Warming to Ginger

Pascale Richy

With a history of medicinal use that dates back to over 2500 years in China and India, Ginger is characterised as a “hot and spicy” botanical that boasts many health benefits as well as a powerful flavour apt for gastronomic pleasure. Traditionally it was said to be beneficial for conditions such as colds, headaches, nausea, rheumatism and to warm the body, treat cold extremities, improve weak and tardy pulse, address a pale complexion and strengthen the body after blood loss.

Ginger contains a number of pungent constituents and active compounds, primarily gingerols that can be converted to shogaols, zingerone and paradol. Steam distillation produces ginger oil which is high in a sesquiterpene hydrocarbon known as zingiberene. Together these confer aromatic, spasmolytic, carminative and absorbent mechanisms of action that enable the digestive and anti nausea benefits of the plant rhizome. Specific pharmacological activities of Gingerols include antipyretic, analgesic, antitussive, hypotensive and anti-inflammatory effects which highlight it’s medicinal value and protective effects with symptoms and conditions such as colds, indigestion and heartburn, menstrual pain and cramping, poor blood circulation, motion sickness, inflammatory conditions, osteoarthritis, high blood pressure, nausea and vomiting in pregnancy.

Furthermore, modern research into Gastrointestinal disease recognises the importance of ginger as a stimulant of the ‘migrating motor complex’ which is essential for postprandial “sweeping” and clearing of the small intestine to prevent bacterial overgrowth. A dysfunctioning MMC is a significant contributor to SIBO, a condition resulting in digestive compromise and distress.

Additional nutritional benefits of ginger are its high antioxidant, magnesium, potassium and fibre content. With a low amount of carbohydrate it is considered a low glycaemic food and suitable for diabetics (pure fresh or dried plant).

How to consume:

·       Infused as tea on its own or as part of spice mix (ie: chai).

·       Seasoning for a wide variety of meals including soups, dahl/curries, stir fry’s, salad dressings

·       Added to beverages such as juices and smoothies

·       Sweets such as cakes, cookies and candies (maintain low glycaemic value by using sweeteners such as xylitol, erythritol and stevia)

·       Typical dosage – 1 to 4g daily

Beet-Apple-Celery-Turmeric Juice

INGREDIENTS

• ½ large BEET or 1 small one • 1 stalk CELERY • ½ LEMON • ½ APPLE • 1 inch chunk FRESH GINGER  • 1 inch chunk FRESH TURMERIC • 4 oz. PURIFIED WATER • Optional: several sprigs FRESH CILANTRO

DIRECTIONS

1. Juice first 5 ingredients.

2. Add water to dilute fruit juice in this recipe.

*** Note: Beet juice acts as a natural laxative. Ginger and turmeric makes the laxative effect stronger, and also add to the anti-inflammatory actions of this blend. Juice only about ½ beet per day if you’ve never tried beet juice and see what kind of effect it has on you before drink larger quantities.