The Many Benefits of Ginger Root
Ginger, (scientific name: Zingiber officinale) is the root of a plant native to Asia but cultivated in the West Indies, Jamaica, and Africa. It is one of the most widely used herbs in the world. Used for thousands of years previously, it was introduced to Spain by Francisco de Mendosa in the early 1500’s and from there to the new world.
Ginger is technically a tuber that creeps and grows underground. The stalk grows to be at least two feet tall. When it dies in the fall, the tuber is dug up, dried, and ground into the herb powder most commonly known. Uncoated or white ginger was washed and scraped to prevent sprouting. Some like the whiteness and thus it has been bleached or limed to achieve greater whiteness. This results in a loss of nutritional value. Coated or black ginger means the root was not peeled but immediately scalded after harvesting.
Ginger’s valuable nutrients include sulphur, resin, volatile oil (up to 3%), acrid soft lignin, starch, vegeto matter, gum, asmazone, potassium acetate, and acetic acid.
Ginger is a traditional Asian medicine used to treat nausea. For some ginger is more effective in relieving motion sickness than Dramamine. Some expectant mothers report relief from nausea after consuming small amounts of ginger ale, ginger root or, ginger tea. Cancer victims have found relief from chemotherapy related nausea when ingesting ginger in large quantities. It will fight body odor, promote perspiration, and stimulate appetite.
Ginger helps treat joint pain by stimulating blood circulation. For this reason it is used to treat illnesses such as Raynaud’s syndrome and rheumatoid arthritis. Externally ginger makes the skin red.
Often ginger is used in the treatment of indigestion, flatulence, menstrual cramps and diarrhea and relieves gastrointestinal distress. It is effective because it copies some digestive enzymes used to process protein in the body.
Ginger aids the heart as well. Only five grams of dried ginger a day will slow the production of triglycerides and LDL (bad) cholesterol in the liver. Ginger also prevents platelets from sticking together. This decreases the risk of heart attack or stroke.
Ginger is sometimes recommended for relief of cold symptoms for it is said to loosen phlegm and fight chills by spreading a warm feeling throughout the body. Many simply like to use it in cooking as a seasoning or a tea. One recipe for gingersnap cookies calls for a teaspoon of the powder.
Ginger is available in capsules, pickles, extracts, and prepared teas that can be made into compresses. The ginger root may also be consumed raw, but avoid small, wrinkled, or soft tubers. Steep ginger in hot water to make a tea, or just add it to a variety of dishes. The usual dosage is 1/3 of an ounce of fresh ginger root per day. Preserved Ginger is made by steeping the root in hot syrup. Store ginger root dry in your refrigerator for short periods. You can also freeze ginger root for up to three months.
Pregnant women should be careful not to overdose on ginger because it may stimulate uterine contractions. People taking blood thinners, barbiturates, beta-blockers, insulin or diabetes medications should consult a physician before use since ginger may conflict with these medications. Ginger may also interfere with the absorption of dietary iron and fat-soluble vitamins, and cause stomach upset in higher doses. Also, because ginger helps thin the blood, it should not be taken two weeks prior to surgery.
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Tags: Nutrition
