GINGER AND ITS MEDICINAL USES

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Nisha's picture

What is Ginger

Ginger is a strengthening food that has long been used to maintain health. Ginger has a long history of both culinary and medicinal use in Chinese, Japanese and Indian medicines. In ancient China, ginger was regarded as a healing gift from God and was commonly used to cleanse and warm the body.

Qualities of Ginger

The major active ingredients in ginger are terpenes and oleoresin called ginger oil. These two, and other active ingredients in ginger, provide antiseptic, lymph-cleansing, circulation, and constipation relief qualities.

Ginger is good for the respiratory system
It is good to fight against colds and flu
Ginger offers substantial protection from stroke and heart attack because of its ability to prevent blood clotting
Ginger, a multifaceted herb, is crucial in the battle against cardiovascular disease
Relieves headaches and pains
Helps to clear sore throats
Good for upset stomach and indigestion.
It is very effective as a cleansing agent through the bowels and kidneys and also through the skin
 
 

Some of the problems cured by Ginger

Colds/Flu

Kills influenza virus by improving immune system's ability to fight infections. Ginger also relieves headaches.

Increases Circulation

Increases the muscular contractions of the heart atria, there by increase in overall circulation. Ginger has been proven to prevent internal blood clots and lowers blood pressure. Ginger Root stimulates the central nervous system controlling the heart and respiratory centers. Ginger helps reduce serum cholesterol, which can slow down circulation.

Ginger Relieves Motion/Morning Sickness

Ginger is one of the most effective herbal remedies to get rid of Motion/ Morning Sickness.

Digestive Aid - Indigestion, Stomach Ache

Ginger Root increases production of saliva in the mouth and dramatically increases digestive enzyme amylase in the saliva to additionally aid digestion. Ginger Root also contains a very effective digestive enzyme zingibain.

Women's Health

Ginger Root is good for the uterus as well as the intestinal tract and may ease menstrual cramps

Skin

Very cleansing - reduces pus in infected wounds as well as boils. Clears spots caused by chicken pox and shingles. Useful for burns, sores, sunburn, ringworm, warts, herpes, athletes foot and even for dandruff.

Stress Protection

Ginger Root appears to limit the effects of adrenergic stimulation and there by relieves the stress

Arthritis

As Ginger root is a proven anti-inflammatory agent, some arthritic victims may find it helpful.

Ginger is sometimes recommended as an alternative to aspirin for people who can not take aspirin because of its irritating effect on the gastrointestinal tract.

Ginger cures following ailments

   Asthma - Adults 
   Athlete's Foot 
   Acne
   Boils/ Blisters 
   Cold Sores 
   Cuts 
   Cold 
   Flu
   Gingivitis
   Glandular Fever
   Gum Infections
   Head Lice
   Infections
   Insect Bites / Stings
   Mosquito Bites
   Mouth Ulcers
   Mumps
   Ringworm (tinea)
   Skin Conditions - Antiseptic
   Sore Throat
   Warts
 
With all the benefits to the average person, ginger should be included in the diet every day. Especially for a person who is suffering from heart problems, cold/flu, stress problem, motion sickness a daily dose of ginger combined with other herbs to enhance their effectiveness is part of a sensible, healthy diet.
 
 
 
 

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6 Comments

Nisha's picture
Thanks for the additional information Vikas.
kpratishnair's picture
Very informative.. I came to know new stuff from this writeup... keep it up !!
AnjaliD's picture
Good article. And let's not forget Ginger tea. Winter season is the best time to enjoy Ginger tea. It is very warming and keeps cold & cough away. Ginger also is very good to rekindle your appetite. A little bit of grated ginger with a pinch of salt works very well in improving digestion.
shantihhh's picture
World-wide, ginger is among the most important and valued spices, as the many synonyms indicate. Today, the plant grows in tropic regions all over the world and plays part in the local cuisines. In Europe, however, it is not common, although it had been an important spice in Roman times (see silphion for more information about the taste of ancient Rome). Fresh ginger (also called green ginger) is now easily available in Western countries. Many people like raw ginger, and this is the form most popular in South East Asia: Fresh ginger is grated or finely chopped, optionally soaked in water for several hours, and then added to the dish not long before serving. This kind of usage will result in a fresh, spicy and pungent taste. If fresh ginger is cooked, it will increase in pungency but decrease in freshness. Thais add grated ginger together with many other ingredients (in the form of curry pastes) to their creamy coconut milk curries. Indonesians frequently use spice pastes based on fresh chiles and ginger to rub meat before grilling or baking (see lemon grass for a general discussion and lesser galangale for an example). Ginger tea, prepared by cooking slices of fresh ginger for a few minutes, is a spicy and healthy drink enjoyed in hot tropic climates (Indonesia), but also in the chill Himalayas (Sikkim). Totally different is the flavour of fried ginger (preferred in India and Sri Lanka): If chopped ginger is fried (typically, together with garlic or onion), the hot and spicy taste gives way to a mild, rich flavour (see ajwain). Especially Northern Indian recipes make much use of this technique as the basis for delicious sauces to vegetable or meat dishes. In Chinese cookery, fresh ginger is both used boiled and fried. Food that needs a long simmering time is often flavoured with slices of ginger, because the slices release their flavour quite slowly (see orange for an example and see also cassia on Chinese master sauces). On the other hand, there are the so-called stir-fries (Chinese chao or chow [炒]), which means that the food is cooked rapidly in very hot oil, with constant stirring; such recipes usually require finely cut or even grated ginger. A great and well-known recipe of the latter kind is kung pao chicken, systematically spelled gong bao ji ding [宫保雞丁]: Chopped chicken breast previously marinated in soy sauce and rice wine are stir-fried in chile-flavoured oil together with a good amount of ginger and some garlic; the dish acquires a distinct character by addition of peanuts. With its liberal usage of chiles and fresh ginger, gong bao very well illustrates the cuisine of Sichuan, China’s most spicy cooking style; see chile for another example. Shanti/Mary-Anne
Nisha's picture
lovely shanti
dumome's picture
its a real and educative article. i am also trying to make it my best drink and taken on a daily basis. i have started observing changes already.