Ginger is a plant, scientific name Zingiber officinale family of Zinziberaceae, whose rhizome, also called root, is used to cook, thanks to its fresh aroma, and to prepare herbal remedies. Ginger is rich indeed in active substances, such as zingiberene, gingerol and shogaol, resins and mucilage. Thanks to these characteristics, ginger shows anti-inflammatory, antibacterial, anti-cancer and antioxidant properties. In addition, ginger is also able to keep at bay blood sugar, triglycerides and cholesterol (Mashhadi et al, Int J Prev Med, Apr 2013). Let's see how to propose ginger and what are the most powerful food combinations to take full advantage of the properties of this special root.
Ginger and honey
The combination of honey and ginger shows more powerful antioxidant properties than those expressed by the two foods taken separately (Sani et al, Biomed Res Int, Apr 2014). You can put 2 cm of a freshly sliced ginger root in a cup of boiling water. Leave to brew for 15-20 minutes, then filter, add a teaspoon of honey and drink to fight free radicals and fortify the immune system.
Ginger and garlic
The combination given by ginger and garlic shows a powerful action on the liver, by protecting it from poisoning or external aggression and by rebalancing the values of transaminases (Ugwuja et al, Adv Pharm Bull, Jun 2016). Moreover, the protective effect on the cardiovascular system is enhanced, with both a hypotensive action and a reduction of the risk of developing blood clots in blood vessels (Srivastava et al, Biomed Biochim Acta, 1984). Finally, this food combination is also able to boost the immune system. You can prepare a spicy mixture by chopping ginger and garlic in equal parts, add extra virgin olive oil and use this paste to give more taste to dishes, but always without exaggeration to avoid unwanted effects such as excessive blood pressure drop. Pay also attention if you are taking hypotensive or anticoagulant medications. In alternative, since the properties of ginger do not alter with cooking, you can add it grated to the sautéed garlic and olive oil as a basis for cooked vegetables and sauces (Fausto Aufiero, The nutritional and therapeutic role of food).
