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The Root of All That's Ginger

5/21/2014

Gyin-thot. Salabat. Kimchi. Beni shoga. Or some more familiar foods--Ginger ale, gingerbread, ginger tea and ginger beer. Ginger has been used for thousands of years both as medicine and in cuisine. Ginger's family name is zingiber officinalis. Ginger is derived from the Sanskrit name "singabera" meaning "horn-shaped". The ginger family also includes turmeric, cardamom and galangal root. All these spices thrive in tropical climates. Except for cardamom, which is a seed, the other spices are all roots. Ginger and turmeric are both rhizomes or rootstocks where the roots grow out from an underground stem.

Ginger has been a staple in Chinese medicine for over three thousand years. In fact, traditional Chinese medicine describes ginger as "restoring yang" and "expelling cold". It is a warm spice and believed to cleanse the body of toxins. Its therapeutic properties are wide-ranging throughout the body. One of its better-known benefits, recognized in both eastern and western medicine, is as a natural therapy to relieve nausea either from motion sickness or morning sickness without any drug side effects. Ginger aids in reducing flatulence (intestinal gas) as well as stomach pains and diarrhea. Ginger's digestive benefits may explain why pickled ginger traditionally accompanies raw fish used in sushi and sashimi.

Therapeutic uses of ginger include:

•   Ginger may relieve asthma symptoms by allowing smooth muscles in the airways to relax.

•   Ginger may be used to help relieve migraine headaches.

•   A University of Georgia study found that daily ginger reduced exercise-induced muscular pain.

•   Ginger was shown to alleviate pre-menstrual pain by 83% compared to 47% from a placebo.

•   Ginger can be a great addition for those with diabetes. It has been shown to protect the nerves and lower blood triglyceride levels in diabetics.

•   Ginger root aids in lessening the effects from the common cold and flu by acting as an antihistamine and decongestant.

•   Ginger root is fever reducing and anti-bacterial.

•   Ginger's anti-inflammatory properties may help in reducing osteoarthritis pain.

•   Ginger may assist in controlling high blood pressure by acting in a similar way to calcium channel blockers. This mechanism allows the blood vessels to be more elastic.

•   In animal studies, ginger has been found to lower LDL (bad) cholesterol and triglycerides and increase HDL (good) cholesterol.

•   Ginger helps relieve the symptoms of high altitude sickness.

•   Ginger supplements used in conjunction with anti-vomiting medications help alleviate nausea symptoms caused by chemotherapy.

•   Ginger and its cousin, turmeric, are being researched for their ability to lower the incidence of cancer. For more about natural cancer strategies click here.

Ginger root is a knobby root that has a thick light brown skin that should be peeled before use. Inside, the flesh may be yellow, white or red depending on the variety. As a spice, ginger has been added to many Asian foods. It arouses the senses. It is a powerful pungent spice that "heats your insides". Its unique aroma stimulates the olfactory glands. Ginger mellows with cooking. When used in its dried or powdered forms, the taste will be different. One teaspoon of fresh ginger only has one calorie so don't be afraid to add it to dishes. It contains both vitamins B5 and B6 that are needed for the body's energy production. In addition, it also contains potassium, magnesium, manganese and copper.

Ginger has a high ORAC score indicating that it has high antioxidant properties. For more about antioxidants, click here. Some of ginger's powerful properties are due to these antioxidants, specifically gingerols. They are anti-inflammatory in nature, which may explain ginger's ability to ease pain from arthritis. The gingerols also protect against free radicals. Gingerols also are responsible for many of the other properties listed above.

To prolong the life of fresh ginger, place it in a plastic bag with as much air removed as possible. It can then be refrigerated up to a month. Use fresh ginger if possible to get the maximum flavor and nutritional benefits. If using ground ginger, keep in mind that powdered spices only last for about six months before they lose their potency. Besides mincing fresh ginger to add to stir-fry dishes, slices of ginger can be added to hot water to make ginger tea and added to chicken stock to augment their use as "Jewish penicillin". For a delicious recipe using ginger, click here to try my Tree of Life Stir Fry recipe. Ginger slices may also be added to footbaths to improve the skin and fight discoloration and the effects of aging.

Note that those with a bleeding disorder or those on blood thinners should avoid ginger. Also since ginger stimulates bile flow, care should be used if you are prone to gallstones.

Enjoy this wonderfully flavored spice and reap its powerful benefits!

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Egg Facts Unscrambled

5/7/2014

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Have you been staring at the egg cartons and wondering which carton you should buy? Should you buy cage-free, free-range, pasture-raised, omega 3-enriched or organic? Should eggs be part of your diet especially if you are worried about high cholesterol?

Eggs have been consumed around the globe since the earliest days of human civilization. Not only have they been an integral part of our diet, they have also played a symbolic role in many religions. Eggs symbolize birth, rebirth, longevity and immortality. For example, in both the Christian and Jewish faiths, eggs play a symbolic role in the Easter and Passover holidays. Since both are spring holidays, the rebirth of the land comes into play. But let's go over some questions that may be forefront in your mind about these oval wonders.

Should eggs be consumed as part of the diet?

Eggs are an easy to way to incorporate protein into one's diet. And the protein is complete meaning that it has all the essential amino acids that the body needs. For more about the importance of protein, click here. In fact, eggs are used as the reference against other proteins because of their nutritional properties. One egg has about 70 calories. Eggs are also high in all the B vitamins especially choline. They contain iodine, selenium and vitamin A as well.

What's the difference between white and brown eggs? And why do brown eggs cost more?

There is no nutritional difference between white and brown eggs. The shell color is based on the type of hens laying the eggs. Those hens with white ear lobes and typically white feathers lay white-shelled eggs. Hens with red ear lobes usually have brown feathers and lay brown-shelled eggs. The higher cost of brown eggs is due to the hens being larger and consuming more food and needing more maintenance.

Do eggs have more cholesterol and cause heart disease?

The general public has shunned eggs for many years due to the belief that eggs would elevate one's overall cholesterol numbers. However, some current research is finding that the cholesterol in eggs does not increase one's overall serum (blood) cholesterol. Another study found that egg consumption actually raised HDL, our "good cholesterol". Also noteworthy is the importance of cholesterol throughout the body. This much-maligned compound is the precursor substance in manufacturing all the sex and steroid hormones, bile and vitamin D. It is also a key component of every cell membrane in the body ensuring that nutrients flow efficiently into and out of the cells.

Are egg yolks or egg whites better for you?

Egg yolks are one of the richest sources of B vitamins, especially choline. Choline is one of the key structural components of the cell membrane. Thus, you can understand why cholesterol is so important for the membrane integrity. Choline also is an essential player in the neurotransmitter, acetylcholine, which is responsible for heart, muscular and intestinal communications. One egg yolk provides 25-33% of the daily intake of choline. Quite impressive for one egg yolk! The yolk also contains the carotenoids, lutein and zeaxanthin, both important in eye health. Egg whites are low in calories and possess most of the protein found in eggs. The whites also are high in vitamins B2 and B3, selenium and to a lesser degree manganese, magnesium and potassium. Better to have the complete egg.

What about the omega 3 content in eggs?

Omega 3 fats are found in virtually all egg yolks. The amount of omega 3s varies by the hen's diet. When eggs are labeled "omega 3-enriched", it indicates that the feed has been supplemented with additional omega 3s in the form of flaxseed. Flaxseed is fairly expensive so you will find these eggs will be more costly. When eggs are pastured, the omega 3 fats are from foraged foods such as alfalfa and clover. For more about omega 3 fats, click here.

What are pastured eggs and what are their benefits?

Pastured eggs are from hens that are outdoors eating their natural diet of seeds, grasses, legumes, insects and worms. Pastured eggs typically have less cholesterol in their yolks, 25% less saturated fat, 66% more vitamin A (as seen in the intense orange colored yolk), two times more omega 3 fats, three times more vitamin E and seven times more beta-carotene than conventionally-raised eggs. Pastured eggs will provide more nutritional benefits. Typically these eggs can be purchased at farmers' markets or specialty markets. Or you can become one of the growing number of people raising their own chickens and know exactly what is going into your eggs.

What do the different labels mean?

Cage-free: The hens are un-caged inside and rarely go outdoors for their normal activities. With no sunshine, their vitamin D levels will probably be reduced.

Free range: The hens have access to the outdoors although they stay mostly indoors.

Vegetarian-fed: The hens are fed a vegetarian diet of mainly soy and corn, typically GM (genetically modified). This diet is not the natural hen’s diet.

Natural: This is meaningless as all eggs are natural.

Hormone-free: This is also meaningless as all hens are prohibited from receiving any hormones.

Certified organic: The hens cannot be caged and must have access outdoors. Their feed must be certified organic and antibiotics are prohibited.

Omega-3 enriched: The feed is enriched with omega 3s resulting in the eggs containing twice the amount of omega 3s than conventional eggs.

Pastured: Hens range and forage outside eating their typical diet. The result is a more nutritionally dense egg.

What does the grade of eggs mean?

The grade of eggs is based on their cleanliness, firmness and thickness of the whites, the absence of yolk defects and the size of the air sac inside the shell. The best score is AA. The shelf life is related to the egg grade. Typically, refrigerated eggs will last for three weeks. If eggs have a foul odor, throw them out.

What is best way to store eggs?

Store bought eggs should always be refrigerated as soon as possible. The fresher the eggs, the better. Eggs should be stored in their original carton to prevent loss of moisture and to prevent picking up any odors. Eggs should not be stored in the refrigerator door since the eggs will be exposed to heat loss. Store eggs with the pointed end down to preserve the air sac.

Eggs are a great addition to one's overall diet and can be prepared in many ways. For a delicious egg recipe, click here to try my vegetable frittata. Bon Appetit!

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The Root of All That's Ginger

Egg Facts Unscrambled

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