What is Ginger root?
What are its benefits?
Why should you be eating more ginger?
You should be eating more ginger!
For those who have tried the fiery and fierce taste of the ginger root, it is a raw and visceral experience quite unmatched. Truly, the flavor of this potent spice, with its peppery and warming qualities, is anything but subtle, and makes for a fantastic addition to any at-home spice rack or collection. Yet, for its powerful palate, ginger root, as a functional food moreover than a spice, has been used in Asia (notably in china), India, Europe, and the Middle East, for centuries – if not millennia. In fact, documents ascertained in China dating as far back as 400 BC are full of admiration on the many uses for this pungent and yellow botanical.
Ginger root (Zingiber officinale) is, strictly speaking, not a root. A member of the family of plants (Zingiberaceae) containing: turmeric, and cardamom, ginger root is the rhizome (or stem) of the ginger plant.
With a variety of ginger, and depending on what kind you get, its flesh can be yellow, white, or even red! Ginger, when fresh, is covered in a brownish skin – one that can easily be peeled with a standard vegetable peeler. A method that also works well (maybe better than a peeler) due to its delicate and tissue-like skin, is running the edge of a spoon across a piece of ginger.
Even a dull spoon will effortlessly lift the skin off!
As a spice, it’s evident that ginger root packs a punch, but as a functional food, ginger root is perhaps even more valuable. Aside from its many culinary functions, this powerful plant has long been used for a whole host of conditions.
Perhaps ginger root gives its best benefits for nausea or other digestive problems, including pregnant woman afflicted by morning sickness, or even to sailors experiencing motion sickness.
Interestingly, one of the first studies conducted on ginger root was given to three different groups of navel cadets (those inexperienced with a life on the rough waters). Group one received a placebo, group two received a popular anti-nausea medicine, and lastly, group three received 1 gram of ginger root. Although not statistically significant, it was found that the group that received the 1 gram of the ginger root experienced nausea and vertigo much less than both other groups.
A much more scientific review from 2005 that analyzed 33 studies on the evaluation of the effectiveness of ginger for pregnancy related nausea and digestive problems, found that from six studies, with a total of 675 participants, of which studies were double blind and had randomized controls in place, that ginger was found to be superior to a placebo in reducing the rates and incidence of pregnancy-induced nausea.
Besides its notable nausea kicking abilities, the plant contains anti-inflammatory abilities, and has been shown to be effective in easing symptoms of arthritis. Although the science is still out on effects such as helping to:
regulate blood sugar,
containing a broad spectrum of antibacterial, antifungal, and antiviral properties (which would make it helpful in fighting the common cold),
antioxidant properties which could suggest abilities in combating the incidence of dementia related Alzheimer’s disease,
increasing cognitive function,
increasing cardiovascular function (of note to athletes),
some studies even suggest ginger’s role in cancer prevention and a potential use for killing cancerous cells.
There is little doubt of the efficacy of this wonderful spice!
But besides the laundry list of effects and potential effects, how is ginger best used?
Whether including chopped up ginger root in stir-fries (remember to peel it first), to brewing ginger tea, to getting guaranteed potent ginger extracts or supplements – ginger root makes a great addition to the diet!
By: Aaron M. Jeff
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