Let me tell you, Ginger is AWESOME. It’s easily one of my favorite Superfoods. It’s commonly known that ginger helps with nausea and morning sickness, but it’s super powers don’t even come close to stopping there. It’s an anti-bacterial, anti-viral, anti-fungal, and an anti-parasitic. I’m telling you, it packs a punch.
Ginger is an anti-inflammatory and can help with pain from muscle soreness and migraines to joint pain from Arthritis and other auto-immune diseases. It’s been known to help treat upper respiratory infections and can help those with asthma (it does not replace your inhaler). It’s also an anti-histamine and can help those with Hay Fever and allergies. Irritable Bowel Syndrome and diarrhea have also been known to be effected by Ginger.
According to some studies, Ginger might be able to eliminate cancerous ovarian cells and slow the progress of bowel cancer due to the fact that ginger “inhibits cancer cell formation while firing up our body’s own inborn ability to destroy cancer cells.” More research is needed, maybe we’ll get some more encouraging news in the future.
And Ginger is great for your heart as it can also reduce bad cholesterol levels and it’s known to have anticoagulant properties. These together help reduce the risk of stroke and heart attacks.
Ginger is also very high in potassium, which aids in electrical energy production and detoxification. It is a great source of manganese, which protects the lining of the heart blood vessels and urinary tract. Ginger contains silicon, which enhances skin, hair, teeth, and nails. It helps assimilate calcium and reduces inflammation in the bone tissue, aiding the development of strong bones and teeth.
– David Jockers, Organic Lifestyle Magazine
What’s inside? Vitamins B3, B6, C, and E, Copper, Iron, Zinc, Folic Acid, Calcium, Magnesium, Phosphorus, Potassium, Selenium, Polyphenols
Good for: Digestive Aid, Immune System, Heart Health, Bones, Over All Health
Ginger is most effective in its original form – you know, the ugly root that you pass by in the store because you have no idea what it is or what to do with it. Well, today we bring you TWO great recipes featuring Ginger!
This first little recipe is the King of all recipes. For real. For real. BUT you’ll need a juicer.
1 apple (any kind)
1 inch of Ginger (be conservative)
Throw each piece through a juicer and drink it like a shot. It’ll stick right there at the back of your throat. Which is a little tough, but really, really good for you. I think of it like this: all those great properties of Ginger and hanging out and for lack of a scientific term, being sucked in my all the cells and lymph nodes. It’s wonderful.
Ginger Garlic Shrimp
We’re hitting two superfoods at once with this one! Last week we introduced garlic and of course this week’s star is making an appearance (duh).
1 1/2 teaspoons salt
1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb., tails on)
2 tablespoons vegetable oil
8 quarter-size slices peeled ginger
3 tablespoons minced garlic
3 tablespoons Chinese rice cooking wine, such as Shaohsing
4 green onions, ends trimmed, finely sliced (including green parts)
- In a bowl, sprinkle 1 1/2 teaspoons salt over shrimp and mix gently with your hands, about 1 minute. Pour shrimp into a colander and rinse well with cool water.
- Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds.
- Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer