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What vitamins are in ginger: Health Benefits, Nutrients, Preparation, and More

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12 health benefits of ginger, approved by experts

Whether it’s ground into a powder for cooking, shredded or sliced for pickling, or steeped in boiling water and served as tea, ginger health benefits are far-reaching, meaning it has become a staple ingredient in kitchens around the world for centuries. The spice has long played a starring role in traditional Ayurvedic medicine, and is a popular home remedy for nausea, sore throat, and stomach ache.

We spoke to Dr Vijay Murthy, Ayurvedic doctor and owner of Murthy Clinic; Jenna Hope, nutritionist; and David Wiener, training specialist at Freeletics, to share ginger health benefits – from giving your gut health a boost to easing symptoms of osteoarthritis:

12 proven health benefits of ginger

There are a wealth of healthful compounds packed into ginger – in fact, 400 different naturally occurring chemical compounds have been identified, says Dr Murthy – with the main bioactive compound in ginger being gingerol. However, not all ginger is created equal.

‘Fresh ginger is best, as it contains a higher level of gingerol.’

‘The composition of these constituents varies depending on the source, where they are grown, how they are grown, curing methods, drying methods and storage,’ he says. ‘As such, buying a trusted and organic source of ginger is very important.’

The chemical make-up also differs depending on whether you’re choosing dried, powdered or fresh. ‘Fresh is always the best way to go as it contains a higher level of gingerol,’ says Wiener. ‘When looking for supplements, it’s always important that you choose those that are all natural.’

You’ll find more about choosing the right ginger supplement below, including dosage recommendations, potential interactions, and safety guidelines. Here are 12 evidence-backed health benefits of ginger worth knowing about:

1. High in vitamins and minerals

Ginger is a nutrient powerhouse, says Hope, containing a wide range of vitamins – including vitamin C, and B vitamins thiamine, riboflavin and niacin – along with minerals such as iron, calcium and phosphorus.

The spice also contains plant compounds known as phenols, she says, of which gingerols, shogoals and gingerdiols are the most prominent. Gingerol is the most abundant of the three, and this oily liquid gives ginger its pungent taste.

2. Has anti-inflammatory properties

Gingerol is an anti-inflammatory compound, which may explain ‘why people with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in their mobility when they consume ginger regularly,’ says Wiener. This is because gingerols have an effect on the chemical messengers of the immune system.

‘Gingerdiols have been found to have strong anti-inflammatory and antioxidative effects through modulating the biochemical pathways involved in chronic inflammation,’ says Hope. They also suppress the formation of leukotrienes – inflammatory chemicals released by the body – therefore contributing to a reduction in inflammation.



3. Reduces nausea

There are multiple digestive benefits that have been linked to ginger, specifically acting on parts of your GI tract responsible for feelings of nausea, stomach upset, and vomiting, says Wiener. ‘Ginger significantly reduces nausea,’ agrees Dr Murthy. ‘It is a potent anti-emetic and used to prevent motion sickness.’

Ginger has long been used as a sea sickness remedy, and appears to be especially effective in treating pregnancy-related nausea. However, if you are pregnant, talk to your doctor before taking large amounts of ginger. Some experts worry that it could raise the risk of miscarriage, especially in high doses.

4. Improves digestion

There’s a reason people take ginger to settle their stomach – ginger encourages food to move from the stomach to the small intestine by stimulating the action of digestive juices, and has also been shown to ease bloating and flatulence. It may be particularly beneficial for those with chronic indigestion, known as dyspepsia.

‘Active ingredients of ginger stimulate digestion and absorption, and relieve constipation and flatulence by increasing muscular activity in the digestive tract,’ says Dr Murthy. ‘The gingerols and [6]-gingesulfonic acid in ginger root accelerate gastric emptying and also relieve gaseous distension,’ he adds.

5. High in antioxidants

Ginger is a broad spectrum antioxidant and it helps in reducing cell damage, says Dr Murthy. Ginger root contains very high levels of antioxidants, surpassed only by pomegranate and certain types of berries.The antioxidant properties of [6]-gingerol has been extensively studied,’ he says Dr Murthy. ‘It helps reduce free radical activity, therefore reducing cell damage and promoting healthy ageing.’

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6. Has antimicrobial properties

Ginger extract can inhibit the growth of many different types of bacteria, including E.coli, proteus species, Staphylococci, Streptococci and Salmonella, says Dr Murthy. In this way, ginger promotes healthy gut flora.

Due to its antimicrobial properties, ginger has also been shown to be effective against the oral bacteria that causes inflammatory diseases in the gums – such as gingivitis and periodontitis – in a lab setting. However, human studies are needed.

7. Good for gut health

Ginger is high in gut-healthy fibre, and as such, acts as a prebiotic, says Dr Murthy. Gut bacteria utilise the fibre,’ he says. ‘Ginger can help in reducing the population of bad gut microbes and increasing beneficial gut microbiomes.’

8. Reduces heart disease risk

The anti-inflammatory compounds in ginger can reduce the risk of chronic diseases like heart disease, says Weiner. ‘This is because ginger can lower blood pressure and decrease blood lipids (fats) levels, both of which help protect against heart disease,’ he says.

The spice also helps to reduce cholesterol levels. A small study conducted on 85 participants with high blood pressure by Babol University of Medical Sciences revealed that supplementing with three grams of ginger powder per day caused significant reductions in most cholesterol markers.



9. May help to prevent cancer

The cell-protecting properties of ginger can lower the long-term risk of certain cancers, says Wiener. ‘That’s because it may reduce cellular activity that causes DNA changes, cell death, and proliferation of cancer cells,’ he explains. ‘It could also help sensitise tumours to treatments like chemotherapy and radiation.’

These potential effects make ginger ‘a potent agent in preventing or suppressing cancer growth in lymphoma, hepatoma, colorectal cancer, breast cancer, skin cancer, liver cancer, and bladder cancer,’ says Dr Murthy – though more controlled human studies are needed.

10. Relieves menstrual pain

Ginger is useful in relieving menstrual cramps, says Dr Murthy, thanks to its antispasmodic and anti-inflammatory effects. In a study by the Shahid Beheshti University of Medical Sciences, 150 women were instructed to take one gram of ginger powder per day, for the first 3 days of their period. Ginger was found to reduce pain as effectively as ibuprofen.

11. Treats migraines

Consumption of ginger has shown to offer relief from migraine attacks, says Dr Murthy, either by relieving nausea, or pain, or both. A dose 500-600mg of ginger powder administered at the onset of migraine for a period of three to four days at am interval of four hours is reported to provide relief from migraine attack, he says.

12. Improves insulin resistance and boosts metabolism

‘Ginger has been linked to improvements in insulin and metabolism,’ says Wiener, who adds that regular intake can lower your blood sugar levels. This was confirmed in a very small study conducted by the Tehran University of Medical Sciences, in which 41 participants with type 2 diabetes who supplemented with two grams of ginger powder every day lowered their fasting blood sugar by 12 per cent. While the results are promising, more human studies are needed.



Ginger health benefits: dosage

The bioactive compound, gingerdiol, is most prominent in fresh ginger. ‘Research shows that gingerdiol is not affected by heat and therefore you can consume this in your cooking, as juice, in your water or raw,’ says Hope. ‘It’s recommended to use fresh ginger rather than dried ginger for optimal health benefits.’ Here are some of the ways to incorporate ginger into your day:

  • Grate or crush fresh ginger into a glass of boiled water and drink in the morning upon waking.
  • Add five or six slices of fresh ginger into a thermos and keep sipping ginger water throughout the day.
  • When cooking grains, lentils, legumes, pulses or vegetables, add ½ tea spoon of ground ginger.
  • To improve digestion, sprinkle a pinch of Himalayan rock salt on a square of fresh ginger and chew it before meals.

    If you’d rather use a supplement, ‘research suggests that the maximum serum concentration of ginger metabolites is reached from the consumption of 1.5g to 2g of ginger,’ she continues. Make sure to take no more than 5g ginger per day – it may end up giving you some nasty side effects such as indigestion and heart burn, says Wiener. And if you’re pregnant, do not consume more than 1g per day.

    As ginger has more than 400 different chemical constituents, it is good to look for whole root extracts as opposed to a single extract like gingerol, adds Dr Murthy. ‘Products that combine ginger root extract with ginger powder are more effective and safe than extracts alone,’ he adds. Ginger supplements can interact with other medications, so you should speak to your healthcare provider first.



    Last updated: 23-07-2020

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    Ginger Vitamins | HerbaZest

    The  medicinal uses of ginger have been well-known by herbalists for over 2,000 years, and modern science is still taking advantage of the many ginger properties to treat diabetes, high blood pressure, and nausea, among other common ailments. By examining the history of its use, it is clear that ginger has many health benefits. However, it is also important to understand ginger nutrition when incorporating it into your diet. Here, you will find the most prominent ginger root vitamins and their benefits.

    Ginger’s Vitamins

    Ginger root nutritional content includes vitamins B and C:

    Ginger Vitamin C Benefits

    This is a water-soluble vitamin that is stored in the body in very limited amounts. All excess vitamin C is excreted through urine. Because of the limited amounts that your body retains, it is important to incorporate vitamin C in your daily diet. Vitamin C acts as an antioxidant, has healing properties, aids in collagen formation, and is also key in helping to absorb and metabolize other nutrients.

    Ginger Vitamin B Benefits

    Ginger contains two different forms of vitamin B. The first, vitamin B3, also known as niacin, is water-soluble and not stored in the body. It is important to eat B3-rich foods in your everyday diet because this vitamin helps your body make energy from fat, proteins, and carbohydrates. The second B vitamin present in ginger is vitamin B1, also known as thiamin. This vitamin is also important in helping your body to utilize proteins and carbohydrates to make energy.

    How to Make the Most of Ginger’s Vitamins

    While ginger is often used in cooking for flavoring foods, it should be noted that the B and C vitamins in this herb are sensitive to heat and can be destroyed during the food preparation process. These ginger root vitamins can also be damaged by prolonged storage or exposure to light. In order to reap all the benefits of this Asian root, eating fresh, raw ginger is highly recommended.

    Ginger’s Vitamins and Daily Requirements

    Ginger in its raw form contains 5.0 mg of vitamin C per 100 g, 0.025 mg of vitamin B1 per 100 g, and 0.75 mg of vitamin B3 per 100 g. For men over the age of 18, approximately 90 mg of vitamin C is recommended on a daily basis, while women are recommended to consume 75 mg.

    For your daily dose of ginger root vitamins, supplement with other foods and herbs that are rich in vitamins C and B.

    With respect to vitamin B1, adult men are recommended to consume 1.2 mg daily, while adult women should consume 1.1 mg. Daily recommendations for vitamin B3 is reflected in 16 mg for men and 14 mg for women. These dosages may vary if you are pregnant or breastfeeding.

    Vitamins in Ginger vs. Other Herbs

    While ginger does contain vitamins C and B, other common herbs are richer in the same important vitamins. For example, chamomile and rose hip are significant sources of vitamin C. However, these herbs are most commonly taken as infusions, and it is important to note that heat may deplete much of their vitamin C stores. Camu Camu, on the other hand, is considered the best known source of vitamin C, beating oranges with about 30 times more ascorbic acid content.

    Considering the significance of B vitamins in helping your body produce energy from fats, carbohydrates, and proteins, as well as the role of vitamin C as an antioxidant, it is important that you are receiving the correct doses of these vitamins daily. Taking into account the many other ginger health benefits, this wonderful root deserves to be considered as a tool for maintaining good health.

    Ginger Nutrition | HerbaZest

    While the ginger rhizome is most sought after and known for its medicinal properties, it is often overlooked as an excellent source of some vitamins and other active compounds. The truth is, ginger nutrition has great value, and as one of the most popular herbal condiments used around the world, it is very simple to add to your diet.

    Essential Nutrients in Ginger

    There are many essential nutrients that are found in high quantities in ginger. The main ginger vitamins are vitamin C (ascorbic acid) and B9 (folate), but it also contains minerals, such as potassium and magnesium.

    Vitamin C is an important antioxidant found in ginger that aids in the development and health of many of the body’s tissues, including the skin and bones. Vitamin C helps to protect the body and strengthen the immune system, as it can prevent and delay the formation of free radicals in the body. Vitamin C deficiency can lead to many health issues, including scurvy, so it is important to ensure regular vitamin C intake.

    Another nutrient in ginger is B9, also known as folate, which is critical in the metabolism of nucleic acid precursors and several amino acids. This ginger vitamin is important in brain development and function. Excessively low levels of folate can result in megaloblastic anemia and possibly irreversible brain damage. Folate levels are often influenced by genetics, but can be supplemented by the food you consume.

    Furthermore, ginger’s high magnesium levels make this herb important for healthy nerve and muscle function, while its high levels of potassium make it good for ensuring normal digestive function and muscle contraction. 

    Supporting Compounds in Ginger

    There are at least 115 bioactive components identified in ginger. However, it is believed and supported by current research that the active constituents that contribute to ginger properties are pungent phenol compounds, namely gingerols, shogaols, and zingerones, all of which are closely-related terpenoids.

    Raw ginger contains high concentrations of gingerols, while dried ginger exhibits slightly reduced levels of gingerols but abundant shogaols. When ginger is cooked, the gingerol levels are greatly decreased, as many are converted to zingerones. All three constituents have demonstrated anti-inflammatory, anti-emetic, and anti-spasmodic properties; however, shogaols tend to be more potent than zingerones.

    Research has demonstrated that ginger and its constituents tend to accumulate in the gastrointestinal tract, further supporting the claims of ginger as an antiemetic and anti-nausea agent.

    Ginger Nutrition Facts

    The following are some interesting facts that you may not know about ginger nutrition:

    • The nutritional value of ginger is higher when this herb is consumed in its raw form. This is due to the fact that many of the nutrients in ginger, such as vitamin C, break down during the food preparation process as a result of heat exposure, as well as when the ginger root has been exposed to prolonged light or storage.

    • Ginger’s phenolic compounds, such as gingerol, have powerful antioxidant properties and may prevent cellular degradation. These compounds may play an important role in preventing diseases and slowing their progression. Preliminary ginger research and studies have shown gingerol to support the health of gastrointestinal tract, colon, breasts, and skin.

    Despite all that we know about ginger health benefits for the human body, there is still much for science to reveal. However, what we do know shows that ginger’s nutrients are very useful. For that reason, you should consider incorporating ginger into your diet.

    3 Ginger Health Benefits – Cleveland Clinic

    Spices aren’t just a way to add zest and flavor to your favorite dishes. Many also provide hefty doses of antioxidants, nutrients, minerals, and vitamins.

    Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

    Ginger, which comes from a flowering root plant, especially provides a variety of great health benefits. Found first in southeast Asia, the spice has been used in Eastern medicine practices since the 9th century — and is also a staple of Asian, Indian and Caribbean cuisines.

    Dietitian Candace O’Neill RD, LDN, shares why ginger is both delicious and highly nutritious and shares the best ways to add this versatile spice into our daily diet.

    What are the benefits of ginger?

    By appearances alone, ginger doesn’t look like a body booster. When you’re eating ginger, you’re eating the root (called the rhizome), which resembles a smaller sweet potato or even a gnarled tree.

    However, ginger packs a powerful punch. Not only does it contain vitamin C, magnesium and potassium, but it also provides multiple health benefits.

    Pain relief

    Fresh ginger boasts a potent compound called gingerol, which includes antioxidant properties and reduces inflammatory enzymes. As a result, ginger is “beneficial for inflammatory-related conditions and pain relief, specifically menstrual cramps and also arthritis-based conditions,” O’Neill says. For example, in a clinical trial, ginger showed promise at improving knee pain associated with osteoarthritis.

    Dried ginger also contains anti-inflammatory compounds, but gingerol changes form when heated into a different compound that’s not as effective.

    Interestingly, O’Neill says ginger’s been linked more to long-term pain relief rather than immediate pain relief. “When you take over-the-counter pain medication, it helps in an instant. Researchers studying the effects of ginger found the spice has a delayed effect. In a few days, people may anecdotally say, ‘You know what, I feel like I’m in less pain.’”

    Improves blood sugar regulation

    Gingerol could also explain ginger’s role in keeping blood sugar levels steady. Doing the latter is key to controlling the long-term health effects of Type 2 diabetes. “The ginger reduces enzymes that break down carbohydrates and so it helps with glucose (sugar) metabolism,” says O’Neill.

    People with Type 2 diabetes often don’t produce enough insulin, which is key to ensuring glucose circulates throughout the body and doesn’t accumulate in the bloodstream. Ginger can also help regulate this: Studies have also found that ginger encourages your muscles to absorb glucose, without requiring you to take extra insulin.

    This could lead to additional positive side effects. “When you’re insulin resistant, sometimes it can make it harder to lose weight,” O’Neill says. “Improved blood sugar regulation may help with weight loss and potentially make your body more sensitive to insulin.”

    Reduces nausea

    As a kid, your parents might have given you ginger ale to treat an upset stomach. However, it’s likely not the ginger that settled your tummy. “Most ginger ales don’t actually contain real ginger,” says O’Neill. “It’s probably more of the carbonation that helps settle someone’s stomach.”

    Eating fresh ginger can help with various forms of nausea, however, including morning sickness, motion sickness and the side effects of some chemotherapy regimens. “Ginger may be helpful because it helps increase the way food moves through your GI tract, called gastric motility, and block serotonin receptors in our gut lining.” This can help silence nerves that trigger your vomiting reflex.

    May help lower cholesterol

    One study found that people who took ginger pills daily saw decreased levels of triglycerides, total cholesterol and bad cholesterol (otherwise known as low-density lipoprotein, or LDL) after 45 days, as compared to people who were given a placebo. However, more research is needed to definitively say that you can take ginger to lower cholesterol.

    May inhibit bacteria growth

    Some studies found that certain elements found in ginger (like gingerol) may have antibacterial properties, although more research is needed to draw definitive conclusions.

    Easy ways to incorporate ginger into your diet

    Ginger is easy to add to your diet, in no small part because a little goes a long way. “People sometimes describe fresh ginger as tasting spicy-sweet, while dry ginger has more of a pungent taste,” O’Neill says.

    You can buy ginger in fresh, dried or powdered form — or take ginger root and grate or ground it yourself at home to your desired consistency. “Ginger can be found in a few options at the grocery store,” O’Neill says. “You can purchase just the root itself. You can buy it dried, or you can consume pickled ginger or ginger in cheese.”

    Ginger tea also offers health benefits, especially if you’re looking for relief from inflammatory conditions or nausea. However, O’Neill notes another common liquid, ginger beer, may not be the best choice for relief.

    “Sometimes ginger beer has a lot of added sugar, which is not necessarily something that’s a health-forward thing to consume, especially if you’re concerned about an inflammatory condition like arthritis,” she says. “Drinking ginger tea would be probably more advantageous.”

    How to store fresh ginger

    You can find ginger these days at most grocery stores as well as at specialty shops. Either way, it’s best to pick a piece that looks and feels, well, fresh. Ginger should be firm, not soft or squishy, with yellow flesh. Its outer skin also shouldn’t be shriveled or show any signs of being limp or moldy, like discolored spots or a slimy texture.

    Ginger root stays fresh in the refrigerator for about three weeks. Store it in a plastic bag — just squeeze the air out first — a paper bag, or an airtight glass container, and place it in the crisper. To keep it usable longer, store ginger root in the freezer and grate off a little chunk each time you’re using it in a recipe.

    Storing dried ginger requires equal care. Be sure it’s in an airtight container and kept in a cool, dark place, such as a kitchen cabinet.

    Popular recipes with ginger

    You can use ginger in vegetables, stir-fries, chicken dishes, soups, curries, sauces for main dishes, salad dressings, desserts, smoothies and even pancakes and tea. Sprinkle it on applesauce, or vegetables before roasting them.

    Some common ginger-augmented recipes include:

    “You can have fresh ginger root and grate it, or cut a chunk and keep it in water,” O’Neill says. “That’s a great thing to do, or add it into a smoothie or stir-fry. The options are endless. The benefits are long-term.”

    How much ginger should you take or use?

    There’s no magic amount of ginger that makes a difference for inflammatory-related conditions and pain relief. However, don’t start taking a ginger supplement before consulting your doctor.

    “High-dose supplements can actually cause nausea and gastric reflux,” O’Neill says. “High doses of ginger can also interact with blood-thinning medication. It’s always important to speak to a practitioner before you start taking any dietary supplement.”

    Get in the habit of incorporating ginger-rich foods into your diet on an ongoing basis, so you experience the most health benefits. Luckily, because ginger tastes so good, we’re more inclined to eat it. “Which is important, because then we’re going to be introducing a healthier diet pattern,” O’Neill says. “This can help with reducing the risk of chronic disease — or helping to manage chronic disease.”

    Nutrition – Ginger Calories, Protein, Vitamins

    Ginger has 18 calories per tablespoon or 333 calories for every 100 grams. Most of its calories are from carbohydrates and protein.

    80% of calories in ginger are from carbohydrates, 10% of calories are from protein and 9% of calories are from fat.

    The majority, or 80% of the calories in ground ginger are from carbohydrates.
    The carbs in ginger are mostly in the form of dietary fiber and sugar (80% and 20%). An excellent high-fiber food, a single tablespoon of ginger contains 3% of recommended daily values or 0.8 grams of dietary fiber.

    • Dietary fiber: 0.8 g
    • Sugar: 0.2 g

    There is no significant amounts of
    starch in ginger.

    A small portion, or 9% the calories in ground Ginger are from fat. Ginger has a moderate amount of total fat, with 0.2 grams per tablespoon. Most of the fat in ginger are saturated.

    Ginger is cholesterol free and trans-fat free.

    • Total fat: 0.2 g
    • Saturated fat: 0.1 g
    • Monounsaturated fat: < 0.1 g
    • Polyunsaturated fat: 0.1 g

    There is no significant amounts of
    cholesterol or
    trans fat in ginger.

    Ginger contains a small amount of omega-6 fatty acids, mostly in the form of linolenic acid – the only essential omega-6 fatty acid.

    [2]

    Ginger Facts, Health Benefits and Nutritional Value












    Ginger Quick Facts
    Name: Ginger
    Origin Southeast Asia
    Colors Light Brown
    Shapes Subterranean, irregularly branched, thickened and fleshy
    Flesh colors Pale yellow, white or red depending on the varieties
    Taste Aromatic, pungent and hot
    Calories 19 Kcal./cup
    Major nutrients Copper (6.00%)

    Carbohydrate (3.28%)

    Vitamin B6 (2.92%)

    Manganese (2.39%)

    Magnesium (2.38%)
    Health benefits Help Fight Infections, Protect Against Alzheimer’s disease, Prevent Cancer, Lower Cholesterol Levels, Reduce Menstrual Pain, Help Treat Chronic Indigestion, Helpful for Osteoarthritis, Reduce Muscle Pain and Soreness, Treat Nausea, Especially Morning Sickness
    More facts about Ginger

    Ginger is the common name for Zingiber officinale, which was originally grown in China and now equally spread around the world. The plant’s botanical name is supposed to be derived from its Sanskrit name singabera which means “horn shaped,” a physical characteristic that ginger reflects. Pungent, spicy ginger root is one of popular root herb of culinary as well as medicinal importance. Ginger belongs to Zingiberaceae botanical family which also includes cardamom, galangal and turmeric. The spice ginger is the underground rhizome of the ginger plant, with a robust distinct flavor which can boost the production of saliva. The main part which is used as spice on the plant itself is the rhizomes or ginger root. Ginger root is traditionally used in popular sweet foods in Western cuisine such as ginger cake, ginger snaps, gingerbread, ginger biscuits and ginger ale. Apart from its culinary benefits it is considered to be beneficial to cure diabetes, fatigue, headaches, flu, cold and nausea when used in tea or food. Canton Ginger, True Ginger, Common Ginger, Culinary Ginger, Stem Ginger, Jamaican Ginger and Green Ginger are some popular common names of Zingiber officinale. Few of the popular varieties of ginger are Baby Ginger, Organic Ginger, Jamaican Ginger, Thai Ginger, and Yellow Ginger which are found used throughout the world.

    Plant

    Zingiber officinale is an herbaceous perennial plant sized 50–100 cm high and is found growing in warm, humid monsoon forests. It prefers loamy, well-drained or alluvial fertile soils and likes the addition of well-rotted manure or compost. It is intolerant of waterlogging. The part which is used as spice on the plant is the rhizomes or ginger root. Ginger root are normally slender, erect leafy shoot, 0.6 cm diameter. Leaves are distichous, lanceolate to linear–lanceolate, 15–25 cm long and about 2 cm wide, glabrescent, sessile, ligule weakly bilobed, membranous. Flowers arise from axil of bracts; calyx is about 1 cm, corolla greenish yellow, tube 2 cm long, lip (mid-lobe) oblong–obovate, dull purplish mottled with cream blotches, stamens dark purple, anther 9 mm, and connective appendage 7 mm. Fruit is a red capsule.

    Root

    Ginger is actually a tangled, thick, beige underground stem, known as a rhizome. Ginger root or Rhizome is the main parts that are used as spice around the world. It has been utilized as a medication within Asian, Indian, as well as Arabic herbal traditions for thousands of years. Rhizomes are usually subterranean, irregularly branched, thickened and fleshy and are light brown in color. Ginger rhizome has thin brownish skin and the flesh is pale yellow, white or red depending on the Varieties. It has Aromatic, pungent and hot taste so it is mostly used in traditional medications as well as in wide range of food items throughout the world.

    History

    The species is described to be native in Southeast Asia. It is supposed to have originated in the Himalayan foothills of Northern India and later is distributed from India to South Central China. It is widely grown in the tropics and subtropics in Asia, Africa and the Caribbean. Today, it is widely grown all over the world as a major commercial spice crop.

    Nutritional Value

    Apart from their aromatic, pungent and hot taste Ginger is a good source of nutrients, vitamins and minerals. Consuming 24 gram of ginger offers 0.054 mg of Copper,4.26 g of Carbohydrate, 0.038 mg of Vitamin B6, 0.055 mg of Manganese,10 mg of Magnesium,100 mg of Potassium and 0.14 mg of Iron. Moreover many Amino acids like 0.003 g of Tryptophan, 0.009 g of Threonine, 0.012 g of Isoleucine, 0.018 g of Leucine and 0.014 g of Lysine are also found in 24 gram of Ginger.

    Ginger which is supposed to have originated from Himalayan foothills of Northern India is a pungent and hot spice which is found used all over the world due to its nutritional value. It is a powerhouse of several important nutrients and compounds present in ginger is proven to control allergic symptoms as well as many other health related problem without any kinds of side effects. Listed below are some popular health benefits of using ginger:

    1. Treat Nausea, Especially Morning Sickness

    Ginger seems to be greatly effective against nausea. For example, it has a long history of use as a sea sickness remedy, and there is certain proof that it may be as effective as prescription medication. Frequent use of ginger can relieve nausea and vomiting after surgery, and in cancer patients undergoing chemotherapy. However it is mostly effective to pregnancy-related nausea, such as morning sickness.

    Researches done in pregnant women suggest that, 1.1-1.5 grams of ginger can expressively decrease symptoms of nausea, but it has no effect on vomiting problems. Although ginger is considered safe, talk to your physician just before taking huge amounts if you are pregnant. Some believe that huge quantities can increase the risk of miscarriage; however there are presently no studies to support this.(1), (2), (3), (4), (5)

    2. Reduce Muscle Pain and Soreness

    Exercise-induced muscle pain can easily be cured with the regular use of ginger. Research suggests that consuming 2 grams of ginger per day will expressively reduce muscle pain in people performing elbow exercises. However ginger does not have an instant effect, but may be effective at decreasing the day-to-day progression of muscle pain. These effects are supposed to be mediated by the anti-inflammatory properties.(6), (7)

    3. Helpful for Osteoarthritis

    Osteoarthritis is one of the common medical condition in which the bones become stiff and fragile from loss of tissue, normally as a result of hormonal changes, or lack of calcium or vitamin D. Research carried out on people with osteoarthritis of the knee suggest that frequent intake of ginger extract significantly reduce the pain compared to those who do not take them frequently.

    Similarly another research concluded that the combination of ginger, cinnamon, mastic and sesame oil, can decrease pain and stiffness in osteoarthritis patients when applied topically.(8), (9)

    4. Help Treat Chronic Indigestion

    Recurrent pain and discomfort within the upper part of the stomach is generally described as Dyspepsia (Chronic indigestion). Late emptying of the stomach is the major reason for indigestion. Remarkably, ginger has been displayed to speed up emptying of the stomach in people with this disorder. After consumption of soup, ginger reduced the time it took for the stomach to empty from 16 to 12 minutes.

    Researches carried out among 24 healthy individuals suggest that 1.2 grams of ginger powder just before meal accelerated emptying of the stomach by 50%.(10), (11)

    5. Reduce Menstrual Pain

    Dysmenorrhea or menstrual pain generally refers to pain felt throughout a woman’s menstrual cycle. Ginger is traditionally used to get relief from such pain during menstrual cycle. Scientific research recommends taking about 1 gram of ginger powder per day, for the first 3 days of the menstrual period. Ginger help to manage the pain as effectively as drug ibuprofen and mefenamic acid.(12)

    6. Lower Cholesterol Levels

    High levels of LDL lipoproteins (the “bad” cholesterol) are related to an increased risk of heart disease. The foods you consume have a strong influence on LDL levels. Research suggests that regular consumption of 3 grams of ginger powder caused significant reductions in most cholesterol markers.

    Another research done in hypothyroid rats, have proven that ginger extract helps to lowered LDL cholesterol just like cholesterol lowering drug atorvastatin. Both studies also displayed reductions in total cholesterol and blood triglycerides.(13), (14)

    7. Prevent Cancer

    Cancer is one of the very serious diseases which are described by uncontrolled growth of abnormal cells. Ginger extract has been considered as an alternative usage for numerous forms of cancer. 6-gingerol is one of the essential substance which is found in huge amount in raw ginger has got anti-cancer properties.

    Research has discovered that about 2 grams of ginger extract per day considerably reduced pro-inflammatory signaling molecules in the colon. However, a follow-up research in individuals at a high risk of colon cancer did not approve these findings. There is some, although limited, proof that ginger may be effective against pancreatic cancer, breast cancer and ovarian cancer. More research is necessary.(15), (16), (17), (18), (19), (20), (21)

    8. Protect Against Alzheimer’s disease

    Oxidative stress and chronic inflammation can speed up the aging process. They are believed to be one of the important reasons for Alzheimer’s disease and age-related cognitive decline.

    Certain research suggests that the antioxidants as well as bioactive compounds present in ginger can help to prevent inflammatory responses which occur in the brain. However there is some proof that proves ginger can enhance brain function effectively.

    In a research of 60 middle-aged women, ginger extract was shown to increase reaction time and working memory. There are several researches showing that ginger can protect against age-related decline in brain function.(22), (23), (24), (25), (26)

    9. Help Fight Infections

    Fresh ginger consists of Gingerol, the bioactive substance that can help lower the risk of infections. Ginger extract can prevent the growth of many different types of bacteria. It is extremely effective against the oral bacteria related to inflammatory diseases in the gums, like gingivitis and periodontitis. Fresh ginger may be effective against the RSV virus, a common cause of respiratory infections.(27), (28), (29), (30)

    How to Eat

    • Ginger is a common spice used as a flavoring agent in food, confectionery and beverage products like chutneys, ginger ale, marmalade, sweets,  ginger tea, pickles, ginger beer, liquors, ginger wine, ginger bread, crystallized gingers, preserves, candies, biscuits, cakes, and other bakery products.
    • Ginger—fresh, juiced, dried, paste, powdered or as essence—is an essential element in numerous Asian food: meat, seafood and vegetarian dishes, soups, curries, sauces, chili sauces, salads as well as noodles.
    • In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles.
    • It is made into a candy called ‘shoga no sato zuke’.
    • In the traditional Korean kimchi, ginger is either finely minced or just juiced just before the fermentation process.
    • Ginger is consumed in a salad dish called ‘gyin-thot’, which contains of shredded ginger conserved in oil and a variety of nuts and seeds in Burma.
    • Ginger is brewed into the beverage tahu or salabat in the Philippines.
    • A traditional drink called τσιτσιμπύρα (‘tsitsibira’), a type of ginger beer, is made in Corfu island, Greece.
    • Ginger is a popular spice for cooking and is utilized in drinks such as ‘sorrel’, a seasonal drink made during the Christmas season in the Caribbean.
    • Jamaicans make ginger beer as a carbonated beverage and also fresh within their homes.
    • Ginger tea and Jamaican ginger cake are frequently made from fresh ginger, as well as sweet foods like ginger snaps, ginger biscuits, ginger ale, gingerbread, parkin, and ‘speculaas’.
    • A ginger-flavored liqueur named ‘Canton’ is produced in Jarnac, France.
    • Ginger wine is a ginger-flavored wine manufactured in UK.
    • Ginger is also added to tea and coffee.
    • It is used for spicing nearly all kinds of food like tea, and it is one of the major ingredients of ‘zobo’, a local drink in Nigeria.
    • Young, fresh ginger is consumed raw as ‘lalab’ and used for ‘sayur’ and for pickles called ‘achar’, while the old rhizomes are used as a manisan in Indonesia.
    • Sambal jahe is a paste of grated ginger and vinegar consumed with roasted meat and rice.
    • A delicacy called ‘bintang jahe’ is a kind of dodol made of steamed potato, sago meal and ginger and sugar.
    • ‘Tengteng jahe’ is a firm delicacy made from ginger and palm sugar. A flavorful jelly can be obtained from a decoction of young rhizome.
    • A common warming drink made of ginger and sugar called ‘wedang jahe’ (Javanese), ‘bandrek’ (Sundanese, Malay) and ‘sorbat’(Malay) or ‘bidang jahe’ (Madurese) is often drunk by the locals.
    • Fresh leaves, finely chopped, can also be added to shrimp and yam soup as a top garnish and spice to add a much subtler flavor of ginger than the chopped root in Vietnam.

    Other Traditional uses and benefits of Ginger

    • It is used in extensive array of unrelated disorders that include arthritis, hypertension, rheumatism, sprains, helminthiasis, muscular aches, dementia, pains, cramps, indigestion, vomiting, fever, sore throats, infectious diseases and constipation.
    • It is used traditionally for the treatment of gastrointestinal ailments like dyspepsia, motion sickness, hyperemesis gravidarum.
    • Hot ginger infusion is used for stoppage of menses due to cold and ginger is also used as a rubefacient.
    • Ginger is a popular spice and is most often recommended as a traditional Chinese medicine for antiemetic, expectorant, anti-diarrheal, stomachic, anti-asthmatic, haemostatic and cardiologic properties for the management of numerous gastrointestinal and respiratory ailments.
    • It is use to encourage blood circulation for the removal of blood stasis, a mechanism which is associated to antiplatelet aggregation activity.
    • Red ginger has been recommended as an analgesic for arthritis pain in Indonesian traditional medicine.
    • The rhizome of ginger is a traditional medicine with carminative effect and anti-nausea, anti-carcinogenic and anti-inflammatory properties.
    • Ginger is used in Japan, Korea and China as a traditional medicine for treating vomiting, nausea, gastric or duodenal ulcers, cough, dyspepsia and diarrhea.
    • Ginger is used in the traditional system of medicine for the treatment of respiratory disorders.
    • Dried and fresh ginger have been used in Indian traditional medicine for relief from arthritis, muscular aches and pains, indigestion, coughs, rheumatism, sprains, congestion, fever, sinusitis, sore throats, diarrhea, loss of appetite, flu.
    • Ginger and its variants are used in folk medicine to treat stomach discomfort and tumors.
    • Ginger essential oil is used in folk medicine for multifarious conditions including as an analgesic, anti-inflammatory and anti-rheumatic.
    • Ginger is a common medicinal plant used by women from Agnalazaha littoral forest.
    • Rhizome and leaf are used to treat cough, nausea, diarrhea and during pregnancy and evacuation of the placenta.
    • Ginger rhizome is used to treat malaria, abdominal pains and cold and as a stimulant in Ethiopia.
    • Ginger is chewed and swallowed for tonsillitis.
    • Ginger rhizome and garlic are crushed and consumed with honey for malaria, the same with Vernonia amygdalina twigs, which are also pounded and eaten with honey for intestinal parasites.
    • Ginger rhizome is chewed for stomach ache, and a cold decoction of ginger rhizome and tea is taken for cough in Ethiopia.
    • The Shinasha, Agew-awi and Amhara peoples in northwest Ethiopia used ginger rhizome to treat tuberculosis.
    • Ginger is chewed and swallowed to treat stomach ache in Wonago Woreda, Ethiopia.
    • A concoction of ginger rhizome, garlic and chilli fruit and coffee leaves is taken orally for headache by the Sheko ethnic group of Ethiopia.
    • A ginger decoction is used for constipation cough, asthma, common cold and diarrhea in North Shewa Zone, Amhara Region, Ethiopia.
    • Ginger rhizome is used for remedy of cough and indigestion in Senegal.
    • Waluguru people in east Uluguru Mountains Tanzania swallow pressed ginger, ginger juice and salt to treat cough and hernia.
    • Ginger root decoction is orally taken for coughs in Tanzania.
    • An infusion of ginger rhizome powder is used as appetite stimulant, aphrodisiac and antipyretic and for digestive disorders, diabetes and pulmonary disease in Morocco.
    • A decoction of ginger rhizome is used to remedy voice problems in common cold in Egypt.
    • Ginger is chewed for sore throat, and a decoction is taken to treat malaria in Suba District, Kenya.
    • Ginger rhizomes are crushed with a single fruit of Capsicum annum and the poultice rubbed as a remedy for fever and colds in children in Sierra Leone.
    • Ginger rhizome is used as poultice for chronic wounds and boils in Ghana.
    • Ginger rhizomes are gnawed to induce labor during childbirth and ginger rhizome is pulverized and used in tea or boiled in porridge or milk and ingested to treat sexual impotence and erectile dysfunction in western Uganda.
    • A decoction of fresh ginger rhizome is taken orally to treat coughs by the local communities of Kibale National Park, Uganda.
    • Ginger is used as aphrodisiac in Libya.
    • Maceration of pounded roots is taken or the rhizome is chewed to treat coughing and pounded rhizome is used to treat diaper rash in children in Gabon.
    • Ginger rhizome is used to deal with coughs and diarrhea and is chewed to treat toothache in Nigeria.
    • The Ondo people in Nigeria use ginger rhizome for headache, aerophagia, stomach ache, yellow fever, indigestion and malaria.
    • A concoction of ginger rhizome is ingested for cancer in Southwestern Nigeria.
    • Ginger rhizome is chewed to treat cough, stomach ache and catarrh in Akwa Ibom State, Nigeria.
    • Ginger stem is used for piles in Ijesa Land of Osun State, Nigeria.
    • Ginger is used for typhoid fever, malaria, cough, asthma, obesity, piles, cold, digestive disorders, hepatitis, liver diseases and rheumatism in Lagos State, Nigeria.
    • Ginger rhizome is taken once daily for typhoid, and a mixture of onion, ginger rhizome and root/bark of Garcinia kola is taken twice daily for asthma in Nigeria.
    • Fresh or dried ginger is chewed to relieve throat infections in the municipality of Nkonkobe, South Africa.
    • Ginger is used to treat abdominal pains and to manage opportunistic fungal infections in HIV/AIDS patients in the Amathole District of the Eastern Cape Province, South Africa.
    • Ginger rhizome juice is taken orally to treat intestinal worm infestation in the Republic of Guinea.
    • A decoction of Abrus precatorius, Mondia whitei, Allium sativum and Zingiber officinale is used to treat cough; ginger rhizome is cooked with tomatoes, lemons, fish and a bit of salt to treat intestinal worms in the Congo basin.
    • Leaves of Ocimum basilicum and Mondia whitei, Allium sativum, Dorstenia psilurus and ginger are pulverized, boiled, filtered and taken to treat hookworms.
    • Ginger rhizomes are pounded with traditional salt and the resulting paste is introduced into the anus as a suppository to treat hemorrhoids.
    • Pounded ginger rhizomes are used to relieve abdominal pain by rectal administration.
    • Ginger rhizomes are pounded with salt, and the aqueous maceration is used as enema or taken orally for blennorrhoea, and a decoction of rhizome with pepper and salt is ingested as an aphrodisiac and appetite stimulant.
    • Leaves are macerated and ingested to treat piles and backache in the Democratic republic of Congo.
    • Ginger rhizome is used to treat headache, cough, joint pains and hernia in Benin.
    • Ginger is taken as a warm, stimulating carminative and applied to the skin as an efficient rubefacient and counter irritant in Malaysia.
    • Ginger is chewed or sucked as an antiemetic, and a decoction is taken to treat stomach ache and given to women after childbirth.
    • The Medical Book of Malayan Medicine recommended ginger for intestinal problems in tonics, for congestion of the liver, in a panacea for puerperal infections and for headache and extreme bodily pains, while halia padi is suggested for coughs and diseases of the female generative system.
    • Ginger pickle is used in a draught for puerperal infection and in a lotion for rheumatism.
    • Ginger plaster is used outwardly on the abdomen to treat intestinal troubles.
    • Bathing in ginger water is beneficial for fever.
    • The Chinese people take a hot drink of ginger and brown sugar for its diuretic effect.
    • An ointment that contains Datura, ginger and onion is used for pain along the spinal cord.
    • The Malays consumed the leaves as food for indigestion and those of ‘halia udang’ for rheumatism.
    • Leaves pounded may be used as a poultice for headache and ginger juice may be sprinkled over a child’s face for ague.
    • Young shoots may be made into a lotion for rheumatism.
    • Pounded ginger rhizome, alone or mixed with oil, is used as revulsive and anti-rheumatic in the Philippines.
    • For rheumatism, roasted rhizome is pounded and mixed with oil and applied locally.
    • As digestive aid and for flatulence and tympanism, decoction of the rhizome is drunk as tea.
    • For sore throat and hoarseness, warm decoction of the rhizome is drunk as ginger tea; a piece of small rhizome is chewed for the same.
    • Chewing ginger is said to diminish nausea and delirium; relieve sore throat, hoarseness and aphonia; and increase the flow of saliva.
    • Pulverized fresh ginger is used for baldness and vitiligo in Chinese folk medicine.
    • Juice from fresh root is used for treatment of burns.
    • Rhizomes were prescribed for tuberculosis, general fatigue and affections of the uterus, and ginger cataplasm were good for furuncles and, when mixed with oil in Indochina.
    • Dry ginger is much used in India as a carminative adjunct along with black pepper and long pepper.
    • Ginger is extremely valuable in flatulence, dyspepsia, vomiting, colic, spasms as well as other painful affections of the stomach and the bowels unattended by fever.
    • It is also very effective for colds, asthma, coughs, dyspepsia and indigestion.
    • Ginger taken with rock salt just before meals is said to clean the throat, boost the appetite and produce an agreeable sensation.
    • Drying ginger is generally used as a corrective adjunct to purgatives to prevent nausea and griping.
    • Juice from fresh ginger in gradually increasing doses is a strong diuretic in cases of general dropsy.
    • Ginger juice is rubbed on and around the navel to cure all kinds of diarrhea.

    Other Facts

    • Ginger is often used in landscaping around subtropical homes.

    Precautions

    • Ginger may interact with certain prescription medications.
    • Herbalists guide not to take more than four grams of ginger in a single day.
    • Side effects may comprise gas, bloating, heartburn and nausea.
    • Avoid ginger if you have a bleeding disorder or if you are taking blood thinners, including aspirin.
    • Ginger root is also known to potentiate the toxicity of anti-coagulant drug warfarin, resulting in severe bleeding incidents.

    References:

    Comments

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    Health Benefits of Ginger – Uses, Ingredients and Vitamins


    Ginger is a type of flowering plant whose rhizome (subterranean stem of a plant) we use as a spice, as food, or as a medicine. This rhizome we call “ginger
    root” or simply “ginger”. Ginger belongs to family Zingiberaceae, which also includes turmeric, cardamom, and galangal.


    Ginger originates from the southern China. From China, it spread to other parts of Asia, West Africa, and the Caribbean. When the Europe connected with the
    India by the space trade routes in the first century AD, ginger was one of the spices that was brought. India is even today the largest producer of ginger
    in the world.


    Name “ginger” comes a long way through a lot of languages but basically from the Sanskrit word “srngam” which means “horn body” (describing the shape of
    the ginger’s rhizome) or from an ancient Dravidian name “inchi-ver”, where “inchi” means “root.”


    The rhizome of ginger is gathered when the stalk withers, one year after it is planted. Harvested rhizome is immediately killed, to prevent it from
    sprouting, by scalding it in the hot water or by washing and scraping it.


    Ginger is generally used as a spice but it can also be used in many different ways. Young rhizomes of ginger can be pickled in vinegar or sherry and eaten
    as a snack. Young ginger rhizomes can also be steeped in boiling water and mixed with honey and orange or lemon to make ginger tea as a prevention of cold.
    Candies can also be made out of ginger as well as wine. There are commercial wines made of ginger on the market since the 18th century. Juice of ginger is
    used as a spice for flavoring food like seafood, and various vegetarian and meat cuisines of many countries. Mature ginger is dry and used powdered in many
    recipes like gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.


    • If used in reasonable quantities ginger is considered safe for use although it can interact with some anticoagulant drugs. Other effects of overuse are
      bloating, gas, heartburn, and nausea.

    • Ginger can work as appetite inducer.

    • Three ingredients that ginger has, chromium, magnesium and zinc, improve blood circulation and prevent chills, fever, and excessive sweating which is good
      when we have cold.

    • Some studies say that those that are given ginger suffer less from motion sickness. The true reason for this is yet unknown.

    • Some early studies of American Cancer Society say that there is a chance that ginger can help keep tumors from developing in some animals. It is still
      early to tell if the ginger will have the same effect on humans but it is worth researching.

    • Ginger has vitamins B1, B2, B3, B5, B6, B9, C, and E. As of minerals it has calcium, magnesium, iron, manganese, phosphorus, potassium, sodium, and zinc.

    • Ginger may provide short-term relief in cases of pregnancy-related nausea and vomiting. For other types of nausea, we are still not sure.

    • One more benefit of ginger is that it stimulates gastric and pancreatic enzyme secretion and with that improves the absorption of essential nutrients from
      the food that we eat. One more reason to use it as a spice in your food.

    • There are some indications that ginger reduces inflammation in the organism in a similar way to aspirin or ibuprofen, meaning that it may relieve swelling
      and pain.

    • Ginger tea can also help calm an upset stomach and is an excellent natural heartburn remedy. Mixed with brown sugar, Chinese medicine uses ginger tea in
      the treatment of menstrual cramps.

    • People with osteoarthritis or rheumatoid arthritis experience reduced pain when they consume ginger regularly because ginger has anti-inflammatory
      compounds called “gingerols” which are very potent.

    90,000 Ginger. Useful properties of ginger

    Ginger genus of perennial herbaceous plants from the ginger family. Its homeland is Western India and Southeast Asia. It does not grow in the wild in nature. Ginger is cultivated in the subtropics and tropics of Japan, China, West Africa, Brazil, India, Argentina, Jamaica. Because of its beneficial properties, ginger can be grown as a garden or indoor plant.

    Ginger has erect reed-like stems, the length of which reaches one and a half meters.The roots look like fleshy roundish pieces of yellow or gray color. There is a black variety of ginger. Let’s consider in more detail useful properties of ginger .

    I mbir contains many useful substances, thanks to which, ginger is used not only as a spice, but also as a remedy. Ginger root contains vitamins (vitamin C, B1, B2), minerals: aluminum, potassium, calcium, iron, manganese, chromium, phosphorus, germanium; Caprylic, nicotinic and linoleic acids.

    F The gooey taste of ginger root is given by a phenol-like substance – gingerol. And the tart aroma of ginger root comes from the essential oil it contains. Useful properties of ginger can be supplemented with herbs such as chamomile, mint, lingonberry leaves, lemon balm. Ginger is not harmful to health, even if consumed in large quantities.

    Ginger is especially useful for women – thanks to its constant use in food, the fairer sex removes toxins from the body much more actively, which is very important during pregnancy, improves complexion and skin structure. Useful properties of ginger are manifested in various diseases. If you take ginger tea half an hour before meals regularly to increase immunity , then you can get rid of extra pounds without much effort in a few months. I think that no one will deny its benefits. A special substance, gingerol, which is part of the ginger root, helps to improve blood circulation, creates a warming effect from the inside. All this contributes to the normalization and acceleration of metabolism, and as a result to weight loss.It is also proven that ginger is a powerful enough natural aphrodisiac that helps women get rid of frigidity. Here it is so useful for all occasions.

    Application of the beneficial properties of ginger

    Due to its beneficial properties, ginger root can be used as an analgesic, anti-inflammatory, resolving, antispasmodic, aphrodisiac, carminative, diaphoretic, healing, tonic, bactericidal and antibacterial.

    Increases the internal heat of the body, improves appetite, stimulates the formation of gastric juice, improves gastric secretion, ginger is effective for indigestion, belching, food with the addition of ginger root becomes lighter and better absorbed.Ginger is very beneficial for the digestive tract.

    Ginger root will also be useful for colds, flu, coughs, congestion in the lungs, sore throat, it is used as an expectorant.

    Reduces blood cholesterol levels, improves cerebral circulation, strengthens blood vessels, lowers blood pressure, is used for atherosclerosis. Will bring considerable benefit to hypertensive patients.

    Stimulates the thyroid gland, is used for flatulence, intestinal, renal and biliary colic.For allergies and skin diseases, with bronchial asthma.

    For joint diseases, rheumatism, arthritis, edema, stretch marks, muscle pain, mental and physical fatigue. Ginger improves memory and learning. Relieves nausea and dizziness.

    The use of ginger root is used to neutralize the harmful effects of animal poisons, makes breathing fresh and relieves problems in the oral cavity.

    Ginger is a useful remedy in the fight against aging of the body, helps to increase potency, helps in the treatment of infertility.This is the best remedy for toxins and toxins, accelerates metabolism, is used for weight loss.

    ginger is used to normalize the function of the gastrointestinal tract and remove bile from the body. Ginger tea is an effective remedy in the fight against high cholesterol and vascular congestion, as well as prevents the development of cancerous tumors, and, due to the presence of antioxidants, has a rejuvenating and regenerating effect on the body. In almost any area, its beneficial properties are undeniable.

    Healing recipes from ginger

    1. Dilute the ginger powder with boiled water to the consistency of sour cream, use the resulting ointment for compresses for pain in rheumatism, osteochondrosis, headaches, back pain. For compresses, you can use grated fresh root.

    2. A teaspoon of grated fresh ginger root with 1 teaspoon of lemon juice and a little salt to take before meals for easy digestion of food and getting rid of toxins.

    3. Bath for muscle fatigue and relaxation.Boil 2-3 tablespoons of grated fresh ginger root for ten minutes in 1 liter of water, cool, drain. Pour into the bath.

    4.1 teaspoon of aloe juice plus a pinch of ginger powder – taken orally 2 times a day for hemorrhoids.

    5. To prepare the ginger tincture, cut the ginger root into thin slices, pour it over with water, and then put it on a small fire and wait for a boil. After that, cool the liquid, put honey and lemon in it. This tincture has a beneficial effect on the activity of the liver, kidneys, renews the skin, and also helps to get rid of excess weight.

    Whatever recipe we cook, it will be useful for almost any person. But no matter what useful properties this vegetable has, there are still contraindications to its use.

    !!! Contraindications to the use of ginger: pregnancy and breastfeeding, high fever, inflammatory skin diseases, bleeding, ulcers, diverticulitis, diverticulosis, pre-specific ulcer, gall stones, fever, gastrointestinal diseases, peptic ulcer in the acute stage, hepatitis, some forms of allergies and hypertension.

    Head of Prevention Department Toporash V.A.

    Ginger root – composition, useful properties and contraindications

    Contents:

    Ginger root is widely used in cooking and medicine, as it has many beneficial properties. This spice has a unique pungent taste and spicy aroma and has been used by various peoples since ancient times.

    Ginger is used in two versions. Or raw as a root, which can be bought now in almost any supermarket.In this form, ginger can be added to all kinds of dishes (for example, soup with carrots and ginger), pickled or make a tonic ginger tea. Also, ginger is often used dry as a powder. This powder is used in cooking and medicine. Dry ginger root powder can be purchased from specialty spice / health food stores and some drug stores.

    Composition of ginger root

    Nature has endowed ginger with a very rich set of vitamins, micro and macro elements.Ginger contains (per 100 g of raw ginger root) the following vitamins and minerals.

    Vitamins in ginger

    • Vitamin C – 5 mg
    • Vitamin E – 0.3 mg
    • Vitamin K – 0.1 mg
    • Vitamin B3 (niacin) – 0.7 mg
    • Vitamin B6 – 0.2 mg
    • Vitamin B9 (folic acid) – 11 μg
    • Vitamin B5 – 0.2 mg

    Acids in ginger

    • Omega 3 fatty acids – 34 mg
    • Fatty acids Omega 6 – 120 mg

    Minerals (micro and macro elements) in ginger

    • Calcium – 16 mg
    • Iron – 0.6 mg
    • Magnesium – 43 mg
    • Phosphorus – 34 mg
    • Potassium – 415 mg
    • Sodium – 13 mg
    • Zinc – 0.3 mg
    • Copper – 0.2 mg
    • Magnesium – 0.2 mg
    • Selenium – 0.7 μg

    Useful properties of ginger

    Ginger root has a number of very active properties that determine its effective use in folk and traditional medicine.Useful properties of ginger:

    • Warming
    • Anti-inflammatory
    • Sweatshop
    • Stimulating the digestive system
    • Cleansing
    • Antioxidant

    These beneficial properties of ginger have been successfully used for:

    1. The use of ginger for colds, acute respiratory infections, sore throat, flu and even coughs. Ginger warms and kills germs.
    2. Normalization of the digestive tract – ginger increases appetite, promotes the formation of gastric juice.
    3. Ginger helps with poisoning and gastrointestinal disorders associated with them, as it relieves intoxication well due to its cleansing properties.
    4. Ginger root strengthens the immune system through the action of antioxidants.
    5. Ginger has a positive effect on vascular elasticity and memory.
    6. Ginger root can even lower cholesterol levels.
    7. Ginger is a blood thinner and can replace the use of aspirin for this purpose.
    8. Ginger accelerates the body’s metabolic processes, so it can be effectively used for weight loss.
    9. Ginger also has a great effect on the health of teeth and gums – it freshens breath, strengthens the gums. To do this, simply chew the root.
    10. In cosmetology, ginger is used to improve the condition of the skin, it relieves fatigue and irritation.

    Contraindications and harm of ginger

    Since ginger is a very active product with pronounced properties, it has a number of contraindications.

    1. Do not consume ginger excessively, especially if you are not used to it. The rate of consumption of ginger per day is no more than 2 g of fresh root per 1 kg of weight.
    2. Since ginger thins the blood; it should not be used during bleeding or together with aspirin.
    3. During an exacerbation of diseases of the gastrointestinal tract, it is worth refraining from the use and use of ginger.
    4. Ginger can be harmful at high temperatures, as well as during exacerbation of respiratory diseases – therefore, it should also not be consumed.
    5. For pregnant women, it is recommended to limit the use of ginger. Although it effectively removes toxicosis, there is a danger for pregnant women.
    6. Ginger may cause allergic reactions – see if you have it.

    In general, ginger is a godsend for humans, but it should be used wisely, especially for medical purposes. Therefore, it is best to consult a doctor before starting treatment with ginger.

    The benefits of ginger: 8 scientific facts :: Health :: RBC Style

    1. What you need to know about ginger
    2. Why is ginger good for
    3. Ginger: contraindications
    4. Doctor’s comment

    The material was commented on and checked by Alexandra Razarenova, nutritionist, nutritionist, therapist, member of the Russian Union of Nutritionists, Nutritionists and Food Industry Specialists

    Interesting About Ginger

    Ginger is the root of a herbaceous perennial plant that looks like a reed.It belongs to the ginger family. It also includes other herbs from which spices are made – turmeric, cardamom and galangal.

    Ginger, when grown, requires a lot of water and sun, but in addition it is quite unpretentious, and therefore today it is cultivated in warm countries. It enjoys the greatest popularity in its historical homeland – in Southeast Asia. Almost a third of the world’s ginger is grown in India.

    Ginger is considered one of the most ancient spices. The inhabitants of Southeast Asia began to grow it several millennia ago.Ginger is mentioned in ancient Chinese, Indian and Persian medical treatises as a tonic, antipyretic and cleanser.

    Ginger is most commonly sold as ripe roots, dried powder, pickled or candied chunks. You can also find ginger oil or root extract commercially. Also, ginger is included in many products – Asian sauces, soda, spice mixtures.In order to fully reveal the healing effect of the spice, doctors recommend using fresh roots.

    Why is ginger good for

    With a caloric content of 80 kcal per 100 g, ginger contains many substances and microelements useful for humans.

    Nutrients (per 100 mg) [1]

    • Proteins – 1.5 g
    • Fats – 0.73 g
    • Carbohydrates – 1.7 g
    • Fiber – 2 g
    • Water – 79 g

    Vitamins and minerals (from the daily value)

    • Vitamin C – 5 mg (5.6%)
    • Vitamin E – 0.3 mg 1.7%)
    • Vitamin K – 0.1 mg (0.1%)
    • Vitamin B3 – 0.7 mg (33%)
    • Vitamin B6 – 0.2 mg (8%)
    • Folic acid – 11 μg (3.8%)
    • Vitamin B5 – 0.2 mg (4.1%)

    Minerals in ginger

    • Calcium – 16 mg (1.6%)
    • Iron – 0.6 mg (3%)
    • Magnesium – 43 mg (11%)
    • Phosphorus – 34 mg (4%)
    • Potassium – 415 mg (16%)
    • Sodium – 13 mg (1%)
    • Zinc – 0.34 mg (3%)
    • Copper – 0.226 mg (22.6%)
    • Magnesium – 0.43 mg (21%)
    • Selenium – 0.7 μg (1%)
    • Manganese – 0.229 mg (11%)

    1.Helps with colds

    Ginger warms and induces active perspiration. A cup of ginger tea is unlikely to be a full-fledged cure for colds, but it will help warm up and alleviate the symptoms of the disease.

    2. Ginger is good for digestion

    In traditional medicine, ginger is often used as a remedy for gastrointestinal disorders. It has been proven that the spice helps with bloating – its active substances accelerate the breakdown of gases and their elimination [2]. Also, ginger stimulates the production of pancreatic enzymes, improving digestion and speeding up metabolism.Finally, ginger is an effective remedy for nausea, including that that occurs during pregnancy or during chemotherapy [3] [4].

    3. Effective for diabetes

    Several studies have shown that ginger can lower blood sugar [5]. In addition, the anti-inflammatory properties of ginger help to alleviate the secondary symptoms of diabetes – edema and inflammation.

    90 100 4.Ginger helps to normalize weight

    Spice reduces blood sugar and stimulates the production of enzymes responsible for the breakdown of fat [6]. Ginger has also been shown to prolong feelings of fullness [7].

    5. Reduces pain during menstruation

    For many centuries, ginger has been used as an effective remedy to combat dysmenorrhea, a pain syndrome that accompanies menstruation. According to a 2009 study, adding 250 mg of ginger (a small pill-sized bite) two to three times daily can relieve dysmenorrhea pain as effectively as the popular pain reliever ibuprofen [8].

    6. Ginger helps against arthritis and inflammation

    Ginger contains gingerol, a phenolic compound that gives the root a pungent flavor. It has strong anti-inflammatory properties [9]. In traditional medicine, ginger is used to treat joint diseases – arthritis and arthrosis. A 2014 study proves that ginger is effective in relieving pain in inflamed joints as well as increasing joint mobility [10].

    90 100 7.Ginger Kills Bacteria

    Gingerol is also an effective antibacterial agent. Scientists have shown that ginger protects the oral cavity from several types of bacteria that cause periodontal disease and other gum disease [11]. Gingerol is also effective against fungal diseases such as candidiasis [12].

    8. Protects the heart

    Ginger has a positive effect on the cardiovascular system – it thins the blood, lowers blood pressure and protects the heart from coronary artery disease. Moreover, according to a 2017 study, the more ginger a person consumed, the more pronounced this effect was [13].

    People with a healthy gastrointestinal tract can eat ginger every day, but no more than 3-4 g. Pregnant women are not recommended to consume more than 1 g. However, those who suffer from stomach or kidney problems should check the permissible dosage of the spice with a doctor. Fresh ginger can be replaced with drugs or dietary supplements that contain its extracts.

    Contraindications for ginger

    Ginger can help with many diseases, but you need to be very careful with it. And you certainly shouldn’t turn it into a cure for all diseases.

    There is no evidence for the benefits of ginger applied as a compress – the effects are only seen when taken orally. The safety of using high doses of ginger during pregnancy, especially in the later stages of pregnancy, is controversial [14].

    The main danger of ginger is its negative effect on the digestive system. Like any spicy food, it irritates the stomach and can cause heartburn, diarrhea, and bowel upset. Many treatments for ginger suggest eating it on an empty stomach or in large doses.This can provoke stomach problems even in healthy people. A single overdose of ginger can lead to diarrhea, indigestion and bloating, as well as irritation and allergic swelling in the mouth.

    Carelessness with ginger can be very dangerous for people suffering from diseases of the gastrointestinal tract. Spice in any form is strictly contraindicated for people with gastritis, diverticulitis, colitis and enterocolitis, stomach ulcers, liver and pancreas diseases.

    In addition, people with serious cardiovascular diseases need to be careful with ginger. In large quantities, the spice leads to sharp surges in pressure, and also reduces blood clotting and increases the risk of severe bleeding.

    Ginger contains a small amount of oxalates – salts of oxalic acid [15]. They are harmful to people with bowel and kidney disease, especially those with urolithiasis with an increased risk of oxalate stones.

    Doctor’s comment

    Alexandra Razarenova – nutritionist, nutritionist, therapist, member of the Russian Union of Nutritionists, Nutritionists and Food Industry Specialists

    Is ginger good for pregnant women?

    It all depends on the gestational age. In general, ginger is considered an excellent helper for the expectant mother as a source of vitamins and nutrients. In the first trimester, its moderate use (no more than 1 g) in the form of, for example, an additive to tea will be a useful addition to the diet both in terms of enriching taste and as a remedy for toxicosis due to its property to reduce the manifestations of nausea and vomiting.

    It is necessary to introduce the product into the diet gradually, especially if the woman has not used ginger before. The safest option is a prepared drink with a fresh root, as dried ginger powder can increase the excitability of the nervous system.

    At a later date, ginger should be consumed only after consulting with your leading specialist, since ginger tends to thin the blood, and this is fraught with the development of bleeding during delivery.

    Ginger is contraindicated in pregnancy if the expectant mother has a history of hypertension (cannot be used simultaneously with medications that lower blood pressure, stimulating the cardiovascular system), cholelithiasis (it is possible to cause the movement of stones and block their ducts), bleeding disorder ( due to the risk of bleeding), peptic ulcer of the duodenum or stomach (can cause a relapse of the disease), allergic reactions to ginger root.

    Does ginger affect the brain and cardiovascular system?

    Due to its rich vitamin and mineral composition, ginger can be classified as a product that has a positive effect on the functioning of the brain and cardiovascular system. This is also associated with an improvement in the properties of blood, which is undoubtedly important both for blood vessels and for tissue gas exchange in general. Ginger has an anti-sclerotic effect, lowers blood cholesterol levels, prevents the formation of fatty deposits on the walls of blood vessels and has a beneficial effect on the dissolution of already existing cholesterol plaques.

    Improving cognitive functions is one of the main properties of the herb. With its regular use, concentration of attention increases, memory is strengthened, and speech functions are improved.

    Ginger contains gingerol. It has anti-inflammatory effects, helping to reduce the amount of free radicals in the body. Thus, ginger slows down aging and brain cells, resists the development of Alzheimer’s and Parkinson’s diseases.

    Ginger has a lot of positive properties, but you shouldn’t consider it as a panacea.It can be used as an adjunct to therapy, the feasibility of which must be discussed with the attending physician.

    How to use ginger to minimize harm to the gastrointestinal tract?

    If we are dealing with diseases of the gastrointestinal tract in the phase of exacerbation, then I would recommend excluding ginger from the diet and adhering to medical nutrition, which will ensure a speedy recovery. And in this case, the use of spicy seasonings, which include ginger, is unacceptable.

    In a state of remission, the main principle is moderation.It is permissible to use ginger in the form of non-concentrated solutions; in dry form, it can be used in small quantities as a seasoning for dishes. But if the recommendations for therapeutic nutrition indicate the restriction of spicy dishes, then in this case it is worth giving up the use of ginger so as not to provoke a relapse of the disease.

    Are the beneficial substances of fresh ginger preserved in pickled form or when brewing tea?

    Fresh roots are most useful. But you can find ginger root on sale in several forms: fresh, dried and pickled.It all depends on the purpose of its use and storage method.

    Dried root works well as a spice. Pickled is equally suitable for cooking and for the prevention of diseases. In terms of properties, it is slightly inferior to fresh, moreover, ingredients for preservation are used in the marinade. Still, pickled ginger retains many active trace elements and nutrients. If ginger is exported from producing countries, then it is better to buy it than dried.

    For medicinal purposes, it is best to choose fresh ginger.But you should do it carefully. Prefer heavier, firmer and denser roots. If the conditions of storage and transportation have been violated, the root becomes dryish, shriveled, and begins to rot. Such a fruit is not suitable for consumption.

    90,000 Ginger, mushrooms and lentils: 9 foods rich in vitamins :: Health :: RBK Style

    © Dose Juice / Unsplash

    author

    Irina Rudevich

    22 January 2020

    In the cold season, the body often lacks nutrients.We will tell you what you need to eat in order to maintain energy, health and beauty.

    New Year’s tangerine season allows you to replenish vitamin C reserves.But lemons and grapefruits remain the record holders for its content among citrus fruits. Their use helps to boost immunity to prevent colds. There is a lot of water in grapefruits, the balance of which is important to remember during the heating season. Vitamin A also protects against inflammation and infectious diseases; fruits not only fill with vitamins, but also make the skin elastic and beautiful. Citrus fruits are best eaten raw or made lemonade, because vitamin C is destroyed at temperatures above 30 degrees.

    The root has long been used in traditional medicine recipes.It helps relieve nausea, improves digestion, and fights the flu and colds. Due to its gingerol content, ginger has powerful anti-inflammatory and antioxidant effects. Its extract helps fight many bacteria and is also effective against RSV, a common cause of respiratory infections. You can eat ginger raw, add it as a spice to salads, soups and pastries, make ginger drinks with honey and lemon. 100 g of the root contains 5 mg of vitamin C, which is indispensable for supporting the immune system.

    This berry holds the record for the content of antioxidants, anticarcinogens and antimutagens. In 100 g of rose hips, there are more than 426 mg of vitamin C and 217 mg of vitamin A, retinol, which is also responsible for moisturizing the skin. A 2017 study published in the International Journal of Molecular Science confirmed that berries have anti-inflammatory effects. Organic compounds and antioxidants in rose hips lower cholesterol levels, and an abundance of vitamins helps fight colds and maintain immunity.This superfood can not only be eaten, but also used in the form of oils from fruits: they protect the skin from ultraviolet radiation, prevent pigmentation and regenerate cells.

    Sauerkraut

    Sauerkraut contains vitamins K and C, iron and magnesium, which support physical and emotional well-being during the long winter. Natural probiotics in the composition of the dish help to create a beneficial microflora in the intestines, on which the strength of the immune system depends.Doctors advise eating foods rich in probiotics during periods of respiratory illness. So you can recover faster without the use of antibiotics and other pharmacy drugs. In addition, cabbage is inexpensive and can be fermented for future use at any time of the year.

    Unlike most common berries, cranberries are difficult to eat without a sweetener. But the bitter and sour taste is its only drawback.One serving of berries contains about 25% of the daily value of vitamin C, 9% of vitamin A and 6% of vitamin K. Cranberries are rich in polyphenols that support heart health. Juice from these berries increases plasma antioxidant levels and lowers bad cholesterol. But most importantly, the chemical composition of the berries helps fight bacteria and viruses, which is confirmed by research by scientists. Due to the high acidity, doctors do not recommend giving raw cranberry juice to young children; it is better to add berries to compotes and fruit drinks.

    The root vegetable helps to cleanse the liver, but increases the acidity in the stomach, therefore it is not recommended in large quantities for people with digestive problems. The radish contains a lot of potassium, magnesium and vitamin C. It not only supports the supply of nutrients in the blood, but also helps to detoxify the body. The astringent taste of the root vegetable complements the main courses and salads, and during the period of illness, the radish can be grated and eaten with honey.100 g of the root vegetable contains only 30 kcal, which makes it an ideal product for dietary nutrition.

    In winter, you crave hot and hearty meals, and lentils can be an excellent solution for those who are worried about weight. It is low in calories, contains vegetable protein and more than a third of the daily value of iron in one serving. It is iron deficiency that often leads to a decrease in the protective functions of the body and constant fatigue.Lentils are one of the healthiest grains because they contain a lot of magnesium and folate (vitamin B9), which aids in energy metabolism. Lack of this substance can lead to depression, reproductive complications and heart disease. Groats are rich in polyphenols that have antioxidant, anti-inflammatory and neuroprotective effects. It is important that these substances do not lose their properties under the influence of temperature, therefore boiled lentils in soups, salads and as a side dish are an excellent helper in the fight against vitamin deficiency.

    Orange berries contain over 20 trace minerals, including potassium, calcium, magnesium, phosphorus and iron, as well as carotenoids that keep cells from damage. Sea buckthorn oil helps protect the body from infections due to its high levels of flavonoids that strengthen the immune system. Scientists conducted experiments and concluded that the properties of the berry prevent the growth of E. coli, protect against herpes and influenza viruses.In addition, sea buckthorn contains a lot of folate, biotin and vitamins B1, B2, B6, C and F, which help to regulate the body’s defenses, promote the proper functioning of the nervous system and maintain the beauty of the skin.

    Studies have shown that mushrooms have immunomodulatory and antibacterial properties. They contain protein, fiber and high amounts of B vitamins, and some foods are high in vitamin D.Selenium in mushrooms helps prevent cell and tissue damage. Eating mushrooms has been shown to help lower cholesterol levels, especially in overweight people, and maintain normal blood pressure and circulation. The product is suitable for a vegan diet and helps to replenish deficiencies of such important micronutrients as copper, iron and phosphorus.

    From depression and viruses: how is ginger useful and who is harmful

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    From depression and viruses: how is ginger useful and who is harmful

    From depression and viruses: how is ginger useful and who is harmful – RIA Novosti, 11/30/2020

    From depression and viruses: why useful and harmful to whom ginger

    Ginger is a plant with invigorating pungency and antibacterial properties. What is its use and who can it harm – in the material of RIA Novosti. RIA Novosti, 30.11.2020

    2020-11-30T17: 26

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    MOSCOW, Nov 30 – RIA Novosti. Ginger is an invigorating herb with antibacterial properties. What is its use and who it can harm – in the material of RIA Novosti. Homeland and history of ginger The homeland of the product is considered to be South Asia. The medicinal properties of the perennial evergreen plant have been used by people for more than 5 thousand years. From Sanskrit “ginger” is translated as “horned root”.The Arabs considered it an aphrodisiac, called it a means for “kindling passion”. And in China the name of the plant means “masculinity.” Now ginger is cultivated in India, China, Australia. In the wild, the plant is almost never found. Ginger root is eaten. In Russia, it was added as a spice to gingerbread cookies, cakes and buns. They made drinks from it, including sbitni, liqueurs, mash, kvass. And pickled ginger was a favorite spicy snack on the tables of boyars. What is useful for ginger? The substances in the ginger root have a positive effect on the human body: vitamins of group B (B1-B6, B9), vitamins C, E, K, sodium, calcium, magnesium, phosphorus , manganese, copper, iron, selenium, zinc, as well as gingerol, essential oils, terpenes.Together they have a tonic, anti-inflammatory, tonic effect, and also help speed up metabolism, improve the functioning of the gastrointestinal tract, normalize blood circulation and the functioning of the nervous system. In addition, they reduce pain during menstruation, help maintain the health of female organs, in particular, the uterus. In pregnant women in the first trimester, the product suppresses the symptoms of toxicosis. For men, the plant is also useful. It can stimulate testosterone production and increase libido.Ginger improves the tone of genital muscles, prevents the development of prostatitis and is used in the treatment of infertility. Can it be dangerous Despite all the benefits of ginger, it can be harmful. The plant, because of its pungency, should be used with caution by people with diseases of the stomach, intestines, liver and gallbladder. It is also worth giving up ginger for those who have cardiovascular diseases, as it increases blood flow, reduces blood viscosity, which can lead to a deterioration in health.As used in medicine The benefits of ginger, which has long been used in folk remedies, have been tested by doctors. Studies have shown that the oil from the root can be used effectively in an inhalation solution. Such procedures help relieve nervous tension during stress and depression. And drinks based on ginger have antibacterial antiviral properties and increase immunity. The plant also helps with nausea and motion sickness, scientists say. Thanks to gingerol – a substance that prevents the accumulation of fat and speeds up metabolism – ginger is useful for losing weight.In addition, it enhances peristalsis, eliminates flatulence, bloating, colic, has a slight laxative effect, and is used in the fight against helminths. The root also has a positive effect on memory, as well as helping to improve the quality of the skin and reduce acne. Especially he is loved by residents of Asian countries. Jam is also made from the root, added to soups, eaten fresh or pickled. The Japanese who like to eat raw fish use it to “decontaminate” such dishes.Ginger tea Ingredients for one serving: Preparation: Heat water in a small saucepan or turkish pot, add ginger, grated lemon zest. Bring to a boil and remove from heat. Add sugar, honey and lemon and pour into a cup. Eat hot. Chicken Stew with Ginger Ingredients: Preparation: Chop the garlic and ginger, chop the onion in half rings. Fry everything in a pan for 5 minutes, then add the chopped chicken to the pan and fry without stirring for a couple of minutes with the lid closed.Then stir, pour in water and leave to simmer. Add spices and sour cream 10 minutes before readiness. How to choose and store Fresh root vegetables should not be dry, wrinkled, with mold spots. Pickled – With a minimum of colors, flavors, and no sweeteners or preservatives, keep fresh or pickled ginger in the refrigerator. You need to consume it within a week. Dried ground ginger should be kept in an airtight container. You can use bag clips to keep the scent from fading.The root of the plant can be chewed raw, added to drinks, and used as a spice in dishes. It should be borne in mind that a daily dose of 1-2 grams of dry ginger powder is equivalent to about 10 grams of a fresh plant. This is a piece of root vegetable 6-7 millimeters long, and it is important to pay attention to the individual characteristics of the organism. If in doubt, it is best to consult a specialist before taking ginger for food.

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    products, ginger, healthy image life (healthy)

    MOSCOW, November 30 – RIA Novosti. Ginger is an invigorating herb with antibacterial properties. What is its use and who can it harm – in the material of RIA Novosti.

    Homeland and history of ginger

    The homeland of the product is considered to be South Asia. The medicinal properties of the perennial evergreen plant have been used by people for more than 5 thousand years. From Sanskrit “ginger” is translated as “horned root”. The Arabs considered it an aphrodisiac, called it a means for “kindling passion”. And in China, the name of the plant means “masculinity”.Now ginger is cultivated in India, China, Australia. In the wild, the plant is almost never found.

    Ginger root is eaten. In Russia, it was added as a spice to gingerbread cookies, cakes and buns. They made drinks from it, including sbitni, liqueurs, mash, kvass. Pickled ginger was a favorite spicy snack on the boyars’ tables.

    Why ginger is useful

    The substances in the ginger root have a positive effect on the human body: vitamins of group B (B1-B6, B9), vitamins C, E, K, sodium, calcium, magnesium, phosphorus, manganese, copper , iron, selenium, zinc, as well as gingerol, essential oils, terpenes.Together they have a tonic, anti-inflammatory, tonic effect, and also help speed up metabolism, improve the functioning of the gastrointestinal tract, normalize blood circulation and the functioning of the nervous system. In addition, they reduce pain during menstruation, help maintain the health of female organs, in particular, the uterus. In pregnant women in the first trimester, the product suppresses the symptoms of toxicosis.

    November 8, 2020, 01:27

    Five foods that save you from a hangover are named

    – Ginger is a product that is rich in estrogen, a hormone involved in metabolic processes and responsible for emotional stability.Its deficiency leads to irritability and fatigue. Ginger helps to replenish estrogen reserves, – said nutritionist Elena Kalen.

    The plant is also useful for men. It can stimulate testosterone production and increase libido. Ginger improves the tone of the genital muscles, prevents the development of prostatitis and is used in the treatment of infertility.

    Can it be dangerous

    Despite all the benefits of ginger, it can be harmful. The plant, because of its pungency, should be used with caution by people with diseases of the stomach, intestines, liver and gallbladder.It is also worth giving up ginger for those who have cardiovascular diseases, as it increases blood flow, reduces blood viscosity, which can lead to a deterioration in health.

    – Ginger can cause allergies, so you should not abuse it, and if any negative reactions appear, you need to refuse to eat, – the expert noted.

    November 3, 2020, 16: 55LOZH Named foods that should not be eaten at high temperatures

    How used in medicine

    The benefits of ginger, which has long been used in folk remedies, have been tested by doctors.Studies have shown that the oil from the root can be used effectively in an inhalation solution. Such procedures help relieve nervous tension during stress and depression. And drinks based on ginger have antibacterial antiviral properties and increase immunity. The plant also helps with nausea and motion sickness, scientists say.

    Thanks to gingerol – a substance that prevents the accumulation of fats and speeds up metabolism – ginger is useful for losing weight. In addition, it enhances peristalsis, eliminates flatulence, bloating, colic, has a slight laxative effect, and is used in the fight against helminths.The root also has a positive effect on memory, as well as helps to improve the quality of the skin and helps to reduce acne.

    Cooking Applications

    Ginger is most commonly used as a condiment. Especially he is loved by residents of Asian countries. Jam is also made from the root, added to soups, eaten fresh or pickled. The Japanese who like to eat raw fish use it to “decontaminate” such dishes.

    Ginger Tea

    Ingredients per serving:

    • 1 teaspoon grated fresh ginger;

    • 1 glass of water;

    • honey, sugar, lemon to taste.

    Preparation:

    Heat the water in a small saucepan or turkey, add ginger and grated lemon zest. Bring to a boil and remove from heat. Add sugar, honey and lemon and pour into a cup. Drink hot.

    28 October 2020, 23:26

    Good measure. Immunologist warned against excessive consumption of ginger

    Stewed chicken with ginger

    • half chicken,

    • 2 onions;

    • a piece of ginger root 3 centimeters wide;

    • 5 garlic cloves;

    • 2 tablespoons of sour cream;

    • vegetable oil for frying;

    • turmeric, chicken seasoning, salt to taste.

    Preparation:

    Chop the garlic and ginger, chop the onion in half rings. Fry everything in a pan for 5 minutes.

    Then add the chopped chicken to the pan and, without stirring, fry for a couple of minutes with the lid closed. Then stir, pour in water and leave to simmer. Add spices and sour cream 10 minutes before readiness.

    How to choose and store

    Fresh root crops should not be dry, wrinkled, with mold spots.Pickled – with a minimum of colors, flavors, and no sweeteners or preservatives.

    Store fresh or pickled ginger in the refrigerator. You need to consume it within a week. Dried ground ginger should be kept in an airtight container. You can use bag clips to keep the scent from fading.

    How to use it correctly

    The root of the plant can be chewed raw, added to drinks, and used as a spice in dishes. It should be borne in mind that a daily dose of 1-2 grams of dry ginger powder is equivalent to about 10 grams of a fresh plant.This is a piece of root vegetable 6-7 millimeters long.

    It is important to pay attention to the individual characteristics of the organism. If in doubt, it is best to consult a specialist before taking ginger for food.

    September 15, 2020, 09:16

    Ideal products for weight loss named 90,000 Is pickled ginger good for health?

    The ginger root is only slightly inferior in its beneficial properties to the ginseng root. At the same time, the taste of ginger significantly surpasses it, not to mention the aroma.

    The benefits of ginger are due to its chemical composition. Vitamins A and C, most of the B vitamins, trace elements (calcium, magnesium, iron, phosphorus, zinc), essential amino acids, and the calorie content is only 51 kcal. Moreover, the value of the root crop is not lost during the pickling process. Therefore, fans of this oriental spice can use the product with confidence in its undoubted benefits for the body.

    What are the health benefits of ginger?

    • Pickled ginger, consumed in moderation, can improve digestion and prevent many diseases of the gastrointestinal tract.It increases the tone of intestinal smooth muscles, eliminates flatulence and even gets rid of parasites.
    • This product also helps to get rid of extra pounds. Thanks to the substance gingerol it contains, ginger normalizes metabolism, accelerates metabolism, and promotes the breakdown of fat cells. It is worth noting that gingerol is not synthesized by the body; it can only be obtained from external sources. With regular use of ginger, changes in the shape of the figure can be noticed after 3-4 weeks, even without following a strict diet.
    • This spice is also useful for people with diseases of the respiratory system, for example, those suffering from bronchitis or bronchial asthma. Also, ginger can be included in the diet during the season of exacerbation of flu and colds, as it has a bactericidal effect and increases the body’s resistance to infections by stimulating the immune system.
    • Ginger root effectively cleanses the oral cavity and freshens breath for a long time.
    • Due to the presence of a complex of antioxidants in the product, it can be used to fight premature aging.In addition, ginger is a powerful aphrodisiac, and its regular use activates libido and libido, and also prevents prostatitis in men and diseases of the genitourinary system in women.
    • Pickled ginger will definitely benefit people engaged in intellectual work. It contributes to the saturation of brain cells with oxygen, preventing an increase in blood viscosity and the formation of blood clots. This product is used (in fresh form it can be added to tea and other drinks) also as a powerful analgesic that quickly and effectively relieves headaches.
    • Daily consumption of a small amount of ginger lowers the level of cholesterol and blood sugar, improves the condition of blood vessels, helps prevent varicose veins and thrombophlebitis, normalizes the heartbeat and increases the efficiency of the heart muscle.
    • Ginger also helps to cleanse the body of toxins and toxins.

    Who should stop eating pickled ginger?

    Pregnant women and nursing mothers should refrain from using this spice.You also need to exclude pickled ginger for people suffering from gastric ulcer, cholecystitis in the acute stage, cystitis and kidney failure.

    It should also be remembered that moderation must be observed in everything. Pickled ginger is primarily a spice, not a separate dish. Its excess in the body can cause heartburn, nausea, diarrhea, vomiting, and an allergic skin rash. So do not overdo it in your desire to nourish the body with useful substances, be careful and be healthy!

    Ginger – benefits and harms, contraindications

    Ginger is the common name for Zingiber officinale, which was originally grown in China and has now spread throughout the world.The botanical name for the plant is believed to derive from its Sanskrit name Singaber, which means “horn-shaped”.

    The pungent, spicy ginger root is one of the most popular root herbs with both culinary and medicinal properties.

    Ginger root is traditionally used in popular Western sweets such as ginger tart, ginger flakes, gingerbread cookies, and ale. Aside from its culinary benefits, it is believed to be beneficial for diabetes, fatigue, headaches, flu, colds, and nausea when consumed in tea or food.What other beneficial properties does ginger have?

    HEALTH BENEFITS OF GINGER

    Ginger is a hot spice popular all over the world due to its pronounced taste and nutritional value. Some of the popular health benefits of ginger are listed below:

    • Helps relieve symptoms of nausea

    Ginger is very effective against nausea. It has long been used as a motion sickness remedy.There is some evidence that it can be just as effective as prescription drugs. Frequent consumption of ginger can relieve nausea and vomiting in postoperative patients and cancer patients undergoing chemotherapy. However, it is most effective for nausea associated with pregnancy.

    • Reduces muscle pain

    Exercise-induced muscle pain can be easily treated with regular consumption of ginger. Research shows that consuming 2 grams of ginger per day significantly reduces muscle pain in people who exercise.However, ginger does not have an immediate effect, but it can be effective in reducing the daily progression of muscle pain.

    • Useful for osteoarthritis

    Osteoarthritis is one of the common conditions in which bones become stiff and fragile due to loss of bone elasticity, usually as a result of hormonal changes or a lack of calcium, vitamin D. Studies in people with osteoarthritis of the knee show that taking ginger extract significantly reduces pain when taken regularly.

    • Reduces cholesterol levels

    High levels of lipoproteins – “bad” cholesterol – are associated with an increased risk of heart disease. Research shows that consuming 3 grams of ginger powder on a regular basis leads to significant reductions in most markers of cholesterol. Reduces blood pressure.

    • Prevents the risk of colon cancer

    Cancer is characterized by the uncontrolled growth of abnormal cells.Ginger extract is considered an alternative for many forms of cancer. Studies have shown that about 2 grams of ginger extract per day significantly reduces inflammation in the colon.

    • Protects against Alzheimer’s

    Oxidative stress and chronic inflammation can accelerate the aging process. They are believed to be one of the main causes of Alzheimer’s disease and age-related cognitive decline. Some research suggests that the antioxidants as well as bioactive compounds present in ginger can help prevent inflammatory reactions that occur.

    HARM OF GINGER AND CONTRAINDICATIONS

    Ginger is known for its magical properties, from flavoring dishes to eliminating toxins, and therefore trusted by chefs and doctors. But you will be surprised to know that this magical ingredient can also cause side effects. While the side effects are mainly due to over-consumption of ginger, in many cases it simply makes health problems worse.

    • Unsafe during pregnancy

    According to gynecologists, the consumption of ginger in excess of the established limit of 1,500 mg per day may increase the risk of miscarriage.To be on the safe side, it is recommended that you avoid consuming too much ginger during pregnancy and only consume it after consulting your doctor.

    • Causes bleeding

    We all know that ginger has antiplatelet properties. Therefore, excessive consumption of ginger can cause bleeding.

    • Negatively affects the work of the stomach

    If consumed on an empty stomach, it can irritate the stomach, leading to indigestion and upsetting the inner lining of the stomach and its mucous membranes.

    • Oral irritation

    There are foods that cause allergies when consumed. It is also called oral allergy syndrome. According to experts, when using ginger, it often happens that the mouth begins to itch. This irritation causes an unpleasant taste. In some cases, associated allergies include tingling and swelling in the mouth.

    • Ginger tea is overly invigorating and may cause anxiety and insomnia.
    • Do not drink ginger tea for people with diseases of the urinary system.

    Healthy Ginger Tea

    Ginger tea is good for weight loss and healthy lifestyle. It is a fat burner that speeds up the process of losing weight. Ginger tea will help you feel full, invigorate and energize, which in turn will speed up your metabolism.

    1. First method

    What is needed:

    Fresh ginger, 3 glasses of hot water.Honey / Maple Syrup / Brown Sugar – to taste. Lemon juice to taste. Apple – optional.

    Ginger Tea Recipe:

    Ginger roots should be rinsed thoroughly to remove contamination. Try cleaning it for best results. This must be done under running water for effective cleaning.

    Next, peel the ginger and then cut it or cut it into small pieces.

    Pour water into a saucepan and bring to a boil.Add pre-peeled ginger there.

    After using any of the above methods, you can strain the liquid in the cup using a clean strainer.

    Add your preferred sweetener and lemon to ginger tea, then consume immediately.

    It can be drunk warm or stored in a jar in the refrigerator and then consumed chilled.

    As already mentioned many times, ginger in tea is very good at relieving flu symptoms.That is why ginger tea is indispensable during illness.

    GINGER FOR COLD

    2. Second method

    Ingredients: 2 tablespoons of ginger root, 4 glasses of water, 1-2 tablespoons of honey (or agave nectar to taste)

    Optional: 1 tablespoon fresh lime juice (1/2 lime juice)

    First, prepare fresh ginger by peeling it and cutting it into thin slices to juice. This will make for a very aromatic ginger tea.
    Cook the ginger in a saucepan for at least 10 minutes. For a stronger, pungent tea, let it simmer for 20 minutes or longer and add more slices of ginger.
    Remove from heat, strain and add lime juice and honey (or agave nectar) to taste and enjoy ginger tea.

    5 recommendations for making ginger tea

    • Store prepared ginger tea in the refrigerator. You can drink it not only hot, but also add ice to the drink in hot weather.
    • This is a perfect drink for a feast, especially if your guests share your taste preferences.
    • If you add mint to ginger, the taste will become much more expressive and interesting.
    • The most appropriate proportion of ginger per cup of tea is three teaspoons.
    • Ginger goes well with cinnamon, which gives it a spicy shade.
    • Ginger rarely needs sweeteners. If you care about your health, you can not add anything sweet.

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