Benefits of Properly Pickled Ginger
Pickled ginger is most famously presented beside your rolls of sushi. Ginger, a rhizome (not a root), which is part of the stem that grows horizontally underground, has been a staple in Asian cooking for over 4,000 years. In China, ginger has been used as an herbal remedy to help treat nausea and upset stomach for over 2,000 years.
This exotic food is spicy, but not hot, and fragrant without tasting like floral perfume. It’s been used for centuries all over the world for its deliciously pungent flavor and for its wealth of ancient and holistic medicinal properties.
This all around wonder spice was once viewed by Chinese and Indian healers as a gift from the gods.
The primary purpose of gari, the pickled ginger traditionally served with sushi, is two fold:
1 Ginger is a palate cleanser. When eaten between sushi, it helps to clear fishy flavor in the mouth, providing refreshing taste.
2 Ginger has a strong anti-bacterial effect – helps to fight against some of the parasites that come with raw fish. Consuming sushi along with pickled ginger and real Wasabi (not the green horseradish served in most sushi restaurants) offer powerful antimicrobial properties against parasites.
3. It also helps to ease stomach nausea and promotes perspiration (body temperature lowers when eating raw fish).
Choose your pickled ginger carefully as many store bought and restaurant offered ginger is tainted with chemicals and additives.
Benefits of Ginger:
Fights nausea, morning and motion sickness and effects of chemotherapy
Reduce muscle soreness
May prevent Alzheimer’s disease
May prevent cancer
Lower blood sugar
Natural expectorant (expand lung and loosen phlegm by breaking down and removing mucus)
Helps relieve PMS
Inhibit growth of bacteria that cause gingivitis.
Aids digestion by stimulating production of saliva
Check out this simple recipe to make your own health promoting pickled ginger. Enjoy pickling gingers. Let me know how yours turns out.
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