Sago is used around the world for those who are debilitated and cannot digest food well. Sago leaves are cut and the starch inside is made into Pearls and used in Japanese teas (Bubble Teas) and also made into something similar to tapioca Pudding, but it’s not tapioca.
Sago is very low in fat and protein and thus it’s very easy to digest. If you need a good source of carbs then Sago may we just what you need. And it’s low in calories and can be cooked with rice for a nice low calorie meal… which also cools the body.
Sago flour can be used in place of regular flour… and Sago is used to make bread in Nepal… and works well for those who don’t get along with wheat. Sago has little in the way of minerals and vitamins so you might want to add brown rice flower or chickpea flour, or nut flours to Sago for more nutrients. And Sago flour is a great way to thicken anything you are cooking.
It seems that Sago fills you up but does not seem to cause an increase in fat production… and Sago has a low glycemic index making it good for diabetics.
And Sago also seems to lower the risk of colon cancer too!
Sago is popular as noodles and flour in the South Pacific.
Paul Haider – Master Herbalist