Sharp, slightly tart, spicy taste, unattractive appearance, and great power. Ginger is a perennial tropical plant, the most well-known and used part of which is the rhizome. It is this rhizome that is widely used both in cooking and in natural medicine. The plant belongs to the ginger family, and its equally well-known cousins are cardamom, galangal and turmeric.
Ginger is believed to have originated in southern Asia, where it was known and used over 5,000 years ago. In ancient India and China, ginger was valued primarily for its medicinal properties. It was used for digestive problems, headaches, and even as an aphrodisiac. In medieval Europe, due to its price, it was a sign of prestige and wealth, valued at royal courts. It was added to dishes, drinks, and even used as an ingredient in perfumes. The development of maritime trade contributed to the reduction of ginger's price and its rapid dissemination around the world.
Ginger owes its properties to the content of many valuable ingredients, the most important of which are gingerol, responsible for the characteristic, sharp taste, and shogaol, which is created from gingerol during ginger processing. These substances have, among other things, anti-inflammatory and analgesic properties. The root also contains B vitamins, vitamin C, potassium, magnesium and iron, as well as flavonoids, i.e. natural antioxidants. The characteristic aroma of ginger is due to the essential oils contained in it.
A significant number of studies confirm that ginger can be an effective remedy for gastrointestinal problems – it aids digestion, helps with flatulence, constipation, vomiting and nausea. It is used to relieve symptoms of motion sickness. It has a beneficial effect on the immune system, and its analgesic and warming effects are often used in the fight against colds and seasonal infections. The anti-inflammatory properties of ginger make it a valuable agent for soothing inflammation of the digestive, respiratory, circulatory and skeletal systems.
Research on the use of ginger is also very promising. in the prevention and treatment of cancer. Ginger ingredients have a high potential to inhibit the growth of cancer cells. – gingerol and shogaol can slow down the multiplication of cancer cells by inducing apoptosis (programmed cell death). However, it is primarily the supportive effect during chemotherapy and radiotherapy that is appreciated by patients undergoing oncological treatment. Ginger infusions and inhalations using ginger oil have an analgesic effect and alleviate digestive problems, such as nausea and vomiting.
Fresh and dried ginger is an attractive addition to many dishes, while also being an element of health prevention. The root can be added to both sweet dishes (desserts, jams, cakes) and salty dishes (soups, vegetable, meat and fish dishes, sauces), as well as to various versions of drinks (infusions, teas, lemonades, juices). In the pickled version, it is an addition to Asian cuisine. A few drops of high-quality natural oil can be added to dishes or used for aromatherapy or massage. The possibilities of using ginger are practically endless, and its consumption can strengthen immunity and improve general well-being. It is therefore worth including it in your daily diet and enjoying its beneficial effects!
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Ginger dish suggestions
▪︎ Pumpkin cream with ginger and turmeric
Ingredients: (portion for 4 people)
💚 1 medium Hokkaido pumpkin
💚 1 medium onion
💚 a piece of the white part of a leek
💚 2 cloves of garlic
💚 2 cm piece of ginger
💚 2 cm piece of turmeric
💚 nutmeg
💚 salt, pepper
💚 olive oil
Preparation:
Scrub the pumpkin with a vegetable brush under warm water. Cut open, scoop out the core with seeds, cut off the stalk, cut into medium-sized pieces. Peel the onion and leek, cut into small pieces. Peel the ginger, turmeric and garlic and press through a garlic press. Heat a few tablespoons of olive oil in a pot, add the ginger, turmeric and garlic, then the onion and leek, sprinkle with nutmeg and simmer for a while. Add the pumpkin, simmer everything for a while. Add enough water to cover the vegetables and cook until the pumpkin is soft. Finally, add salt and pepper to taste and blend until creamy.
Serve with toasted pumpkin seeds and/or sourdough rye bread croutons.
▪︎ Ginger Cocktail
Ingredients: (portion for 1-2 people)
💚 1 apple
💚 1 stalk celery
💚 juice of half a lemon
💚 1 cm piece of ginger
💚 pinch of turmeric powder
💚 water
Preparation:
Wash celery and apple, remove core. Peel ginger. Blend all ingredients with a pinch of turmeric, lemon juice and a little water. Water can be replaced with aloe juice. Drink immediately after preparation.
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Sources:
Cancer preventive properties of ginger: a brief review
https://www.sciencedirect.com/science/article/abs/pii/S027869150600322X?via=ihub
Mechanisms of Chemopreventive and Therapeutic Proprieties of Ginger Extracts in Cancer
https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/34202966
Gastroprotective activity of essential oils from turmeric and ginger
http://www.ncbi.nlm.nih.gov/pubmed/24756059
Effects of inhaled ginger aromatherapy on chemotherapy-induced nausea and vomiting and health-related quality of life in women with breast cancer
https://www.sciencedirect.com/science/article/abs/pii/S0965229915000540?via=ihub
Efficacy and Safety of Ginger on the Side Effects of Chemotherapy in Breast Cancer Patients: Systematic Review and Meta-Analysis
https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/36232567
Effect of Ginger on Inflammatory Diseases
https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/36364048
Ginger on Human Health: A Comprehensive Systematic Review of 109 Randomized Controlled Trials
https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/31935866
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Author: Joanna Niewolik
