Ginger is a medicine that we forget is so accessible and powerful for our everyday health. Digestion is key to having energy, and ginger can help move a high protein diet through the digestive tract. One could say that the length of our life is determined by the strength of our digestive system to process food, toxins, and physical or emotional experiences, considering that 80% of our immune system is in the digestive system. If our digestion is strong, our immune system is strong and our minds are clearer, making it easier to be decisive.
Ginger not only helps digestion. This bitter and pungent tasting root is helpful in the treatment of rheumatoid arthritis: pain, inflammation and stiffness. According to Health Freedom News, Dr. Krishna C. Srivastava, of the Institute of Odense, gave arthritis patients a bit less than a tablespoon of ginger daily for three months, either in the form of 5 grams of fresh ginger root or 1½ grams of ginger powder. Both forms worked equally well. Every one of the patients noted marked improvement: ability to get around better, less swelling and less start-of-the-day stiffness.
Ginger also has high amounts of manganese, which is involved in the formation of bone and cartilage, in blood clotting, in the effective use of insulin and in cholesterol synthesis. Also, if you are experiencing nausea or dizziness, it is helpful to drink ginger to regain balance and alkalize the acidity in the blood.
In the natural form, there are no known side effects, but consult a physician if you are going to take ginger in supplement form. From time to time, a few people have experienced heartburn, bloating, and upset stomach after taking ginger pills or capsules. A few people have also experienced eye irritation, skin rashes, mouth irritation, and mild forms of depression after taking ginger medications.
Ginger Tea Recipe
- 1 tablespoon freshly grated ginger
- 4 cups filtered water
- 1 tablespoon raw honey
Place ginger in a teapot. Bring water to a boil and pour over ginger. Let stand several minutes and stir in honey. Strain into teacups or mugs.
Pickled Ginger
- 3 pounds fresh ginger root
- 1 cup filtered water
- 2 tablespoons sea salt
Peel ginger and slice very thinly. Place in a large bowl and pound lightly with a wood pounder or a meat hammer to release juices. Place in a quart-sized, wide-mouth jar and press down lightly with a pounder. Mix water with salt and pour into jar, adding more water if necessary to cover the ginger. The top of the ginger should be at least1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.
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