THE NEW YORK TIMES – Ginger not only adds a zesty kick to weeknight curries and holiday cookies. It’s also a botanical remedy with a range of health benefits.
Here’s a closer look, along with recipes from New York Times Cooking.
It can ease nausea.
Ginger has been used for millenniums to target a multitude of issues: colds, headaches, stomach problems, joint pain, muscle soreness and fatigue.
It’s particularly popular as a warming spice to stimulate digestion, improve circulation and contribute to overall vitality.
Studies have mainly focused on nausea and vomiting related to pregnancy and chemotherapy. Research suggests that ginger can significantly cut down on the intensity of the nausea in both cases, and may reduce the frequency of vomiting in the latter.
Experts recommend sipping ginger tea, trying supplements, or sucking on ginger candies.
It may relieve pain.
Research suggests that ginger can help reduce the inflammation that drives pain, Dr. Crichton said. Early data shows the potential for ginger to be particularly effective for those dealing with knee pain from osteoarthritis and menstrual pain.
If you have a headache or period cramps, you could try drinking fresh ginger juice mixed with water and a bit of honey, or steep ginger slices in your tea, Dr. Modi suggested. But she stressed that ginger should be used in a supporting role, not as a replacement for medical treatment.
It boosts general health, too.
On top of alleviating aches and an upset stomach, ginger can benefit you in other ways.
Experts consider ginger a “medical root” because of its anti-inflammatory and antioxidant properties, which help keep cells healthy and support the immune system. Evidence also suggests ginger may improve blood sugar control and keep blood pressure in check.
Ginger also contain moderate amounts of magnesium, potassium and vitamins C and B6 …
