Our ancestors knew about the benefits of ginger. The root of this plant has been successfully used to treat stomach diseases and various intestinal disorders. It contains substances that have a beneficial effect on the entire body as a whole.
Often people refuse to consume ginger due to the fact that they do not always know how to properly handle it. But for the prevention and treatment of colds, there is perhaps nothing better than him. Ginger can be used in food as part of first or second courses, as well as an additive to desserts and drinks. There are a lot of recipes where the ingredient is this miraculous root.
In the use of ginger, you need to know when to stop. This is, first of all, a drug, therefore, when using it, it is important not to overdo it, otherwise the healing effect will grow into harm.
It is worth remembering that ginger has an original taste that not everyone likes. However, fresh and dry, it has different aftertaste shades. Therefore, having tried, for example, a dried product, do not rush to draw conclusions if you do not like it. Try a piece of "natural" or canned root, choose the one that works best for you.
So you've got ginger root. The first thing to do is to allocate a separate board and knife for him. A synthetic board is best, because the wood will firmly absorb the smell, which can then be transferred to other products cut on this board. Rinse the root thoroughly and peel the skin. Make its layer as thin as possible, it is under it that the most valuable components of ginger are located.
You can add ginger to the first course, it goes great with meat. It's just worth adding it almost before the very moment of readiness. If you decide to put it in baked goods, it is better to choose dried and add it directly to the dough. And on the finished dish, you can put ginger in sugar. Calculate the proportions from the ratio of 1 g of ginger to 1 kg of the weight of the dish. The taste of the sauce with ginger will turn out to be original.
There are certain caveats when using this product. The point is that ginger is a drug. You can actively use it only when you are sure that you have no contraindications and individual intolerance.
Try a small bite and monitor your condition. If you don't find anything suspicious, eat ginger without fear for your health.
Also remember - ginger is a spice, it contains essential oils, it has a bitter and pungent taste, this is its specific feature, which may be contraindicated for people with diseases of the stomach and bladder. In addition, ginger is contraindicated for pregnant and lactating mothers. Hypertensive patients, as well as people with heart problems, are forced to abandon the product, it can turn out to be dangerous for them, cause complications.
Sometimes a person is so drawn to the desire to improve and strengthen his body that he forgets about the sense of proportion. Do not think that ginger is a panacea, of which the more in the body, the better. Only allowable amounts will benefit you. An overabundance, even of such a valuable product as ginger, will only harm, forever instilling in you the idea of its extremely negative impact.
