Found in: Zane Hellas IMMUNE PREMIUM
May treat: Constipation, mucus congestion, nausea.
Ginger doesn’t just taste delicious – warm, sweet, spicy – it also has enormous medicinal value. As both a spice and a form of folk medicine it has been used globally for many thousands of years.
First exported to Europe from India in the first century AD, ginger was used by the Romans and by the Anglo-Saxons and has been an extremely popular spice across Europe since the medieval period. Today, it’s pungent, spicy scent and flavour makes it an essential in many much-loved recipes across the world, including ginger snaps, gingerbread and ginger beer. In India, ginger is used to flavor curries. In Corfu, a traditional drink called tsitsibira is made with fermented ginger (see recipe below).
All forms of ginger come from the fleshy underground stem (the rhizome) of the plant and it grows and thrives in lush tropical regions. Ginger stems resemble gnarled fingers and fittingly they are often referred to as “hands”. It’s part of the Zingiberaceae family which also includes turmeric, cardamom and galangal.
In Traditional Chinese Medicine (TCM) ginger is believed to warm the body and expel mucus and water retention. And in South Asian Ayurvedic medicine, ginger is said to have a warming, invigorating and decongesting effect on the body, as well as the ability to stimulate gastric motility and promote optimal digestion. The Greek physician Dioscorides prescribed ginger as a digestive stimulant and even today
throughout Europe, it’s frequently used to “settle” the stomach, treat sea-sickness and alleviate nausea. Pregnant women suffering from morning sickness often sip ginger tea to help relieve their symptoms.
• Promotes sweating
• Alleviates nausea
• Relieves water retention
• Stimulates gastric motility
• May help relieve constipation
Zane Hellas’s IMMUNE PREMIUM contains ginger oil, along with eight other carefully selected natural ingredients to boost your immune system and keep you healthy.
• Take a plastic 2-litre bottle (do not use glass as it can get explosive).
• Pour in one cup of sugar and a quarter of a teaspoon of dry yeast.
• Mix well.
• Add two tablespoonfuls of ground, dried ginger and the juice of one lemon.
• Close the bottle and mix well until the sugar is dissolved.
• Fill with water but not to the top.
• Close the bottle firmly and leave for 24-48 hours in a warm place to ferment. Ginger beer produces its own CO2
The ginger beer is ready when you can’t squeeze the bottle. Put it in the fridge and when it’s cool transfer it to another bottle, using a strainer filled with cotton to filter it. You can keep it in the fridge for a month
by Precious Williams.