Ginger: what it is, how to use it and contraindications

For a long time, ginger seems to have arrived on the menus of our tables and on those of Western cuisine, but its origins are not homegrown: they come from afar. The root of ginger, in fact, is a product used for centuries in traditional oriental cuisine, also thanks to its alleged benefits.

Among the countless beneficial properties of ginger there are anti-ulcer, antioxidant and anti-inflammatory properties.

What is it

Ginger (Zingiber officinalis) is a perennial herbaceous plant belonging to the Zingiberaceae, a species that also includes turmeric and cardamom plants.

Native to the Far East, more precisely to southern China, it has long been widely cultivated in the tropical and subtropical belt. It has a fleshy and branched rhizome in which the active ingredients are concentrated and from whose shape this plant takes its name. The term ginger has ancient origins and derives from the Sanskrit srngaveram, which means “horned root”.

Many of the properties of the root are due to gingerol, the main oily compound in ginger.

Ginger has a typical, pungent and slightly spicy flavor, with a taste reminiscent of lemon. Widely used in oriental cuisine, for some years it has also spread to Western and European food. Its rapid diffusion has allowed it to be purchased first in stores specialized in the sale of organic and natural products, up to large supermarkets around the world. Today, finding ginger root is very easy to find, as is its use in many types of recipes.

It is used for the preparation of Christmas cakes, in particular biscuits, drinks such as cocktails and soft drinks, and in the kitchen especially for fish dishes. Candied ginger is used in the garnish of fruit salads, yogurt, ice cream and in the preparation of desserts, but you can also eat it as a snack and you can prepare it at home, starting from fresh root.

Ginger contains, in addition to water, carbohydrates and proteins, also some mineral salts including:

• calcium
• phosphorus
• sodium
• potassium
• magnesium
• iron
• manganese
• zinc.

Ginger root is the part of the plant used as a spice.

When it can be used

Ginger is a versatile food that lends itself to being used in different forms, depending on the use:

• fresh
• dried
• powder
• in the form of essential oil or juice.

In addition to flavoring food and as a flavoring in the kitchen, it is often added to cosmetics. The different benefits of ginger can in fact also be useful for the skin, helping in the control of the first signs of aging, and providing natural protection from external agents and excess sebum. It follows that the use of this product has become over time one of the main indications to follow for the daily skincare of many people.

The essential oil summarizes all the properties of the fresh or powdered root, but with more concentrated active ingredients. The essential oil can be used by inhalation, by means of an essence diffuser, or as a base for ointments.

Properties and benefits of ginger

According to Ayurvedic medicine, ginger has numerous healing properties.

Traditionally known as a remedy for digestive problems, it is taken in case of dyspepsias, colic and cases of gastric hyperacidity. In addition, some studies have shown its antiemetic and anti-nausea effect, but there is still no solid scientific evidence.

Ginger also shows anti-inflammatory and antioxidant activities, as well as anticoagulant and cholesterol-lowering properties.

All these benefits seem to make ginger and its root as a truly special food, a source of well-being and health for the body. However, like most products of this type, especially if taken in the form of a supplement, it is good to use ginger under the advice and supervision of your doctor and nutritionist, who will weigh the choices based on specific needs.

Ginger as a natural remedy

Ginger has been used for centuries as a natural remedy and there are now numerous scientific studies that are investigating its real effects on human health, but no conclusive data have yet been obtained on the subject.

The “alleged” favorable effects of ginger are numerous, let’s see some of them.

Regarding the well-being of the stomach and intestines, it is hypothesized that ginger:

• has a digestive effect as it seems to stimulate the secretion of saliva and gastric and bile juices, facilitating digestion
• may be useful in case of gastritis
• stimulate appetite
• is able to counteract the formation of intestinal gas, as it seems to disadvantage the accumulation of toxins and fermentation caused by bacteria.

In addition, ginger is thought to be useful in counteracting nausea, motion sickness, seasickness and motion sickness in general. In this case you can drink an infusion prepared with half a liter of water and 5 grams of ginger. Alternatively, chew a piece of fresh root. The anti-nausea effect seems to be due to the effect exerted on the walls of the stomach and intestines.

It is therefore not recommended to keep some natural remedies (such as ginger candies) on hand during a long trip. In this you can always have a remedy for motion sickness quick and suitable for any time.

Oriental medicine considers it a natural anti-inflammatory, but there are no studies that demonstrate its effectiveness in counteracting mild headaches and rheumatism. The same consideration is to keep in mind for symptoms related to gastrointestinal disorders, such as stomach ache or stomach pain, for which ginger would seem to have a calming action against pain.

A property more recently suggested by scientific studies concerns its action on blood sugar levels. Iranian research, for example, has hypothesized that taking two grams of ginger powder daily may reduce the risk of chronic complications of diabetes.

Ginger is also included among the “grandmother’s remedies” to fight infections. In fact, gingerol seems to counteract the growth of bacteria present in the mouth, responsible for inflammation of the gums. Even respiratory infections, such as colds, coughs and sore throats, according to popular tradition could benefit from its antiseptic properties and stimulus for the immune system.

Among the alleged properties of ginger, also the antioxidant one: according to some studies it would be able to counteract oxidative stress and the body’s inflammatory response. For this reason, it is hypothesized that its use may be useful in counteracting cognitive decline and memory loss.

Finally, some studies are investigating the possibility that ginger possesses a lipid-lowering property, which could be useful for lowering cholesterol levels.

Mechanism of action

The numerous active-acting molecules of ginger are responsible for its countless, but yet to be proven, beneficial properties. One of the principles contained in ginger, namely 6-gingesulfonic acid, seems to exert an antiulcer activity.

The “alleged” antioxidant and anti-inflammatory properties are probably due to the phenolic compounds contained in the plant. Among the pharmacological activities, in addition to those mentioned above, there are antitumor and antiviral activities.

Undoubtedly, in Eastern countries, ginger has been and continues to be a source of benefit for many people, who still consider it an important remedy to deal with many ailments that we mentioned earlier. Often its intake takes place in a simple way, in the form of herbal tea or infusion, so as to enhance its scent, aroma and flavor.

What it looks like

In addition to being a fresh root, ginger is available in other forms. The preparations derived from the root (extracts and tinctures) can in fact be purchased in pharmacies and herbalists. There are numerous ginger supplements, in capsules (usually containing ginger powder) or tablets.

As for ginger in the form of dietary supplements, the advice of your doctor is not only recommended, but is essential for proper intake without risk, avoiding the “do it yourself” that on the contrary could cause side effects and unpleasant.

As for the intake through infusions, herbal teas and tinctures, it is possible to prepare the latter directly at home, and take them at any time of the day, in the correct dosage and without excesses.

Method of intake and daily doses

The properties of ginger have been studied with daily doses ranging from 0.5 to 4 g of dried powder.

The recommended dosage is:

• 0.5-2 g of dry root extract (i.e. standardized in the active ingredient), titrated in glycerols at least 4%, in a single dose or divided during the day
• Rhizome powder: 0.25-1 g, three times a day
• As an infusion or as a decoction should be used at a dosage of 0.25-1.0 g in 150 ml of boiling water 3 times a day
• as mother tincture 1.25-5 ml 3 times a day of a tincture with a gram/ml (g/ml) ratio of 1:5
• If a 0.25-1.0 ml fluid extract of a 1:1 extract (g/ml) is used, three times a day
• The fresh root can be consumed in the measure of 15/20 g per day.

Contraindications and side effects of ginger

Ginger extract may be responsible for gastroduodenal irritation. It may increase the activity of oral anticoagulants, anti-inflammatory drugs and antiplatelet agents.

It can also interfere with antidiabetic drugs and calcium channel blockers used in the treatment of hypertension.

Allergic reactions to ginger in general induce rashes and, in sensitive individuals, ginger can cause stomach pain, bloating, gas production, especially when taken in powder form, but they are rare.

It is therefore good to avoid taking it in cases of suspected allergy to one of its components and in any case it is advisable not to exaggerate with the quantities of fresh root.

Fresh ginger, if not chewed, can in fact cause intestinal blockage, and individuals who have experienced ulcers, intestinal inflammation or intestinal blockages, may react badly to considerable amounts of fresh ginger.

Ginger is contraindicated in pregnancy, during lactation and in children, and in the presence of ulcers and gallstones.

Ginger in the daily diet

Ginger has now become part of the usual diet of many, and lends itself to various uses in the kitchen, both as a spice added to second courses, and in combination with seasonal fruit and in the preparation of desserts.

It can also be used in the preparation of pasta dishes, as a base for a pasta sauce or as a simple condiment. It can be combined with another product with known beneficial properties, such as black garlic, rich in antioxidants, or red garlic, in order to increase the benefits and create a pleasant harmony of tastes.

It can also be used as a natural remedy by adding it during the preparation of herbal teas, for example in combination with cinnamon. In this case, about 10 grams of fresh root are used, which is cut into slices after removing the outer skin. After boiling for 7/8 minutes, strain and sweeten with honey. If you want, you can also use sugar or stevia.

Do not exceed too much with the cooking time, since the heat could ruin the ginger and cancel its beneficial properties. For this reason it is advisable not to exceed 15 minutes of boiling.

By adding chili pepper you get a drink that seems to help you lose weight. In this case, ginger is counted among the foods suitable for those who want to maintain or improve their line, and are following a specific diet for this purpose.

How to store it

Fresh ginger does not keep for a long time. For this reason, the best way to preserve its properties is to freeze it, perhaps already portioned or grated. In case you want to store it in the refrigerator, it is advisable to place the root in a paper bag or a sheet of kitchen paper.

Calories and nutritional values

The following table shows the calories and nutritional values per 100 g of ginger.