Gingers Are Number One...Herb A knotted, beige-colored root, ginger has been used in cooking in China and India for more than 4,000 years.
The fresh root may be used, or it may be prepared as a tincture, powder, tablet, or tea. In many cases, clinical effects with alcohol extracts are superior to results achieved with teas and powders (the same has been seen in #links# studies as well.)
Alcohol extracts were shown effective in preventing vomiting in dogs receiving cisplatin chemotherapy.
Ginger contains volatile oil, pungent gingerols and shogaols, triglycerides, free fatty acids, proteins, starch, vitamins, minerals, amino acids, and resins.
Ginger is a herb but is often known as a spice, with a strong distinct flavor that can increase the production of saliva. The part that is used as spice on the plant itself is the root. This ginger root is traditionally used with sweet foods in Western cuisine being included in popular recipes such as ginger ale, ginger snaps, gingerbread, ginger biscuits and ginger cake.
Health benefits of ginger have been reaped for centuries, yet many people still do not know exactly how ginger benefits your health.
Although it is often called ginger root, it is not a root. It is a (rhizome) underground stem of the perennial herb Zingiber Officionale.
Ginger may also decrease joint pain from arthritis, and blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.
It also has cholesterol lowering qualities and studies have found ginger to have anticancer activity as well.
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