Ginger is one of the most widely used herbs in the world. We use the root of a plant native to Asia but today cultivated in the West Indies, Jamaica, and Africa. Francisco de Mendosa introduced ginger to Spain in the early 1500′s (and from there to the new world) but its value was known in the far east long before that.
Ginger powder comes from a perennial tuber type root (like a potato) that creeps and grows underground. The stalk has narrow leaves and grows to be about two feet tall. In the fall the tuber is harvested, dried, and ground into the herb powder. Black or coated ginger means the root was immediately scalded (not peeled) after harvesting. White or uncoated ginger was washed and scraped to prevent sprouting. To whiten it even more, white ginger is at times bleached or limed but this process robs it of some of its value.
Now let’s talk about some of the health benefits of ginger. Ginger herbs 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 also helps treat joint pain by stimulating blood circulation, so it is used to treat illnesses such as rheumatoid arthritis and Raynaud?s syndrome. Externally ginger causes redness of the skin.
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 is beneficial to the heart as well. As little as 5 grams of dried ginger a day slows the production of triglycerides and LDL (bad) cholesterol in the liver. Ginger also prevents platelets from sticking together, a condition that would increase the risk of heart attack or stroke.
Many like its flavor and aroma and like to use it in cooking as a seasoning or a tea. One online recipe for gingersnap cookies calls for one teaspoon of ginger powder. It is also a popular treatment for cold symptoms for it is said to loosen phlegm and spread a warm feeling throughout the body thus fighting chills.
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.
A few cautions are in order. Since ginger helps thin the blood, don?t take it prior to surgery. Ginger may interfere with the absorption of fat-soluble vitamins and dietary iron, and may actually cause an upset stomach if too much is taken. Those taking blood thinners, barbiturates, beta-blockers, insulin or diabetes medications should consult their doctor about ginger since it could conflict with these medicines. Ginger may stimulate uterine contractions so pregnant women should be careful how much ginger they ingest.
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