Ginger is a spicy spice that is used not only for cooking, but also for the treatment and prevention of various viral and bacterial diseases. This root is prized by many eastern peoples and has been used in food for centuries.
Ginger root is dried, crushed and added to all kinds of dishes as a piquant spice, and tea is brewed on its basis to increase the body’s defenses and help recover.
Healers of the Ancient East attributed to ginger tea the ability to warm up the blood, and therefore improve potency, stimulate digestion, sharpen the mind and attentiveness. Ginger has been used to treat plague, motion sickness, and excess weight. And today all the medicinal actions of ginger are explained from a scientific point of view, and its miraculous properties are confirmed by scientists.
The benefits and harms of ginger are due not only to the presence of vitamins and minerals in it. Its high concentration of essential oils makes it an effective remedy that can also be harmful.
The benefits of ginger:
– relief of nausea – with seasickness, toxicosis of pregnant women or intestinal viruses, while pregnant women should be extremely careful when taking ginger root, as it can provoke a strong uterine tone;
– relief from symptoms such as flatulence, poor digestion, poor appetite, toxicity and slagging of the body;
– blood purification and improvement of blood circulation, which solves problems with oxygen starvation of all organs and tissues in the body;
– stimulation of brain activity, headache relief;
– destruction of microbes in case of any respiratory diseases, acceleration of recovery;
– improving the condition of the skin and hair roots.
You can not use ginger for hypertension, kidney stones, gall bladder and ducts, fever, bleeding, ulcers on the mucous walls of the stomach and intestines, inflammation of the skin. Because of its strong tonic effect, ginger tea should also not be drunk in the afternoon.
How to brew ginger root properly?
There is no single way to brew ginger root. Depending on the method, the ginger will act differently, the water temperature and the brewing time affect the amount of nutrients in it in different ways.
For brewing ginger tea, you can use not only whole ginger roots, but also ginger powder. Fresh roots can be thrown whole or grinded into porridge.
Method 1 – 4-5 centimeters of ginger root should be peeled and chopped. Boil a liter of water and add ginger and a little black pepper there. Then the mixture should be boiled for 10 minutes, strain the solution and let it cool. Then add lemon and sugar to taste.
Method 2 – brew pieces of ginger (5-50 grams) in a thermos in water at a temperature not exceeding 60 degrees. So in ginger, the maximum benefit will be preserved, especially calcium, which is quickly destroyed at high temperatures.
Method 3 – pour boiling water over the chopped ginger to taste and let it brew for up to half an hour. Then season with honey and drink.
Method 4 – mix a tablespoon of chopped ginger with 2 tablespoons of citrus juice, a teaspoon of honey and a glass of hot water. After waiting 5 minutes, the drink can be consumed.
Method 5 – 3-4 cm of chopped ginger root, mix with 2 cardamom pods, a pinch of cinnamon and a teaspoon of any green tea. Pour the resulting mixture with 500 ml of boiling water and mix well. Then put on fire and simmer over low heat for 20-25 minutes. Then add honey or lemon to taste and let it brew for another 15 minutes.
You can add berries, rose hips, dried fruits, herbs or spices to any ginger tea.