About Ginger

Ginger is the underground stem (Rhizome) of the plant Zingiber Officinale, native to tropical Asia. For thousands of years, ginger has been used as a superior medicine in treating ailments ranging from sniffles and coughs to nausea and chronic pain. Two important components of ginger's complex chemistry are: gingerols and shogaols. The rhizome contains enzymes and antioxidants that are also key components.

Current research focused on gingerols' ability to target cancer cells. It appears that the substance seeks out and destroys cancer cells while leaving healthy cells untouched. (Health; Nov. 2003) Ginger affects some biological response chemicals in our bodies that reduce abnormal inflammation and tones the circulatory system.

Ginger may be used fresh; the rhizome (peeled, grated, chopped or squeezed) as candied slices, or in honey based syrup. When ginger is dried, its chemistry changes converting the gingerols to shogaols. The shogaols element has more anti-inflammatory and analgesic effects. Therefore, persons with arthritis or other inflammatory conditions might get more benefit from the dried form of ginger. (8 Weeks to Optimum Health, Andrew Weil, MD)

You can enjoy the invigorating flavor of fresh ginger by adding it to stir-fries, homemade soups, or even piping hot tea.

Ginger Tea
Put 1/2 teaspoon peeled, grated ginger root into a cup of boiling water, cover and let steep for 10 minutes. Strain, add honey, enjoy!