Thursday, May 20, 2010

The Anti-Inflammatory Properties of Ginger

Ginger's anti-inflammatory properties have been valued for centuries. Native to southeast Asia, ginger has been a renowned herb in ancient Chinese, Middle Eastern, and Indian writings, and has been prized for it's culinary and medicinal properties including it's cleansing effects by removing toxins and creating balance. Traditionally, ginger has been used to treat a variety of ailments from nausea, to colds, to general inflammation.

During the past thirty years, scientists have uncovered the mechanisms that make ginger an effective anti-inflammatory agent. This discovery identified ginger as a natural remedy that shares pharmacological properties with nonsteroidal anti-inflammatory drugs (NSAIDs), such as ibuprofen. Subsequent research revealed that ginger reduces inflammation in an additional way, beyond that of NSAIDs, which means it has dual powers to reduce inflammation and pain.

Ginger adds a unique, spicy flavor to your food and can be consumed many different ways. Some of my favorites are through juicing or adding it to spice up a stir fry or a salad dressing.

To cook with ginger, you will first peel the skin with a paring knife, or a potato peeler. The ginger is then ready to be prepared by either slicing, mincing, or grating.

One of my favorite suppliers of ginger goodies are The Ginger People who make everything from pickled ginger (which you will usually find at your local sushi bar), to candied ginger, to juices and sauces. These people have it down.

You can also buy ginger in the capsule form which allows you to take it as a daily supplement.

Eat healthy, stay happy!


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