Ginger

Ginger is one of the most commonly used spices in the world. Ancient cultures used it to preserve food and combat digestive problems. Chinese sailors used ginger to relieve seasickness, while the Greeks wrapped ginger in bread, which evolved over time to become the gingerbread with which we are familiar today.

Ginger contains various amino acids, vitamins, and other nutrients, which can alleviate migraines, fight ulcers, and nourish the respiratory and digestive systems. Ginger contains the antioxidant vitamins A and C. Ginger helps alleviate or prevent a variety of ailments, namely indigestion, cancer, and arthritis. In some cases, ginger is recommended for arresting chronic internal bleeding.

Studies show ginger to be anti-inflammatory, antioxidant, antiviral, antibacterial, and antifungal. In China, reports show that fresh ginger has been highly effective for rheumatism. In the U.S., a study on 247 osteoarthritis patients showed that those who took a standardized and highly concentrated extract of ginger twice daily experienced greater reduction of knee pain than those given a placebo.

Ginger reduces inflammation by preventing overproduction of tumor necrosis factor and interleukin-1, which are cytokines that cause inflammation, pain, and damage to cartilage when tissue is injured. Ginger also suppresses enzymes' production of inflammatory and anti-inflammatory prostaglandins and leukotrienes, reducing pain and swelling. Ginger's anti-inflammatory property is also due to its antioxidant quality.

A serving of 100g of ginger provides 10% of the manganese an adult requires each day, making it ideal for bone nourishment.