An Asian spice well-known for its sweet and zesty zing, ginger has been shown to reduce pain and inflammation and support metabolism and digestion. As a digestive aid, this knobby, horn shaped root has been used in traditional herbal medicine to nourish and warm the digestive organs including the mouth, stomach, pancreas, and liver. Ginger stimulates production of enzymes in all digestive pathways. It also aids in the breakdown of starches and fatty foods. Herbalists have long used ginger to heal upset stomach, diarrhea, nausea, and morning sickness.
Some modern medicine practitioners often prescribe ginger to prevent and treat nausea and vomiting associated with pregnancy, cancer treatment, motion sickness, after surgery and for indigestion. Researchers aren’t sure of the exact physiological processes that make ginger effective, but current research indicates that compounds in ginger bind to receptors in the digestive tract and help minimize sensations that create nausea and indigestion. Ginger may also facilitate digestion, reducing the time food sits in the stomach.
There are many preparations for ginger including ginger chews and lozenges, fresh or dried tea infusions, capsules, and extracts. Next is a great recipe for healthy homemade Ginger Ale, prepared with a freshly grated ginger.