Ginger has been used as both seasoning and medicine for over 500 years. During the Middle Ages, it was used against the plague. Today, it is used for various ailments from simple colds and sniffles to rheumatoid arthritis. Here we look at some of the benefits of ginger and garlic. Ginger and garlic are very versatile, and while some people just chew ginger or make garlic tea, they are most commonly used as ingredients in healthy meals.
Its effectiveness against headaches has been documented. Taken at the first sign of migraine, ginger can reduce the symptoms and severity of headaches by blocking prostaglandins, the chemicals that cause inflammation in blood vessels in the brain. This anti-inflammatory activity in ginger can shorten the discomfort of headaches, colds and flu.
Ginger blocks the production of substances that cause bronchial congestion and stuffiness. Its main compound, gingerol, provides natural anti-inflammatory, anti-oxidative properties and is also a cough suppressant.
It works as well to reduce joint swellings in people who suffer from rheumatoid arthritis, and many people say that the benefits of ginger exceed those of some conventional medicine, although it is most advisable to take both. A study found that ginger eased the symptoms in 55 percent of people with osteoarthritis and 74 percent of those with rheumatoid arthritis. Considering the health implications of drugs like Vioxx and Celebrex, ginger seems a much safer and more cost-effective alternative, and is for many people, one of the most important benefits of ginger.
Ginger works like aspirin to thin the blood. A study involving Danish women between the ages of 25 to 65 years, one group of whom consumed 70 grams of raw onion daily while a second group consumed 5 grams of ginger daily for one week, showed unequivocally the benefits of ginger. When the researchers tested both groups of women, they found that ginger, more clearly than onion, reduced thromboxane production by almost 60 percent. Thromboxane compounds stimulate the clumping of blood platelets and the constricting of blood vessels. By dissolving the clumping quality of blood platelets, ginger reduces blood clots and the risk of heart attacks and strokes.
Ginger can also relieve menstrual cramps. Chemical compounds in ginger act as anti-spasmodics inhibiting painful contractions of both smooth muscles of the digestive tract and the uterus.
Garlic is no less powerful. The restorative powers of garlic have been known to the ancient Egyptians who gave garlic to slaves constructing the pyramids in order to increase their efficiency and stamina.
Garlic, like ginger, reduces the tendency of blood to clot. Garlic improves blood flow throughout the body, not just in the coronary arteries. It acts as a vasodilator by causing blood vessels to expand and blood pressure to drop. Researchers at the Garlic Research Bureau in Suffolk, England, recently reported that “even small amounts of Garlic, say 3 or 4 grams, will have a pronounced effect on fibrinolytic (breaking down of blood clots) activity in doses from 25 grams ( 10 cloves) to 50 grams. Garlic seems to be highly effective in promoting beneficial changes in blood fat composition and platelet adhesiveness.”
Garlic also lowers cholesterol, tryglycerides and LDL cholesterol levels while also increasing the beneficial cholesterol HDL.
Garlic may have some anti-tumor properties. Garlic oil inhibits enzymes that curtail the production of protaglandins (many cancers are prostaglandin dependent). Research in China also shows an inverse relationship between the incidence of stomach cancer and garlic intake. Studies even suggest that garlic may lower the risk of colon cancer by 35 percent and stomach cancer by as much as 50 percent. Garlic inhibits the formation of nitrites, chemicals that could trigger stomach cancer. There have also been claims that garlic can shrink cancers of the breast, skin and lungs.
Finally, the essential oils in garlic are excreted through the lungs, which means that it is particularly effective for clearing respiratory ailments.
Garlic and Ginger Tea
If you don’t fancy chewing on raw ginger and garlic, tea is a good option. Simply chop and crush some ginger and garlic, add to water in a pan and bring to the boil, then simmer for 5 minutes. The juices from the ginger and garlic will infuse the water, and hey presto! you have ginger and garlic tea. Strain into a mug and drink. Add honey to sweeten, if you wish.
Research Papers and References
- “Characterization of food antioxidants, illustrated using commercial garlic and ginger preparations” by Okezie I. Aruoma, Jeremy P.E. Spencera, Donna Warrena, Peter Jennera, John Butlerb, Barry Halliwella in Food Chemistry Volume 60, Issue 2, October 1997, Pages 149-156 Antioxidants in Food. Abstract: www.sciencedirect.com/science/article/pii/S0308814695002545
- “Intake of Garlic and Its Bioactive Components” by Harunobu Amagase, Brenda L. Petesch, Hiromichi Matsuura, Shigeo Kasuga and Yoichi Itakura. Journal of Nutrition. 2001;131:955S-962S. Abstract: http://jn.nutrition.org/content/131/3/955S.short
- “Traditional Indian spices and their health significance” by Kamala Krishnaswamy. Asia Pac J Clin Nutr 2008;17(S1):265-268. Full article: http://apjcn.nhri.org.tw/server/APJCN/17%20Suppl%201/265.pdf
- “Changes in Platelet Function and Susceptibility of Lipoproteins to Oxidation Associated with Administration of Aged Garlic Extract” by Steiner, M.; Lin, R. S. In Journal of Cardiovascular Pharmacology: June 1998 – Volume 31 – Issue 6 – pp 904-908. Abstract: http://journals.lww.com/cardiovascularpharm/Abstract/1998/06000/Changes_in_Platelet_Function_and_Susceptibility_of.14.aspx
- “Health-promoting properties of common herbs” by Winston J Craig in American Journal of Clinical Nutrition, Vol. 70, No. 3, 491S-499S, September 1999. Abstract: http://www.ncbi.nlm.nih.gov/pubmed/10479221