Ginger
Ginger is native to Asia. Its stem has been used for thousands of years as an herbal medicine to treat upset stomachs, diarrhea, nausea, and intestinal gas. It also addresses respiratory problems related to colds.
Ginger has fatty acids and contains volatile oils, which include compounds of curcumene, farnesene, and zingiberol. Additionally, it has chemicals, gingerol and shogaol. Some of these compounds are biologically active and responsible for the spice’s medicinal qualities.
Ginger helps relieve nausea and vomiting related to motion sickness or pregnancy. A lab study suggests ginger helps protect against nausea caused by chemotherapy drugs. Ginger may also help suppress inflammation, which reduces symptoms of rheumatoid arthritis. Lastly, ginger may have anti-cancer properties; it may suppress the growth of cancer cells and stop them from dividing.
Turmeric
Turmeric is dried and ground to make a spice. It is often used in Indian dishes but has medicinal uses too. The active ingredient, curcumin, gives turmeric its yellow color. It has anti-inflammatory and anti-cancer properties that makes it a strong antioxidant. Antioxidants stabilize damaging chemicals called free radicals that are produced as by-products of digestion. Free radicals damage cellular DNA and membranes, which can raise the risk of cancer and other diseases.
Turmeric is known to benefit the digestive system, stimulating the gallbladder to make bile and breaking down dietary fats. It may also help relieve symptoms of ulcerative colitis and osteoarthritis. Similar to ginger, turmeric may interfere with types of cancer cells, including those associated to the prostate, breast, skin, and colon. Read more about turmeric at http://www.thealternativedaily.com/turmeric-spice.
Recommendations for Ginger and Turmeric
Ginger and turmeric are both safe and can be taken without significant side effects. Both are available in capsule form and can be found in health food stores. However, each may interact with certain medications, so regular ingestion should be coupled with a doctor’s consultation and recommendation. Neither should be taken if you are pregnant.
Relieving Pain
Ginger and turmeric are among the best herbs to target and relieve joint pain. The anti-inflammatory elements of ginger have been tested in various experiments regarding rheumatic diseases and osteoarthritis.
Research participants report a gradual reduction of pain with improved agility and movement. Ginger also is related to a reduction of swelling, the promotion of digestion, and soothing of colic.
Turmeric is more effective at pain relief than aspirin and other pain relievers. It is used to target chronic arthritis and joint pain. It also relieves symptoms of ulcerative colitis and osteoarthritis. Turmeric also has a positive effect on the digestive system.
Making Tea
To prepare anti-inflammatory ginger-turmeric tea, use a cup of water and 1 teaspoon of fresh turmeric and ginger roots. Some prefer to add a bit of honey or a lemon. Studies reveal that turmeric has low absorption, so to increase the rate, add a bit of fat to the tea. This can be done via a teaspoon of coconut oil or flaxseed oil.
Bring the water to a boil, add the fresh turmeric and ginger, reduce heat, and let the tea simmer for ten minutes. If you’re using ground herbs, boil for about 5 minutes. Strain the tea and add the honey. Once the tea is ready, add the coconut oil or black pepper to increase absorption.
Drink as often as you like while monitoring how well it relieves aches and pains. The herbs are safe and do not produce side effects, yet they may interact with varieties of prescription drugs. They may not be safe to ingest if you are taking medication for a bleeding disorder or take blood thinners.
Talk with your doctor before buying the herbs and see if they may counteract with particular medications.
Candying Turmeric
Break small knobs off the root and use an edge of a spoon to peel the skin off of the rhizome pieces. Rinse the peeled turmeric and thinly slice it into strips and coins. If you want to candy the herb heat water and a ¾ cup of sugar in a medium saucepan. Add the herb and bring the syrup to a boil. Reduce the heat and simmer briskly until the pieces are tender but not limp (takes about 25 minutes).
Drain the herb in a colander and place over a bowl. Transfer the turmeric to a cooling rack and set over a baking sheet or piece of foil. Arrange the slices on a rack so they do not overlap and place in a well-ventilated spot. Toss the slices in a ⅓ cup of sugar until coated. Store the turmeric in a clean, dry jar or other container.
Rosie Matthews involvement in holistic medicine began over 40 years ago when she wanted to improve her health the natural way. She now shares her wisdom on living green and holistic health by blogging for a variety of websites.