Spirulina, chia, flax, acai, camu powder and the list of superfoods goes on and on. Juice bars and health store menus are riddled with good-for-you ingredients, but when it comes right down to it, what do they actually do?
In this series, we talk with nutritionists and other wellness experts to parse out what’s what with food that’s trending in the health communities.
Up next: Ginger. It’s a popular spice in recipes this time of year: ginger carrot soups, ginger bread, and it’s an MVP in Asian dishes. Here’s what you need to know about it.
What is it? Ginger is a type of root that grows under the ground. The part that we eat and use to spice foods is called the rhizome, but a green, leafy stem grows atop.
What do people say it does? Some claims have said that it has the power to do everything from work as an anti-inflammatory to ease upset stomachs.
Where does it come from? It’s use for medicinal purposes can be traces back to ancient Asia and India.
Dallas nutritionist says: We talked to Meridan Zerner, MS, RDN at Cooper Clinic. “I consider it to be a very versatile spice to add to the diet. There has been a decent amount of research on its anti-inflammatory properties. Most of the research shows it may be helpful in alleviating arthritis pain,” she says. “Another health benefit of ginger is as a digestive aid, helping nausea and upset stomach. When it’s steeped in hot water, you can make a ginger tea, however, I typically buy my ginger teas in the store.”
The Verdict: Adding ginger to your diet, is healthy (and tasty), but it could also give you a boost if you’re dealing with nauseau. Talk to your doctor about what dosage could be good for you.
