Ginger: rules of use and contraindications

Ginger is an ancient gift of nature, known to mankind for centuries as a medicinal remedy and spice in cooking. It is a perennial herbaceous plant, which the ginger family appreciates for its unique healing properties. Its stem is straight, about one and a half meters tall, topped with orange (or brown) inflorescences and fleshy rhizomes.

The first traces of ginger cultivation date back to ancient India, where its medicinal properties were noted thousands of years ago. In modern India, ginger rootlets are still considered a valuable product. Apart from India, ginger is cultivated in China, Japan, Brazil and other countries.

Ginger root has found its use in both cooking and medicine. It can be consumed fresh, dried, pickled, candied or in powdered form. Its chemical composition is rich in essential oils, vitamins (A, C, B1, B2, B3, etc.), trace elements (phosphorus, magnesium, potassium, zinc, iron, etc.), essential amino acids, proteins, fats, carbohydrates and fiber.

Ginger is a unique plant in terms of medicinal properties. Ginger rhizomes are used to prepare decoctions and infusions that help in the treatment and prevention of many diseases, ranging from colds to arthritis.

This plant is a real "medicine cabinet" with universal properties. Its root helps with GI diseases, colds, liver disease, bronchial asthma, tumors and allergies.

In addition, consuming ginger helps improve blood circulation in the brain, boost immunity, calm the nervous system and maintain healthy blood vessels. It is also known for its antiseptic, analgesic and anti-inflammatory properties. It is important to note that ginger also finds use in cosmetology due to its toning and antioxidant properties.

When using ginger in food, dishes acquire not only aroma and flavor, but also become easier to digest by the body. Regular use of ginger root promotes recovery, fight against excess weight and improve overall health.

However, you should keep in mind the contraindications. Ginger should be used with caution by pregnant women and people with chronic diseases of the gastrointestinal tract. Taking ginger requires compliance with the measure and taking into account the individual characteristics of the body.