Ginger

Jul
2012
02

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Ginger has been in used since ancient times for its anti-inflammatory, carminative and anti-microbial properties. As well, it is mentioned in the Karma Sutra as having aphrodisiacal powers.

 About – Ginger is a rhizome related to turmeric, cardamom and galangal and native to South Asia. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean. It is now cultivated all over the world on a commercial level. Ginger produces beautiful flowers and because of its aesthetic appeal, is often used in landscaping around tropical homes. Traditionally, the root is gathered when the stalk dies back. The root is immediately  washed and scraped, or scalded to kill it and prevent sprouting.

Nutrition – Ginger is low in calories and contains no cholesterol but has an abundance of nutrients, containing: vitamins B6, B5 and the minerals potassium, manganese, copper, and magnesium. The characteristic odor and flavor of ginger is caused by its volatile oils: zingerone, shogaols and gingerols, which compose one to three percent of its weight. Gingerols have anti-inflammatory and anti-bacterial as well as nerve soothing and painkiller properties. Studies have shown that it may reduce nausea from pregnancy or motion sickness and may help relieve migraine headaches. Ginger is most commonly known as a digestive aid, helping to relieve indigestion, gas pains, diarrhea and stomach cramps. It has other medicinal benefits, including: helping respiratory problems such as asthma and bronchitis by loosening and expelling phlegm, relieving nausea, reducing arthritis and rheumatism with its anti-inflammatory properties. This warming and cleansing herb is great for detoxification. It stimulates blood flow and helps to remove toxins from the bowels, kidneys and other main detoxification centers of the body, including the skin. Ginger increases the absorption of nutrients from foods eaten with it.

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