There’s nothing like a little ginger to add some zing to your meals.
I like to use the spice in Asian dishes, marinades, tea blends, fruit compotes and, of course, gingerbread.
Scientists have found the pungent-flavored spice has medicinal purposes as well. Here’s what ginger can do for your cooking and your health.
Tuberous stems prized
A native of tropical Asia, ginger has been widely cultivated since very early times.
The irregularly shaped underground stems, or rhizomes, are the part we use for food. The chunks sold fresh in grocery stores are popularly called “ginger root.”
After a process that involves washing, peeling and drying, the rhizomes are also made into candied ginger and ground ginger.
The spice has been used to flavor many different foods in different lands, and is an important ingredient in curry powder.
When shopping, choose the freshest-looking ginger you can find. Fresh ginger will keep two to three weeks in the refrigerator. Ground ginger loses its flavor quickly, so buy small amounts that you can use up within a two-to-three-month period.
You will be rewarded with a sweet, warm and pungent flavor that is distinctively ginger.
Possible health benefits
Nausea and vomiting: Research indicates that ginger can help calm a queasy stomach. A review of the latest scientific findings, published this year in the journal American Family Physician, found that ginger is an effective treatment for pregnancy-related morning sickness.
It was also judged an effective remedy for the nausea and vomiting that can occur after receiving an anesthetic agent for surgery. Research findings were less conclusive about ginger when taken for queasiness associated with motion sickness, cancer therapy or other causes.
Inflammation: Ginger contains natural plant substances such as gingerols that help fight inflammation. Scientists believe that inflammation plays a part in a number of health conditions such as heart disease, cancer, Alzheimer’s, and asthma as well as arthritis, bursitis and tendonitis.
In a recently published article that analyzed the cases of 56 patients with rheumatoid arthritis, osteoarthritis or muscular discomfort, those taking powdered ginger experienced some relief from pain and swelling. But the results from other arthritis studies have been mixed.
Nutritional value: Ginger is a good source of potassium and disease-fighting antioxidants. Gram for gram, ginger and many other cooking spices have a greater antioxidant power than most fruits and vegetables, according to a study conducted by the U.S. Department of Agriculture.
The antioxidants in ginger may help your body neutralize highly charged molecules, called free radicals, which regularly try to attack your body cells. Left unchecked, the onslaught of free radicals that form through everyday living can contribute to chronic ailments and aging.
Adverse effects: Consumption of normal amounts of ginger in cooked dishes is usually not associated with side effects. In larger amounts, the spice can lead to irritation of the mouth, gas, bloating, indigestion, heartburn and diarrhea.
There have been a few case reports of people who have experienced an abnormal heart rhythm while taking ginger. Since ginger has blood-thinning properties, people taking anticoagulant drugs should consult a doctor before using supplements.
More study is needed about ginger’s promising effectiveness when used therapeutically for health purposes. Further research is also warranted concerning its potential adverse effects and drug interactions.
To ensure safe and coordinated care, inform your doctor any time you’re taking dietary supplements, including those containing any form of ginger.
For more information: National Center for Complementary and Alternative Medicine, nccam.nih.gov.
Contact Dr. Elizabeth Smoots, a board-certified family physician and fellow of the American Academy of Family Physicians, at doctor@practicalprevention.com. Her columns are not intended as a substitute for medical advice or treatment. Before adhering to any recommendations in this column consult your health care provider.
&Copy; 2007 Elizabeth S. Smoots
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