Health Benefits of Ginger…(And Homemade Ginger Ale & Ginger Tea Recipes)

I love the spicy flavor of ginger and have used it forever in various dishes like stir-fries, fresh vegetables, smoothies, and sauces. I prefer to buy fresh ginger root, which is available at grocery stores year-round, and fairly inexpensive…there’s a lot of flavor in a small amount. One of my aunts sent me a recipe for homemade ginger ale which reportedly could ease inflammation (among other things,) so I decided to play around with that and see what it tasted like and if it really could help with arthritis or muscle soreness. (Recipe at the end of article.)

HEALTH BENEFITS OF GINGER –

From the treatment of nausea to pain, and with the power to reduce vomiting, chronic inflammation, and migraines, this herb has been used for around 2,000 years for its healing properties. Besides containing gingerol and shogaol, it’s high in potassium, which is important for heart function and manganese, which increases your resistance to diseases and can help strengthen your circulatory system. It’s full of vitamins, minerals, and silicon, which contributes to healthy teeth, nails, and skin.

Here’s just a few of the many medical conditions ginger can help…

* Can have the same effect as many antihistamines and decongestants.

* Treats various types of stomach ailments such as – motion sickness, upset stomach, gas, diarrhea, indigestion, menstrual cramps and pain, nausea, and vomiting.

* Reduce muscle pain, back pain, migraine and chronic inflammation.

* Can be beneficial in the treatment of ulcers and gout.

* Used for relief from upper respiratory infections, bronchitis, coughs, and chest pain.

HOW TO BUY –

Ginger comes in many forms…fresh, powdered, crystallized, candied, and pickled. Whichever form you prefer, it’s worth adding to your diet. You can also buy ginger supplements.

When buying fresh ginger root, make sure it’s firm, smooth, and free of mold. Peel the skin off with a paring knife or vegetable peeler before using.

** Fresh ginger root can be stored in the fridge for up to 3 weeks (unpeeled,) and in the freezer for up to 6 months.

** 1 tablespoon of fresh ginger = 1/8 teaspoon powdered

** Ginger can be sliced, minced, chopped or grated.

MY FAVORITE WAY TO USE FRESH GINGER ROOT…

I absolutely love to add fresh garlic and ginger to simple vegetable like fresh green beans or carrots. I just parboil the vegetables (boil them in water until they are almost cooked and then plunge in a bowl of ice-water,) then I heat olive oil and or butter in a saute pan, add the ginger and garlic slices and cook for a minute or so and then add in the drained vegetables. That’s it and it is delicious.

HOMEMADE GINGER ALE & GINGER TEA…

After my aunt sent me the homemade ginger ale recipe that helps with inflammation, muscle pain, and even migraines (even though I personally don’t know that about the migraines since I don’t have them,) I found dozens of similar recipes. And the only difference between the ginger ale and tea really is you use regular water for the tea and sparkling or carbonated water for the ginger ale. The amount of ginger is really a personal preference as is any additional flavorings you add. Here’s two basic recipes you can play around with, adding more or less of each to suit your taste.

GINGER ALE –

Ingredients:

1 cup peeled, chopped ginger

2 cups water

sparking water (club soda)

Optional ingredients: fresh lemon or lime juice, fresh lemon or lime slices, raw honey, stevia, pure maple syrup

Directions:

Bring 2 cups of water to a boil. Add ginger. Reduce heat to medium low and let simmer for 5 minutes.

Take off heat and strain.

To Serve:

Use 1 part of ginger syrup to 3 parts sparkling water/club soda. Add ice. Sweeten to taste using the raw honey, stevia or maple syrup. A bit of fresh lemon or lime juice is good or add a fresh slice of lime or lemon.

(I personally liked it without the added sweetness and just a lemon/lime wedge, but I don’t care for sweets that much. Try it first and doctor accordingly to your taste.)

GINGER TEA –

So it seriously doesn’t get any easier than this recipe for a simple, healthy, tummy-soothing tea, that also helps ease pain and inflammation.

Simply add 2 to 3 slices of fresh ginger to 1 to 2 cups boiling water. Let steep for about 5 minutes and remove ginger slices. You can also sweeten this with raw honey, stevia, or pure maple syrup or add a lemon slice. If you want cold tea, just put in fridge after making until it gets cold.

 

 

 

 

 

 

 

 

http://www.medicalnewstoday.com/articles/265990.php