Ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain. The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form or as juice and is sometimes added to processed foods and cosmetics. It is a very common ingredient in recipes. Ginger is commonly used to treat various types of “stomach problems,”.
Here are the top ginger health benefits :
- Reduce Nausea
- Especially Morning Sickness
- Muscle Pain and Soreness
- Anti-Inflammatory Effects Help With Osteoarthritis
- Lower Blood Sugars
- Menstrual Pain
- Lower Cholesterol Levels
- Prevent Cancer
- Improve Brain Function and Protect Against Alzheimer’s Disease
- Fight Infections.
- Stroke and heart disease.
Best Ways to Use Ginger:
There are many forms and ways you can use ginger to benefit for your health. The most common forms of ginger include
You can put raw sliced ginger (the size of your thumb) in a smoothie every morning or use it in making homemade vegetable juice.
Ginger Essential Oil :
Ginger’s oil can help blood flow and improve circulation. Harness the powers of ginger oil by grating four tablespoons of fresh ginger. Seal ginger in a cotton bag and place the bag in running bathwater.
Ginger Tea :
Ginger tea is super simple to make. Just add finely chopped ginger to boiled water. Let tea steep for 2-3 minutes and strain out ginger once tea has steeped. Sip to settle your stomach, or fight pain or inflammation.
Ginger Powder :
Using ground ginger powder for cooking is an excellent way to take advantage of this super spice. I use it in making Chicken Curry, homemade pumpkin pie and a ginger berry smoothie for breakfast.
Fresh ginger, grated or pureed, brings wonderful zest to hot, creamy winter soups. Try to Spiced carrot soup with ginger and sweet potato sup with miso and ginger.
Pickle it :
pickled ginger—it’s really tasty and you can put it on anything. Slice raw ginger thin, rinse it for a little bit, and salt it, and then make a warm pickling liquid with rice vinegar, water, sugar, and salt. Then cover it in the warm vinegar and let it sit. It’s pretty quick—it’s done after 12 hours in the fridge if it’s sliced really thin, but if your slices are thick or you have more time, wait 24 hours.