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About the benefits of ginger

Ginger is a genus of perennial herbaceous plants from the Ginger family. Raw or processed rhizomes of this plant are also called ginger.

It is believed that the scientific name came from singabera, which in Sanskrit means “horned root.”

As far back as the 19th century, in Russian, the word “inbir” was the more common form of the word. The popular name for ginger root is “white root”. Ginger rhizome has the appearance of roundish, located mainly in the same plane, palm-separated pieces. It is a raw or processed root that is used as a burning spice beloved by many peoples.

Ginger comes from the countries of South Asia. Currently grown in China, India, Indonesia, Australia, West Africa, Jamaica, Barbados.

In the Middle Ages it was introduced to Europe, where it was used as a spice and medicine. In particular, ginger was considered one of the main means for the prevention of plague. Merchants said that ginger grows at the ends of the world in the country of troglodytes, who vigilantly guard it, the more they raised the already considerable price for a miraculous root.

At the beginning of the 16th century, ginger was brought to America and quickly spread there.

Most often, ginger is used in dried form. Ground spice is a grayish-yellow powdery powder.

Ginger has a lot of useful properties, as it contains a lot of vitamins, macro- and microelements, antioxidants, essential amino acids, essential oils and other beneficial substances. The phenol-like substance gingerol gives a burning taste to the root of ginger.

The main advantage of ginger is the ability to increase immunity and the body’s resistance to various infections. Due to its composition and, above all, essential oils, ginger has an effect similar to that of garlic, but it is devoid of its main drawback – an unpleasant odor

Application in medicine:

Ginger root is marketed in pharmacies in a peeled or unpeeled form of a surface cork.

It should be used as an infusion, powder or decoction.

It is believed that the rhizome has anti-inflammatory properties for the oral cavity and throat.

Ginger in the form of infusion, tincture, tea leaves, powder is used for motion sickness, for gastric ulcer, to increase potency, increase appetite and improve digestion, atherosclerosis, impaired fat and cholesterol metabolism, to normalize the state of blood vessels. You can also use jam based on ginger root syrup.

Ginger tea: pour boiling water over the powder, let it brew for several hours. Drink in small sips before or after a meal.

Ginger bath: boil five tablespoons of ginger powder wrapped in a bag in a liter of water, pour into a bath with a gauze bag. Relieves joint pain, gives the skin elasticity, relieves menstrual pain.

“Ginger tea” (decoction) with honey and lemon is often used for colds.

Compresses are used to relieve headaches, back pain and chronic rheumatism.

Ginger is credited with an incredible ability to evoke female love and match it.

Ginger is also used to relieve symptoms of motion sickness (motion sickness).

Medicinal purpose of ginger:

1. Reduces cholesterol in human blood, as well as blood pressure

2. Helps pregnant women reduce and eliminate toxicosis

3. Relieves pain and inflammation in arthritis

4. Boosts immunity

5. Is a diaphoretic

6. Helps improve digestion by stimulating the secretion of gastric juice

7. Helps recover from serious injuries or illnesses.

8. Positive effect on male potency

9. Fresh ginger improves chewing quality.

How to brew ginger root:

Cut the ginger root into slices, pour boiling water over it, cover and let it brew for about 3 hours. Strain – tea is ready to drink. Together with ginger, you can brew tea leaves, add a spoonful of honey or lemon juice. It is necessary to drink, diluting by a third with ordinary boiled water.

Ginger tea is good as an antipyretic. So even if you couldn’t be saved from the flu, regulate the temperature with ginger tea, while alleviating the symptoms of intoxication.

To get the maximum of nutrients from the fresh root of ginger, it must be stored correctly, because it is almost impossible to use the whole root at a time. Fresh root is stored in the refrigerator in a closed container for up to 3 weeks, while in cut form, the storage duration should not exceed one week. Ginger is stored frozen for up to six months (it can be finely chopped).

The second option for storing ginger root is to dry it in the sun. Thus dried root should be wrapped in a paper bag and stored in the refrigerator for up to a month.

Fully dried ginger root is stored in a dry place, protected from moisture, up to six months. Before use, it must be soaked in cold water for ten hours.

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