Ginger Root’s Many Advantages
Monday, August 10th, 2009Ginger, (scientific name: Zingiber officinale) is the root of a plant native to Asia but cultivated in the West Indies, Jamaica, and Africa. It is one of the most widely used herbs in the world. Used for thousands of years previously, it was introduced to Spain by Francisco de Mendosa in the early 1500’s and from there to the new world.
Ginger powder comes from a perennial tuber type root (like a potato) that creeps and grows underground. The stalk has narrow leaves and grows to be about two feet tall. In the fall the tuber is harvested, dried, and ground into the herb powder. Black or coated ginger means the root was immediately scalded (not peeled) after harvesting. White or uncoated ginger was washed and scraped to prevent sprouting. To whiten it even more, white ginger is at times bleached or limed but this process robs it of some of its value.
Now let’s talk about some of the health benefits of ginger. Ginger herbs valuable nutrients include sulphur, resin, volatile oil (up to 3%), acrid soft lignin, starch, vegeto matter, gum, asmazone, potassium acetate, and acetic acid.
Ginger will stimulate appetite, fight body odor, and promote perspiration. It is best known as a traditional Asian medicine to treat nausea. It has relieved morning sickness as well as the nausea related to chemotherapy. Some say ginger is more effective in relieving motion sickness than Dramamine.
Ginger also helps treat joint pain by stimulating blood circulation causing redness of the skin. This makes it effective in treating illnesses such as rheumatoid arthritis and Raynaud’s syndrome.
Ginger is often used for treatment of flatulence, indigestion, diarrhea, and menstrual cramps. It does this by mimicking some digestive enzymes used to process protein in the body. It also relieves gastrointestinal distress.
Ginger is good for the heart as well. (See caution below.) Just five grams of dried ginger per day slows the production of LDL (bad) cholesterol and triglycerides in the liver. Ginger also hinders platelets from sticking together, thus decreasing the risk of stroke or heart attack.
Some recommend ginger for relief of cold symptoms since it will loosen phlegm in the throat and fight chills by spreading a warm feeling throughout the body. Many like to cook with ginger as a seasoning or drink it as a tea. One teaspoon of the powder in a gingersnap cookie recipe is prescribed.
Ginger is available in capsules, pickles, extracts, and prepared teas that can be made into compresses. The ginger root may also be consumed raw, but avoid small, wrinkled, or soft tubers. Steep ginger in hot water to make a tea, or just add it to a variety of dishes. The usual dosage is 1/3 of an ounce of fresh ginger root per day. Preserved Ginger is made by steeping the root in hot syrup. Store ginger root dry in your refrigerator for short periods. You can also freeze ginger root for up to three months.
Pregnant women should be careful not to overdose on ginger because it may stimulate uterine contractions. People taking blood thinners, barbiturates, beta-blockers, insulin or diabetes medications should consult a physician before use since ginger may conflict with these medications. Ginger may also interfere with the absorption of dietary iron and fat-soluble vitamins, and cause stomach upset in higher doses. Also, because ginger helps thin the blood, it should not be taken two weeks prior to surgery.
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