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Ginger – The Wonder Root
Ever walked along the production line and found yourself staring at the world of ginger root fascination? Oddly shaped, and with a different flavor, this “wonderful root” is an excellent nutritional supplement because it contains a variety of magnesium, manganese, potassium, and vitamins B6, C, and E. Besides being loaded with anti-inflammatory properties, ginger. root has many health benefits. Some studies show that it is an aid to digestion, has a positive effect on cholesterol and blood pressure, helps with arthritis, and even helps with nausea. It’s a very versatile foundation to boot! Ginger can be incorporated into many recipes and should be included in your diet regularly.
Considered an important ingredient in China and India, ginger root has been used for centuries in cooking and medicine. It has a thick, tan, knotty, and bulbous appearance and grows slightly horizontally. In fact, it is not a root, but it is a “rhizome,” an underground stem. Harvested year-round, ginger root is available fresh in most grocery stores, often in bulk.
Many studies have investigated the health benefits of ginger. Benefits range from reducing joint and arthritis pain to helping with nausea, athlete’s foot, heart disease, lowering cholesterol, and better circulation. Have you been bloated? Ginger may be the answer. Many people use the exotic stem in some form to help with their digestion. Ginger has also been shown to be anti-inflammatory, making it beneficial for your immune system during times of increased risk of colds and flu. It helps reduce muscle cramps, and some women take ginger for menstrual cramping. Ginger is also helpful for fever, bronchitis, respiratory symptoms, and headaches. Feeling dizzy while flying or on a boat? The properties of ginger have also been shown to help people with chronic illnesses.
In our practice, we have seen the best results when using ginger to help with digestion, bowel and intestinal problems, stomach cramping, and arthritis of the fingers. For many of our pregnant patients ginger has provided relief from their symptoms of nausea. Some people choose ginger from an antibiotic. Ginger is also useful for healing skin wounds, helping to reduce acid and bacteria. Remember that ginger is contraindicated for people with gallstones and gastric/peptic ulcers and should not be used by them. At a recent conference held by the American Association of Cancer Research, a study found that ginger can kill cancer cells and cleanse the body of toxins. Although more research is needed, the medical data on ginger is welcome news.
Ginger can be eaten whole, liquid, or powdered form. If the surprising root does not satisfy your taste, try to eat it in capsules, which are available in most food or grocery stores. The dosage for adults is usually 25 to 100 milligrams (or 1.5 to 3 milliliters of liquid) every day, although for digestive problems it may help to increase the dosage. The use of ginger root in its natural state is preferred, and it is especially useful and tasty when steeped in hot water with green or white tea. See the recipe at the end of this article for a dessert called “Oooss Juice.”
Ginger has many uses beyond medicine and is versatile in the kitchen. Many cultures include it in winemaking, and it is an ingredient in many desserts, teas, curry, sushi, and some French wines. In the United States, ginger is most popularly known as the base for ginger ale, gingerbread man cookies, cookies (gingerbread), jellies, jams, and other flavors and flavorings. Consider adding ginger to your favorite stir-fry recipes, dressings, salads, and barbecue sauces.
As already explained, ginger is a versatile and extraordinary herb! Its many health-promoting and symptom-fighting properties make it desirable and appealing. Whether it’s digestive problems or fighting inflammation and bloating, ginger can help improve the health of people of all ages.
One of my favorite ginger-based “brews” is Oooss Juice, which recipe follows:
– Use a quality, energy-saving, stainless steel 2- to 4-gallon pot.
– boil 1 gallon of water; add ½ pound of sliced ginger; Slowly boil for 5 minutes, and turn off the burner.
– Add 2 to 6 green tea bags, freeze for 30 to 60 minutes, and remove.
– After 4 to 12 hours, filter out the ginger, put the juice in a container, and cool in the refrigerator. Drink cold or hot water.
Ginger, a surprising root, is an ingredient in many recipes, adds a pungent and distinctive flavor to food and drink, and is beneficial for those who add it to their diet.
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