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.
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