Natural dehydrated ginger without added sugar in pieces
Used for centuries, in the kitchen and for the well-being of our body, this plant is rich in properties, available (and sometimes enhanced) even in the dehydrated version of ginger.
We know, in fact, that the drying process does not affect the important chemical compounds, especially if it is natural ginger without sugar.
Natural dried ginger: properties and benefits
This spice has been used since ancient times first in the territories of origin, in the East, and then throughout Europe. In recent times, dehydrated ginger has been transformed by the food industry as a valuable flavoring, and spread all over the world.
In oriental medicine, ginger was known for its interesting health properties used at the time as a natural anti-inflammatory, for digestive, anti-nausea and anti-dizziness effects, and even as an aphrodisiac.
The active ingredients of ginger are concentrated in its root, the rhizome, where substances such as gingerols, shogaoli, resins and mucilages are present.
The antioxidant and anti-nausea properties of ginger derive from polyphenols, the aforementioned gingerols and shogaols, which are also responsible for its spicy flavor.
In terms of benefits for digestion , ginger is a protective food for the gastric mucosa, a valuable ally to counteract the accumulation of toxins and bacterial fermentation. It also promotes the elimination of intestinal gas. It has been known for centuries as a digestive stimulant, today we know that it improves gastrointestinal motility and increases stomach muscle tone.
The plant is also rich in anti-emetic properties, to alleviate the symptoms of motion sickness (such as dizziness, nausea and regurgitation) and is also used as a sedative against stomach pain . Taking ginger can help counteract the symptoms of oesophageal reflux.
Among the famous properties of natural ginger, there is the ability to relieve sore throat , in fact in ancient times it was used to treat hoarseness and loss of voice when talking too much. When cold air enters the lungs, during the winter season, it can help against ailments of colds on the oropharyngeal system.
Natural ginger in pieces is also used against halitosis , to promote fresh and fragrant breath with a few bites.
When you hear about the purifying properties useful for proper digestion, it is because in the past ginger was used as a natural antiseptic.
The antioxidant benefits, caused above all by the substance of gingerol, the polyphenol that counteracts the oxidation of cells and their aging, are now recognized of the dried ginger in pieces. The gingerol taken into the body creates an antioxidant enzyme, which inhibits oxidation with an effect that seems greater than that of vitamin E - a vitamin already present in natural sugar-free ginger anyway.
It is also known as a beneficial food to counteract disorders related to the menstrual cycle such as common pains in the pelvic area and headaches, and to reduce the amount of flow when it is too abundant.
For the benefits of the dehydrated version, remember that when the water is removed from the ginger during the drying procedure, the concentration of polyphenols increases.
Origins and History of cultivation
Ginger is a perennial herbaceous plant, native to tropical Asia, which has been used for centuries in cooking and for its properties on our body. From its rhizome, the underground part, an aromatic and spicy spice is obtained.
Reading the writings of Confucius (5th century BC), ginger was already used in ancient China, and in fact in oriental medicine it represented a hot element, to fight the cold and rebalance the body.
Ginger was also considered a valuable food by Greeks and Romans, and the doctor Dioscorides Pedanio (1st century AD) recommended it to warm stomach and calm it down. Among the Arab peoples it was also known as an energizer and aphrodisiac.
It was attributed with properties of food preservative, and magical characteristics (preserving the food, it seemed like a miraculous food).
The ginger plant in the Middle Ages was known as "gengevo" (hence the English gingifer and then the current ginger) and was a precious spice in trade. In the sixteenth century it also reached the Americas from Europe.