An ancestral spice that acts as a natural medicine

Versatile, aromatic, spicy and delicious. There is no middle ground when it comes to this ginger and there is no doubt that there is no competition when it comes to adding food or drink, even for medicinal and even spiritual use. Its freshness and lushness have made it the king of spices for many years, praised not only for its taste, but also for its nutritional properties and the endless benefits it brings to the body.

It is considered a noble food, it is in fashion among followers of a healthy lifestyle, but also among celebrities, as is the case with the actress Selena Gomez, which he confessed some time ago in a program of a respected American television Late showwhat eat ginger every morning, either in drinks or in food, to detoxify your body. But she is not the only one, singer Beyoncé and Brazilian model Gisele Bündchen have also revealed that they are loyal followers of this natural product. In his book Roots, Juliana Awada says: “I use it a lot because it strengthens the immune system. I always add it to water with lemon in the morning, and also to juices.”

Analía Yamaguchi, clinical specialist in nutrition and secretary of the Argentine Nutrition Society, explains that in addition to being highly nutritious, it is characterized by the content of gingerol, a component that not only gives it a spicy taste, but also has an anti-inflammatory effect Mr analgesics in people who suffer from some kind of pain or physical discomfort, for example migraine,” explains Analía Yamaguchi, a clinical specialist in nutrition and secretary of the Argentine Nutrition Society.

And thanks to the fact that it also contains complex vitamins B3, B6 and C, potassium, magnesium, calcium, phosphorus and iron, other benefits are added to the list of virtues, mentioned in a report published in the magazine Harvard Health Publishing, related to: improvement of gastrointestinal work, since it stimulates the digestion of food and the secretion of gastric juices, preventing the feeling of nausea and dizziness. According to the study, being an antioxidant, it offers cardiovascular protection and fights respiratory problems, helps treat coughs or congestion, and regulates blood sugar levels.

Its origins go back to ancient times and it is estimated that appeared in the Central Asian region, especially in India, whose company soon formed a culinary and medical alliance with this species for the natural treatment and prevention of various pathologies. “For Hindus, food has different categories, especially this, is considered sacred, claiming to give strength, stability and mental health”, Yamaguchi talks and explains that for this reason it has great implications in the world of yoga and everything related to introspection and relaxation.

Ginger originates from India, whose society has given it culinary, medicinal and spiritual uses.
Ginger originates from India, whose society has given it culinary, medicinal and spiritual uses.
Shutterstock – Shutterstock

Another emblematic country in terms of its use is China, which used it daily during the dynasties of the 11th century BC. It was a custom mix it with green tea powder, currently known as matcha, to incorporate all its advantages in this way.

Entering the year 750 BC, still in the time of ancient Rome, its trade landed on the Old Continent and set a trend, flavoring dishes and drinks. Today, they are the main production areas tropical regions of the planet: Jamaica, Philippines, Brazil, Thailand and India which has 50% of the world’s harvest.

Ginger comes from a plant full of purple and yellow flowers technically known as ginger Zingiberaceae. The the edible part is the root, nicknamed rice, which is thick, hard and earthy in color, and you can try it -always wash it before- fresh, dried, ground in oils and juices. Recipes and ways of incorporating it are very different, some grate it, others cut it into small cubes, there are those who cook it, what if, eating it alone is almost impossible due to the intensity of its taste, therefore, he suggests mixing it with other food.

Ginger is the root of a flowering plant and can be eaten fresh, dried, in juices and oils.
Ginger is the root of a flowering plant and can be eaten fresh, dried, in juices and oils. Shutterstock – Shutterstock

And while there is no nutritional rule that strictly determines the amount or the exact way of consumption, “ideally it would be in in appropriate proportions, a little every day and with a healthy, balanced and varied diet”, says Mariana Páez, nutritionist at Tu Grupo Saludable.

In this sense, Páez recommends it to all those people who choose a healthy lifestyle, as well as pregnant women or those prone to hypertension because it does not increase blood pressure. But as in everything, those who have to be especially careful are those who are treated with anticoagulants “because since ginger has a vasodilator effect, they could be at risk of bleeding.

In addition to the fact that it is a complete product that comes highly recommended, Yamaguchi emphasizes that There are no “magical superfoods”, The key is to eat a little bit of everything.

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