Poi is a staple food of the Polynesian Islands with centuries of use.
Also see: How to Make Poi.
Treats obesity, diabetes and heart disease
Recommended for infants, for the aged, the convalescent or anyone with a weakened digestive system recovering from malnutrition
98.8% digestible carbohydrate ( healthy carbs do exist )
Contains more probiotics than yogurt ( Lactococcus lactis and Lactobacilli )
Phytic Acid free, Gluten free
Provides long, slow release energy ( low Glycemic Index )
High in fiber ( fiber is very hard to find in a Cambodian diet )
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