Health experts advise on proper way to prepare kudzu starch

Medical experts recommend preparing kudzu starch with hot water or cooking it rather than mixing it with cold water to ensure better digestion and safety. While many people consume it cold for its cooling properties, health professionals note that kudzu starch is primarily a starch that requires heat to undergo gelatinization.

Dr. Nguyen Thanh Vuong from Hanoi Medical University advises that using boiling water allows the starch to fully gelatinize, turning the mixture from opaque white to a clear, thick consistency. This process is particularly important for children, the elderly, and individuals with sensitive digestive systems.

Vu Thi Hue, Head of Nutrition at the National Hospital of Traditional Medicine, added that gelatinization helps the starch become easier to digest and prevents intestinal irritation. Consuming raw, ungelatinized starch can lead to stomach discomfort in sensitive individuals. Experts also emphasize choosing products with clear origins to ensure food safety.