MIRA C LE
GINGER
TASTE IS SECONDARY. EAT
GINGER BECAUSE IT IS GOOD
FOR YOU.
By Keziah Conroy
The curative properties of ginger have been
widely researched. Just a quick online search of
the Journal of Nutrition returns 57 peer-
reviewed studies into the potential health
benefits of ginger and its constituent chemical
compounds.
H
istorically, ginger has a long tradition of being very
effective in alleviating discomfort and pain in the
stomach. Ginger is regarded as an excellent
carminative, a substance that promotes the elimination of
excessive gas from the digestive system and soothes the
intestinal tract. It can reduce symptoms such as nausea
and vomiting, especially in pregnant women suffering from
morning sickness. Ginger has a sialagogue action,
stimulating the production of saliva. Mmmm, drool!
But this stuff isn't merely old wives' tales. Oh no. Ginger
contains the active chemicals called gingerols. These
substances are believed to explain why so many people
with osteoarthritis or rheumatoid arthritis experience pain
reductions and improvements in their mobility when they
consume ginger regularly. Gingerols inhibit the formation
of inflammatory cytokines; chemical messengers of the
immune system.
Ginger is very safe for a broad range of complaints,
whether it is taken in a concentrated capsule form, eaten
fresh, sipped as a tea, or enjoyed as a ginger ale. Crabbies
is basically a health drink, in this scenario. Cheers!
Ginger contains moderate amounts of oxalate. Therefore
individuals with a history of oxalate-containing kidney
stones should avoid overconsuming ginger. If you're
unsure or concerned whether it is safe for you to consume
ginger always consult your doctor.