On Wednesday we wrote about how we are all using more ginger than in times past and how we love our gingery Asian Chicken broth. While most of our broth is used in cooking, we also use it as medicine.
Ginger as Medicine
The Memorial Sloan-Kettering Cancer Center maintains a directory of herbs and botanicals with information about their uses. Their report on ginger points out that, “Ginger root contains compounds that may help relieve or prevent nausea and vomiting. These substances can increase the flow of saliva and digestive juices and may also help calm the stomach and intestine.”
Liquid Ginger!
We sip a cup of warm homemade, ginger-scented chicken stock rather than ginger ale for an upset tummy. We share filtered-until-it-is-clear supplies of it with friends who are preparing for a colonoscopy, and we’ve supplied friends with colds, flu, and chemotherapy patients with sips of what one friend called, “your magic elixir.”
Penny loves ginger tea. She often makes her own with ginger from our supply, but you can buy some excellent organic ginger tea.
Some folks swear by ginger mints
In “Ginger Root In Ayurveda and Chinese Medicine,” author Eyton Shalom writes, “There are no panaceas in medicine, but if there were going to be one, it would have to be the humble ginger root.”
Please Read this Important Part!
Even with all these positive recommendations, increasing ginger consumption may not be for everyone. In addition to following the scientific research on each substance, Sloan Kettering also puts side effects and warnings even on everyday items like ginger. If you are planning on adding a lot of any ingredient or a supplement containing that ingredient to your diet, you would be wise to check for interactions with medications and medical conditions.
You should also let your personal physician know if you are using something like ginger as medicine.
Related Post: Ginger Goes Mainstream
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Words: Penny & Ed Cherubino
Photography: © 2017 Penny & Ed Cherubino
(Adapted for BostonZest from one of our fresh & Local newspaper columns.)
fits right into my warmed teapot and will keep the water for my favorite Moroccan Mint tea
at exactly 180 degrees. 
, popped in the tea, and steeped it for exactly 2 1/2 minutes. I was very pleased with the result. At warmer temperatures, the mint overwhelms the green tea. This pot was nicely balanced with both tea and mint flavor.
method or an 
, you will also find this a great way to heat the water to your favorite brewing temperature. 
on our book wish list. That afternoon, we received an email from the authors Karen Page & Andrew Dornenburg saying they would love to send us a review copy. 
