It is in winter, when it is cold outside and there is a chance to catch a cold, we recall the miracle-root, which we loved very much in the last decade. Of course I mean ginger. Avicena himself recommended ginger for various stomach problems, as well as for respiratory diseases. The properties of ginger are truly universal: it has a cleansing, antibacterial, antifungal, soothing, anti-inflammatory properties. Regular consumption of ginger in food improves cerebral circulation and activates brain activity, stimulates the digestive system, activates the thyroid gland and increases libido, especially in women. Ginger is useful for flatulence, stomach cramps, arthritis, inflammation in the oral cavity, bronchial asthma, allergic and skin diseases. Ginger root or powder infusion is recommended to increase appetite and improve digestion, with motion sickness (seasickness), atherosclerosis, and normalization of lipid and cholesterol metabolism. But this does not end all the beneficial properties of ginger.
It is believed that the scientific name came from singabera, which in Sanskrit means “horned root”. As early as the 19th century, in Russian, the word “inbir” was the more common form of the word. The popular name for ginger root is “white root”. Depending on the method of preliminary preparation, two types of ginger are distinguished:
white ginger is a pre-washed ginger, peeled from a more dense surface layer and black ginger is not subjected to pre-treatment.
Both species are dried in the sun. Black ginger as a result gets a stronger smell and a more burning taste. At the break, ginger is light yellow, regardless of species. The flesh of young rhizomes is almost white; the older the rhizome, the yellower it is at the kink.
Rhizome has a pleasant aromatic smell due to the presence of essential oil and a burning pungent taste, depending on the presence of the phenol-like substance gingerol. These substances increase blood circulation and warm from the inside – this leads to the general process of warming the body inside, and this in turn helps to lose weight and improve metabolism. In medicine, ginger is most often used as an auxiliary substance in dietary supplements. It is known that ginger stimulates appetite, increases the level of protective antibodies in the body, and is used in case of impaired fat metabolism. In order to start the metabolism, you do not need to bite the root, it is enough to make ginger tea. It is he who will help regain appetite, good mood, fresh complexion and clear eyes. It enhances digestion, neutralizes toxins accumulated in our stomach and helps to absorb food. It should be drunk in small sips in between meals.
To make a classic ginger tea recipe, we need a piece of ginger about 4 to 5 cm long. It must be cleaned, then grated. Bring water to a boil and put ginger. Cook it over low heat for about 10 minutes, add black ground pepper during the cooking process. To enhance the beneficial properties of ginger, after removing from heat and filtering, add a couple of teaspoons of honey or lemon (you can both), 1/3 squeezed lemon or orange.
It’s best to buy fresh ginger. Fresh ginger root should be firm, smooth and should not have any black spots or mildew on it. Fresh ginger comes in two forms: “old” and “young.” The “old” ginger must be peeled before consumption, the “young” – no need to peel, but you can buy it only in Asian markets. Fresh, unpeeled ginger should be stored in the refrigerator for up to 3 weeks, and in the freezer for up to 6 months. Ginger powder is stored in tightly closed glass containers in a dark, dry, cool place, can be stored in the refrigerator, while the shelf life is increased to 1 year.
We want to pay particular attention to the fact that ginger has a number of contraindications. So, abandoning ginger should be for those who have the following diseases:
gastric ulcer, diverticulosis, diverticulitis, pregnancy, breast-feeding, bile calculi, duodenal ulcer, high fever, esophageal reflux, gastrointestinal disease, ulcerative colitis. Everyone who takes medications should also be very careful with ginger. Recall that ginger is able to increase the strength of antidiabetic drugs, anticoagulants (a prostacyclin agonist), it is possible to increase the effect of heart drugs, reduces the effect of drugs that block beta-adrenergic receptors, counteracts or interacts with antiarrhythmic drugs, increases the risk of hypokalemia, increases the risk of arrhythmia, interacting with depolarizing muscles relaxants, can reduce the effect of antihypertensive drugs and when combined with sympathomimetics, the likelihood of arterial increases hydrochloric hypertension, nitrates and counteracts agents, calcium channel blocking.
The diet is designed for a long time, about 1-2 months, and the predicted weight loss can be 1-2 kg per week. The menu consists in the daily use of ginger infusion, which you need to drink throughout the day, about 2 liters per day. In the morning on an empty stomach drink a drink brewed in the evening / in a thermos, we brew 10 g of fresh ginger root (ginger grate or finely chop) 750 g of boiling water. You can add lemon juice and some honey to the drink. Brew a new portion (take fresh ginger).
Breakfast, lunch, and dinner can be anything, but ginger is an appetizer, so it’s difficult to overeat. All-day between meals, you need to drink the drink as often as possible in small sips in between meals.
At night, drink 1-2 glasses of the drink.
If, during the diet, you limit the intake of sweets and fats, as well as you combine a ginger diet with physical activity, the effect of the diet will be much noticeable.