Spice of Life
Ginger helps ease stomach problems and other ailments
Revered for its medicinal properties and slightly sweet and spicy kick, ginger is consumed daily in many parts of the world in fresh, powdered, candied, or pickled form. Although ginger is a natural combatant of many common illnesses, many Americans eat it only a few times a year, often in the form of a holiday cookie with candy eyes and an icing smile.
That’s unfortunate, because ginger has been proven to be a safe and effective treatment for many ailments. Nutritionist Julia Cox, who recently graduated from San Jose State University and has studied modern-day nutrition extensively, recommends the ancient spice in treating a variety of illnesses, including motion sickness, nausea, and morning sickness during pregnancy.
Some anti-nausea medicines may harm a fetus, so pregnant women suffering from morning sickness often choose ginger for relief. Cox says that in March 2000 “an analysis of clinical studies published in the British Journal of Anaesthesia on ginger’s effectiveness in decreasing nausea reported that the studies collectively favored ginger over a placebo.” And in the journal Obstet Gynecol, studies published in 2001 and 2004 concluded that ginger is effective for relieving the severity of nausea and vomiting during pregnancy.
Ginger, the underground stem or rhizome of the plant Zingiber officinale, is also a remedy for heartburn, nausea, irritable bowel syndrome, and ulcers, Cox says, and is even thought to relieve high blood pressure and lower LDL, the “bad” cholesterol. Scientists are also researching the use of ginger as a possible cancer inhibitor. “A few preliminary studies have been conducted on preventing the growth and spread of ovarian and colon cancers,” Cox says, noting that further research is needed on the subject.
Because of its anti-inflammatory properties, ginger has also been used effectively to treat arthritis and other problems caused by inflammation. Used topically, ginger has anti-bacterial benefits and also helps relieve painful joints.
One easy way to incorporate ginger into your diet, says Cox, is by making a simple tea.
“Just boil a piece of fresh ginger in water and add honey and lemon to taste,” she says. The brew also makes a refreshing iced tea.
Although ginger is most potent when fresh, you can still benefit from eating powdered, pickled, and even candied ginger. Ginger ale and ginger beer have long been used to settle upset stomachs, but Cox warns that many ginger ales on the market today don’t actually contain any ginger. Most ginger beers, however, are non-alcoholic and made with real ginger.
For those who find the potent bite of ginger too strong, fresh, young ginger may be more tolerable. Commonly found at Asian markets, young ginger has a milder flavor and doesn’t need to be peeled, as the skin is thin and edible. Powdered or dried ginger is easy to find in any supermarket spice aisle, and can be sprinkled in curries, soups, and stir-fry dishes, or incorporated into baked goods.
To ensure its potency, be sure to replace powdered ginger every year. Fresh, unpeeled ginger can be stored in the refrigerator for up to one month and in the freezer for up to six months.
