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Ginger, the Root

Posted by terrepruitt on September 20, 2011

Whenever I think of ginger I think of that thin pale pink wet looking stuff that is put on the plate next to the wasabi when sushi and sashimi is served.  I have never been draw to that pale-watery-skin-looking pile.  In fact I thought I didn’t like ginger because of that stuff.  I believe that is pickled ginger.  It is a bit on the spicy side.  I don’t like spicy heat at all.  I don’t even use pepper.  Not too long ago I visited a friend and she said she was going to make soup.  This was her first time making this particular soup.  It has ginger in it.  She asked if I like ginger and I think I told her I was ok with it.  Well, it turns out I really liked the soup.  I believe that one of the reasons I like the soup was because of the ginger.  It gave it a great flavor.  I have been waiting for it to get cold here in the Bay Area so I could make the soup because I have been craving it.  It cooled down one day so I thought that was the start of our cool weather so I decided to make the soup.  But I had to wait a few days because dinner plans were already made a few days out.  So, of course the day I decide to make it the temperatures are in the high 80s maybe even the 90s, but I was determined.  I made it, it came out really good.  My hubby loved it.  So now we have another dish to add to our dinner menus.  And it is something we can eat ginger in.

Of course, while I was cutting up the ginger I began to wonder about it.  What is its nutritional value if any?

According to WHFoods  1 oz has less than 5% of the RDA of potassium, magnesium, copper, maganeses, vitamin B6.

Even without a lot of nutrients it is a very effective digestive aid.  Some material I read even suggested that as one of the reason it is served with raw fish.  It has been used for over 2,000 years to treat stomach related issues.

I had heard a long time ago that it is good to help relieve nausea. It can help both the motion sick such as car sickness, air and sea sickness.  It also aids in relieving the morning sickness.  Some studies have shown that a little as a gram of ginger helps relieve vomiting associated with morning sickness.  There are even recent studies that suggest ginger relieves some of the sickness associated with chemotherapy.

Since ginger is considered an anti-inflammatory, it is not surprising to hear that it is thought to help people with inflammatory issues, such as rheumatoid arthritis and osteoarthritis.  Both the pain and the swelling have been documented as being less when ginger is included in the diet.

Some studies also show that ginger may help in stopping the growth of cancer cells.  Which isn’t surprising when at the same time it is thought that a state of constant/chronic inflammation helps contribute to the growth of cancer cells.  It seems more and more things that are found to help “fight”/”prevent”/”disable” cancer are the ones that also help with inflammation.  Inflammation is the body’s immune response it should not be a chronic state in the body.

Even more studies hint at ginger being an immune booster.  So really what have you got to lose with adding it to your diet?

Do you like fresh ginger?  If so, how do you use it?  Please share as I am just learning how to eat this amazing root.

12 Responses to “Ginger, the Root”

  1. niachick said

    We use fresh ginger in many recipes. We keep it on hand. And the pink pile of pickled ginger? I love it. I don’t normally do spicy, but I don’t consider ginger to be spicy (not like red pepper flakes or cumin). I love the taste of it and any kind of ginger — fresh, pickled, ginger tea, etc. — is great for digestion. I also keep a bottle of Ginger essential oil around, too (Young Living Essential Oils). A drop on the tongue can settle the stomach.

    Always love your blogs Terre. I may not always get around to responding to them (although I like to do so), but please know that I read them all!!

    Love you!


  2. Michele said

    Mmmmmm for soup, even though we are having our glorious Indian summer! I am here, feeling quiet these days…xoxoxo


  3. Elaine said

    I’m surprised you like ginger, since it has such a strong, zesty, heat-adjacent flavor. I love, love, LOVE ginger in any form. I find its fibrous nature makes it difficult to work with, however, so if you are using ginger root regularly, I can’t recommend a ceramic ginger grater highly enough (watch your knuckles!). Once I was traveling in India and due to sinus infection resulting in severe disequilibrium, completely stationary rooms seemed to be rocking and trying to tilt me out of my chair during meetings. Chewing on fresh garlic root helped keep the rooms where they should have been. When I was doing a lot of ballroom dancing, I used to drink Tranditional Medicinals ginger tea before dance lessons to help with the dizziness from spinning. In my opinion, anything that takes soy sauce is better with soy sauce that’s been dosed with garlic and ginger. I have a carrot cake recipe that’s unremarkable except that the frosting that goes with it is an amazing cream cheese ginger frosting – so good. Ginger ale (Hansens makes a nice strong one), ginger tea, ginger with a side of ginger – always fresh (I don’t care for the powdered stuff).


    • I know. I think (the heat) is why I thought I didn’t like it. But . . . I had had it recently when my friend was making the soup and decided I could try it. And her soup was awesome. I have been craving it since she made it. Interesting hint – ceramic ginger grater. Thanks.

      Wow. I wonder if ginger would help people with vertigo? Or Meniere’s disease? I know they are different than a sinus infection, but I wonder . . . .

      I like ginger beer or at least I like the drinks that have been made with it.

      Thanks for stopping by and commenting.


      • Elaine said

        Of course I meant ginger root, not garlic root in my original post. A microplaner will do for ginger as well, if you have one of those. I’m all about things being easy and I’m also not above using the Gourmet Gardens ginger in a tube that comes from the produce section, though it does have a few additives. Also? Gingerbread! I always add extra ginger to my pumpkin cheesecakes.

        Ginger is a frequently recommended home remedy for vertigo, and it’s really that same symptom I was treating when I was traveling (I don’t think ginger helps sinus infections).


        • Ha. I knew what you meant.

          I think I had a very large piece so my fingers were far away from the grater. But I do have a microplaner that I use for zesting. I think for know, since my uses are few, I will stick to fresh ginger.

          Gingerbread, huh? Hmmmm. And pumpkin cheesecakes ….mmmmmm.

          I didn’t know that ginger is recommened for vertigo, but I assumed the dizzy and the nausea is what you were using it for — not the actual sinus infection — but I was acknowledging that a sinus infection is different than vertigo and Meniere’s disease, silly.


  4. suzicate said

    I love fresh ginger with sushi. However, I don’t buy it because I don’t cook with it enough, instead I just use the powdered stuff.


    • I had bought some of the powered kind, but I think that was for baking. I bought the root for the soup. I think when it gets cold I will post the soup recipe. I haven’t really made any modifications so it will be full and complete credit to the food network. My husband loved the soup so I think it will be something we eat often during the winter.

      Do they server fresh ginger with sushi and sashimi? I thought it was the pickled stuff? Do you eat sahimi or only sushi? I don’t eat either.


  5. […] cardamom are anti-inflammatory spices.  Rose hips is high in Vitamin C so it has anti-oxidants.  Ginger can help with chronic inflammation and digestion.  And I just learned about Elderberry being an […]


  6. […] So in my post Venting Gets Me Good I explain how my complaint about Starbucks’ Chai Tea Latte landed me a great Chai Tea recipe AND cardamom, one of the spices used to make it.  Well, the original recipe calls for “pinches’ which didn’t seem like enough to me and is difficult to translate in a recipe.  So I decided that a pinch would be about an 1/8 of a teaspoon.  I felt that made a bit of a weak tea.  So I have increased the measurements and changed the water to milk ratio.  Also, lately when I have been in the mood to make this tea and have actually had the time and the milk I have not had fresh ginger so I have been using ground ginger.  It works for me and I am not left chewing on ginger.  While my fabulous Nia friend who gave me the recipe pointed out I could use a tea strainer to get out the ginger and the cloves, one reason I like to drink the tea is to drink the ginger and get the benefits from it. […]


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