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GINGER ROOT:
A COMMON SPICE USED THERAPEUTICALLY
Article by herbalist Dave
Hawkins, MH, CNC
In this article, I will be
interviewing one of my favorite botanicals, the spice
ginger root. The use of ginger goes
back thousands of years. The Chinese,
Indian, Green and Southeast Asian cultures used ginger for
treating numerous conditions, ranging from stomachache,
diarrhea, nausea, cholera, hemorrhage, rheumatism and
toothaches.
Currently ginger is one of
the top ten spices used worldwide.
Let’s get into our interview with this prominent herb.
Hawkins:
Tell us about yourself. How did
you get your name and how did you become so popular?
Ginger:
My official name is zingiber officinale and I was
named by the famous 18th century Swedish
botanist, Linnaeus. He derived the
title zingiber from its Indian Sanskrit name singabera, which means shaped
like a horn. There are over 1400
species belonging to my family, including turmeric and
cardamom.
I have a beautiful flower,
and I like a hot moist climate.
Currently, I am the world’s most cultivated spice.
I am grown in the following major countries:
Indonesia,
India,
Australia,
China, Africa,
Jamaica, and
Hawaii. The
leading importers are Saudi
Arabia, the
US,
Yemen,
Japan and the
UK.
Hawkins:
Tell us now about your biochemical makeup and how
you are being used medicinally?
Ginger:
I literally contain hundreds of compounds that give
beneficial effects to the human body.
Let’s divide them up into four main categories:
-
taste or pungency
-
essential oil or
fragrance
-
macro/micro nutrients
-
synergists
Let me explain further – my
pungent taste is due to oily-resinous compounds called
gingerols and shogoals. Gingerols are
present when I am freshest and the shogoals are more
prevalent when I am dried. These two
compounds have been widely researched and add to the
therapeutic effects. My fragrance is
sweet, warm and has a citrusy
aroma. It has been used in the perfume
and beverage industries. There are over
200 different components of my essential oil.
When it comes to nutrients, I contain proteins,
fats, carbohydrates, vitamins and minerals.
Potassium, phosphorus, Vitamin C and Vitamin B-2 are
just a few. In regards to synergists,
because of my many compounds the therapeutic effects cannot
be attributed to just the two mentioned above, but to the
way that these compounds work with the whole of me.
I have an enzyme called
zingibain, which is a powerful protein digesting
enzyme. It has been compared to papaya
and bromelain from pineapple
with good results.
Hawkins:
Let’s look at some of the conditions and therapeutic
applications you exhibit. How do you
accomplish all these benefits?
Ginger:
This is a very interesting part of me that I love to
share. I have been used to treat the
following conditions: arthritis,
nausea, vomiting, morning sickness, migraines, motion
sickness, vertigo, high blood pressure, high cholesterol,
pain, ulcers and numerous other ailments.
In many of the herb books when they discuss my
properties, which are my actions, they begin with:
analgesic, immuno-supportive,
anti-bacterial, anti-inflammatory, anti-viral, anti-tussive,
hypocholesteremic, anti-thrombic,
digestive and anti-oxidant.
Hawkins:
Very impressive. Tell us more
about some of your specific effects, such as anti-oxidant,
anti-inflammatory, analgesic and thermogenic properties.
Ginger:
I have been researched for numerous years now.
Many companies have been trying to patent some of my
constituents but they have had many problems.
The following information is the results of some of
this research. Let’s begin with the
anti-oxidant effects. I contain more
than 12 constituents that are superior to Vitamin E.
I am currently being investigated as an agent to
prevent the rancidity of meat products.
I can prolong the shelf life of these foods.
Next, let’s look at anti-inflammation.
My pungent principal, as stated earlier, blocks the
formation of inflammatory compounds called prostaglandin
and leukotrienes.
I also have the ability to inhibit platelet
aggregation (sticky blood) by interfering with the
substance in your blood that causes blood platelets to
clump together. I help the liver to
reduce cholesterol by stimulating the breakdown of
cholesterol. In regards to pain control
I, like cayenne, block the formation of substance P.
I help relieve gas and bloating by aiding the
digestion of food and have antispasmodic effects.
Hawkins:
Tell us about thermogenesis and how you help someone
to increase metabolism.
Ginger:
Thermogenesis is what many refer to as the fire
element. This is metabolic activity.
In a weight loss profile, by stimulating this
principal it creates heat that in turn burns fat stores in
the body. I am considered a diaphoretic
herb because I help bring the blood to the surface of the
skin and therefore activate circulation.
Hawkins:
In regards to motion sickness and nausea, how do you
help those with these ailments? How do
you compare yourself to the drug Dramamine?
Ginger:
That is a good question. This
can get technical but I will keep it simple.
My anti-emetic (vomiting) effects are being
researched for post operative vomiting after surgery,
morning sickness, and the side effects of chemotherapy.
This action is due to the increase of digestive
enzymes that help to clear the stomach quickly and
neutralize toxins and stomach acid working with the
involvement of a compound called 5 HT or serotonin.
In comparison studies with Dramamine, I can
accomplish the same result without the drowsiness.
Hawkins:
Share with us some of the dosage recommendations and
is there any cause for concern about toxicity?
Ginger:
It is important to always consult with a trained
health care professional or an authoritative herbal manual
when dosing for therapeutic results.
The dose will be dependent on what effect you are
expecting. A simple cup of fresh root
tea can calm a nauseous stomach. I will
give you a recipe later.
Many folk
don’t like tea, so capsules of dried root are fine.
One or two capsules 2 or 3 times a day is suggested.
There are standardized preparations on the market
now that give higher levels of potency.
In regards to toxicity, I am very safe.
Very high doses of over six grams can cause
gastrointestinal upset if taken on an empty stomach.
For common use as a tea or in cooking there is no
problem.
Hawkins:
Please give us a standard tea recipe.
Ginger:
If you are using fresh root, take 2-4 thin slices (1
tsp grated) and pour boiling water over it.
Steep for 10-12 minutes. Strain
and add a small amount of honey and fresh lemon for a
refreshing cup of tea. You can also use
1 teaspoon powdered ginger.
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