Healthy Food: Ginger
Ginger (Zingiber officinalis) is a cultivated plant that grows in warm climate countries such as India, Australia, Jamaica, China and Nigeria.
The edible part is the underground stem or rhizome sprouting roots of the plant. It has a shape comparable to that of a hand with a middle and round or irregular fingers and stocky. The skin, smooth and light brown silver wraps a juicy pulp and ivory color.
Minced fresh ginger fragrance offers a pleasant, warm, spicy and refreshing, reminiscent of lemon and pepper. However, in the West is best known dry ginger powder with a pungent aroma.
The health benefits offered by the ginger is not due to an input of nutrients in the form of minerals, vitamins, protein or carbohydrates, but biologically active substances it contains, as gingerol, and zingerone shogaol.
Traditional Chinese medicine uses ginger, given its high calorific value, to restore the flow of energy through the body and revitalize tired bodies. Meanwhile, natural medicine has discovered many properties in ginger: it is no single remedy to prevent dizziness and nausea, especially in pregnancy. If we want to prevent motion sickness before a trip, will be sufficient to take a piece of fresh ginger about 2 inches.
Another beneficial effect on health is improving blood circulation, reducing the tendency to clot formation. Ginger lowers blood viscosity, while relaxes and dilates blood vessels, allowing increased blood flow with less effort by the heart. The effect of the rhizome procirculatorio due to an active substance called gingerol, exceeds that of garlic or onions.
In the digestive system, ginger stimulates the absorption of nutrients, promotes bile production and reduce flatulence. Apparently, it also has the ability to remove toxins.
The way that ginger acts against rheumatism is not well known, although it appears that blocking inflammatory substances. Against Rheumatism taken daily recommended 50 grams of fresh ginger cooked or five grams of fresh raw ginger for three months minimum.
