Ginger for health is used very often and widely throughout the world. Ginger root has a detoxifying, analgesic, antiviral and antibacterial effect. It is all thanks to gingerols, which in addition are strong antioxidants and lower the level of LDL cholesterol (the so-called bad). It is best to use ginger preventively by adding pieces of root to tea (especially in fall and winter). If we do not have such a habit, it is worth acting immediately, because ginger for a cold is the perfect solution. The root of this plant works, among others, in in case of fever (diaphoretic effect). On the other hand, powdered ginger can be used as a gargle for a sore throat and to get rid of cough. Thanks to this, the ginger root for immunity seems irreplaceable. This plant also has a refreshing effect, so you can make a mouthwash with it.
It is also worth remembering about the analgesic effect of ginger in the case of, for example, painful menstruation or migraines. This plant also helps with venous thrombosis and pain in joints and muscles (not only for food, but also in the form of ginger oil for massage). It has a warming effect, our blood circulates faster, and thus – the brain works better, we are more concentrated and we feel general agitation. Therefore, in Asia, ginger is considered one of the aphrodisiacs.
In addition, the properties of ginger make it appreciated by people who want to take care of their body. The rhizome of this plant improves digestion (stimulates the work of the stomach) and helps with flatulence. In addition, drinking water with the addition of ginger reduces our appetite.
The use of ginger in the kitchen
Ginger is not only a plant with medicinal properties, but also a spice known all over the world, although it is mainly associated with Asian cuisine. It is characterized by a burning, slightly bitter taste and pungent smell, but you can also sense a sweet, refreshing note. As a result, dishes with the use of ginger have an exotic aroma. It is most often used with meats, pasta, seafood and oriental soups. It is also a spice that is used in brewing and confectionery (e.g. for gingerbread, marmalade). It goes very well with baked apples.
Ginger – contraindications
However, it is not a plant for everyone. Ginger has a strong effect and a slightly irritating aroma, so people who struggle with digestive system diseases (gastric or duodenal ulcers or gastroesophageal reflux) should give up it. Pregnancy and ginger are another problem. Large amounts of this ingredient in the diet of a expectant mother can irritate the stomach. At the same time, it helps with nausea, so you can afford small amounts. When it comes to breastfeeding, regular consumption of ginger can affect the taste of your milk, so it is better to avoid it for the first three months of a baby’s life.
People with pressure problems also need to be wary of ginger. A large amount of this spice can affect the effects of certain medications, as well as the general well-being of people with hypertension or hypotension.