at a resource and not a nuisance because then it would be managed but benefit the world.

Email if you would like a copy of the Chokolate Kudzu Krok Pot Kake

Saturday, November 03, 2007

Kudzu Bread with persimmon and salmon










The salmon is pink and the persimmon is orange. It isn't quite ripe, but it isn't bad. I like tart things. The kudzu may not give that much additional nutrition, but I don't know about cooked kudzu. The only studies are for roots, except as fodder for farm animals, that I have seen. Has anyone seen any nutritional studies for greens for humans? If someone is hungry, it is surprising what they will try and it is surprising what they will eat. Don't ever make coffee jello, and don't ever eat pumpkin raw--unless it is dehydrated maybe.
Buckwheat is great for insulin resistance. The only place I order it now is: http://store.honeyvillegrain.com/

Monday, October 29, 2007

Persimmon Jam Recipe, to complement kudzu bread





Learning what we can eat and what we cannot eat is part of learning about kudzu?

After reading Wildman Steve Brill, I looked at the ingredients I had, and figured out a different way to make a spread. I won't call them jams.

With sugar:
I cleaned some almost ripe persimmons. I used them instead of ripe persimmons because of the sugar content. I boiled them for a couple of hours in water to keep the sugars down. Then I strained the juice added sugar and dry tea from half a tea bag from Stash peppermint tea, pumpkin spice and five cups of sugar and simmered the juice that had been strained for a while--and I did add fresh lemon juice. Ripe persimmons don't pull away from the seed like almost ripe persimmons. The best way to seed a persimmon is in the mouth, but since we live in a germ aware world, I did it with clean fingers. I didn't have coriander, so I used what I had. I will upload what this Diabetic inducing spread looks like. Believe me, I won't lose weight on it. I have now purchased coriander, so I need to find more kudzu. If you want seeds that are raw, please email me and I will give you info for the seeds.


Without sugar:
The pulp was in one bowl and I picked out the seeds. I processed the pulp with 1/2 a peppermint from a bag, stevia and pumpkin pie spice since I didn't have coriander. I added water and lemon and I am freezing most of it. I really like it on salty things, and the stevia and salt don't fight each other to me. Whatever is alkaline and keeps me healthy! The bread above
has kudzu bread, salmon and persimmon spread.

Thursday, October 18, 2007

Kudzu or kuzu leaf


Air drying the kudzu or kuzu, would you throw away the fiber?

Would you microwave the kuzu or kudzu to dehydrate?

Would you freeze the kuzu or kudzu leaf after you strain the processed leaves?

Have you ever tasted kudzu tea?

What plant is sweeter than kudzu? Stevia?

Tuesday, October 16, 2007

Kudzu Kollege, Kudzu College


If we kill all the kudzu in the US, what will we do in a famine? Eat corn? How efficient is it to grow corn compared to kudzu? Which has more protein?

The things you can learn at Kudzu Kollege are fascinating. It was worth the trip that weekend there was no fuel country wide last fall.

Tuesday, October 02, 2007

Kuzu and Kudzu alcohol research


I have added some of the previous research that was listed on the links. Going to Google and doing a Google Scholar search with the key terms [kudzu human alcohol studies] in different order will help you find the latest research.

Why is the root studied, and the greens and vine left out of the study? The root takes 100 pounds to make 6 pounds of dried powder. There is much more labor involved than in harvesting leaves. Leaves don't take any trouble at all.

See 100+ Kudzu Kwestions below.






Saturday, September 15, 2007

kudzu brownies (Betty Crocker Fudge Brownies)















The leaves above are Japanese maple leaves for decoration and one kudzu leaf for decoration, and then kudzu for ingredient. I am having fun with all the illegal people out there! Instead of getting high, you can detox with a sense of humor!

Kudzu can be eaten raw if you take the leaf off the veins and chew it. The US Dept. of Agriculture says it has twice the protein that alfalfa has and is high in nutrition. You can use the veins as dental floss.

I don't recommend this for weight loss. To add nutrition and fiber to brownies, and have a lot of fun and give people a topic of conversation at any shindig, add one cup of strained kudzu with no additional liquid, unless you want to substitute kudzu juice (see other recipe) for the water shown in the last picture. Directions on the box.

This is a much more moist brownie than usual, and may need more cooking time. I used two boxes because I don't have smaller containers, yet.

As long as the leaf is pretty, I use it. When the fibers are in short pieces, they do not detract from the brownies, or salmon or wrap fillings. I cut the veins to make sure the fibers are short with scissors or a knife. I talked to William Shurtleff Oct. 2, and he thought I used just tender tiny leaves. More nutrition is in dark vegetables!

Tuesday, August 14, 2007

Alcohol

Think about it. When someone has the flu, how badly does that person want to get better? Does it make a difference in the nasea, the fever, the diarhea with how badly someone wants to get better?

When someone has pickled their liver and their brain, how great is their judgement? I don't want a drunk person baby sitting someone I love or driving anyone whether I know the passenger or not.

So when I tell someone that kudzu can help get a handle on the cravings, and make a difference in the success, I am not surprised when someone tells me they have a relative who is living with them and using kudzu and doing well. This happened at the farmers' market in Dallas, Georgia last week. I am used to people coming and talking to me about being diabetic, or having cancer, and I tell them to use kudzu but try the free stuff first. This was the first time I heard an alcohol recovery success. And even if it lasts for a short time, it was a short time they would not have had with sanity.

Bill W., who started AA said that we have to raise the bottom. What I think he means by that is not wait until people are breathing their last to offer a helping hand, whether that hand be with some good old kudzu juice (see recipe below) or store bought stuff.

On a lighter note, I made kudzu blossom jelly yesterday, and I used white flour for tortillas. Being broke, I decided to try the white unbleached flour since it is 1/3 to 1/4 the price of buckwheat. So what did I do last night? Gas beyond belief. I woke myself up four times last night! I also became very bloated during the day. It just is not worth it to eat white flour when gluten intolerant. My throat hurts and I have drainage, too. I am a firm believer I would gain all 110 pounds back if I continued with white flour.

What amazes me is that UAB is just catching up to China. Harvard is just catching up to China. And they are only catching up with China on two or three little puny studies so that they can make money with pharmaceuticals! They aren't doing this and telling people to use the free stuff! Think about what is available to make a difference and don't always try to make as much money as possible. The money will flow once people get healing.

www.phmiracleliving.com can be used to help health, but using their books and program can be prohibitive. To consult with the doctor is $225.00 for 15 minutes! He doesn't address kudzu, either, yet!

The jelly turned out much better than last year! I drank lots of kudzu juice and had some of the kudzu jelly on the tortillas. It didn't make a dent in the gas, though. It was a fun experiment, but not one I need to do every day! Tomorrow there will be no gas, because the fibers from kudzu will clean out my digestive tract. For recipes either check out the web or look at other posts on my blog. I use kudzu fiber in salmon, buckwheat wraps, and salads. The juice comes from my blender, the fiber from the strainings. I have pictures for the recipe.

Tuesday, July 10, 2007

Charlotte Fairchild recommends Kuzu Chaos!

Another book! Kudzu Chaos by Jennifer Holloway Lambe, illustrated by Alison Davis Lyne, ISBN 1-58980-157-1 and published by Pelican Publishing Company, Inc.

A beautiful kiddy lit book filled with vivid watercolor (I think) images of a little boy who helps save a town from being eaten up by kudzu with the help of a hill billy named Kudzu Katie.

Sunday, June 03, 2007

Connect/disconnect

Hi!

http://www.stopsoybeanrust.com/viewStory.asp?StoryID=1041 Asian Soybean Rust site.

If you were a scientist and knew all about the botanical nature of kudzu, the problems it presents, and the poisons it needs, would you know that there are 180,000 sites for kudzu recipes? Nope!

If you were an agronomist, and knew deforestation from kudzu is a major problem, would you know about the effects of the poisons on people eating kudzu when the ground had been poisoned the year before?

If you were a scientist, and knew about Asian Soybean Rust coming in 2005 with Hurricane Ivan, would you have any clue about the effects of ingested fungus, or the fungus infesting large amounts of plant surrounding public libraries, post offices, and homes? The spores can't be good for people with emphysemia or asthma, can it? I mean, there is a lot of kudzu out there in the south!

The connection will come when people who poison kudzu put warning notices just like yards get when there is a toxin that could hurt someone--but it won't be for three days, since most poisons ingested take a little longer for their half life.

The connection will come when people are educated that after they go to the food pantry for their mac and cheese, they can get kudzu and have something fresh, organic, and full of more nutrition than the mac and cheese, and it isn't charity.

The connection will come when people realize that patients coming in with asthma and emphysemia possibly exacerbated by fungus spores on 5 acres of kudzu surrounding their house where they sleep with the windows up at night, or don't change the filter, that no matter how much oxygen or steroids they receive, they won't get better until the goats eat the kudzu before infestation of fungus gets bad.

There are a lot more connections regarding kudzu.