What are the benefits of ginger
Scientists include benefits of ginger among the most potent plant antioxidants. Scientific research has shown that it helps in indigestion, heartburn, vomiting and prevent travel sickness. It also encourages blood circulation, relaxes the blood vessels, helps with inflamed throat, relieves coughing, promotes secretion of saliva, a beneficial effect on the liver, reduces cholesterol and has antiseptic properties.
Ginger in excessive quantities, can affect the central nervous system or cause depression and arrhythmia. But this possibility is very low or almost excluded. Following the recommendation of experts it is recommended before the consumption of large quantities of ginger to consult with a doctor for pregnant women, nursing mothers and patients with gallstones.
The ginger is hiding a lot of active ingredients, aroma and slightly spicy taste gives the linkage of essential oils for body and resins. Australian researchers equate ginger with aspirin, as it successfully relieves pain and reduces inflammation. Its advantage over aspirin is that it does not cause intestinal problems, as it has a soothing effect.
In general, the use of ginger can be considered to be safe. There is no evidence of adverse effects, as well as no known interactions with other drugs, although in the case of products which exhibit similar or opposing effects described above, caution is advised.
Benefits of ginger for a better taste of food
Connoisseurs recommend the use of fresh ginger. Ginger in powder differs from fresh ginger from a stronger taste and to dishes it is added a lot less than fresh ginger. Teaspoon of ginger powder sufficient a quantity of tablespoons grated fresh ginger. If a ginger as a spice is still unknown to you, add it to fruit salads, refreshing drinks, teas, compotes, desserts or fish and meat dishes.
Of course, ginger is not eaten only because of ginger benefits, but mainly because of the special taste that Asians loves. Fresh ginger smells like lemon and has a slightly spicy, sharp flavor, but it is also refreshing.
For the preparation of food is used rhizome – an underground stem; and not root or tuber, as many people think. In Asian cuisine are sometimes used also ginger leaves. Ginger eases digestion and relieves flatulence problems if it is added in small quantities, to difficult digestible dishes.
Benefits of ginger help to speed up metabolism
It speed up metabolism and burn calories. Ginger root contains up to 3, 3 percent essential of oils for body. Layers of tissue that contain these oils, are just below the cork bark, that’s why you need to peel root very thinly and carefully. It contains some harsh substances such gingerole, zingeron and shogaol, which stimulate the functioning of bile. During the damping ginger softens meat because it contains the enzyme protease for protein digestion.