Food is medicine: Ginger
Ginger is Ginger has been used for thousands of years in China for medicinal purposes. Chinese records dating from the fourth century b.c. indicate that it was used to treat the following conditions: Stomachache, diarrhoea, nausea, cholera , haemorrhage , rheumatism , toothache. It was used by eclectic physicians in the United States in the late 1800s as a carminative, diaphoretic, appetite stimulant, and local counterirritant. Ginger is widely used as a spice, especially in Asian and Indian cuisine. It is also used in many baked goods, beverages (ginger ale), candy, liqueurs, and cosmetic products (perfumes, soaps, creams, etc.).
Medicinal properties of ginger:
Ginger has major antioxidant effects and it can lower lipid peroxidation by mainting the activities of the bodies moat important antioxidant such as superoxide dysmutase, catalase and glutathione peroxidase. What this means is that it prevents cellular damage and reduces the oxidation of our cells aka their aging.
Anti-inflammatory properties: it can inhibit major inflammatory cytokines, aka substances that contribute to inflammation in the body.
Had anti-platelet activities, meaning it can reduce blood clotting. This is important to know for people on blood thinning medication, as when combined with ginger their functions get potentiated.
It can lower cholesterol and increase bile secretion by promoting cholesterol excretion and impairing its absorption.
It has cardiotonic effects and can reduce blood pressure.
It works as an analgesic, aka can reduce pain! it has been shown to rpovide relief from migraine headaches.
It improves gastric motility and has antispasmodic effects working as a gastrointestinal tonic. This means that it can help to relief from indigestion, constipation and bloating.
It has thermogenic properties, so it can warm the body up! This is why in ayurveda it is used to improve ‘agni’ the digestive fire and boost the metabolism.
Potent antiviral and antifungal, gingerol, has been shown to act against Salmonella typhi and Trichomonas vaginalis amongst others.
Ginger extracts have presented antitumor activity in experimental carcinogenesis models, making it a potential anticancer food.
There are many other benefits and uses such as in nausea, pregnancy sickness and vomiting.
Enjoy fresh ginger in juices, grated to make teas or in food. Dried ginger powder can be used in turmeric lattes and in food.
I love adding lots of ginger in my indian red lentil dhal recipe. I also have it every morning in my water with lemon making it a nice morning tonic.
References:
Pizzorno, J.E. Murray, M.T. (2012) ‘Textbook of natural medicine’, Elsivier press.
Nikkhah Bodagh, M. Maleki, I. Hekmatdoost, A. (2018). ‘Ginger in gastrointestinal disorders: A systematic review of clinical trials’, Food Science & Nutrition, 7(1), pp. 96-108.
Wu, K, Rayner, C. Chuah, S. et al (2008). ‘Effects of ginger on gastric emptying and motility in healthy humans’, European Journal of Gastroenterology & Hepatology, 20(5), pp. 436-440.
Grzanna, R., Lindmark, L., and Frondoza, C. G. (2005). ‘Ginger - an herbal medicinal product with broad anti-inflammatory actions’, Journal of Medicinal Food, 8(2), pp.125-132.