Ginger is known not only as a popular seasoning, but also as an excellent remedy for nausea, colds and other diseases.
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, almost no ginger is found in the wild.
Ginger was not only eaten, but also used as a monetary unit, since it was very expensive. Usually only the root is eaten in dried, fresh, pickled form. Gradually noticed the healing properties of ginger, it began to be studied and prescribed to patients with food poisoning and infections. Ginger helped to overcome the consequences of the plentiful feasts of noble persons.
This root crop is also quite well known as an aphrodisiac – it is even mentioned in Arabian tales as a means of “stirring up passion”. And in China, the name of the plant translates as “masculinity.”
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 its high magnesium content, the elimination of toxins from the body is accelerated, and the state of the nervous system also improves. Pectins and fiber also stimulate peristalsis and the active secretion of digestive juices, which reduces gas formation and speeds up metabolism.
Ginger is useful for thickening blood, as it dilutes 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 combats sexual dysfunctions.
With a cold, ginger reduces nasal congestion and activates immunity due to the high content of vitamin C and B vitamins. The alkaloid gingerol in the root crop has an antibacterial effect, enhances heat production in the body and warms up with chills.
A lot of root crops and potassium, which is useful for many ailments. After active physical exertion, dehydration, muscle spasms and oxygen starvation occur – potassium helps restore fluid levels, helps supply the brain with oxygen.
Most of all useful substances are contained in fresh ginger, a little less – in dry seasoning. They destroy vitamins of freezing and pickling of the root crop, although partially active substances are preserved.
Calories per 100 grams 80 kcal
Fat 0.75 mg
Carbohydrate 1.7 mg
Acute root crops irritate the mucous membranes of the stomach and intestines, therefore, with ulcers, gastritis, hemorrhoids or prick ginger is prohibited.
Ginger enhances secretion, which is bad for the liver and gall bladder if 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 abandon this seasoning. Ginger increases blood flow, which can worsen the condition.
Pickled ginger is less healthy than fresh or dry spice. It usually contains a lot of artificial additives, sugar and dyes, and excessive salinity leads to swelling and increased pressure.
“Even if there are no contraindications to the use of ginger, you still need to be careful and try it in small portions – it is not known how the body will react to such a concentrated product. In addition, the root crop cannot be eaten while taking certain drugs – for example, to thin the blood. Ginger reduces blood viscosity, which in total can lead to bleeding, ”warns Dilara Akhmetova, nutrition consultant and nutrition coach.
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, powder, oil and tincture of ginger are usually used. For example, oil is added to the solution during inhalation, used for warming rubbing and to relieve tension during severe stress.
A traditional ginger drink has antibacterial properties and activates the immune system, which helps with colds. It is also useful for nausea and motion sickness, as confirmed by research. For example, patients after chemotherapy received ginger and suffered less from nausea than the group that did not take it.
The root crop is useful for weight loss. It is noted that ginger contained in ginger prevents the accumulation of fats by adipocytes – fat cells, and also speeds up metabolism.
Also, ginger enhances peristalsis and excretion of decay products, activates digestion and increases appetite – before noble people often ate this savory snack before hearty dinners. Therefore, it can help people with reduced appetite.
The use of ginger in cooking
Ginger is especially often used in various countries in Asia and India. Jam is made from it, added to soups, eat fresh, pickled. In Japanese cuisine, ginger is used during meals between dishes to “refresh” the taste, as well as to disinfect products – after all, Japanese often eat raw fish.
Ginger has a bright aroma and pungent 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, which can be used for cooking other meat, such as pork.
Chicken (legs, breast, or wings) – 700 gr
Ginger root – a piece of 3-4 cm
Soy sauce – 3 tablespoons
Vegetable oil – 1 tablespoon
Garlic – 4 cloves
Sugar – 20 gr
Salt to taste
Prepare the sauce: mix the oil, soy sauce and sugar, add peeled and grated ginger and garlic passed through the press. If salt and sugar are not enough, you can add more. Meanwhile, wash, dry and marinate the chicken 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 pickled chicken in a mold or on a baking sheet. Bake until cooked for about 40-50 minutes.