Ginger Root's Medicinal Value

Zingiber officinale (better known as ginger,) is the root of a plant cultivated in the West Indies, Jamaica, and Africa but native to Asia. Ginger was introduced to Spain by Francisco de Mendosa in the early 1500's (and eventually to the new world) but it was in demand in the far east long before that. Its safe nature and multitude of benefits have made it one of the most widely used herbs in the world.

Ginger is a perennial tuber that creeps and grows underground. The stalk grows two feet or more with narrow leaves. The stalk dies in the fall and the tuber is harvested, dried, and ground into the herb powder. Coated or black ginger means the root was not peeled but immediately scalded after harvesting. Uncoated or white ginger was washed and scraped to prevent sprouting. Since some think "the whiter the better," white ginger is at times bleached or limed but this causes it to lose some nutritional value.

Ginger's value is found in chemicals like potassium acetate, lignin, acrid soft resin, gum, vegeto matter, asmazone, volatile oil (up to 3%), acetic acid, starch, and sulphur.

Ginger will stimulate appetite, fight body odor, and promote perspiration. It is best known as a traditional Asian medicine to treat nausea. It has relieved morning sickness as well as the nausea related to chemotherapy. Some say ginger is more effective in relieving motion sickness than Dramamine.

Ginger helps treat joint pain by stimulating blood circulation. For this reason it is used to treat illnesses such as Raynaud's syndrome and rheumatoid arthritis. Externally ginger makes the skin red.

Ginger relieves gastrointestinal distress and is often used to treat flatulence, indigestion, diarrhea, and menstrual cramps. It works by mimicking certain digestive enzymes the body uses to process protein in the body.

Ginger aids the heart as well. Only five grams of dried ginger a day will slow the production of triglycerides and LDL (bad) cholesterol in the liver. Ginger also prevents platelets from sticking together. This decreases the risk of heart attack or stroke.

Many like its flavor and aroma and like to use it in cooking as a seasoning or a tea. One online recipe for gingersnap cookies calls for one teaspoon of ginger powder. It is also a popular treatment for cold symptoms for it is said to loosen phlegm and spread a warm feeling throughout the body thus fighting chills.

Besides the powder and root, ginger may be purchased in capsules, pickles, extracts, and prepared teas that can be made into compresses. Some eat ginger root raw, but if you do, avoid small, wrinkled, or soft tubers. To make a tea, steep ginger in hot water, or just sprinkle it on dishes. The recommended dosage is one third of an ounce of fresh ginger root per day. By steeping the root in hot syrup preserved ginger may be made. You can store ginger root dry in your refrigerator for short periods or freeze it for up to three months.

A few cautions are in order. Since ginger helps thin the blood, don?t take it prior to surgery. Ginger may interfere with the absorption of fat-soluble vitamins and dietary iron, and may actually cause an upset stomach if too much is taken. Those taking blood thinners, barbiturates, beta-blockers, insulin or diabetes medications should consult their doctor about ginger since it could conflict with these medicines. Ginger may stimulate uterine contractions so pregnant women should be careful how much ginger they ingest.