- Active ingredient: Gingerols
- One of the most beneficial ways you can consume ginger is by making ginger tea. Peel and slice fresh ginger root and add it to boiling water. The more ginger you add to the pot the more concentrated the ginger tea will be.
- The antioxidants in ginger treat and help prevent ulcers
- Lowers LDL (bad) cholesterol and increases HDL (good) cholesterol. When LDL cholesterol is lowered the arteries are less likely to become clogged and therefore we are at a lower risk for high blood pressure
- Ginger provides many anti-inflammatory benefits, both internal and external. It helps reduce internal inflammation such as arthritis, but it also reduces inflammation on our skin such as acne, burns and psoriasis
- Certain compounds in ginger make it a powerful digestive aid and help alleviate the symptoms of morning sickness
- Ginger can be an effective substitute to ibuprofen, or other anti-inflammatory drugs, in alleviating menstrual cramps. So the next time you feel the cramps coming, trya a cup or two of ginger tea before taking those pills.
A word to the wise: Ginger ale, while contains traces of ginger, has a lot of added sugar and chemicals. To benefit from the true root, add fresh ginger to cooking and make ginger tea
Fun Fact: Ginger was used in Ancient Rome and was very valuable; one pound of ginger cost as much as a whole sheep! The ginger plant is between 30-60 cm small and is very rare to find in the wild
Makes: 4 servings, 1 cup each
1 tablespoon canola oil
2 tablespoons minced garlic
4 teaspoons minced fresh ginger
1 pound of broccoli crowns, trimmed and chopped (about 6 cups)
3 tablespoons water
1 tablespoon fish sauce, (see Note)
1 tablespoon rice vinegar
Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute. Add broccoli and cook, stirring, until the broccoli is bright green, 2 minutes. Drizzle water and fish sauce over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes. Stir in vinegar just before serving.
Note: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.
Per serving: 74 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 328 mg sodium; 372 mg potassium.