What is ginger used for and how does it help lower cholesterol

It is well known that food is a fundamental ally in keeping diseases and all kinds of parasites away from humans.

And among the options to always have a healthy pantry at hand that helps eliminate bad eating habits to make room for good habits that help improve your health, ginger features prominently.

Ginger has its origins in the East, in the tropical areas of south-east Asia. It took some time to appear in the cuisines of the Western world. It was initially obtained in the form of a powder and was included in Central European and English pastry recipes. After the rise of oriental cuisine, the fresh root began to appear.

Ginger brought the prestige it acquired to its region of origin, where, In addition to food it is a medicine. They give it the power 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 drink, but also as a complement when following a diet aimed at reducing bad cholesterol.

It does not in itself reduce bad cholesterol, however it can help achieve this goal. AS?: replacement of industrial drinkswhich are rich in sugar, sodium and other elements of little health benefit.

But for the anti-inflammatory and antioxidant properties of both ingredients, it is believed that the remedy can contribute significantly to lowering cholesterol.

According to studies, ginger is a root that It has more than 21 antioxidants which may help prevent lipid peroxidation. This mechanism significantly reduces good cholesterol levels, which is why it must be controlled.

On the other hand, a eat ginger regularlythe liver is prevented from synthesizing bad cholesterol from food.

He Healthline healthcare portal cites several studies demonstrating the benefits of ginger in this regard. In one of them, the people who received three grams of powdered ginger (in capsule form) saw significant reductions in most cholesterol markers. LDL (bad) 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, citrus – almost lemon-like – and fresh.

Why add it to meals?

* It is an expectorant. He relieves the symptoms of respiratory diseases, such as asthma and bronchitis, and helps eliminate phlegm.

* It is anti-inflammatory and super digestive. It promotes the absorption of food and prevents the appearance of stomach pain. Furthermore, it is considered an excellent carminative, that is, it facilitates the elimination of gases from the digestive system and improves the gastrointestinal tract. This is essential for those who have irritable bowel syndrome.

* It is a good ally to relieve menstrual pain.

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

However, it is not recommended in cases of hypertension, as it increases blood pressure, nor during pregnancy and breastfeeding. In case of gallstones, consult your doctor because it could interfere with medications.

From plant to plate

Another good news is that, despite being relatively new on the market, it is becoming easier and easier to obtain.

In greengrocers and markets you can buy it in the fresh and dietary versions, in dried or powdered versions.

When choosing between one or the other, you should keep in mind that the fresh option is the best, as it retains its flavor and higher levels of gingerol, one of its active components and responsible for many of its properties.

To purchase it, it is essential that it is firm, smooth and has no mould, traces of rot or wrinkles. Then it can be stored in the refrigerator for a month or in the freezer for six.

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

Add it to meals

Ginger is a fundamental element in Asian cuisine. It is one of the basic ingredients of curry – a typical Indian condiment in which 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 seafood, vegetables, pickles, chutneys, fried foods and in sweet dishes, such as puddings, biscuits or creams.

– It also works great in smoothies, fruit juices, detox juices and flavored waters.

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

Some recipes

– To transform the usual noodles, mix some rice noodles with grated ginger, sesame oil and vegetables. A super quick dish to transport you to another continent!

– Ginger herbal tea, a classic for avoiding colds, is prepared with 20 or 40 grams of fresh cut or grated ginger per cup 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 be transferred to the water and alchemy will occur. Once ready you can add lemon, honey and cinnamon.