Ginger has a long history in cooking in many cultures. It also has hundreds of years of use in both Chinese and Ayurvedic medicine for treating a wide range of symptoms. Some common uses for ginger are for the seasonal cold, nausea and digestive issues. Ginger is also known for its anti-inflammatory compounds called gingerols. Gingerols have been studied for their positive effects on arthritis symptoms and immune system support.
Unless it is organic we peel the mature skin off the ginger root and feed it through the juicer. We store the ginger juice in the fridge for up to three days with an airtight lid. We like to use a spoonful or two in our water during cold season and if we are experiencing cold symptoms we find a mug of hot water with a few slices of lemon, a spoon of raw honey and a tablespoon of the ginger juice is perfection. Of course taste a little in your water first and then add more if you can tolerate the strong ginger flavor.
Adding a little fresh ginger to your daily green juice recipe is another wonderful way to benefit from ginger during the Fall months. Its warming and soothing properties can be helpful for your overall health and well being. A tablespoon of ginger juice could also be added to a cup of water and sipped slowly before or after a meal. Ginger is known to help increase nutrient absorption in the digestive system.
Enjoy ginger and always talk with a healthcare provider about including it in your diet, especially if you are suffering from kidney disease.
Read more about Ginger in these books:
The Encyclopedia of Healing Foods by Michael Murray N.D.
The Juicing Bible by Pat Crocker
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