Learning its miraculous medicinal, therapeutic and culinary powers, Ginger has been used since worldwide since over 5000 years ago. Native to the Indian subcontinent, the herb has been known to be cultivated and used in India from even before historical records began. The uses and benefits vouched for by today’s scientists and researchers are already mentioned in Ayurveda texts thousands of years ago.
The anti-inflammatory and antioxidant compounds found in it that are beneficial to health include gingerols, beta-carotene, capsaicin, caffeic acid, curcumin and salicylate.
Issues like indigestion, bloating, nausea and vomiting, Acid reflux and noisy stomach affect people of all ages without any discrimination. Sometimes recurring stomach discomforts can also signify underlying problem, such as gastroesophageal reflux disease (GERD), ulcers, or dyspepsia.
Weight Management in today’s stressful lifestyle taken prime importance in everyone’s life. Ayurveda as well as recent researches suggest that ginger has thermogenic properties that help in boosting your metabolism and help suppress your appetite. The research also concluded that supplementing ginger controls obesity induced by a high fat diet and also plays an active role in treatment of obesity and its complications.
- Grate 1 inch of ginger and mix juice of half a lime and a pinch of salt to it. Eating two pinches of this mixture before each meal helps to control appetite and aid digestion.
- Just peel and grate fresh or ground dry ginger (1 tbsp) in one cup of water and boil it for 15-20 mins. Strain and drink warm. Repeat as required to get almost immediate relief from migraine headaches.
- Chewing on raw ginger is an excellent remedy for any type of nausea – indigestion, motion sickness, pregnancy to name a few.
- Ginger can be paired with many foods – raw or cooked to enhance the flavour. It can be added to fresh juice, soups or smoothies, to a stir fry or as salad dressing, or even into multiple baking products like cookies and cakes.