Categories
Helpful information

Ginger

Recently, this wonderful plant is sold in almost all stores, we are increasingly using it in cooking, and as a medicine, many use it. Our nutritionist Oleg Vladimirov tells about the beneficial properties of ginger and whether it is actually possible to treat them.

Most recently, when I came to visit, I found the hostess extremely upset. She was cooking one of her favorite fish dishes, and she was terribly disappointed with the result - the white pepper spoiled everything, after which she usually goes to the store specializing in the sale of spices and ethnic goods, and this time bought in the nearest grocery store and, without smelling the prey, poured into the cooking. Upon closer inspection, the bag turned out to be not white pepper at all, but ground ginger, which the hostess did not use at all, therefore she did not recognize. White pepper is good for fish, but ginger is not always combined with it, but it is perfect for poultry and meat, salads and soups.

Unfortunately, not everyone knows about the wonderful properties of ginger, and in fact it is traditional for Russian cuisine and is very important in medicine. Ginger comes from the region of Southeast Asia and the Indian Peninsula and has more 140 plant species in its close relationship. It was brought to Europe either by Marco Polo, or by Asian merchants - now it is already difficult to say. The Latin name for ginger Zingiber comes from the Sanskrit word singabera - translated as “horned root”, in Russia it was called “inbir” or simply “white root” (to the culinary name of a mixture of parsley root, parsnip and no other relation!).

Our ancestors added ginger to gingerbread, cakes, honey, bragu, kvass, sbiten ... But wherever they didn’t add - and they did it right, because ginger significantly improves the taste of dishes! You do not need to save on ginger when cooking: usually a kilogram of meat or dough takes a gram of dry ginger, and fresh, respectively, more. Put ginger in meat for 20 minutes before readiness, in sweet dishes (compotes, puddings, mousses, kissels, etc.) for 2 5 minutes before readiness, and in sauces after cooking.

Ginger is also used as a drug, it relieves colds, improves the body's metabolic processes, contributing to the breakdown of body fat, although there are no scientific studies explaining exactly how ginger burns fat. It has anti-inflammatory effect, reduces pain, especially with problems with joints, relieves bowel spasms and helps with nausea and vomiting, as well when rocking and seasickness. The results of a new study conducted in Thailand showed that ginger leads to an improvement in cognitive functions. A positive effect on male potency.

Ginger can be used in cosmetology in the form of masks for face and hair. Ginger can be given to children from two years old, and both as a tasty additive when cooking, and for the treatment of motion sickness in transport and nausea, stomach cramps and headaches.

Most often, ginger tea is used as a medicine, its recipes are numerous. I take advantage of what a Hindu doctor, who worked at the embassy in Moscow, gave me. Place a teaspoon of freshly grated ginger root (or 1 / 2 teaspoon dry) in a ceramic, glass or enameled dish without chipping, pour a glass of boiling water and wrap. Start drinking as soon as you can take a sip without burning. Drink a sip every 15 minutes. All other ways seem overloaded to me, especially with honey, which, at temperatures of 40◦C and above, loses all its positive properties, so even in not very hot tea, honey only gives a sweet taste.

But even simple ginger tea should be drunk with caution, the ginger has many contraindications, namely:

- diseases of the gastrointestinal tract: ginger irritates the mucous membrane, activates the secretion of digestive juices and stimulates digestion, which can lead to an increase in inflammatory processes in the gastrointestinal tract, if any, up to bleeding;

- bleeding: ginger thins the blood, it should not be used if there is a tendency to bleeding and poor blood clotting;

- cardiovascular diseases: ginger increases blood pressure and increases blood circulation, which is bad for hypertension and cardiovascular insufficiency;

- pregnancy: in the first half it is useful to combat toxicosis and colds, and in the second half it is harmful, as it thins the blood, raises pressure and over-stimulates various internal processes;

- breastfeeding: ginger penetrates into milk, over-excites the baby, changes the taste and smell of milk, in addition, intensifies any allergic diseases of both the mother and the baby;

- allergies: their provocation is possible;

- any skin irritations, rashes, ulcers: problems may worsen;

- diseases of the liver and the bile excretion system: ginger enhances the secretion of bile, with gallstone disease it can lead to the movement of stones and provoke the need for surgery;

- neoplasms: ginger can stimulate their growth, especially with gastrointestinal tumors;

- SARS / flu / colds: it helps in the beginning, but at the height of the illness and when the temperature rises, you cannot use it - ginger itself raises the temperature and during this period it can cause bleeding / hemorrhage.

Fresh ginger root according to the US Food and Drug Administration (FDA, USFDA) "is generally safe to use as a food product. 2 gram of ginger root per kilogram is considered safe.Ramm body weight. 

Add a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to combat spam. Find out how your comment data is processed.