GINGER: THE MAGIC HERB
Since time immemorial, ginger has been used as a part of healing strategies in Asia, India, Europe, and the Middle East. It has been used for the treatment of disorders such as arthritis, stomach ache, asthma, diabetes, and menstrual irregularities, to name a few. Not only Ayurveda, but ginger was famous in Chinese traditional medicines as well. Ginger is used in about half of all herbal prescriptions in China. It is an essential ingredient of Indian food due to its distinct flavor and, of course, its benefits for your overall health. There is scientific support that ginger may calm the symptoms of nausea and vomiting following pregnancy, surgery, cancer therapy, or motion sickness.
Moreover, there are shreds of evidence that ginger reduces inflammation and pain. Ginger also has antioxidant properties and antimicrobial potential. Gingerols are the potential antioxidant phytochemicals present in gingers. They show an inhibitory effect on cancer. Furthermore, ginger has anti-inflammatory properties. Also, ginger is the most effective solution for cough and cold. Just grate a small piece of ginger. Mix it with honey and consume it before going to bed. You would notice a lot of improvement in your cold.
Moreover, ginger oil is also used as a food flavoring agent in soft drinks, as spices in bakery products, pickles, sauces, and as preservatives. Furthermore, Maharlouei et al. studied the effects of ginger on weight loss and metabolic status. They found out that ginger can be used to treat moderate obesity and related health hazards. Ginger has been reported to have antibacterial, hypoglycemic, cholesterol-lowering, immune-stimulant, anti-inflammatory, antifungal, antiparasitic, anthelmintic, molluscicidal, and antioxidant properties. One herb with multiple benefits, it is a must-add to your diet.
GINGER: CONSTITUENTS
A variety of analytical processes has identified at least 115 constituents in fresh and dried ginger varieties. Gingerols are the major constituents of fresh ginger. They are found to be slightly reduced in dry ginger. In contrast, the concentrations of schools, which are the major gingerol dehydration products, are more abundant in dry ginger than in fresh ginger.
GINGER: FOR BONES AND JOINTS
Chronic inflammation is one of the worst enemies of human bones. An anti-inflammatory substance can protect the bones against chronic inflammation. As mentioned earlier, ginger has Super Anti-Oxidant Herbs properties. This property of ginger protects the bones from chronic inflammation, and it also helps to maintain bone density.
Osteoarthritis is a chronic degenerative disorder. It affects the bones and cartilage, which leads to joint pain. A study has proven that regular consumption of ginger reduces pain and discomfort in bones significantly.
Ginger is used extensively in Ayurveda to fight arthritis. Moreover, an earlier study showed that ginger oil taken orally can cause significant repression of joint swelling that is associated with severe chronic arthritis. Ginger also relieves pain and swelling in bones. A highly purified and standardized ginger extract has a significant effect on knee pain.
Therefore, it is crucial to include ginger in your diet. You can use it in your morning/evening tea, in gravy of curry and vegetables, etc. The most feasible way of adding ginger to your diet is by making ginger tea.
Here is how to do it:
- Take fresh ginger. Wash it and get rid of all the dirt. Then, make thin slices. You do not need to peel it first. Use a one-inch piece of ginger per cup of tea for perfect flavor and aroma.
- Take a saucepan and pour some water. Use one cup of water per serving. Put the sliced ginger in it.
- Bring the water to a boil over high heat. Adjust the heat accordingly to maintain a gentle simmer.
- Simmer the concoction for five minutes. You can simmer for 10 minutes if you want extra strong tea.
- Use a fine sieve and pour the tea through it. So that pieces of ginger do not disrupt your experience of ginger tea.
- You can serve your tea with a thin round of lemon or orange for some complementary acidity. You might also use a light drizzle of honey or maple syrup. It will lower the fiery ginger flavor.
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