Ginger: benefits and harms to the body

History of ginger

Ginger was known even in Our Country, but then its supply was reduced – and they began to forget about it. Now the popularity of ginger in Our Country has increased, it is known mainly as a traditional pickled additive to Japanese cuisine.

Southeast Asia is considered the birthplace of ginger; its properties have been known to man for more than 5 thousand years. Now the plant is cultivated in India, China, Australia and other countries; ginger is almost never found in the wild.

Ginger was not only eaten, but also used as a monetary unit, as it was very expensive. They usually eat only the root in dried, fresh, pickled form. Gradually, the healing properties of ginger were noticed, they began to study it and prescribe it to patients with food poisoning and infections. Ginger helped to overcome the consequences of plentiful feasts of noble people.

This root crop is also quite famous as an aphrodisiac – it is even mentioned in Arabic fairy tales as a means of “inciting passion.” And in China, the name of the plant is translated as “masculinity.”

Composition and calorie content

The Benefits of Ginger

Ginger contains vitamins, minerals and essential oils. One of the most famous properties of ginger is to help with food poisoning, nausea and vomiting. Due to the high content of magnesium, the elimination of toxins from the body is accelerated, and the condition of the nervous system improves. Pectins and fiber also stimulate peristalsis and active secretion of digestive juices, which reduces gas formation and speeds up metabolism.

Ginger is useful in thickening the blood, as it thins it and improves circulation in the vessels, reduces the risk of blood clots. Therefore, this plant is especially useful for people with high blood viscosity. And due to increased blood flow in the pelvic organs, ginger is considered an aphrodisiac and fights sexual dysfunctions.

With a cold, ginger reduces nasal congestion and activates the immune system due to the high content of vitamin C and B vitamins. The alkaloid gingerol in the root vegetable has an antibacterial effect, increases the production of heat in the body and warms with chills.

There is a lot of potassium in the root crop, which is useful for many ailments. After active physical exertion, dehydration, muscle spasms and oxygen starvation occur – potassium helps restore fluid levels, helps to supply the brain with oxygen.

Most of the nutrients are found in fresh ginger, a little less in dry seasoning. Freezing and pickling of the root crop destroy vitamins, although partially active substances are preserved.

Damage to ginger

A sharp root crop irritates the mucous membrane of the stomach and intestines, therefore, with ulcers, gastritis, hemorrhoids or colitis, ginger is prohibited.

Ginger increases secretion, which is bad for the liver and gallbladder if the organs are affected. Cirrhosis, hepatitis, stones are a contraindication for the use of ginger.

If you are prone to any bleeding, high blood pressure and heart problems, you should give up this seasoning. Ginger increases blood flow, which can worsen the condition.

Pickled ginger is less healthy than fresh or dry ginger. It usually contains a lot of artificial additives, sugar and dyes, and excess salinity leads to swelling and increased pressure.

– Even if there are no contraindications to the use of ginger, you still need to be careful with it and try in small portions – it is not known how the body will react to such a concentrated product. In addition, the root crop should not be eaten while taking certain drugs, such as blood thinners. Ginger reduces blood viscosity, which in total can lead to bleeding – warns Dilara Akhmetova, Consultant Dietitian and Nutrition Trainer.

The use of ginger in medicine

Ginger is one of the few folk remedies recognized by medicine. As a result of scientific research, it turned out that many of its properties are not a myth. In medicine, ginger powder, oil and tincture are commonly used. For example, oil is added to the solution during inhalation, used for warming rubbing and to relieve tension during severe stress.

The traditional ginger drink has antibacterial properties and activates the immune system, which helps with colds. It is also useful for nausea and motion sickness, which is confirmed by research. For example, post-chemotherapy patients received ginger and suffered less nausea than the group that did not take it.

The root crop is useful for weight loss. It has been observed that the gingerol contained in ginger prevents the accumulation of fat by adipocytes – fat cells, and also speeds up metabolism.

Ginger also enhances peristalsis and excretion of decay products, activates digestion and increases appetite – before noble people often ate this spicy snack before hearty meals. Therefore, it can also help people suffering from reduced appetite.

The use of ginger in cooking

Ginger is especially often used in Asian countries and in India in a wide variety of dishes. Jam is made from it, added to soups, eaten fresh, marinated. In Japanese cuisine, ginger is used during meals between courses to “renew” the taste, as well as to disinfect food – after all, the Japanese often eat raw fish.

Ginger has a bright aroma and spicy taste, so you need to add it carefully if you are not used to spicy foods.

Chicken in ginger sauce

Spicy chicken in a spicy sweet sauce that can also be used to cook other meats such as pork

Prepare the sauce: mix oil, soy sauce and sugar, add peeled and grated ginger and garlic, passed through a press. If salt and sugar are not enough, you can add more. In the meantime, wash the chicken, dry it and marinate in the sauce for several hours in the refrigerator, it is better to leave it overnight. Preheat the oven to 180 degrees and put the marinated chicken in a mold or on a baking sheet. Bake until tender about 40-50 minutes.

Ginger tea

The drink perfectly warms, fights chills and nausea, helps with colds

Remove skin from ginger and finely grate. Squeeze the juice from the lemon, leave a couple of circles. Put ginger, lemon, spices into the teapot and add lemon juice. Pour the ingredients with boiling water, close the lid and leave for 5 minutes. Add honey to taste before drinking.

How to choose and store ginger

When buying fresh ginger root, you need to carefully examine it – a fresh plant should not be dry and shriveled. Also avoid root crops with spots and mold. Ginger can be stored in the refrigerator in a vegetable box for several weeks, but if the skin has been peeled, a piece should be covered with a film or put in a jar and used within a week.

Choose pickled ginger with a minimum of dyes, flavors and no sweeteners or preservatives. It should also be stored in the refrigerator.

Dried ground ginger is sold as a spice packaged in bags. After opening, keep the packaging airtight, for example, using special bag clips: the aroma quickly disappears.