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Ginger: Reducing nausea and having good taste

by Fatty Liver Guide
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The herb known as ginger is native to Southeast Asia, and the various cuisines of Asian countries have long used ginger in their cooking. Ginger has long been featured in the writings of China, India and many Middle Eastern countries, and it has been prized for its medicinal and culinary qualities, as well as for its strong and vibrant aroma.

It is thought that the ancient Romans first imported this herb from china nearly two thousand years ago, and its popularity has continued to spread, until today it is used throughout the entire world. Today the top producers of ginger for the commercial market include India, Fiji, Jamaica, Indonesia and Australia.

Major benefits of ginger

Ginger has long been known for its healing properties as well as its good taste, and practitioners of Chinese, Japanese and Indian medicine have long known of its value.

One of the most significant benefits of ginger seems to be its ability to reduce nausea, and ginger is being studied as a possible way to avoid the nausea and vomiting often associated with chemotherapy treatment.

Ginger is also thought to have a profound effect on the circulation, and it is felt that it has an important role to play in reducing the incidence of heart disease. Scientists are not yet certain whether these benefits are derived from increased circulation or some other, as yet unknown, mechanism.

Another important benefit of ginger may be its ability to prevent and treat motion sickness, and many frequent travelers swear by the effectiveness of ginger for this purpose. Taking a small amount of ginger prior to travel has proven remarkably effective for many people.

In addition, the ant nausea effects of ginger may offer a natural way to treat the morning sickness and nausea that can accompany pregnancy. Ginger is currently being studied for its effectiveness as an anti morning sickness treatment, and many women swear by the power of ginger in the diet to reduce the uncomfortable effects of pregnancy.

In addition, ginger is thought to have strong anti-inflammatory effects, due to the presence of powerful anti-inflammatory compounds known as gingerols. The presence of these gingersols is thought to explain why so many of those who suffer from osteoarthritis and rheumatoid arthritis enjoy a reduction in their levels of pain as well as an increase in mobility when they eat ginger frequently.

In addition to these important benefits, ginger is even thought to play an important role in the prevention of colorectal cancer. Again the gingerols contained in this spice are thought to be responsible for its protective impact. These gingerols are the same compounds responsible for giving ginger its distinctive flavor and aroma, and these same compounds may be able to inhibit the growth of colorectal cancer cells. This anticancer benefit of ginger is the subject of much ongoing study, and it may be one of the most important roles of this superfood.

As with other valuable superfoods, ginger is also thought to provide a boost to the immune system. A strong and vibrant immune system is essential to good health, and ginger is thought to have the ability to boost the effectiveness of the immune system.

This may be one of the reasons that ginger has traditionally been used at the first sign of a cold or the first symptoms of the flu. It is thought that the warming and flushing action of ginger help to promote healthy sweating, which can be important to fighting off the effects of colds and flu. In addition, it is thought that the flushing and sweating associated with consumption of ginger may speed the detoxification process, thus providing a boost to the immune system and a shorter duration of colds, flu and other common infections.

Additional information:

Most major grocery store chains and supermarkets carry fresh ginger root year round, and ginger is generally inexpensive as well as effective. When choosing ginger, it is important to look for the firmest roots, and those that have a strong aroma. The stronger the aroma, the more aromatic it will be when used in your recipes.

If at all possible, it is best to choose fresh ginger instead of the dried spice. Not only does fresh ginger provide a better flavor and pleasing aroma, but it also contains higher concentrations of the gingerols that are responsible for many of the health benefits of this superfood. In addition, fresh ginger contains higher levels of the protease that provides the anti-inflammatory benefits of ginger.

Fresh ginger root is easily found in the produce sections of many grocery stores and supermarkets. Good ginger root will be smooth, firm and mold free, and fresh ginger root is generally available in two different forms – young ginger root and mature ginger root. Mature ginger root is the most frequently seen variety, and it features a tough skin that must be peeled prior to use. In general young ginger is only available in Asian markets, and its skin does not require peeling.

Fresh ginger root can be stored for up to three weeks in the refrigerator as long as it has not yet been peeled. Unpeeled ginger root can be kept in the freezer for up to six months. Dried ginger powder must be kept in a dark, cool and dry place and should be stored in a tightly sealed container. It can also be stored in the refrigerator, where it can be kept for up to a year.

Originally posted 2019-10-09 10:38:11.

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