7 Health Benefits of Ginger (+ Recipe)

gingerGinger is widely used throughout the world as a spice, but it is more than that.  It is also used for its therapeutic properties.  According to the National Library of medicine Ginger is beneficial in these ways.

Loss of Appetite
Nausea and vomiting after surgery
Nausea from cancer treatment
Stomach Upset
Morning Sickness
Motion Sickness

It can also be beneficial in these areas as well:  weight loss, upper respiratory tract infections, cough, arthritis and muscle pain.

In one study it showed that Ginger helped to reduce inflammation in the colon.  In a study carried out at the University of Michigan Medical School and published in Cancer Prevention Research they found that it reduces inflammation markers in the colon.

Why is this important to you?

Here is what one of the co-researchers stated:

Co-researcher Suzanna M. Zick, N.D., M.P.H., explained that if you can reduce inflammation in the colon a person reduces their risk of developing colon cancer.

Zick said “Interest in this is type of research is only going to increase as people look for ways to prevent cancer that are nontoxic, and improve their quality of life in a cost-effective way.”

This is just one of numerous studies that have been conducted on Ginger.  Here is a short video on Ginger.

 ginger_inflammation_videoDr. Walsh explaining the benefits of Ginger and Inflammation

 It has also been studied to help you lose weight as well by blocking the production of fat cells.

Here is an infographic that you can pin or share on Facebook to remind your friends on the health benefits of including Ginger in their diet.


The bottom line is Ginger is very beneficial for our bodies in numerous ways so include more of it into your diet each and every day to take advantage of the benefits listed above.  

Below is a delicious recipe that includes Ginger so you can start including it today into your healthy meal plans.  Enjoy!

Ginger Soy Chicken

3 tablespoons extra virgin olive oil
1 1/2 pounds chicken breast cutlets, cut into thin strips
2-inch piece of ginger, peeled and minced
4 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
6 scallions, cut into 2-inch lengths, then cut lengthwise into thin strips
1/4 cup tamari, dark aged soy sauce (found in international, ethnic aisle)
3 tablespoons honey
1 head of iceberg lettuce, core removed, shredded


Heat a large nonstick skillet over high heat.  Add the extra virgin olive oil.  Add the chicken and season with a little salt and lots of black pepper.  Stir-fry for 1 minute to sear the meat, then add the ginger, garlic, and red pepper flakes and cook for 2 more minutes.

Add the scallions and stir-fry for another minute, then add the tamari and honey to form a sauce and glaze the chicken.  Remove the pan from the heat.  Cover a plate with the shredded lettuce and serve the chicken on top.

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