Continuing with the Japan focus from the previous post, this post revisits bamboo charcoal with a particular focus on health. Takesumi is derived from carbonised bamboo and demonstrates the same remarkable adsorptive qualities. As a nutritional supplement takesumi is generally ingested for its detoxification properties, especially after exposure to environmental contaminates.
Claims are made that bamboo charcoal:
- has anti-fungal and anti-bacterial properties;
- emits far infrared rays (to improve circulation) and negative ions;
- protects the body from EMF’s emitted by the electrical devices we surround ourselves with;
- is a natural source of macro and trace minerals;
- is alkalizing; and,
- adsorbs myco and endotoxins, and radiation.
The adsorptive qualities of takesumi that provide the detox benefits are also exploited for extending the life of fresh produce and purifying drinking water. Healthy living blog, Japanese Wall also suggests that takesumi can “make wine more fragrant whilst removing its tartness, and also make tea tastier by reducing the acidity.”
Takesumi-Power Bali recommends that her followers put some pieces of takesami in the water when cooking rice. “It will absorb chlorine, bad odor and toxic substances from water [and] the taste of the rice will be something you have never experienced before.” If the image is true, it won’t make your rice black. If you don’t find that appealing, there’s always takesumi candy, takesumi coffee, tea, or takesumi crackers (if you’re in Japan and can read Kanji).
Researching takesumi online also unearthed a rather idyllic looking B&B in New Zealand that makes takesumi. The Kyoto-expat owners describe takesumi as “mysterious bamboo charcoal.” The B&B property has its own charcoal kiln and they produce a very interesting-looking range of takesumi products, including powdered bamboo charcoal and bamboo leaf charcoal. Another use for bamboo charcoal that they suggest is as a dietary supplement for animals.
References and further reading: