The Many Benefits of Ginger Root
By Susannah Singer | August 3, 2008
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Zingiber officinale (better known as ginger,) is the root of a plant cultivated in the West Indies, Jamaica, and Africa but native to Asia. Ginger was introduced to Spain by Francisco de Mendosa in the early 1500’s (and eventually to the new world) but it was in demand in the far east long before that. Its safe nature and multitude of benefits have made it one of the most widely used herbs in the world.
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.
Chemicals in ginger that give it value include volatile oil (up to 3%), acrid soft resin, lignin, gum, starch, vegeto matter, asmazone, acetic acid, potassium acetate, and sulphur.
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 causing redness of the skin. This makes it effective in treating illnesses such as rheumatoid arthritis and Raynaud’s syndrome.
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 good for the heart as well. Just five grams of dried ginger per day slows the production of LDL (bad) cholesterol and triglycerides in the liver. Ginger also hinders platelets from sticking together, thus decreasing the risk of stroke or heart attack.
Some recommend ginger for relief of cold symptoms since it will loosen phlegm in the throat and fight chills by spreading a warm feeling throughout the body. Many like to cook with ginger as a seasoning or drink it as a tea. One teaspoon of the powder in a gingersnap cookie recipe is prescribed.
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.
If you are pregnant, it would be wise to restrict your use of ginger because it may stimulate uterine contractions. People taking beta-blockers, insulin, blood thinners, barbiturates, or diabetes medications should consult their doctor before using ginger because it may conflict with some of these medications. Ginger may also reduce the absorption of dietary iron and fat-soluble vitamins, and actually upset the stomach in higher doses. Also, ginger helps thin the blood. Therefore avoid taking it two weeks prior to surgery.
Topics: Nutrition |
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