Ginger is a plant native to Southeast Asia.
Ginger is part of the same family as other spices, such as cardamom and turmeric.
Ginger can be used in various forms, such as fresh, pickled, dried, powdered, candied.
The rhizome, horizontal stem, of the plant is also known as ginger root. Gingerol is the main bioactive ingredient in ginger root.
Gingerol has been shown to have pharmacological and physiological benefits, including antipyretic, analgesic, antitussive, anti-inflammatory, antibiotic, anti-fungal, anti-nausea, antioxidant and other properties leading to it’s use for medicinal purposes for thousands of years.
Further human research is needed, but small clinical trials have shown ginger to be effective in:
- Allergic rhinitis treatment
- Asthma treatment
- Decreasing nausea associated with pregnancy, surgery, chemotherapy, motion and HIV therapy
- Blood sugar control
- Improving cholesterol
- Improving symptoms of irritable bowel syndrome
- Improving joint pain
- Decreasing heavy menstrual bleeding
- Decreasing migraine severity and duration
- Treating rheumatoid arthritis
- Cancer treatment and prevention
- Dementia treatment and prevention
- Decreasing menstrual pain
- Treating stomach discomfort
- Improving digestion
Cooking with Ginger
Ginger is often described to have a flavor combination of spicy, peppery, mildly sweet and aromatic. The dried form has a stronger flavor compared to fresh ginger.
Ginger is a great addition to marinades, curries, soups, condiments, salad dressings as well as beverages such as teas!
Get started with adding ginger to your diet today by trying a few of my recipes!
This article is for information purposes only and is not medical advice. Consult with your medical provider prior to any lab testing, diet changes or new supplement/medication
Do you live in TX, CA, GA, NC or OH? Looking to improve your health through culinary medicine? Message me for information about my consultation services @neversayneverwellness@gmail.com
References:
Natural Medicine Database. Ginger. Accessed April 2021.
Bode AM, Dong Z. The Amazing and Mighty Ginger. In: Benzie IFF, Wachtel-Galor S, editors. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition. Boca Raton (FL): CRC Press/Taylor & Francis; 2011. Chapter 7. Available from: https://www.ncbi.nlm.nih.gov/books/NBK92775/
https://www.healthline.com/nutrition/11-proven-benefits-of-ginger
Farrimond, S. 2018. Spice. First Edition. Penguin Random House. New York, New York.