Home grown in Southeast Asia, India and China, ginger has been a staple of nutrition for millennia and is valued for its aromatic, culinary and medicinal properties. The Romans first imported ginger from China. Middle of the 16. In the 19th century, Europe imported more than 2.000 tonnes per year from East India. The most important commercial producers of ginger today include Jamaica, India, Fiji, Indonesia and Australia.
Ginger is available in different forms:
* Ginger ale
* Whole fresh roots
* Dried roots
* Ginger Powder: This is ground from the dried root
* Preserved ginger: Fresh young roots are peeled, sliced and cooked in sugar syrup.
* Crystallized ginger: This is also cooked in sugar syrup, air-dried and rolled in sugar.
* Pickled ginger: The root is cut into thin slices and pickled in vinegar. Known as "gari" in Japan, this cucumber often accompanies sushi to refresh the palate between courses.
The great effect of ginger tea
Ginger tea works wonders in a cold. It is a diaphoretic tea, that is, it warms from the inside and promotes sweating. Even if you do not have a cold, and only want to warm up a bit on cold winter days, ginger tea is the best choice! Even with nausea, the benefits of the root come to fruition. It has even been reported that ginger root reduces the symptoms of shipwreck, including dizziness, nausea, vomiting and cold sweating. Ginger has also been used to treat nausea and vomiting with mild symptoms of pregnancy. If you want to prepare ginger tea (for nausea), add 20-40 grams of fresh, cut ginger to a cup of hot water. If you like, add a slice of lemon or a few drops of honey.
Ginger calms the digestive system
Historically, ginger has a long tradition of alleviating ailments in the gastrointestinal tract. Ginger is considered an excellent carminative, a substance that promotes the excretion of excess gas from the digestive system and calms the intestinal tract. Colic and dyspepsia respond well to ginger.
The origin of ginger ale
In English pubs and taverns in 19. At the turn of the century, bartenders made small containers of ginger so visitors could sprinkle it in their beer. And the ancient Greeks valued ginger so much that they mixed it into their bread and invented the first gingerbread.
The many healing properties of ginger are extensively researched. When applied to the skin ginger can stimulate blood circulation and relieve burns. As a hot drink, it promotes perspiration. This ginger can be used well in febrile illnesses such as flu or colds. The root, the part of the plant that is most commonly used in alternative forms of medicine, is rich in essential oils. It is these oils that contain the active ingredient Gingerol.
Ginger contains very effective anti-inflammatory compounds called gingerols. It is assumed that these substances have an analgesic effect on osteoarthritis or rheumatoid arthritis with regular consumption and thus bring about an improvement in mobility again. Gingerols inhibit the formation of inflammatory cytokines, which are chemical messengers of the immune system.
Fresh ginger can be bought in most supermarkets. Mature ginger has a tough skin that needs to be peeled off before use. The fresh ginger can be kept unpeeled in the refrigerator for up to three weeks. Whenever possible, choose fresh ginger that is overdried, as it has a more intense taste and a higher content of gingerol. The root should look fresh, firm, smooth and free from mold, with no signs of rot or wrinkled skin. If you choose dried ginger, keep it in a well-closed container in a cool, dark and dry place for no longer than six months.
Only wormwood drop
Ginger is a great alternative to drugs for a wide range of ailments, whether in concentrated capsule form, consumed fresh or drunk as tea or ginger ale. However, ginger contains moderate amounts of oxalate. People with a history of oxalate-containing kidney stones should avoid over-consumption of ginger. If you are not sure about ginger use, always ask your doctor first.
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