Bring on the Superfood Ingredients
This week I’ve been talking about seasonings that also happen to be superfoods; the kinds of foods that provide more than just flavor and basic nutrition. They also work to protect you against disease. Garlic is one. It’s especially good for the blood vessels and heart. Ginger is another.
Ginger has been used in traditional medicine for many centuries throughout Asia. Of course, it’s an important ingredient all over the world in many dishes, both savory and sweet. But it’s also an excellent home remedy for nausea and motion sickness. Studies suggest it may be an effective treatment for nausea during pregnancy, for instance. And compounds in ginger act as potent natural antiinflammatories, reducing inflammation and preventing oxidative stress. Although large controlled studies are not yet available, lots of preliminary research suggests that chemicals in ginger also help fight cancer, in numerous ways.
Ginger helps fight infection, too. Evidence suggests it can help control the growth of bacteria that cause cavities in teeth, for instance. And another recent study discovered that certain compounds in ginger may be useful for the treatment of asthma. In fact, it’s been suggested as a possible add-on treatment that could improve the effectiveness of prescription drugs for the treatment of airway obstruction, which occurs during an asthma attack. Certain ginger compounds act to allow the involuntary smooth muscles lining the airways to relax, letting more air into the lungs.
So there you have it; more evidence that wellness doesn’t necessarily come from the pharmacy. Nature’s bounty works remarkably well to help keep us healthy. Choose fresh foods whenever possible and reap the rewards of nature’s goodness.
Jeena K, Liju VB, Kuttan R. Antioxidant, anti-inflammatory and antinociceptive activities of essential oil from ginger. Indian J Physiol Pharmacol. 2013 Jan-Mar;57(1):51-62.
Srinivasan K. Antioxidant potential of spices and their active constituents. Crit Rev Food Sci Nutr. 2014;54(3):352-72. doi: 10.1080/10408398.2011.585525.