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In herbal medicine, ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress.
Chinese sailors may have been the first to discover ginger as a good remedy for seasickness. This treatment may then have been used by Arab traders as they transported their ginger supplies along trade routes to the Greeks and Romans. The ancient Greeks welcomed the arrival of ginger, and were quick to put it to work as a digestive aid. They would end an evening of feasting by eating some ginger wrapped in bread – a practice that would evolve into the world’s first cookie – gingerbread.
Modern scientific research has revealed that ginger possesses numerous therapeutic properties, including antioxidant effects — an ability to inhibit the formation of inflammatory compounds — and direct anti-inflammatory effects. Recent double-blind studies have demonstrated that ginger reduces all symptoms associated with motion sickness, including dizziness, nausea, vomiting, and cold sweating.
Ginger is a safe and effective relief of nausea and vomiting during pregnancy.
Ginger’s anti-vomiting action has been shown to be very useful in reducing even the most severe form of nausea and vomiting, hyperemesis gravidum, a condition which usually requires hospitalization. In a double-blind trial, ginger root brought about a significant reduction in both the severity of nausea and number of attacks of vomiting in 19 of 27 women in early pregnancy (less than 20 weeks). Unlike anti-vomiting drugs, which can cause severe birth defects, ginger is extremely safe, and only a small dose is required.
A review of six, double-blind, randomized, controlled trials with a total of 675 participants, published in the April 2005 issue of the journal Obstetrics and Gynecology, has confirmed that ginger is effective in relieving the severity of nausea and vomiting during pregnancy. The review also confirmed the absence of significant side effects, or adverse effects on pregnancy outcomes.
For nausea, ginger tea made by steeping one or two 1/2inch slices (one ½ inch slice equals 2/3 of an ounce) of fresh ginger in a cup of hot water would likely be all you need to settle your stomach. For arthritis, some people have found relief in consuming as little as a 1/4inch slice of fresh ginger cooked in food; although in the studies noted above, patients who consumed more ginger reported quicker and better relief.
Anti-inflammatory effects
Ginger contains very potent anti-inflammatory compounds, which explains why so many people with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in their mobility when they consume ginger regularly.
Protection against Colorectal Cancer: Gingerols, the main active components in ginger, and the ones responsible for its distinctive flavour, may also inhibit the growth of human colorectal cancer cells, suggests research presented at the Frontiers in Cancer Prevention Research, a major meeting of cancer experts that took place in Phoenix, AZ, from October 26 to 30, 2003.
Immune-boosting action
Ginger can not only be warming on a cold day, but can help promote healthy sweating, which is often helpful during colds and flus. A good sweat may do a lot more than simply assist detoxification. German researchers have recently found that sweat contains a potent germ-fighting agent that may help fight off infections. Investigators have isolated the gene responsible for the compound and the protein it produces, which they have named dermicidin. Dermicidin is manufactured in the body’s sweat glands, secreted into the sweat, and transported to the skin’s surface where it provides protection against invading micro-organisms, including bacteria such as E. coli and Staphylococcus aureus (a common cause of skin infections), and fungi, including Candida albicans.
Here, for your enjoyment, are two recipes that include ginger:
FIVE-SPICE ONION SOUP
Preparation and cooking time: 30 minutes
Ingredients:
Onion broth
1 medium onion, chopped
1 tbs. + 6 cups chicken or vegetable broth
½ inch fresh peeled ginger, sliced
6 whole cloves
1 stick cinnamon, about 4” long
3 star anise
½ tsp dried fennel seeds
6 whole dried medium shiitake mushrooms
1 tbs. Soy sauce
1 tbs. blackstrap molasses
Additional soup ingredients: Two onions, cut in half and sliced thin
6 cloves garlic, sliced
Salt and white pepper to taste
Directions:
1. Chop 1 onion. Thinly slice two onions and garlic, which will later be added.
2. To prepare onion broth, heat 1 tbs. chicken or vegetable broth in medium soup pot. Healthy sauté chopped onion over medium heat for 5 minutes, stirring frequently, until translucent. Add 6 cups of chicken or vegetable broth and remaining onion broth ingredients and stir. Bring to a boil, reduce heat to medium low, and simmer ingredients briskly together for 20 minutes, uncovered. This will bring out a lot of flavour from the ingredients.
3. In a separate medium-sized stainless steel skillet, heat 1tbs. of the onion broth over medium heat. Healthy sauté sliced onions over medium low heat in broth, stirring often for about 5 minutes, until translucent. Add garlic and sauté for another minute.
4. After cooking broth for 20 minutes, strain while it is still hot and return liquid to pan.
5. Slice mushrooms (discard rest of strained ingredients) and return to broth.
6. Add sautéed onions and garlic, and season with salt and white pepper to taste.
Serves: 4
FIVE-SPICE CHICKEN IN BOWL
Preparation and cooking time: 30 minutes
Ingredients:
2 boneless, skinless chicken breasts (6 oz each), cut in 2-inch pieces
4 cups chicken broth
1/2 inch sliced fresh ginger, sliced (or 1/2 tsp dried ginger)
6 whole cloves
2 cinnamon sticks
5-star anise
1/2 tsp dried fennel seeds
1 medium-sized onion, chopped in big pieces
3 cloves garlic, chopped in big pieces
6 whole medium dried shiitake mushrooms
1 lb green beans, ends cut off
1/2 cup minced scallions
Directions:
1. Chop onion and garlic and let sit for 5 minutes to bring out their hidden health-promoting benefits.
2. Healthy sauté onion in a medium saucepan over medium-low heat for about 5 minutes, stirring frequently. Add garlic and continue to sauté for another minute. Add chicken broth, ginger, cloves, cinnamon stick, star anise, fennel seeds, and shiitake mushrooms. Turn heat to medium and simmer for 15 minutes.
3. While broth is simmering, cut ends off beans and cut into 1-inch pieces.
4. Strain broth mixture (saving shiitake mushrooms) and put liquid back into pan. Bring to a boil, add chicken pieces and green beans, and cook on medium heat for 7-10 minutes. You may need to skim the surface a little while chicken pieces are cooking. Slice shiitake mushrooms and add to chicken and broth. Add scallion as well as salt and pepper to taste.
Serves: 4
