Zingiber officinale (better known as ginger) is the root of a plant cultivated in the West Indies, Jamaica, and Africa but native to Asia. Ginger was introduced to Spain by Francisco de Mendosa in the early 1500′s (and eventually to the new world) but it was in demand in the far east long before that. Its safe nature and multitude of benefits have made it one of the most widely used herbs in the world.

Ginger is technically a tuber that creeps and grows underground. The stalk grows to be at least two feet tall. When it dies in the fall, the tuber is dug up, dried, and ground into the herb powder most commonly known. Uncoated or white ginger was washed and scraped to prevent sprouting. Some like the whiteness and thus it has been bleached or limed to achieve greater whiteness. This results in a loss of nutritional value. Coated or black ginger means the root was not peeled but immediately scalded after harvesting.

Let’s now see some of the health benefits of ginger. Chemicals in ginger herbs that give it value include volatile oil (up to 3%), acrid soft resin, lignin, gum, starch, vegeto matter, asmazone, acetic acid, potassium acetate, and sulphur.

Ginger will stimulate appetite, fight body odor, and promote perspiration. It is best known as a  traditional Asian medicine to treat nausea. It has relieved morning sickness as well as the nausea related to chemotherapy. Some say ginger is more effective in relieving motion sickness than Dramamine.

Ginger also helps treat joint pain by stimulating blood circulation causing redness of the skin. This makes it effective in treating illnesses such as rheumatoid arthritis and Raynaud’s syndrome.

Ginger relieves gastrointestinal distress and is often used to treat flatulence, indigestion, diarrhea, and menstrual cramps. It works by mimicking certain digestive enzymes the body uses to process protein in the body.

Ginger is beneficial to the heart as well. As little as 5 grams of dried ginger a day slows the production of triglycerides and LDL (bad) cholesterol in the liver. Ginger also prevents platelets from sticking together, a condition that would increase the risk of heart attack or stroke.

Some recommend ginger for relief of cold symptoms since it will loosen phlegm in the throat and fight chills by spreading a warm feeling throughout the body. Many like to cook with ginger as a seasoning or drink it as a tea. One teaspoon of the powder in a gingersnap cookie recipe is prescribed.

Ginger is of course available as a powder and root. It may also be purchased in capsules, extracts, pickles, and prepared teas. If you purchase ginger raw, be sure to avoid small, wrinkled, or soft tubers. The tea is made by steeping the powder in hot water. You can sprinkle it on food for flavoring as well. Normally limit the intake to an ounce of powder every three days. Preserved Ginger results from steeping the root in hot syrup. Ginger can be stored dry in your refrigerator for short periods or frozen as a root for up to three months.

If you are pregnant, it would be wise to restrict your use of ginger because it may stimulate uterine contractions. People taking beta-blockers, insulin, blood thinners, barbiturates, or diabetes medications should consult their doctor before using ginger because it may conflict with some of these medications. Ginger may also reduce the absorption of dietary iron and fat-soluble vitamins, and actually upset the stomach in higher doses. Also, ginger helps thin the blood. Therefore avoid taking it two weeks prior to surgery.

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