As the winter months approach, and the cold and flu season hovers, it's important that we continue to nourish our bodies with the right foods in order to keep our immune systems in check.
This month, I've turned to our friend, Debbie Lewis, to share with us her wealth of knowledge on ginger and the importance of including it into our diets wherever possible.
Ginger is one of the most widely used spices in the world and it’s actually part of the same botanical family as turmeric and cardamom. Ginger has been used in traditional medicine for thousands of years and was highly valued and traded by the Romans for its medicinal qualities.
Cultivated mainly in tropical countries, ginger contains over 100 chemicals including the super chemical compound gingerol. This oily resin in the root acts as an anti-oxidant and packs a punch as a potent anti-inflammatory agent.
Gingerol has also been well documented clinically to support the body with indigestion, nausea, immune function and bacterial infections. It stimulates the circulation and helps to relieve pain.
At this time of year ginger is a great addition to our diet as our immune systems start to struggle with the colder weather. It’s delicious grated in to soups or curries, in marinades and dressings or simply a couple of slices in a mug of hot water with lemon and honey.