Ginger to lower cholesterol: the big secret on how to take it

It is well known that food is an indispensable ally to keep away diseases and all types of weeds in people.

And among the possibilities of always having a healthy pantry at hand to help banish bad eating habits to make way for good habits that help improve one’s health, ginger features prominently.

Ginger it has its origin in the East, in the tropics of Southeast Asia. It took some time for it to appear in the kitchens of the Western world. It was previously available in powder form and was included in Central European and English pastry recipes. After the rise of oriental cuisine, fresh root began to appear.

Ginger has brought the prestige acquired to its region of origin, where, besides food it is medicine. They give it powers to reduce bad cholesterol and burn calories. But for this to take effect, there is a key that not everyone knows.

The secret is consume it with fresh lemon juice, a combination that can be used as a refreshment, but also as a supplement when we are on a diet aimed at reducing bad cholesterol.

It does not by itself lower bad cholesterol, however it can help achieve this goal. How?: replace industrial drinkswhich are rich in sugar, sodium and other little beneficial elements for health.

But for the anti-inflammatory and antioxidant properties Of both ingredients, the remedy is believed to greatly contribute to lowering cholesterol.

According to studies, ginger is a root that has more than 21 antioxidants which can help prevent lipid peroxidation. This mechanism greatly reduces the levels of good cholesterol, which is why it needs to be controlled.

On the other hand, a eat ginger regularlyprevents the liver from synthesizing bad cholesterol from food.

The Healthline health portal He cites several studies demonstrating the benefits of ginger in this regard. In one of them, people who have received three grams of ginger powder (in capsule form) saw significant reductions in most cholesterol markers. LDL (bad) it dropped 10% in 45 days.

healing properties of ginger

Derived from a tropical plant and widely used in India, it has an erect stem that reaches one meter in height with green leaves, yellow and blue flowers; and its flavor is spicy, citric -almost lemony- and fresh.

Why add it to meals?

* It is expectorant. Relieves respiratory diseases, such as asthma and bronchitis, and helps eliminate phlegm.

* It is anti-inflammatory and super digestive. Promotes the absorption of food and prevents stomach pain. Furthermore, it is considered an excellent carminative, that is, it facilitates the elimination of gas from the digestive system and improves the gastrointestinal tract. This is essential for anyone with irritable bowel.

* It is a good ally to relieve menstrual pain.

* It is stimulating and an aphrodisiac. It’s the inner fire! In women it activates the circulation and in men it promotes an erection. It is recommended in the kamasutra and by the school of Salerno – the first medieval medical university -, with the motto: “eat ginger and sweet potatoes and you will be loved by your youth”.

However, it is not recommended in case of hypertension, as it raises blood pressure, and not even during pregnancy and breastfeeding. If you have gallstones, see your doctor as it can interfere with your medication.

From plant to plate

Another good news is that, despite being relatively new on the market, it’s getting easier to get hold of.

In greengrocers and markets you can buy the fresh and dietetic version, in stuffed or powdered presentations.

When choosing between one or the other, it must be taken into account that the fresh option is the best, as it retains its flavor and the highest levels of gingerol, one of its active components and responsible for many of its properties.

To buy it, it is essential that it has a firm, smooth appearance and that it does not have mould, traces of rot or wrinkles. Then, it can be stored in the refrigerator for a month or six in the freezer.

Dry or powdered, on the other hand, it is kept in a cool, dark cupboard, in a glass jar. In powder form it lasts six months and the dried plant about four years.

add it to meals

Ginger is a staple in Asian cuisine. It is one of the basic ingredients of curry – a typical Indian condiment, where different spices and aromas are mixed – and with the expansion of this culture it has become part of the most varied recipes.

– It is used fresh on fish, shellfish, vegetables, pickles, chutneys, fries and in sweet dishes, such as puddings, biscuits or creams.

– Also looks great in smoothies, juices and detox juices, and flavored waters.

– In Chinese cuisine it is peeled and cut into strips and added to the oil to perfume it.

some recipes

– To transform your usual noodles, mix some rice noodles with grated ginger, sesame oil and greens. A very fast dish to transport you to another continent!

– Ginger tea, a classic to avoid colds, is prepared with 20 or 40 grams of fresh cut or grated ginger for each glass of water. When the water boils, turn off the heat and let the preparation rest, covered, for 10-15 minutes. This will cause the properties of the ginger to pass into the water and the alchemy to occur. Once ready, you can add lemon, honey and cinnamon.