Tofu Chana Masala
Ginger is a nutraceutical. Famous for its anti-nausea benefits, ginger has a solid reputation for being a spice with more perks than just flavor. As someone that experiences crippling motion sickness, I can attest to the power of this stuff (Just be sure to consume it BEFORE you feel the motion sickness coming on). But that isn’t all ginger is good for. In fact, that’s just the tip of the iceberg. In studies, ginger shines for its gastrointestinal health benefits, demonstrating anticancer and anti-inflammatory effects.
Pain reduction and anti-inflammatory properties:
Ginger contains compounds called vanilloids that may shut off the inflammatory cascade.
Several human trials have demonstrated a reduction in pain from arthritis associated with ginger consumption.
Animal studies show promising evidence of ginger’s anti-inflammatory properties.
There is a close link between chronic inflammation and cancer development, so, when I emphasize anti-inflammatory foods, I am also emphasizing foods that may have anti-cancer properties as well.
Ginger’s anti-inflammatory properties are important because many of these same bioactive agents have been identified for their potential to prevent and fight against some cancers.
An article in PharmaNutrition states that, “Ginger is believed to have a promising role as a chemopreventive agent by virtue of its antioxidant, anti-inflammatory and antiproliferative activities.”
Recipe inspiration: The First Mess
This information is not intended to be medical advice. If you have questions about medical nutrition therapy, or would like nutrition coaching, please connect with me directly. If you have questions about clinical care, contact your doctor.
Srinivasan, K. (2017). Ginger rhizomes (Zingiber officinale): A spice with multiple health beneficial potentials. PharmaNutrition,5(1), 18-28. doi:10.1016/j.phanu.2017.01.001