Eight Amazing Reasons to Eat Poi

Poi is a staple food of the Polynesian Islands with centuries of use.
Also see: How to Make Poi.

  1. Treats obesity, diabetes and heart disease
  2.  Recommended for infants, for the aged, the convalescent or anyone with a weakened digestive system recovering from malnutrition
  3. 98.8% digestible carbohydrate ( healthy carbs do exist )
  4. Contains more probiotics than yogurt ( Lactococcus lactis and Lactobacilli )
  5. Phytic Acid free, Gluten free
  6. Provides long, slow release energy ( low Glycemic Index )
  7. High in fiber ( fiber is very hard to find in a Cambodian diet )
  8. High satiation food ( filling, satisfying, eat less and feel full )


1 ) “Poi, the Root of All Hawaii” by  By L Downes
NYTimes, July 16, 2003

2 ) “Some dietetic factors influencing the market for poi in Hawaii, with emphasis on a survey of the use of poi by the medical profession and allied institutions” by Virginia Derstine and Edward L Rada.
University of Hawaii, Agricultural Economics Bulletin 3, 1952

3 ) “Hawaiian Kalo, Past and Future”  by John J Cho, Roy A Yamakawa, and James Hollyer
University of Hawaii, Sustainable Agriculture, Feb 2007, page 2, Nutritional Value section

4 ) “The medicinal uses of poi” Amy C. Brown, Ph.D., R.D. and Ana Valiere, M.S., Nutrition in Clinical Care 7(2):69-74 · August 2004


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