Goodness of ginger
Adrak or good old ginger is used in everything you can think of. It adds flavour to the food from our vegetables, and peps up our yummy chutneys. Adrak waali chai or grandma’s adrak ka paak is wonderful to have on a cold winter’s day. But most of us assume that this condiment is only used for flavour. This is not true. Ginger has the most amazing medicinal value and has been used since the Vedic times.
Also known as maha-aushidhi, meaning great medicine, ginger prevents stomach disorders especially flatulence and removes the pain thus caused. It helps in the digestion of food, helps knock out a fever and is often helpful during colds and the flu.
Recent studies show that ginger might also have a role in lowering LDL or ‘bad’ cholesterol because the spice can help reduce the amount of cholesterol that is absorbed. Ginger helps slow down or even prevent cancerous tumour growths and has been found to be powerful in the treatment of ovarian as well as colon cancer.
This condiment contains very potent anti-inflammatory compounds called gingerols. So, the regular consumption of ginger can reduce pain levels and improve mobility in people suffering from arthritis.
Adrak is known to relieve nausea, and can be effective in treating morning sickness as well as motion sickness. So pregnant mothers and all you travellers, see that you keep ginger by your side!
Ginger is widely used for culinary purposes in India — in pickles, chutneys and curry pastes. Minced ginger can be added to soups, vegetables as well as fruit salads.
The writer is a
Mumbai-based nutritionist
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