n. 1  Any of various small proteins that are produced by a variety of cell types, especially T cells and other white blood cells, and that regulate many aspects of inflammation and the immune response, including stimulating the production of white blood cells and platelets.
Arrowroot is an easily digested starch extracted from the roots of the arrowroot plant, Maranta arundinacea. The starch is used as a thickener in many foods such as puddings and sauces, and is also used in cookies and other baked goods. It is extremely bland, making it suitable for neutral diets, especially for people who are feeling nauseous.
I often use arrowroot powder as a thickener in recipes such as stews or pie fillings, though I also use it in baked goods to make them less dense and to âlightenâ the heavy texture and mouthfeel of almond flour. The arrowroot plant is a close cousin of the kudzu plant. Both grow naturally in the Southern United States and Asia and are used in similar ways for cooking. I use arrowroot in everything from my Banana Cream Pie Cupcakes to Chocolate Covered Cherries to my Chocolate Peanut Butter Tart. I also use it in some entrees such as Vegetarian Pad Thai. View all of my arrowroot powder recipes. Purchase Arrowroot Powder from More Than Alive or Benefit Your Life.