Ginger features heavily in South East Asian cuisine for its distinctive taste. However it also has several health benefits. Ginger, (“adarak” in hindi), has numerous benefits for the digestive system. It is regarded as an excellent carminative, which is a substance that relieves intestinal gas. Additionally, it is known as an intestinal spasmolytic, which is a substance that helps to soothe and relieve the intestinal tract. Ginger can help fire up your appetite when eaten on an empty stomach as it gets the digestive acids flowing. Also the spice helps with the absorption and assimilation of nutrients in the body. The soothing effect on the digestive system may help explain ginger’s anti-nausea effect.
Ginger was found to be incredibly effective against motion sickness as well as vomiting in pregnant women. The spice is especially effective against seasickness and reduces all symptoms of motion-sickness including nausea, vomiting, cold sweating and dizziness. Only a small dose is required to combat nausea and sickness and it can be either chewed or brewed in tea. Ginger is also extremely safe and therefore is a top anti-vomiting substance for pregnant women. Studies have shown that consuming the root reduces the severity and occurrence of sickness in pregnant women while not causing any abnormalities in the outcome of the pregnancy.
Furthermore the root has direct anti-inflammatory effects. Gingerols, the active ingredient in ginger, cause a reduction in swelling and pain. Studies involving arthritis patients showed that all those treated with ginger reported a reduction in pain while objectively, the scientists noted a physical reduction of swelling in the knees of arthritis patients. Ginger is useful for any sort of pain and due to its concentrated active ingredients only a small amount is required, such as 1/2 an inch of the root.
Consistent consumption of the spice has shown to help defend against some forms of cancer. Studies have shown that the formation of the inoperable colorectal cancer was slowed down and further research is being conducted to see the exact usefulness of ginger in the fight against cancer.
Also, ginger causes cell death in ovarian cancer cells. As a pro-inflammatory state is required for cancerous cells to flourish, the anti-inflammatory effects of the root cause the cancerous cells to die. Studies show that the cancerous cells do not become resistant to the killing effects of the spice. As the symptoms of ovarian cancer are difficult to spot, more than 50% of women are diagnosed with the cancer after it has spread to other organs. It is recommended therefore that women liberally consume ginger as a form of cancer prevention.
Another benefit of the spice is its ability to help boost your immune system. Ginger can help to increase sweating which contains dermicidin. This helps to kill pathogens and keep you safe. Additionally, the root has warming qualities and can help you feel cosier on a cold winter’s day. Infused with tea, the spice helps to clear out the microcirculatory channels of the body (such as sinuses) and clear throat and nose blockages.
For more nutritional information, see the USDA nutritional database.
In the end, ginger really is a “superfood”. It helps to reduce inflammation and pain as well as keeping your digestive system in order. The spice also seems to be beneficial in combating certain types of cancer although more research is still required to fully understand its benefits against cancer. Try our full masala chai tea recipe to reap the benefits of this wonderful spice and to rejuvenate your body, mind and soul!
