Ginger is one of the healthiest and most delicious spices on the planet.
It is rich in nutrients and biologically active compounds that can provide the body and brain with all sorts of bonuses. How about some tea with ginger and lemon? Or maybe you prefer vegetable salad with spicy ginger dressing? In this article — five reasons have ginger every day.
Ginger is a powerful antioxidant
The unique taste and aroma of ginger provide natural oils that it contains. The most important of them is considered gingerol is a bioactive substance, responsible for the bulk of the useful properties of ginger. In particular, gingerol is known for a strong anti-inflammatory and antioxidant properties, helping the body cope with infections, to fight stress and keep energy potential for a long time.
Ginger will help with nausea
Studies have shown that ginger root is effective against nausea. So, this spice has an impressive history of use as a cure for seasickness, and some scientists even suggest that the nausea he is doing more effective, than popular drugs. It is important that ginger can relieve symptoms of nausea of any type: it is associated with irregular pressure, a period of postoperative recovery or the hangover.
Ginger reduces muscle pain
AuthorityNutrition.com cites studies in which participants consumed 2 grams of ginger for 11 days, resulting in muscle pain that occurs as a result of execution of power exercises decreased several times. Despite the fact that ginger has no direct effect on the muscles, it can reduce the progression of pain due to its ability to reduce inflammation. One more important note: it has been proven that the consumption of ground ginger at the beginning of the menstrual period will help to reduce pain in the process (dysmenorrhea).
Ginger reduces the risk of diabetes
This line of research is relatively new, but nonetheless, the researchers suggest that ginger also has anti-diabetic properties. In the experiment conducted in 2015, with the participation of 40 patients with type II diabetes, found out that regular consumption of ground ginger (2 grams on an empty stomach) has helped to reduce the sugar content in the blood of patients by 12%. However, it is important to keep in mind that this is only one small study, and the data needs to be confirmed in more large-scale experiments.
Ginger improves brain function
It is known that oxidative stress and chronic inflammation can accelerate the aging process. At the same time, these factors associated with Alzheimer's disease and age-related cognitive impairment. A number of studies conducted on animals shows that the antioxidants and active compounds in ginger can inhibit the inflammatory reactions that occur in the brain.
There is also evidence that ginger is able to directly improve brain function. The data obtained in the study of health indicators 60 middle-aged women suggests that regular consumption of ginger improves reaction speed, memorization, and precision calculations.
How about some tea with ginger?
Ginger tea is useful in the cold season – it warms the body. Ginger tea is useful during influenza epidemics and rampant colds – it enhances immunity and helps the body fight viruses. Ginger tea is always useful as a prophylactic and curative in almost all ailments (with the exception of the condition with high temperature and aggravation of peptic ulcer disease).
How to make tea:
Ginger with lemon is the easiest and affordable way. Peeled the ginger root and grate on a fine grater (or to scrape with a knife blade). Will need one teaspoon of crushed ginger. Grind it with a slice of lemon (you can add sugar to taste) and pour boiling water. Let stand and cool to a comfortable temperature. The drink is a very spicy, pungent, pleasant.
Ginger green tea is effective for colds, sore throat. Tea leaves pour hot water required temperature (depending on the tea). Separately brew the following mixture: grated ginger (1 teaspoon), 3 PCs. cloves, a few slices of lemon to taste. After 10 minutes mix the tea leaves with boiling water filled with a mixture of ginger and other ingredients, strain the resulting drink. Drink vprikusku with honey.
A classic recipe of making tea with ginger. In this case, the root is brewed. Piece of ginger, about 5 cm in length peel and cut into thin slices or grate on a coarse grater. In boiling water pour the crushed ginger and cook over low heat for 10 minutes. At the end of cooking you can add a pinch of black pepper. As a remedy for colds, this tea is very good. Started drinking this tea, add a slice of lemon or juice of ¼ of lemon or orange. Better to drink with honey.
Tea with ginger and mint. Grated ginger (1 teaspoon), a few leaves of mint, lemon balm or other useful herbs (thyme, for example) pour boiling water. Lemon is added as desired. To give the opportunity to brew and drink with honey.
These are just a few examples of making tea with ginger. In fact, you can show imagination and combine the ginger with all the popular with you components. It may be possible with cranberries, raspberries, black currants, oregano, lime, etc., etc
To make ginger tea was helpful ...
- There is a limit, which it is advisable to remember is to avoid drinking ginger tea with sugar (especially if it includes herbs and tea leaves). Better with honey, dried fruits.
If you can't do without sugar, try the following recipe: in a three-liter jar, mix 750 grams of sugar with 200 ml water and 200 g of honey. Within 8 days the mixture will ferment, it is necessary several times during the day, the contents of the jar stir with a wooden spatula. In the fermentation process of sucrose, which prevents the uptake of calcium and magnesium disintegrate under the influence of honey and water to fructose and glucose. And that would be another product. This "syrup" to add to tea without fear.
Grind ginger, preferably a special, non-metal knife to raw material is not oxidized. By the way, very convenient to just scrape the required amount of ginger in this knife. Only need to scrape along the grain.
Tea is better to take fresh and firm ginger root. Ginger powder can be used, for lack of a better, but the tea from it to get muddy, but the taste and color will not be as bright.