Ginger

As I dive into the complex and joyful world of making my own mixes of tea, I am continuously

discovering the immense health benefits, history, and culture surrounding foods and herbs that I had been oblivious to. The most potent so far has been my investigation of Ginger. After reading Paul Shulick’s Ginger: Common Spice and Wonder Drug, I wanted to highlight some of the numerous health benefits this rhizome has to offer. While our current health care system and societal values seem to have dimmed our knowledge and appreciation of the benefits nature has to offer (hence my ‘discovery’ of ginger), ginger has been consumed for 5,000 years as both a medicinal and like an everyday vegetable.

One of the best known effects of ginger is its ability to Improve Digestion. Zingibain is a protein-digestive enzyme significantly involved in this effect. Ginger’s enzyme and eicosanoid-balancing, and anti-bacterial properties are also very useful for Immune Support, as well as being an Anti-Inflammatory. Yet another benefit of using ginger is its value for Cardiovasular Health via its ability to inhibit platelet aggregation, being a potent anti-oxidant, and heart-muscle strengthener.

Another benefit of ginger was especially interesting to me because it shed light on the history of a certain food and how cuisines develop. Along with ginger’s anti-fungal and anti-bacterial properties, it is also an Anthelmintic, meaning it acts against parasites including worms. A particular worm ginger acts on is called Anisakis, which is especially found in raw fish. It seems Japanese custom of eating ginger with sushi was no accident. Wasabi is also an anti-microbial.

Adding a little ginger spice to your meal or having a belly-warming cup of ginger tea can be of very healthy benefit to our bodies and minds. The use and appreciation of ginger has been with us throughout history. As early as 500 B.C. Confucius wrote that he was never without ginger when he ate. Ginger is a part of history we should try to repeat.