Health Benefits of Ginger

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Although often called "ginger root" it is actually a rhizome.

It is available in various forms, the most common of which are as follows:

Whole raw roots are generally referred to as fresh ginger.

A piece of the rhizome, called a 'hand'. It has a pale yellow interior and a skin varying in colour from brown to off-white.

Jamaican ginger, which is pale buff, is regarded as the best variety.

African and Indian ginger is darker skinned and generally inferior, with the exception of Kenya ginger.

Whole fresh roots provide the freshest taste.

The roots are collected and shipped when they are still immature, the outer skin is a light green colour.

These can sometimes be found in Oriental markets.

Dried roots are sold either 'black' with the root skin left on, or 'white' with the skin peeled off.

The dried root is available whole or sliced.

Powdered ginger is the buff-coloured ground spice made from dried root.

Preserved or 'stem' ginger is made from fresh young roots, peeled and sliced, then cooked in a heavy sugar syrup.

The ginger pieces and syrup are canned together.

They are soft and pulpy, but extremely hot and spicy.

Crystallized ginger is also cooked in sugar syrup, then air dried and rolled in sugar.

Pickled ginger has the root sliced paper-thin and pickled in a vinegar solution.

This pickle is known in Japan as gari , which often accompanies sushi, and is served to refresh the palate between courses.

Bouquet: warm, sweet and pungent.

Flavour: Fiery and pungent

Origin:

Originally from India, ginger is now cultivated in India, China, most of South East Asia, Australia and the tropical regions of Africa.

Ginger is native to India and China.

It takes its name from the Sanskrit word stringa-vera, which means "with a body like a horn", as in antlers.

Ginger has been important in Chinese medicine for many centuries, and is mentioned in the writings of Confucius.

It is also named in the Koran, the sacred book of the Moslems, indicating it was known in Arab countries as far back as 650 A.D.

It was one of the earliest spice known in Western Europe, used since the ninth century.

It became so popular in Europe that it was included in every table setting, like salt and pepper.

A common article of medieval and Renaissance trade, it was one of the spices used against the plague.

In English pubs and taverns in the nineteenth century, barkeepers put out small containers of ground ginger, for people to sprinkle into their beer - the origin of ginger ale. In order to 'gee up' a lazy horse, it is the time honoured practice of Sussex farmers to apply a pinch of ginger to the animal's backside..

Ginger oil is a pale-yellow to light-amber coloured mobile liquid. Its odour is warm, but fresh-woody, spicy with a slight fresh top note.

The sweet and heavy undertone is tenacious, sweet and rich.

Ginger is a tropical perennial herb growing 0.6 to 1.2 meters high, with reed-like stems, lanceolate leaves and yellow flowers with purple markings.

The stem grows directly from the thick tuberous rhizome, from which the spice and essential oil are produced.

Ginger oil is produced by steam distillation, occasionally by water and steam distillation of the dried, unpeeled, ground rhizomes.

Some 100 constituent have been identified in distilled ginger oil.

The main components are sesquiterpene hydrocarbons (50-66%), oxygenated sesquiterpenes (up to 17%), and the rest is made up of monoterpene hydrocarbons and oxygenated monoterpenes.

Australian ginger oil typically has a higher citral content (geranial) compared with most other ginger oils.

This gives the oil a distinctly fresh, lemon-like aroma. This is probably due to more careful drying of the rhizomes.

Ginger was originally used as a spice.

In India, it is mentioned in the earliest Sanskrit literature, but not in the oldest Vedic works.

In China, the first known recorded use of ginger is from Confucius (c. 500BC), who claimed never to be without ginger when he ate.

It was used to treat rheumatism, toothache and malaria.

Ginger was one of the first spices to find its way to Europe along the spice route, where both the Greeks and Romans made extensive use of it.

The Greek physician Dioscorides recommended using ginger as a digestive stimulant.

Fruit and vegetables aren't just good for your internal health. They are the key ingredients in an increasing number of beauty products and are great for skin.

Ginger contains gingerol, which acts as an anti-inflammatory.

Ginger on the skin can increase skin's radiance and decrease inflammation that may contribute to conditions such as psoriasis and acne. Ginger is an antioxidant, which means it inhibits harmful free radicals that cause skin damage and aging.

People can experience the benefits of ginger on the skin by eating ginger in foods, drinking ginger tea, consuming ginger supplements or using a ginger-infused skin care product.

Improve Skin Tone

Ginger's antioxidant, gingerol, not only fights skin-damaging free radicals, but also promotes smoothness and evenness in skin tone. Blue ginger from Madagascar is a type of ginger that is a particularly potent antioxidant.

Lighten Age Spots

Ginger also has the ability to lighten age spots while acting as an energy-booster in aromatherapy spa treatments. Because ginger is energizing and is believed to improved circulation, it is often used in cellulite-reducing treatments.

Fight Blemishes

Ginger is an anti-inflammatory, which makes it a natural acne fighting ingredient. Ginger is also an antiseptic, which means it is effective in killing the bacteria that causes acne.

Read more: Benefits of Ginger on the Skin | eHow.com http://www.ehow.com/facts_5107899_benefits-ginger-skin.html#ixzz1NEIwskmz

Read more: Benefits of Ginger on the Skin | eHow.com http://www.ehow.com/facts_5107899_benefits-ginger-skin.html#ixzz1NEITs48R

If you only do one thing this week - USE FRESH GINGER

Add ginger to your freshly squeezed juice.

It helps regulate blood flow, which may lower blood pressure, and its anti-inflammatory properties might ease arthritis.

Ginger is often referred to as a root, but it is actually the rhizome of the ginger plant, which is a thick stem which grows underground.

Fresh ginger contains more of its beneficial compounds than dried ginger.

It will last up to 3 weeks in the refrigerator or 6 months in the freezer.

When purchasing dried ginger, choosing organic will ensure that it has not been irradiated.

Serving size: 2 half-inch slices

Region: Jamaica, India, Fiji, Indonesia and Australia

Health Benefits

Circulation:

Improves circulation.

Colon:

The gingerols in ginger inhibit the growth of colorectal cancer cells.

Digestion - General:

Relives gastrointestinal distress. Relieves nausea and vomiting including when related to motion sickness and pregnancy.

Hydrochloric Acid:

Stimulates production of hydrochloric acid in the stomach.

Immune System - General:

Promotes healthy sweating, which can help detoxify the body when sick, and kill off bacteria, fungus, and microorganisms on the skin.

Joints:

Reduces inflammation and arthritic conditions and increases mobility in the joints, including hands and knees.

Pregnancy/Postnatal:

Safely relieves nausea and vomiting during pregnancy.

Circulatory System:

Ginger is a circulatory stimulantand tonic of the heart. It is recommended for poorcirculation, cold hands and feet, cardiac fatigue andangina pectoris.

Respiratory System:

Ginger oil is recommended for catarrhal conditions, coughs, sinusitis and sore throats.

Digestive System:

Ginger stimulates and warms the digestive system, therefore it is indicated for poor digestion, abdominal distenstion and flatulence.

Musculoskeletal System:

Ginger oil may be used in a compress or massage for rheumatism, arthritis and muscular pain of a cold contracting type.

Ginger has long been ascribed aphrodisiac powers, taken either internally or externally.

It is mentioned in the Karma Sutra, and in the Melanesian Islands of the South Pacific it is employed 'to gain the affection of a woman'.

Conversely, in the Philippines it is chewed to expel evil spirits.

Ginger is a known diaphoretic, meaning it causes one to sweat. It was recorded that Henry VIII instructed the mayor of London to use ginger's diaphoretic qualities as a plague medicine.

Ginger is most commonly known for its effectiveness as a digestive aid.

By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping.

The primary known constituents of Ginger Root include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein.

Ginger root is also used to treat nausea related to both motion sickness and morning sickness.

Ginger has been found to be even more effective than Dramamine® in curbing motion sickness, without causing drowsiness.

Ginger's anti-inflammatory properties help relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms.

Ginger's therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin.

Other uses for Ginger Root include the treatment of asthma, bronchitis and other respiratory problems by loosening and expelling phlegm from the lungs.

Ginger Root may also be used to help break fevers by warming the body and increasing perspiration.

Ginger has been used for its health benefits for over 5000 years and is a favorite medicinal as well as culinary herb. Unlike most spices, the part that has the most medicinal value grows under ground. Often mistakenly called "ginger root" this is actually the rhizome of the plant which is more of a subterranean stem than a root.

Although you can use dried ginger and powdered ginger for health benefits, fresh ginger is preferred. It is readily available in most supermarkets. Pieces of the rhyzome can be sliced off for use and the remainder stored in the refrigerator where it should keep for about 3 weeks as long as it is not fully peeled.

One of ginger's most touted health benefits is its ameliorating effects on digestive ailments. It can help digest fatty foods and break down proteins. It is excellent for reducing gas. Many people report that it will also relieve nausea, and can be effective in treating morning sickness as well as motion sickness.

Ginger can also help reduce inflammation. So it can be used to treat any disease that is caused by inflammations such as arthritis or ulcerative colitis. Some studies show that it can even help inhibit the replication of the herpes simplex virus.

Being a warming herb, ginger can help knock out a fever. This property also makes it effective in stimulating circulation of the blood. It can also help relax muscles around the blood vessels and is said to help prevent blood clots from forming. The warming effects make it a natural decongestant as well as an antihistamine, making it the perfect remedy for colds.

Recent studies show that ginger might also have a role in lowering LDL cholesterol because the spice can help reduce the amount of cholesterol that is absorbed. It has also been shown in animal trials to help slow or even prevent cancerous tumor growth.

Gingers healing properties come from it's volatile oils, gingerols and shogaols, which are also responsible for it's pungent taste. The oils cause more digestive enzymes to be produced which helps with the whole digestion process and neutralizes the acids that can cause nausea, cramps and even diarrhea.

To discover the health benefits of ginger for yourself, simply make a tea by steeping about 5 slices of ginger in hot water. If you prefer it in your food, ginger is excellent in many dishes and is perfect when combined with garlic.

Whenever possible, choose fresh ginger over the dried form of the spice since it is not only superior in flavor but contains higher levels of gingerol as well as ginger's active protease (it's anti-inflammatory compound). Fresh ginger root is sold in the produce section of markets. When purchasing fresh ginger root, make sure it is firm, smooth and free of mold. Ginger is generally available in two forms, either young or mature. Mature ginger, the more widely available type, has a tough skin that requires peeling while young ginger, usually only available in Asian markets, does not need to be peeled.

Even through dried herbs and spices like ginger powder are widely available in supermarkets, you may want to explore the local spice stores in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, when purchasing dried ginger powder try to select organically grown ginger since this will give you more assurance that it has not been irradiated.

Ginger is also available in several other forms including crystallized, candied and pickled ginger.

Fresh ginger can be stored in the refrigerator for up to three weeks if it is left unpeeled. Stored unpeeled in the freezer, it will keep for up to six months.

Dried ginger powder should be kept in a tightly sealed glass container in a cool, dark and dry place. Alternatively, you can store it in the refrigerator where it will enjoy an extended shelf life of about one year.

Tips for Preparing Ginger:

To remove the skin from fresh mature ginger, peel with a paring knife. The ginger can then be sliced, minced or julienned. The taste that ginger imparts to a dish depends upon when it is added during the cooking process. Added at the beginning, it will lend a subtler flavor while added near the end, it will deliver a more pungent taste.

In Asian cooking ginger is almost always used fresh, either minced, crushed or sliced.

Fresh ginger can be kept for several weeks in the salad drawer of the refrigerator.

Dried ginger should be 'bruised' by beating it to open the fibers, then infused in the cooking or making ginger beer and removed when the flavour is sufficient.

Store dried and powdered ginger in airtight containers.

The properties of ginger oil are described as warming.

Not only is this warming quality beneficial for stimulating arterial circulation, but it also helps dispel cold conditions associated with the digestive system, respiratory system and reproductive system.

It has a warming and stimulating effect on the lungs and is ideally suited to treat chronic bronchitis.

Ginger's ability to tonify the yang energy of the kidneys makes it a useful oil for relieving lower back pain associated with muscular fatigue.

Ginger is ideal for people who have clear plans and good intentions, but who lack the personal drive and optimism to manifest initiative and take real or immediate action.

A ginger personality is a strong, silent type.

The character of ginger is warming, strengthening and encouraging.

The scent of ginger will increase determination and clarity.

It is recommended for conditions associated with loss of motivation, will or inner strength, especially when these present apathy, listlessness, indecision, confusion and disconnection.

Administration:

Topical application - massage, compress, bath, ointment. Inhalation - direct inhalation, diffuser, and oil vapouriser.

Blends well with:

Since ginger oil is strong smelling, it can overpower weaker oils, but blends well with all citrus and spicy oils such as bergamot, frankincense, neroli, rose, sandalwood and ylang-ylang.

A perennial creeping plant, with thick tuberous rhizome, producing a an erect stem 30 - 100 cm (1-3 ft) tall.

The lance-shaped leaves are bright green, 15 - 20 cm (6-8 in) long, with a prominent longitudinal rib, enclosing conical clusters of small yellow-green flowers marked with purple speckles.

It is propagated from rhizome cuttings, planted on rich, well drained loam.

It requires a tropical climate with both a heavy rain season and a hot dry season.

Plants shoot in ten days and are harvested after nine to ten months.

Ginger (Zingiber officinale) needs rich, well-drained, moist soil and plenty of indirect sunlight and water.

It is frost-sensitive, and mostly grown in the subtropics and tropics.

It will grow from a healthy piece of root planted in spring.

Make sure you get ginger roots which already have some new buds cropping out, or else they probably won't grow.

The look like little fresh outcrops.

I have seen some plants which have been in pots for years.

The root sticks out of the soil and needs very little water, or else it will rot.

You can speed the process up by planting the root to a shallow depth in a small pot, then covering the pot with a plastic bag and placing it on a sunny windowsill.

When you notice the first shoots, remove the plastic bag.

You can plant in the garden at this point, or leave in a pot.

Place it in a location that gets indirect sunlight and give it water regularly.

Given proper growing conditions, the stems will reach two to four feet tall with narrow, glossy green leaves that can get up to a foot long.

Bring the plant indoors before winter and store in a cool, dark place and ignore until spring.

The foilage will die back and soil will dry out but should bounce back when returned to the outside the following spring..

Occasionally, your ginger will produce yellowish-green with a purple lip marked yellow flower, although this is rarely seen.

Rhizomes may be harvested at any time, but should be allowed to grow for at least three to four months before taking your first harvest.

Harvest your ginger in autumn when the leaves have died down.

Ginger is usually sun-dried after harvesting to help preserve it, then stored in a well-ventilated, dry cupboard or in the fridge..

Fresh ginger is essential to Asian and oriental cookery.

It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders.

Tender young ginger can be sliced and eaten as a salad.

Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad.

In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread.

Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea.

Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes.

Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.

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SESAME GINGER CHICKEN SALAD WITH FRESH FRUITS (Pictured above)

Ingredients for the sesame ginger dressing:

1 large ginger root,
3 tablespoon sesame oil (dark),
1/3 cup white vinegar,
2/3 cup corn syrup.

Salad:

Your favorite salad mix, preferably made of iceberg lettuce, endive, radiccio, red leaf lettuce, little bit of spring mix and so on.

Fresh Fruits:

strawberries, orange sections, sliced pear and apple, blueberries and any other fruit you might want to use. You will, also, need toasted sesame seeds to sprinkle on top of the salad.

Recipe:

Grate finely the ginger root and squeeze it.
Put the ginger juice in a small pan.
Add the sesame oil, white vinegar and corn syrup to the same pan and bring to a boil.
Boil for about 5 minutes and remove the dressing from heat.
Let it cool down and then transfer it into a squeeze bottle.
Let the dressing get cold in the fridge before using it.
Toss the salad mix and the fruits with the sesame - ginger dressing and sprinkle some toasted sesame seeds on top of the salad.
Add sliced grilled chicken breast if desired.

Turn up the heat while cooling off by making ginger lemonade. Simply combine freshly grated ginger, lemon juice, cane juice or honey and water.

Add extra inspiration to your rice side dishes by sprinkling grated ginger, sesame seeds and nori strips on top.

Combine ginger, tamari, olive oil and garlic to make a wonderful salad dressing.

Add ginger and orange juice to puréed sweet potatoes.

Add grated ginger to your favorite stuffing for baked apples.

Spice up your healthy sautéed vegetables by adding freshly minced ginger.

Recipe for Stir Fry Shrimp with Ginger and Mushrooms (pictured above)

Ingredients:

2 tablespoons canola oil
3 cloves garlic, minced
¾ tablespoon peeled and chopped fresh ginger
1 cup sliced mushrooms
1 cup chopped celery
2 tablespoons toasted sesame oil
1 ½ pounds large shrimp, deveined and shelled
3 tablespoons reduced sodium soy sauce
¾ teaspoon dried red pepper flakes

Directions:

1. Heat canola oil in a large, heavy skillet or wok over medium-high heat until hot but not smoking. Add the garlic and ginger, and stir-fry for 30 seconds. Add the mushrooms, celery, and sesame oil and stir-fry for 30 seconds

2. Add the shrimp, soy sauce, and red pepper flakes, and stir-fry until the shrimp are pink and just cooked through, for 3-4 minutes. Serve immediately.

Nutritional Information Per Serving:

Net Carbs: 4 grams
Total Carbs: 5 grams
Fiber: 1 grams
Protein: 36 grams
Fat: 17 grams
Calories: 324
Makes: 4 servings
Prep Time: 15 minutes
Total Time: 20 minutes