The Power of Ginger

By Jennifer Trecartin, RHN, RNCP, ROHP • December 1st, 2010 • 6478 Views

Ginger is an ancient treasured spice. For thousands of years, Asians have employed ginger not only as a pungent spice, but also as a medicine for stomachache, diarrhea, and nausea. Did you know that research also suggests ginger can be used for many other ailments? Take a look!

Migraines: ginger may have the ability to stop prostagldins from causing pain and inflammation in blood vessels.

Ovarian Cancer: ginger powder may induce death in ovarian cancer cells.

Colon Cancer: ginger may slow the growth of colorectal cancer cells. Diabetic Nephropathy: ginger may decrease the incidence of diabetic nephropathy (kidney damage).

Pain and Inflammation: ginger reduces your synthesis of prostaglandins and thromboxanes, which would otherwise cause pain, inflammation and blood clotting.

Tips and Tricks:

Fresh ginger root looks a bit strange in the grocery store. It is usually found next to the garlic or shallots. If the ginger is really fresh you should be able to scrape off the skin with a spoon. Otherwise, you will have to slice the skin off with a knife to uncover the yellow flesh.

If you have never tried fresh ginger, a great way to introduce it into your diet is to add a teaspoon of grated or chopped ginger to a stir-fry with some garlic and onions.

Are you feeling a bit of heartburn or slightly nauseous? Try taking 1, 1-inch piece of ginger and letting it steep in some boiling water for 15 minutes to make a ginger tea. You could also add a 1-inch piece to your favourite green or white or herbal tea to add a bit of spice!

Carrot Ginger Dressing

This dressing will make any salad taste delicious with the perfect balance of sweet to a little bit of zing. It is also delicious over steamed vegetables and brown rice. 

Makes approximately 1 cup

Ingredients:

1 large carrot
1-inch piece peeled ginger (about 1 tsp)
1 small shallot
4 Tbsp rice vinegar
1 Tbsp honey
1/2 cup olive oil/ flax oil/ or hemp oil

Directions:

Puree carrot, ginger, and shallots in a food processor. Add the vinegar and honey. Blend very well. Add oil in two batches. Blend. Store in refrigerator.

References:

1.             Phanuef H. (2005) Herbs Demystified: A Scientist Explains How the Most Common Herbal Remedies Really Work. New York: Marlow & Company.

2.             Kloss J. (2008) Healthful Herbs from Back to Eden. East Sussex: Ivy Press.

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Location:  Vancouver, CA

Jennifer Trecartin is a Registered Holistic Nutritionist residing in Vancouver, B.C. who works with clients from around the world. She is the founder of My Edible Advice, a nutritional consulting firm that focuses on digestive health...